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Sushi Mura Port Moody

5 - 110 Brew St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Mura Port Moody has been inspected 8 times by Fraser Health Authority since June 10, 2024. The most recent inspection, on May 20, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 8, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observation: The high temperature dishwasher was not achieving the minimum temperature of 71C at plate level. The gauges for temperature were not working, so unable to determine the wsh and rinse temperatures in the dishwasher. The spray arms in the machine were missing 2 end caps as well. The dishwasher was ran at least 5 times, and it was unable to achieve the minimum 71C at plate level to effectively sanitize the dishes and equipment to prevent pathogen growth.
      • Correction: Contact a service company to repair the dishwasher so it can achieve the 71C
      • Date to be corrected by: May 20, 2026
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: 1) Grease accumulation underneath the grill area.2) Food accumulation around and behind equipment and in the walk-in cooler. 3) Storage bins in the dry storage and the corners in the dry storage has food debris accumulation. Food and grease accumulation can attract pests to the premises.
      • Correction: Thoroughly clean throughout the premises, including the listed areas above.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Observation: The chlorine sanitizer on the prep lines was either high (>200ppm), or low (<100ppm) concentration. Improper sanitizer concentration can not effectively destroy pathogens on food contact surfaces.
      • Correction: The sanitizer concentrations were adjusted during inspection to be between 100-200ppm chlorine. Follow the dilution instructions on the warewashing poster to make sanitizer solutions.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sushi bar observed to be dirty, multiple fish processing done at the same time, sanitation not adequate / rags not replaced often and spray not used enough
      • Corrective Action(s): Please organize, clean and sanitize entire bar area, use clean white cloths to sanitize, do not cut bulk salmon at front of house (portion salmon in back and store in walk in cooler
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back of restaurant in poor sanitary condition;
      • Corrective Action(s): Clean and sanitize walls, floors, perimeters, bins, handles, gaskets, walk in cooler, surfaces and grill area
      • Organize kitchen to allow for better sanitation
      • Violation Score: 3
  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 (CORRECTED DURING INSPECTION): Observed rags on counters without sanitizer
      • Corrective Action(s): Please ensure all cloths are kept in sanitizer and used throughout day
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed employees wearing gloves and washing gloves instead of hands
      • Corrective Action(s): Please ensure that employees wash hands without gloves and replace more often
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation throughout kitchen in need of attention; walls, gaskets, bins, hand sinks, behind and under equipments, and perimeters Minor evidence of mice droppings
      • Corrective Action(s): Please clean and sanitize all areas noted above
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

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