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Kitano Sushi Express

84 Frank St, Strathroy ON N7G2R6 · Restaurant

Official record from Middlesex-London →

Inspection summary

Kitano Sushi Express has been inspected 11 times by Middlesex-London Health Unit since April 27, 2023. The most recent inspection, on July 6, 2026, recorded 3 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on July 6, 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 4 times across 4 separate inspections, most recently on November 5, 2025. 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 4 times across 3 separate inspections, most recently on June 6, 2025. For example: Refrigeration and hot-holding equipment for potentially hazardous food 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 once on September 9, 2024. For example: Handwashing stations are maintained and adequately supplied

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on June 6, 2025. For example: Food handlers who come into contact with food / utensils are doing so in a sanitary manner

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.

11 inspections

  1. Required

    3 infractions

    • 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
    • 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
  2. Required

    1 infraction

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  3. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  4. Required

    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
    • 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
  5. Required

    2 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
  6. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
  7. Follow-up

    0 infractions

  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
    • 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 use handwashing station only for handwashing of employees
    • Operator provided notice of intention to commence to operate a food premises including name, contact information and location of premises
      • Fail to include name, contact information or location in notice of intention to commence food premises
  9. Required

    1 infraction

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

    0 infractions

  11. Required

    1 infraction

    • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
      • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition

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