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Momo Sushi To Go

1921 Quadra Street, Victoria, BC, V8T 4C1 · Food Premises

Official record from Island Health →

Inspection summary

Momo Sushi To Go has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 23, 2026. The most recent inspection, on July 28, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 once on July 23, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 once on July 23, 2026. For example: Inadequate Insect / Rodent Control

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 23, 2026. For example: Improper Construction / Maintenance of Establishment

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 23, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Initial

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front prep cooler measured at 20°C, staff indicated products were placed in the cooler since morning. No temperature log available for review. Sashimi probed to be 18°C, eggs at 24°C. Potentially hazardous foods should be kept at 4°C or less.
      • All potentially hazardous foods that are time and temperature abused were discarded at time of inspection. Approximately 5 kg of products were discarded. Contact maintenance to repair sashimi cooler and front prep cooler. Do not store potentially hazardous foods in cooler until temperature drops below 4°C. Install thermometer in each unit to monitor.
    • Inadequate Insect / Rodent Control
      • Some rodent droppings observed in the back store area, beneath the racks.
      • Deep cleaning required, sanitize affected area with one part bleach; 10 part water solution. Contact pest control company if needed.
    • Improper Construction / Maintenance of Establishment
      • Some build up of grease/debris behind cookline.
      • Routine deep cleaning schedule should be implemented and followed to maintain sanitary conditions. Adhere to sanitation plan.
    • Food Safety Plan/Sanitation Plan
      • No temperature log available. Refrigeration temperature and hot holding temperatures must be recorded twice daily (AM/PM).
      • Staff and operator to record temperatures for each cold and hot holding unit, document deviations and corrective actions when required. Comments Initial inspection conducted for ownership change, no changes to operation. Hand sink fully supplied. Bleach sanitizer at 100 ppm chlorine. Three compartment sink available. High temperature dishwasher sanitizing at greater than 71°C. FoodSafe certified staff onsite, keep copies of certificate onsite. Hot held foods at greater than 60°C. Public washroom in sanitary condition.

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