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Heart Sushi

11 530 Oxford St W, London ON N6H 1T6 · Restaurant

Official record from Middlesex-London →

Inspection summary

Heart Sushi has been inspected 17 times by Middlesex-London Health Unit since November 15, 2022. The most recent inspection, on September 21, 2026, recorded 5 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 15 times across 13 separate inspections, most recently on September 21, 2026. For example: Multi-service articles, utensils, equipment and facilities are cleaned and sanitized

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 10 times across 10 separate inspections, most recently on September 21, 2026. For example: Food is protected from contamination and adulteration

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on July 7, 2026. For example: Refrigeration and hot-holding equipment for potentially hazardous food is maintained

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Pest control is maintained

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on June 23, 2026. For example: Handwashing stations are maintained and adequately supplied

About this data

These results come from Middlesex-London Health Unit, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Follow-up

    5 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  2. Required

    4 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  3. Follow-up

    2 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  4. Required

    5 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  5. Required

    5 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to situate handwashing stations for convenient access by food handlers
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a supply of soap or detergent
      • Fail to equip sanitary facility with single-service towels or hot air dryer
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  6. Required

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  7. Required

    1 infraction

    • Food is protected from contamination and adulteration
  8. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  9. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  10. Required

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to use handwashing station only for handwashing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  11. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
  12. Required

    4 infractions

    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Food is protected from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
      • Fail to ensure that racks, shelves or pallets used for food storage are of readily cleanable design
  13. Follow-up

    5 infractions

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain ceilings clean and in good repair
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  14. Required

    5 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
  15. Follow-up

    0 infractions

  16. Required

    5 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  17. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to store and handle ice in a sanitary manner
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition

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