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Ikoi Sushi

105 - 450 Columbia St E, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Ikoi Sushi has been inspected 13 times by Fraser Health Authority since October 17, 2017. The most recent inspection, on March 3, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

The last 3 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.

  • 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 3 separate inspections, most recently on October 3, 2019. 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 March 12, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 14, 2022. For example: 207 - Previously served food not discarded [s. 15]

  • 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 October 3, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 22, 2019. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher @ 0 ppm chlorine
      • Corrective Action(s): 1) Repair dishwasher to ensure a final rinse of at least 50 ppm chlorine
      • 2) Ensure final rinse concentration is checked daily
      • 3) Dishes, utensils and equipment may be washed in the dishwasher and sanitized in the sink.
      • Note: manual dishwashing sign posted
      • Violation Score: 25
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 207 - Previously served food not discarded [s. 15]
      • Observation (CORRECTED DURING INSPECTION): Acidified sushi rice observed 4 hours prior to opening. Operator reports the rice was made yesterday.
      • Corrective Action(s): Operator discarded acidified rice at the time of inspection.
      • Sushi rice, once acidified to a pH of 4.2 or below can be held at room temperature, and leftovers are discarded at the end of the day.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front sushi bar hand washing station was observed to be obstructed with food items inside the sink.
      • Corrective Action(s): Operator relocated all food items into the back 2 compartment sink at the time of inspection. Ensure front hand sink is available for hand washing at all times.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Ensure that cooler/hotholding temperatures are checked and recorded daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted along the back of the bottom shelves behind the sushi prep area and on the lids and floor of the dry food containers in the kitchen.
      • Corrective Action(s): Wash all the lids. Clean all the droppings using a bleach solution and monitor for mice activity. Set traps and/or contract out a pest control company for servicing.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Atlantic salmon had been delivered an hour ago and the fish was being stored inside a styrofoam box at room temperature. There was no ice inside the box. Operator mentioned that he was going to be processing it in an hours time.
      • Corrective Action(s): Once fresh fish is received, either process it right away and put it away inside the cooler or store it in the refrigerator. Placing ice in the icebox is another option. Talk to supplier about putting ice in the box during delivery.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tuna in the freezer isn't wrapped or covered.
      • Corrective Action(s): Do not store fish in the freezer without properly wrapping it.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle is not labeled.
      • Corrective Action(s): Label sanitizer bottle.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required
      • Corrective Action(s): Clean the inside of the microwave
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat was being stored above vegetables in the display cooler in the back.
      • Corrective Action(s): Always store raw meats and seafood below vegetables and cooked foods.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen tuna in the chest freezer is not covered.
      • Corrective Action(s): Cover fish before storing in the freezer.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer concentration in the container used for storing wiping cloths was 50ppm.
      • Corrective Action(s): Add more bleach to increase the sanitizer concentration to 200ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required
      • Corrective Action(s): Clean the flour around the dry storage bins under the rice cooker in the kitchen. Clean grease behind the stoves and cooking equipment.
      • Violation Score: 3
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