Ward said he had invested heavily in equipment and laboratory testing to ensure food safety, including a £50,000 freezer which reached temperatures of -80C (-112F).
Since the FSA report was published, he said he sent the restaurant’s fish away for laboratory testing and that it had “all come back absolutely clear”.
However, he said inspectors were “not 100% wrong”, adding that an additional hand washing sink had now been installed in the fish preparation area.
Ward said paperwork problems had also contributed to the low score.
“Some of our paperwork wasn’t right, and that’s our fault,” he said.
“Sometimes you miss stuff or sometimes you write stuff down wrong or forget stuff. I’d need a full-time office worker doing the paperwork to get it perfect every time.”
The chef said Ynyshir also employed the services of a specialist company which made sure the restaurant was complying with required food standards.
He said the issues raised had been dealt with “immediately” and that a reinspection had been requested but a date has not yet been set.
Ward said: “My restaurant is working at the highest standard in the world and we take what we do very seriously.
“I’ve got 27 years of experience in what I do. The kitchen is open, everyone can see everything, the place is immaculate.”
