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Mission Junction Sushi Japanese Restaurant

320 - 32555 London Ave, Mission · Restaurant

Official record from Fraser Health →

Inspection summary

Mission Junction Sushi Japanese Restaurant has been inspected 25 times by Fraser Health Authority since January 17, 2013. The most recent inspection, on February 27, 2026, found no infractions.

15 of 25 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 8 times across 8 separate inspections, most recently on February 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on September 6, 2019. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 August 24, 2021. 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.

25 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not operating as designed regarding chemical dispensing.
      • Corrective Action(s): Ensure dishwasher is operating as per manufacturers specifications. Have dishwasher serviced to ensure it operates as designed. Continue using single service utensils until such time as it is working properly.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: sanitizer not detectable in dishwasher final rinse cycle
      • Corrective Action(s): ensure by feb 20/2026 that a minimum of 50 ppm chlorine in detectable in dishwasher final rinse water. In interim use single service utensil only
      • Violation Score: 25
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low-temperature dishwasher had 0 ppm bleach tested at the plate surface
      • Corrective Action(s): Dishwasher can still be used for washing and rinsing cycle. Meanwhile, prepare a 100ppm bleach solution in the two compartment sink for sanitizing (please follow proper bleach solution preparation steps). This can prevent people from getting sick from germs on food contact surfaces
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink at the back kitchen has no cold water
      • Corrective Action(s): Repair the handsink to ensure it has cold and hot water top stop the spread of germs
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: chlorine sanitizer not detectable in dishwasher final rinse water
      • Corrective Action(s): repair dishwasher by November 12 to ensure minimum of 50 ppm chorine is in final rinse water. In interim manually sanitize dishware with 100 ppm chlorine as per 3 compartment sink method
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): low temp dishwasher has less than 50 ppm chlorine in final rinse
      • Corrective Action(s): repair/adjust/maintain dishwasher to ensure minimum of 50 ppm chlorine is available in final rinse to adequately sanitize dishware. Repair by Jan 9, 2023. In interim manually sanitize in pot sink with 100 ppm chlorine solution as per manual dishwashing procedures or use single service utiensils.
      • Violation Score: 25
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: sliding plexiglass door on sushi cooler broken
      • Corrective Action(s): replace/repair sliding door
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink at the sushi bar is clogged and cannot be used
      • Corrective Action(s): Ensure that the hand sink is repaired immediately so food handlers can wash their hands efficiently throughout operations. This is extremely important as sushi is a ready to eat food product.
      • Correct by: August 26, 2021
      • Violation Score: 15
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dishwasher final rinse less than 50 ppm chlorine
      • Corrective Action(s): repair/adjust dishwasher to ensure 50 ppm chlorine or greater at dish
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: no thermometer in walk in cooler
      • Corrective Action(s): install thermometer in walk in cooler
      • Violation Score: 1
  21. Routine Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): thermometer not visible in walk in cooler
      • Corrective Action(s): provide accurate thermometer in walk in cooler
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: LESS THAN 50 PPM CHLORINE IN FINAL RINSE FOR DISHWASHER
      • Corrective Action(s): REPAIR/MAINTAIN DISHWASHER SO THAT MINIMUM OF 50 PPM CHLORINE IS AVAILABLE IN FINAL RINSE
      • Violation Score: 5
  25. Routine Inspection

    0 infractions

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