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Namu Sushi

128 Broadway St, Tillsonburg ON N4G 3P8 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Namu Sushi has been inspected 5 times by Southwestern Public Health since December 11, 2024. The most recent inspection, on March 18, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on July 30, 2025. For example: Sanitizing food contact surfaces and equipment

  • 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 July 30, 2025. For example: Temperature control for storage of potentially hazardous foods

  • 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 once on December 11, 2024. For example: Food protected from contamination and adulteration

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 18, 2026. For example: Adequate number of sinks for utensil sanitation

  • 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 December 11, 2024. For example: Food premises provided with adequate access to potable water

About this data

These results come from Southwestern Public Health, 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.

5 inspections

  1. Required

    1 infraction

    • Adequate number of sinks for utensil sanitation
      • provide three sinks, of corrosion-resistant material and of sufficient size to ensure thorough cleaning and sanitizing of utensils
  2. Required

    0 infractions

  3. Required

    2 infractions

    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  4. Required

    2 infractions

    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
    • Storage of food
      • store foods off the floor
  5. Required

    4 infractions

    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
      • ensure that the method of sanitization is appropriate
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Food handler prevents contamination of food
      • ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
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