MississaugaClarkson Village CN
4-5-1801 Lakeshore Rd W Mississauga ON
Pass
2 violations were found at the most recent inspection.
Source: Peel Public Health
June 10, 2026
This summary is AI generated and can contain mistakes.
The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.
The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.
Momiji Sushi Restaurant is in the Clarkson Village CN neighbourhood. Clarkson Village CN, Mississauga has 38 restaurants tracked on Pass or Fail, inspected by Peel Public Health. As of August 18, 2026, there are 38 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from Peel Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Capra's Kitchen
Clarkson Village CN
This restaurant has been inspected 5 times since June 20, 2024, with 5 passes, 0 conditional outcomes, and 0 closures on record.
2 violations
Did operator provide the required supplies at each handwashing station?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
3 violations
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
3 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
1 violation
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
2 violations
Did operator provide and use accurate and easy-to-read thermometers?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?