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Midori Japanese Restaurant (Abbotsford)

2 - 31940 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Midori Japanese Restaurant (Abbotsford) has been inspected 27 times by Fraser Health Authority since September 13, 2017. The most recent inspection, on August 27, 2026, recorded 1 infraction.

15 of 27 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 7 times across 7 separate inspections, most recently on July 13, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 2 separate inspections, most recently on May 21, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 27, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 28, 2020. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, 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.

27 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Many fruit flies observed near the mop sink and the ice machine at the back of the kitchen
      • Corrective Action(s): Clean the area and remove clutter in the area to find the source. Contact pest control company for assistance in managing fruit flies.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Deep cleaning is still needed in the kitchen and storage areas especially underneath the equipment and hard to reach areas
      • 2) Declutter back storage areas with items and equipment
      • 3) Cardboard being used as a floor mat in front of the deep fryer
      • Corrective Action(s): 1) Ensure the deep cleaning is done consistently at the end of every day
      • 2) Reorganize the kitchen and storage area
      • 3) Do not use cardboard as a floor mat. Obtain mats that are non slip, smooth, non porous and easily cleanable
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing protective covers from the ceiling lights in the kitchen
      • Corrective Action(s): Ensure all ceiling lights are properly protected with a cover to prevent any potential glass from shattering in the food prep area which can be a physical hazard
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Water pooling on the top containers with pickled yellow radish from the water leak in the walk in cooler.
      • 2. Box of cabbages was stored on the floor
      • Corrective Action(s): Staff moved all items off the shelving away from the active water leak in the walk in cooler and move the box of cabbages off the ground onto the shelf.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Deep cleaning is needed in the kitchen and storage area. Equipment handles are coated with grease.
      • 2. Back storage areas are cluttered with items and equipment
      • 3. Cardboard being used as a floor mat in front of the deep fryer.
      • Corrective Action(s): Ensure the deep cleaning is done consistently at the end of every day.
      • Reorganizing the kitchen and storage area and storing items on top of shelves will make it easier for staff to clean the floors and counters.
      • Do not use cardboard as a floor mat as it is not smooth, non porous and easily cleanable. This can also be a safety hazard for staff. Obtain mats that are non-slip, smooth, non porous and easily cleanable.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leaking from the condenser fans inside the walk in cooler onto the shelves below.
      • Containers were placed under the fans to collect the dripping water.
      • Corrective Action(s): Repair/service the walk in cooler immediately.
      • Do not place any food items on the shelves directly under the condenser fans until it has been repaired.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. In the janitors room, there are broken floor tiles that need to be replaced.
      • 2. Missing tiles on the wall near the rice cookers by the cook line
      • 3. Many counters and shelving are worn out
      • 4. Covers are missing from the ceiling lights in the kitchen area
      • Corrective Action(s): Replace any broken/missing tiles in the kitchen and storage area and worn out counters and shelving.
      • Ensure that all surfaces are smooth, non porous and easily cleanable.
      • Ensure all ceiling lights are properly protected with a cover to prevent any potential glass from shattering onto staff and food prep area
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
      • Corrective Action(s): Operator made chlorine sanitizer registering at 200 ppm. Ensure food contact surface sanitizer is available before beginning food prepration (must have in kitchen and sushi prep).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hand soap available in kitchen and sushi prep area hand sinks.
      • Corrective Action(s): Operator purchased hand soap. Ensure all hand sinks are adequately supplied. To conduct proper handwashing, warm water, soap, and paper towels must be used.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine with ice is not maintained in sanitary condition.
      • 2. Panko/bread crumbs packaging stored on the ground.
      • Corrective Action(s): 1. Clean and sanitize ice machine. Remove all the ice and turn off the machine. Clean and sanitize with food contact surface snaitizer at 200 ppm chlorine.
      • 2. All food must be stored 6" above the floor.
      • Date to be corrected by: 1 week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is due for a deep clean, especially in the kitchen/back storage area.
      • Corrective Action(s): The facility/kitchen must be cleaned to maintain sanitary conditions.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ice machine does not have an appropriate food-grade lid/cover, currently using cardboard.
      • Corrective Action(s): Fix/replace ice machine cover.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. In th back water heater area, there is a leak in the wall causing a pool of water on the ground.
      • 2. Missing tiles observed on the wall by the rice cooker in the back kitchen.
      • Corrective Action(s): 1. Fix the leak. This is a repeat violation. Operator states that it is the building owner's responsibility.
      • 2. Replace the missing tiles.
      • Date to be corrected by: 2 months
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in front service area. Ensure regular deep cleaning and pest control monitoring is applied to prevent fruit fly growth in restaurant.
      • Corrective Action(s): Clean areas where there may be old food debris, grease and sitting water. If needed enlist the service of a pest control company. Correction required in two weeks.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning needed in hard to clean areas as noted in other violations. Clean the floor from the leak in the back room and any food equipment which may have old food or grease residual.
      • Corrective Action(s): Ensure to keep up with regular cleaning schedule and address hard to reach areas with water and food debris to prevent attracting pests or growth of fruit flies. Correction required daily.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Black stand up cooler/freezer used for thawing out udon and juice is not working properly. Build up of ice observed. Temperature of bottom unit at 17C and was empty. Top freezer unit at -2C
      • 2. A lot of equipment is held together by duct tape. The duct tape cannot be washed or sanitized properly. Duct tape was observed to hold a broken seasme seed bottle together.
      • Corrective Action(s): 1. Do not use this unit for potentially hazardous foods. It is not working. 4C and below is required to keep food from growing bacteria and pathogens which could lead to disease. Repair or replace unit. Correction required in two weeks.
      • 2. Do not use duct tape for food contact surfaces like food bottles. Ensure all food utensils and food equipment is free of contamination. Correction required today.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: In back water heater room, there is a small water leak from the mop sink area. Repair and cleaning is required.
      • Corrective Action(s): Ensure to repair leak. If the kitchen is flooded with water and it is unsafe to work in, the facility will be forced to be closed. Clean area regularly while waiting for repair. Repair of leak from the mop sink/wall followed by cleaning is required in three weeks.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk in freezer and chest freezer observed containers of food stored on the floor or without lids. This may need to contamination of food.
      • Corrective Action(s): Ensure food in storage is stored at least 15 cm off the floor on shelving and have food grade lids to cover the containers. Correction required in two days.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Old food spills and grease observed behind under counters and cooking equipment. Cleaning required.
      • 2. Staff washroom is disorganized and need to be cleaned.
      • Corrective Action(s): Clean and sanitized noted areas and organize the staff washroom. Ensure staff washroom hand sink is fully stock and accessible. Correction required one week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Broiler is leaking and is in need of repair. Operator states service is coming in today and repair will be applied this week with new parts.
      • 2. Freezers have lots of ice build up. Thawing is required to ensure unit can close properly and maintain temperature.
      • 3. Some equipment and rice cookers are held together by duct tape.
      • Corrective Action(s): 1. Repair this unit and ensure hot and cold water is available when serving food. Potable hot and cold water is required for food premise to operate. If the water needs to be shut off during repair, the food facility will have to be closed during the repair. Correction required this week.
      • 2. Thaw out freezers regularly to prevent excess ice build up. Correction required in one week.
      • 3. Clean and sanitize equipment where possible. Consider repalcing equipment in poor condition in the near future. If the unit cannot be clean and sanitized adequately, they have to be repalced.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: This is still outstanding from previous routine inspection. Light covers for light above the kitchen area are missing and some lights are burn out. More lighting required in the kitchen/prep area and boiler room.
      • Corrective Action(s): Replace lights that are not working and install light cover.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Same outstanding issue from previous inspection. Light covers were missing in parts of the storage area and there is a hole on the ceiling above the dishwashing area.
      • Corrective Action(s): Replace missing tiles and cover any holes on the ceiling or walls.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken paper towel dispenser in the back and also no paper towel holder in the sushi area.
      • Corrective Action(s): Install paper towel dispensers at the back and front sushi prep area.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Kitchen employee in back has expired Food Safe 1 and no other staff has valid Food Safe 1.
      • Corrective Action(s): Ensure there is at least one person on duty at all times with valid Food Safe 1 certification.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • There are missing light covers in the back area and back area mop sink light not working.
      • Some areas of the food preparation does not have adequate lighting.
      • Corrective Action(s):
      • Install missing light covers where needed.
      • Increase lighting in the food prep area and back area (mop sink).
      • Adequate lighting required to ensure safe preparation of food and to properly clean equipment/work stations.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There were missing ceiling tiles above the dry storage area.
      • Corrective Action(s): Replace missing ceiling tiles. Ensure there are no open areas, holes, etc. in the premises.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towels are stored on rolls on top of counters by the hand sinks.
      • Corrective Action(s): Install proper dispensers for paper towels and soap at all the hand sink and also staff washroom.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): observed food preparation and signs of potential dish washing in hand wash station. (dishwashing soap, sponges and scrubbers at the hand wash station.
      • Corrective Action(s): Hand wash stations are strictly for hand washing. Do not use hand washing stations for food prep or dishwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - desserts in the stand up freezer are not covered
      • - scoops left in bulk food products.
      • Corrective Action(s): - Ensure all food is covered prior to storage.
      • - do not leave scoops in the bulk food product.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The entire food premises requires thorough cleaning and organize.
      • Corrective Action(s): Thoroughly clean and organize the entire food premises. Sanitize all food contact surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard used to line shelves and duct tape used to fix equipment.
      • Corrective Action(s): Do not use cardboard to line shelves and remove all duct tape.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some light in the food prep area are not functional or missing covers.
      • Corrective Action(s): Ensure all lights are functional and equipped with light covers
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: prep cooler ambient air temperature at 11 degree Celsius.
      • Corrective Action(s): All potentially hazardous foods moved to walk in cooler with ambient air temperature below 4 degree Celsius.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No Cl detected in the rinse cycle.
      • Corrective Action(s): Service technician contacted. Technician will be onsite in 2 hours. Only use single serve utensils until the dishwasher is serviced. All reusable dishes / utensils must be washed manually until the dishwasher is serviced.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed meats thawing at room temperature
      • Corrective Action(s): Ensure all potentially hazardous foods are thawed in an acceptable manner such as in cold water, cooler or during the cooking process.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in hard to reach areas such as but not limited to behind and underneath equipment, tables and shelves.
      • Corrective Action(s): Thoroughly clean the entire food premises. Sanitize all food contact surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: newspaper, cardboard and table mat like material used in the food premises.
      • Corrective Action(s): Do not use these materials.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in the kitchen area does not maintain food temperature at or below 4 degree Celsius.
      • - observed water pooling in the dry storage area
      • - walk in cooler shelving require cleaning and repainting
      • - shelves in the kitchen area are starting to deteriorate
      • Corrective Action(s): - Service the cooler and ensure cooler maintains food temperature at or below degree Celsius.
      • - repair the water leak
      • - Clean the shelves and repaint the shelves.
      • - replace the shelves with stainless steel shelves or some other material that is easy to clean and impervious to moisture.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: some ceiling lights are not functional or missing cover
      • Corrective Action(s): Ensure all lights are functional and equipped with bulb covers,
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not needed for the operation are stored in the food premises.
      • Corrective Action(s): Remove all items not needed for the operation of the food premises.
      • Violation Score: 1
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Cl detected in rinse cycle.
      • Corrective Action(s): Chemical bucket changed and primed during the inspection. 50 ppm Cl available. Re wash all dishes / utensils to ensure all dishes/ utensils are sanitized.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed an employee washing hands without liquid soap.
      • Corrective Action(s): Review hand washing with all employees and ensure employees wash hands properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bags used for food storage
      • Corrective Action(s): Do not use garbage bags for food storage. Discarded.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in freezer floor and walk in cooler shelves require cleaning
      • Corrective Action(s): Thoroughly clean these areas.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler in the cooking line ambient air temperature at
      • Corrective Action(s): All potentially hazardous foods discarded or moved into the walk in cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - No paper towels available in the staff wash room
      • - paper towel dispenser missing at the hand wash station near the back door
      • Corrective Action(s): Paper towels provided during the inspection. Install a paper towel dispenser at the back hand wash station.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of the entire premises requires attention.
      • Corrective Action(s): Thoroughly clean the entire premises. Pay close attention to hard to reach areas such as behind and below equipment.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Newspapers used to line food containers
      • - wood pieces in the dish pit area are rotting
      • Corrective Action(s): Do not use newspapers as food contact surface and replace the wood pieces with easily cleanable smooth, impervious to moisture material.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - some lights are not functional or missing light covers
      • - prep cooler in the cooking line does not maintain food temperature at or below 4 degree Celsius
      • - walk cooler door seal is deteriorating
      • Corrective Action(s): - Ensure all lights are functional and provided with covers.
      • - Repair the prep cooler and ensure cooler maintains food temperature at or below 4 degree
      • Celsius.
      • - replace the walk in cooler door seal
      • Violation Score: 3
  25. Routine Inspection

    0 infractions

  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The food premise requires thorough cleaning and organizing.
      • Corrective Action(s): Thoroughly clean the entire premise. Sanitize all food contact surfaces. Move all items and clean behind and underneath. 1 week.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Garbage bags used to line containers with food product
      • - cardboard used to line table shelves
      • - some of the table tops are starting to deteriorate or made from exposed wood
      • Corrective Action(s): Discontinue the use of garbage for food storage immediately.
      • - do not use cardboard to line shelves
      • - Discard all deteriorating and exposed wood table tops. immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Janitorial sink in the hot water tank room not functional at the time of inspection.
      • - Some tiles are missing on the walls
      • - walk in cooler lighting intensity is not adequate
      • - light cover missing on one light fixture above the ice machine
      • Corrective Action(s): Ensure the janitorial sink is functional. 1 week.
      • - Install all missing wall tiles
      • - Increase the light intensity in the walk in cooler
      • - install the missing light cover. Immediately
      • Violation Score: 3

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