Skip to content
Loading map…

Sushi Mura

120 & 125 - 19979 76th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Mura has been inspected 6 times by Fraser Health Authority since July 18, 2025. The most recent inspection, on July 23, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 23, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on January 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 October 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 16, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sushi bar - Sani-bucket in use with bleach and cloths. Measured perfectly at 100 ppm. Good.
      • Dining area - "Cleaner" Spray bottles use Lysol or other similar general purpose cleaner. OK.
      • ** Kitchen - Using "cleaner" spray bottle but staff have changed to bleach solution. However, the bleach solution sanitizer measured way too strong. Bleached out test strips. Dumped and remeasured to 100 ppm.
      • Corrective Action(s): Make sure all spary bottles in use are correctly labelled to avoid misuse of chemicals AND are diluted to proper concentrations. General cleaner for dining area is not good for kitchen and food contact surfaces. Chemicals used in kitchen must be food safe and in proper concentrations to remain food safe. For bleach use 1/2 teaspoon (tsp) per spray bottle filled to water line at 750 to 900 ml.
      • *Have sushi bar teach kitchen staff proper mixing processes.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the two sushi bar coolers does not appear to work properly. Only 1/3 to 1/2 of the top condenser coil frosting over, the rest is warm. Measured at 10 to 12 C.
      • *operator stated these units are all going to be replaced.
      • Corrective Action(s): Until unit is replaced use ice packs or similar to help unit maintain food at or below 4 C as discussed. Place ice packs in unit and place food products in containers on top of ice packs. Replace ice packs with fresh ones at a set schedule (one set for lunch rush and one set for dinner rush) and monitor temperatures.
      • *I will return in a few weeks to verify this system is working and/or if new units in place.
      • Have a supply of ice packs that
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler display guage in sushi bar area not working properly. Indicating error. This makes it impossible to troubleshoot or understand the function of this unit.
      • Corrective Action(s): Have unit display fixed.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Currently the existing dishwasher has no detergent cycle. Staff are required to wash dishes by hand prior to placing in dishwasher for sanitizing purposes. The use of a dishwasher must be fully automatic, including proper washing.
      • Corrective Action(s): Make sure the dishwasher is set up for automatic detergent use. Have unit serviced and have detergent component added to unit. THis will require a follow up inspection as noted on report. For now continue using manual dishwashing method and sanitize in dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A) Raw meats being processed on same work surface and co-located as ready to eat and or cooked proteins.
      • B) Food containers or food itself subject to the splashes from handsinks and/or prep sinks in kitchen area. For example, flour bin on wheels located directly below handsink, and rice steamer located at same handsink with no physical barrier or sufficient distance to protect food.
      • C) Food (noodles and sliced vegetables this time) or food containers/equipment stored on or near the floor in the dishpit.
      • In general, the design and size of the kitchen is already causing food to be stored in a questionable manner
      • Corrective Action(s): A) Make sure staff process or prep raw proteins away from ready to eat foods. This should take place either in an alternate prep space or when food prep for menu items is not taking place.
      • B) Put stainless steel or acrylic or similar easy to clean barrier in between all sinks and food prep spaces as discussed. Take picture of completed work. Should be completed by next routine inspection.
      • C) Make sure to keep food and food containers/equipment off the floor and on proper shelving units as discussed.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

Own this business? Add a badge to your website