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Iron Chef Sushi Ichi

9145 Glover Rd, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Iron Chef Sushi Ichi has been inspected 14 times by Fraser Health Authority since January 23, 2018. The most recent inspection, on March 12, 2026, recorded 2 infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 12, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 8, 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 once on January 23, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 February 11, 2020. For example: 203 - Food not cooled in an acceptable manner [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 5 times across 5 separate inspections, most recently on March 12, 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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Upstairs washroom lacks paper towels, and lacks a dispenser to remind you to keep paper towels in this space. Without paper towels you're more likely to wipe hands on your apron or clothes, or not wash your hands at all.
      • Corrective Action(s): Make sure to get a paper towel dispenser, on the wall or a stand up design for the table, and make sure it is always stocked for use.
      • See follow up date on report.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitary maintenance could be better here. There are shelves, cooler door slides, space under the dishwasher, space below and around the handsink in the kitchen that should be cleaner.
      • Corrective Action(s): You must do a better job at cleaning the prep and storage spaces as noted above, notwithstanding the age and deteriorated condition of this premises. Target the above areas for improvements then expand to other areas.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises is old and some surfaces more difficult to clean. Cookline area, and secondary shelves (not primary work surfaces) observed with accumulations of food debris and greases. Most harder to reach areas in kitchen have small to moderate amounts of food build up.
      • Corrective Action(s): Make sure all parts of the kitchen get cleaned regularly and in a high quality manner. Some areas like the cookline may require thorough cleaning more than once a week, while other areas may need cleaning less often.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fly sticky tape noted in several places in kitchen. Flies noted flying around kitchen. Flies will continue to defecate while on sticky tape until dead. Droppings could fall onto food or food contact surfaces.
      • Corrective Action(s): Remove sticky tape from all food prep areas as discussed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas of the kitchen observed with food accumulations/debris. These include, but are not limited to:
      • - batter station, deep fry station and surrounding equipment, floor - behind grill too;
      • - work counters, especially behind and around containers, bowls etc.;
      • - Secondary storage shelves, especially below work surfaces;
      • - below and around dishwasher;
      • - floor in hard to reach areas and below equipment.
      • Corrective Action(s): Improved cleaning quality and frequency needed. Target each station on weekly basis, move equipment and/or food containers and perform thorough cleaning. Also, perform daily cleaning of all work areas to make scheduled interval cleaning easier and more effective.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Debris accumulations on the exterior and interior of dishwasher. Detergent supply not connected to dishwasher.
      • Corrective Action(s): Clean dishwasher and connect detergent supply. Dishes are manually washed and then run through dishwasher for final sanitizing rinse tested at 50 ppm Chlorine.
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor walls and shelves ok. Small amounts of food debris noted on a few shelves.
      • Corrective Action(s): Make sure to take time and remove items from shelves to properly clean surfaces and remove food debris from hard to reach areas and prevent build up. Continue to keep clutter in kitchen to a minimum.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen and upstairs storage areas observed quite dirty.
      • - Walls observed with old accumulations of food splatter and debris or generalized finger prints and smudges.
      • - Most areas of kitchen floor, stairway to upstairs observed with accumulations of dark black and greasy build-up, especially at or under equipment/counters etc.
      • - Sinks and stainless steel area surrounding sinks, walls and work surfaces observed with accumulations of old food debris and dust.
      • - Cookline and deep frier area, including work surfaces, walls, and floor observed with excessive accumulations of food debris and greases.
      • - Storage shelves dirty.
      • - wheeled dollies dirty.
      • - Shelves and prep counters opposite cookline very dirty.
      • - Dishpit stainless steel work surfaces and floor underneath very dirty.
      • - Internal cavity of dishwasher full of scale and mineral deposits.
      • - Landing and area around back door dirty.
      • Corrective Action(s): All areas of kitchen must be cleaned as discussed. Complete thorough clean up section by section and send pictures to this office when completed. Complete all clean up by follow up inspection date noted.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Upstairs area of premises not an acceptable area for food storage and not an approved area for food prep (no available handwash station). Tools and construction related material stored in same area as food. food and food containers stored on floor with other non-food premises related items and spread out in many rooms in this upstairs area. Floor is dusty and dirty and unorganized.
      • Corrective Action(s): Organize one room or area dedicated to only food or food related containers. Purchase additional shelving and keep all food related items off floor. This room/area must be maintained in similar manner to kitchen area as discussed.
      • **Discontiue food prep upstairs or install a handsink to allow for proper and sanitary handling of food.
      • Violation Score: 5
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No sanitation plan in place. Likely contributing to build up of unsanitary conditions over time.
      • Corrective Action(s): Sanitation plan template to be provided. Complete by follow up inspection date noted on report.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bowl of covered cooked chicken cooling at room temperature
      • Corrective Action(s): This procedure does not allow for rapid cooling. Cool chicken in a shallow pan, uncovered. And place in cooler with 1-2 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed several vegetable toppings at room temperature
      • Corrective Action(s): Your cooking time at lunch exceeds two hours.
      • Recommend vegetable toppings be stored in a prep cooler or at an ice bath to maintain temperature at 4C or below
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing throughout the facility requires improvement. Please address the following areas:
      • Corrective Action(s): - All storage areas and racks - remove items, clean and sanitize shelves and re-organize
      • - Floors, walls, ceilings, under equipment, etc. - thoroughly scrub areas and sanitize
      • - Remove all cardboard used to line shelves
      • - Clean and sanitize the two racks on wheels
      • - Ensure chemicals are tools have their own designated storage areas
      • - Thorough cleaning and sanitizing in dishpit area - including dishwasher, and underneath dishwasher
      • - Small coca cola cooler and its racks
      • - The cooking line and storage area to its left
      • - All common surfaces, counters, taps, calculator, etc.
      • - bubble tea area and wrapping machine
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

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