Ichiban Kimchi Sushi & BBQ
134 Kent Street (2nd Floor - Confederation Court Mall, Charlottetown · Food Premises
Inspection summary
Ichiban Kimchi Sushi & BBQ has been inspected 10 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 21, 2023. The most recent inspection, on April 14, 2026, found no infractions.
5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
The last 2 inspections in a row found no infractions. 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 8 times across 3 separate inspections, most recently on November 20, 2025. For example:
Appropriate procedures followed for dishwashing
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 6 times across 2 separate inspections, most recently on March 20, 2025. For example:
Cold holding temperatures of 4C (40F) or colder
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 5 times across 5 separate inspections, most recently on December 1, 2025. For example:
Food in good condition, safe and unadulterated
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 5 times across 2 separate inspections, most recently on March 20, 2025. For example:
Chemicals properly used, labelled and stored to prevent contamination
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times on August 12, 2025. For example:
Facility free from pests
About this data
These results come from Prince Edward Island Department of Health and Wellness (Environmental 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.
10 inspections
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
1 infraction
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Food in good condition, safe and unadulterated
- Routine Inspection — Unsatisfactory - Warning Letter Required
3 infractions
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Appropriate procedures followed for dishwashing
- Failure to provide a 3 compartment sink for the proper manual cleaning and sanitizing of utensils used for the consumption of food..
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Food in good condition, safe and unadulterated
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Closure
3 infractions
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Facility free from pests
- Evidence of insects.
- Facility free from pests
- Evidence of rodents.
- Food in good condition, safe and unadulterated
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required
9 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous frozen food at a temperature of -18C (0F) or colder.
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Food in good condition, safe and unadulterated
- Failure to process fish (intended to be consumed raw or partially cooked) in accordance with the "Freezing for Parasite Destruction" procedure outlined in the regulations.
- Food contact surfaces protected from contamination
- Failure to clean and sanitize food contact surfaces with an approved product that removes contamination.
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Provide and use accurate thermometers
- Failure to provide accurate thermometers in the warmest area of all refrigeration units.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Chemical test kits/papers used
- Failure to establish and maintain records verifying sanitizer strength test results.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Unsatisfactory - Warning Letter Required
14 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Proper cooling times and temperatures
- Failure to cool food from 60C (140F) to 20C (68F) or colder within 2 hours and then from 20C (68F) to 4C (40F) within 4 hours.
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
- Food in good condition, safe and unadulterated
- Failure to process fish (intended to be consumed raw or partially cooked) in accordance with the "Freezing for Parasite Destruction" procedure outlined in the regulations.
- Food contact surfaces protected from contamination
- Failure to provide food contact surfaces that are made of food grade materials.
- Food contact surfaces protected from contamination
- Failure to regularly clean wiping cloths used for food contact surfaces.?
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Appropriate procedures followed for dishwashing
- Failure to use an approved manual dishwashing method.
- Adequate equipment present
- Failure to provide adequate freezer space.
- Adequate equipment present
- Failure to provide adequate equipment of appropriate design for the specific activities of the food premise to ensure safe and sanitary handling of food.
- Provide and use accurate thermometers
- Failure to provide accurate thermometers in the warmest area of all refrigeration units.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Valid license posted for public display
- Operating without a valid food premises license.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Satisfactory
0 infractions