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Tokaido Ramen & Bar

327 - 8888 Country Hills Boulevard NW Calgary AB T3G 5T4 · Food - General

Official record from Alberta →

Inspection summary

Tokaido Ramen & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on October 31, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 31, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on January 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 2, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on October 31, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard box is being used as Food lid. - All food Lid must be food-graded.- Staff member removed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer it was observed boxes food on the floor.- All food must be 6" off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled.The sanitizer spray bottle was labelled to identify its content.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Use of duct tape was observed on the wall by the 2-compartment sink.- Remove tape from indicated areas so surfaces are smooth, nonporous and easy to clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet used cleaning cloth were stored on the preparation cooler.The cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2) The chlorine sanitizer bucket did not detect any sanitizer with the chlorine test strip.Fresh chlorine sanitizer solution was prepared and measured 200 ppm.3) Chlorine sanitizer spray bottle did not detect any sanitizer.The content in the spray bottle was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Opened can of leftover sparkling water was stored on the prep cooler insert lid.The can sparkling water was stored in a separate location.Store personal belongings in a separate area.2) A mobile phone was stored on the sushi bar counter charging at the front service area.Store personal belongings in a separate area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled.The sanitizer spray bottle was labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked boiled eggs were stored on the preparation counter with a surface temperature of 7°C and 8°C respectively.The eggs were stored in the preparation cooler.2) Cooked half sliced boiled egg was stored on the counter with a surface temperature of 19°C.Food was discarded.3) Garlic was stored on the counter with a surface temperature of 18°C.Food was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap faucet at the kitchen handwash sink was tuned off. The hot water was switched on below the handwashing sink. TFix the hot water tap.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The front entrance door was not closing properly.Fix or adjust the self-closing device so that the door can be properly closed to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Cartons were used to line the wooden platform/ shelves in the office and dry storage area.Remove the cartons. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The ceiling tiles in the office/storage area was accumulated with water damage stains.Replace the ceiling tiles.3) Untreated raw wooden platform was used to line shelves at the back exit door area.Remove the wooden platform.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains build-up at the bar sink.2) Yello food stains on kitchen wall and dust on the kitchen air vents. 1 to 2) Clean these areas.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced salmon and tuna were left out during lunch. Salmon and tuna were measured at 8.8 degrees C. Store all cold perishable foods at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No soap in the men's public washroom. Owner refilled the dispenser during inspection. (CDI)Make sure all handwash sinks have soap and paper towels for handwashing. 2) Cold tap at the sushi bar handwash sink was broken. Fix the handwash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint and dry wall were peeling off the sushi bar wall. Fix the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains build-up at the bar sink.2) Yello food stains on kitchen wall and dust on the kitchen air vents. 1 to 2) Clean these areas.

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