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Ginza Ichiban Cuisine

100-785 Rita Road, Quesnel, V2J 0C2 · Restaurant

Official record from Northern Health →

Inspection summary

Ginza Ichiban Cuisine has been inspected 4 times by Northern Health Authority since October 27, 2022. The most recent inspection, on February 11, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on November 13, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 13, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 November 13, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 10, 2023. For example: 207 - Critical Previously served food not discarded [s. 15]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat and raw eggs are stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store and refrigerated raw meats and/or eggs on shelves below to prevents cross contaminationand of ready to eat items and produce.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate various implements (bowl without a handle) used a scoops and are left in flour for ongoing use, including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Use scoops with handles, store scoops so that foods are not exposed to bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Piece of cardboard box used in the refregration unit in the kitchen to sealed wall of a cooler with duck tape. Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) Materials like cardboad box will absorb juices, harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaning chemicals (sanitizing solution) are stored in unlabelled spray bottle. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Ensure that sanitizer solution bottles are labelled and store all chemicals safely away from food items.
  3. Routine Inspection

    3 infractions

    • 207 - Critical Previously served food not discarded [s. 15]
      • Observation: Leftover rice from the day before observed on the counter with an internal temperature of 25°C. Operator informed that he was going to discard after new/fresh rice had been prepared, as he may use the leftovers. Public Health Significance - temperature between 4°C to 60°C encourages growth of bacterial that may lead to foodborne illnesses. Rice left standing at room temperature can cause bacteria to grow exponentially and may produce toxins that may cause foodborne illnesses.
      • Corrective Action: Ensure food is kept at 4°C or less and -18°C or less to avoid temperature abuse that would cause pathogens to grow exponentially and cause illnesses. Discard the rice with an internal temperature of 25°C and discard any potentially hazardous food left at room temperature for more than two hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment, a bowl without a handle is used as scoop to obtain or move ingredients or product. (Public Health significance) - Scoop must have handles and must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  4. Routine Inspection

    0 infractions

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