Ninja Japanese and Korean Cuisine

4605 Lakelse Avenue, Terrace, V8G 1P9 · Restaurant

7 inspections

1. Follow-Up InspectionMay 29, 2026

   0 infractions

2. Routine InspectionMay 14, 2026

   4 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Foods such as cooked rice noodles and chopped vegetables were observed stored uncovered inside the refrigerator, leaving them exposed to potential contamination. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness, and uncovered food is vulnerable to contamination from spills, splashes, condensation, or contact with other stored items, increasing the risk of cross-contamination and foodborne illness.
     • Corrective Action: Food must be stored in closed, food grade containers to prevent contamination and maintain safe food handling practices, and all foods must be covered or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects or staff.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Scoops were observed stored inside multiple ingredient bins containing items such as flour and sugar, as well as inside the ice machine. (Public Health Significance): Improper scoop storage can lead to contamination, as handles, bare-hand contact, and other non-food contact surfaces may come into contact with food or ice, increasing the risk of cross-contamination and compromising food safety.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare-hand contact. Scoops must be stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from other objects or surfaces.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer was detected in the sanitizer containers or spray bottles at the time of inspection. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Staff prepared a chlorine sanitizing solution, which was verified at a concentration of 200 ppm using test strips. The operator and staff were advised and educated on the proper preparation and testing of sanitizer solutions, the importance of maintaining an active sanitizer to prevent contamination, and the need to always have test strips available on site. Change sanitizing solutions as required to maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT), following the manufacturer’s specifications.
   • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) The handwashing station located at the front was observed to have utensils, vegetable peels, and other items left inside the sink, making it unavailable for proper handwashing. (Public Health Significance): Handwashing is a critical practice to protect food from cross contamination caused by previously handled foods or contaminated contact surfaces. A clean, dedicated and fully stocked handwashing station is necessary to support proper employee hygiene and maintain overall sanitation standards.
     • Corrective Action: Ensure that hand wash station is accessible at all times and used only as a dedicated handwashing station whenever food is being prepared. Proper handwashing practices must be maintained at all times to protect food safety. The sink must be equipped with soap, paper towels in dispensers, and hot and cold running water to facilitate proper and effective handwashing.
3. Routine InspectionJun 19, 2025

   2 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: The walk-in freezer was observed to be overstocked, with food items stored directly on the floor. Shelving units were visibly dusty and contained food debris. Due to excessive storage from the entrance to the back wall, the freezer was not accessible for proper inspection beyond the entry point. (Public Health Significance): Overstocking and improper food storage hinder adequate air circulation and temperature control. Storing food on the floor can lead to contamination from dirt, moisture, or pests. Additionally, unclean surfaces and limited accessibility prevent effective cleaning and monitoring, undermining overall food safety and sanitation standards.
     • Corrective Action: Declutter and reorganize the walk-in freezer to ensure that all food items are stored off the floor and arranged to allow adequate airflow and access for inspection and cleaning. Thoroughly clean and sanitize the shelving units. Maintain clear pathways inside the freezer to support regular cleaning and monitoring practices, and ensure food safety and compliance.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) The front handwashing station—identified as the sole, dedicated handwashing facility for kitchen staff—was observed to have food debris and a towel left inside the sink. Additionally, the liquid soap dispenser was empty at the time of inspection. (Public Health Significance): Proper handwashing with soap and water is a critical food safety practice. It helps prevent cross-contamination from previously handled food items or contaminated surfaces and ensures the effective removal of pathogens. Maintaining a clean, dedicated, and fully stocked handwashing station is essential to support proper employee hand hygiene and uphold overall sanitation standards.
     • Corrective Action: The operator addressed the issue during the inspection by restocking liquid hand soap in the dispenser and removing food debris and a towel from the handwashing sink. The operator must ensure that a dedicated and accessible handwashing station is consistently maintained for handwashing purposes only. It must be equipped with liquid hand soap, paper towels in dispensers, and hot and cold running water to support effective hand hygiene and uphold food safety standards.
4. Follow-Up InspectionMar 13, 2024

   0 infractions

5. Routine InspectionMar 6, 2024

   5 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Everest cooler temperature found to be above 4°C and operator noted they were having trouble with it frosting up and not working properly. Despite this, the cooler was still being used for the storage of perishable & potentially hazardous foods.
     • Corrective Action: Do not use Everest cooler for the storage of perishable & potentially hazardous foods until such time as it can maintain a temperature of 4°C at all times. Foods must be moved to a cooler that can maintain a temperature of 4°C at all times.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: A large bowl of meat had been removed from a cooler in preparation for marinating; however, an employee stated this would be done after they had lunch.
     • Corrective Action: Meat and other potentially hazardous foods must only be removed them from a cooler immediately prior to when they'll be prepared, cooked or reheated. If the food preparation process is delayed, meat and other potentially hazardous foods must be put back into a cooler and held at or below 4°C.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: The kitchen, including the walk-in cooler & freezer are not well organized and is cluttered with items that may not be necessary for the daily operation of the restaurant such as broken and/or unused equipment, extra food storage containers, and excess food & drink. As such, foods are being stored directly on the floor and space is being poorly used. This is affecting the ability of staff to keep the kitchen clean.
     • Corrective Action: Broken and unused equipment, extra food storage containers, and excess food & drink must be removed from the kitchen and stored elsewhere in the facility (e.g, in the basement). Food must not be stored directly on the floor and the kitchen must be kept organized to facilitate thorough and proper cleaning. The walk-in cooler & freezer must be reorganized and/or excess stock stored in other coolers & freezers so that foods do not need to be stored on the floor.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Surfaces throughout the kitchen are soiled with food debris and food residue and the kitchen has not been maintained in a sanitary condition.
     • Corrective Action: The entire kitchen must be thoroughly cleaned to remove food debris & food residue, dirt, grime and spilled foods from all surfaces. This includes the front area where sushi is prepared, inside coolers and freezers, and particular attention must be given to high touch surfaces (e.g., door knobs/levers, handles of coolers & freezers).
   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Not all wood or particle board surfaces in the kitchen are properly finished which means they are not durable, moisture resistant and easy to clean.
     • Corrective Action: Bare wood and particle board surfaces must be properly finished (e.g., painted, varnished) to provide a surface that's durable, moisture resistant, easy to clean and non-toxic.
6. Routine InspectionJul 21, 2022

   2 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Fly tape observed hanging above a food preparation area. Flies can fall off the fly tape and potentially contaminate food.
     • Corrective Action: Remove fly tape from the food preparation area and place in areas where food is not being prepared or cooked. Fly tape can be placed near the back kitchen door, near the garbage, etc.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Multiple food products stored directly on the floor in the walk-in cooler and freezer.
     • Corrective Action: Food needs to be stored at least 15 cm (6 inches) up off the floor at all times. This is important to prevent potential contamination of food and to facilitate proper cleaning.
7. Routine InspectionJan 20, 2022

   4 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Cartons of eggs and two containers of pork were stored out at room temperature and were not in current use. Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Surface temperature of eggs was observed at 8°C. Staff advised that eggs and prok had been out of the fridge for under 2 hours. Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Multiple containers of food, including cartons of eggs, containers of meat, were stored directly on the ground in the kitchen and in the walk-in cooler and freezer.
     • Corrective Action: Food must be stored at least 15 cm/6 inches up off the floor to protect from potential contamination. Storing food up off the floor is also required to allow for proper cleaning.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
   • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Empty bottles, cardboard boxes and various other items, non-related to food premises operation, were observed throughout the kitchen. These items are being stored on the kitchen counters and on the floor.
     • Corrective Action: Remove all recycling, garbage and other items not required for facility operation. These items can introduce potential contaminants into the kitchen and make routine cleaning and disinfection difficult.