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Murasaki Japanese Restaurant

254 Newport Dr, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Murasaki Japanese Restaurant has been inspected 22 times by Fraser Health Authority since October 17, 2018. The most recent inspection, on April 24, 2026, found no infractions.

11 of 22 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, Pests and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on April 7, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 April 7, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on November 14, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 14, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 9, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No chlorine detected in dishwasher after 4 runs and priming.
      • Correction: Please repair machine immediately to ensure 50-1--ppm of chlorine is met.
      • Date to be corrected by: 24 hours
      • Corrective Action(s):
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: MIce droppings observed throughout the area by the sinks.
      • Correction: Please wet clean all mice droppings daily with gloves and mask.
      • Seal all cracks, crevices, and entry points with industrial steel wool, and cover with melamine or steel plates (duct tape is not adequate)
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: MIce droppings observed throughout the area by the sinks.
      • Correction: Please wet clean all mice droppings daily with gloves and mask.
      • Seal all cracks, crevices, and entry points with industrial steel wool, and cover with melamine or steel plates (duct tape is not adequate)
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor thoughout the facility and needs attention.
      • Correction: Please clean and sanitize under equipment, dishwasher, sink areas, shelving perimeters, walls, staff washroom, and maintain.
      • Date to be corrected: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No one on-site has FOODSAFE level 1 training
      • Correction: Please enrol owner and 2 employees in FOODSAFE level 1, and complete in 60 days
      • Date to be corrected by: 60 days
      • Corrective Action(s):
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher at 0ppm; service has been called
      • Corrective Action(s): Please repair dishwasher immediately and in the interim use manual method
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and accumulation observed along perimeters, inside coolers and freezers, walls, shelves, especially ice machine
      • Corrective Action(s): Please clean and sanitize entire premises including everything listed above
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in need of attention
      • Corrective Action(s): General sanitation in need of attention, under all equipment, walls, perimeters, inside coolers, ice machine
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General premises in unsatisfactory condition;
      • Corrective Action(s): Entire premise to be cleaned and sanitized from front to back immediately
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice infestation throughout faciltity
      • Corrective Action(s): Clean and sanitize entire premise of mice droppings. Hire Pest control company immediately
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation poor rthroughout facility
      • Corrective Action(s): Entire premise to be cleaned and sanitized from top to bettom. remove all mice dropping immediately
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher; chlorine residual detected @ less than 50ppm at plate level (2nd test to 50ppm)
      • Corrective Action(s): Ensure to have a sanitizer residual of 100ppm chlorine at plate level and monitor regularly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The entire premise is kept in poor sanitary condition
      • Floors, walls, ceilings, insides of coolers/freezers and other surfaces are covered with food debris, soil, oil spills and build up
      • Corrective Action(s): Thouroughly clean and sanitize of the entire premises from top to bottom is required by Apr1 before 10:30am for a follow up inspection. Failure to comply may result in further actions.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of grease under the stove/grill
      • Observed dust accumulation on the ceilings
      • Corrective Action(s): Clean the noted areas
      • Date to be corrected by: April 1, 2020
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at servery area did not have paper towels.
      • Corrective Action(s): Supply this hand washing station with paper towels. Ensure all hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice scoop was stored in a pitcher of room temperature water.
      • Corrective Action(s): Store in-use rice scoops in ice water. Wash and sanitize the rice scoops at least every 4 hours.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Basket of raw shredded yam was stored at room temperature.
      • Corrective Action(s): Move the shredded yam to the cooler. Shredded yam and any other non-whole vegetables are potentially hazardous foods and must be stored in a cooler at <= 4°C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are dry. Sanitizing of food prep surfaces only performed once per day.
      • Corrective Action(s): Store wiping cloths in the buckets of sanitizer. Ensure food prep surfaces are cleaned and sanitized at least every 4 hours and every time a different type of food is being prepared (ie. vegetables and raw meat).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and grease observed in the following locations:
      • - Between, behind, and underneath cooking equipment
      • - Ventilation hood filters
      • - Cabinet surfaces opposite to cooking equipment
      • - Wooden table opposite to cooking equipment
      • Corrective Action(s): Clean all noted areas. Clean regularly to avoid accumulation of food debris and grease.
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in the facility is poor and therefore needs some work, especially in the following areas:
      • - Grease and other food debris observed underneath deep fryer unit
      • - Food debris observed underneath sushi prep coolers
      • - Dust/debris observed underneath/beside ice machine and cooler units beside it
      • - Shelving units holding clean equipment/utensils
      • - Dishwashing area
      • **Correct by: 1 WEEK = Monday, March 11, 2019**
      • Corrective Action(s): Clean these areas thoroughly. Clean floors and walls underneath and behind equipment at least weekly. Conduct a deep clean annually.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Multiple bleach sanitizer spray bottles were not labelled. All chemicals must be labelled to identify the contents.
      • **Correct by: IMMEDIATELY**
      • Corrective Action(s): Label the bottles: "BLEACH SANITIZER"
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted wiping cloths on counters -No bleach solution/sanitizer is available in cooking and prep area
      • Corrective Action(s): Bleach solution or other approved sanitizer to be provided in bucket and all wiping rags to be stored in a sanitizer solution. This violation is ticket-able violation ($345)
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station is not maintained properly-
      • -cutting board and foods are stored beside hand wash sink
      • This critical violation may result in issuance of a violation ticket
      • Corrective Action(s): Provide paper towel and liquid soap in wall mounted dispenser.
      • -Install splash guard on two side of the hand washing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine is moldy-
      • -Oil in deep fryer is fully burnt - too dark bottom is not clear
      • Corrective Action(s): Drain and discard all ice - clean and sanitize the ice machine immediately
      • -Change the oil when oil is dark and bottom is not visible
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted- due to stuff on the floor not able to verify rodent free condition.
      • Corrective Action(s): Clean and control the fruit flies- keep all stuff off of the floor to aid cleaning and monitoring for pest
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Holes noted around piping under sink in sushi bar
      • -Store all stuff on shelving- discard items that are not required for operation and organize the facility
      • Corrective Action(s): Repair
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt and grease noted under/beside equipment, on wall, floor - poor cleaning noted in entire kitchen and storage area
      • Corrective Action(s): Deep cleaning and sanitizing is required
      • Violation Score: 15

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