Tokyo Express
10871 23 Avenue NW Edmonton AB T6J 7B5 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- May 14, 2026:Ceiling tiles in the cooking area still need to be cleanedMay 7, 2026:The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- May 14, 2026:Ceiling tiles in the cooking area still need to be cleanedMay 7, 2026:The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially 0 ppm chlorine was detected in the dishwasher rinse cycle, the sanitizer bottle had been allowed to run dry.- Staff hooked up a new sanitizer container, pump was primed and 100 ppm chlorine was measured in the rinse cycle. Ensure that the sanitizer level is measured in the rinse cycle on a daily basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers were not available. Sanitizer concentrations must be tested on a daily bassis.
- 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?
- 1. Mouse droppings noted under the handwash sink in the sushi counter area and in the office.- Clean and monitor.2.Pest control documentation was not available onsite for review.- If the reports go to head office then copies are to be available onsite or staff should have easy access to these.3. A gap is noted at the bottom of the front entrance door.- All exterior doors must have tight seals to prevent the entry of pests.
- 20. Do food handlers at the facility have adequate food safety training?
- Currently no management/supervisory level staff holds an approved food safety training certificate.
- 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. Burnt out fluorescent tubes noted in the lights fixtures by the cooking equipment resulting in Inadequate lighting in this area.- Repair/address lighting concerns.2. A section of FRP panel under the kitchen handwash sink is loose, coming away from the wall.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Several plastic food container lids are heat damaged. Discard.2. The following equipment requires cleaning: The sides of the deep fryer have grease buildup, the door tract to the sliding door cooler has food particle buildup, the underside of the prep cooler door handles have dried food particles and the dishwasher racks have black buildup
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- A food safety training certificate could not be provided for a management/supervisory level staff.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the solution for wiping cloth storage.- Staff prepared a 100 ppm chlorine solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Single use disposable gloves are being reused.- Single use disposable gloves must be immediately discarded upon removal from staff hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of cooked noodles left on the counter measured at 18C.- High risk foods are to be stored at less than 4C or greater than 60C. Food discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of chicken left out on the counter to thaw was measured at 10C.- Thaw foods in the cooler or under cold running water. Foods relocated to the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm sanitizer detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm. The sanitizer bucket had been allowed to run dry.- A new container was hooked up, 100 ppm chlorine detected in the rinse cycle. Check the fluid levels in the containers and test the sanitizer concentration in the rinse cycle on a daily basis.
- 20. Do food handlers at the facility have adequate food safety training?
- A food safety training certificate could not be provided for a management/supervisory level staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists/schedules are not available onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff reusing a disposable glove that had been taken off.- Disposable gloves are single use and must be discarded immediately upon removal from the hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef in the hot holding unit was measured at 45C.- High risk foods must be stored at less than 4C or greater than 60C. The beef was removed, reheated to greater than 74C and then returned to the hot holding unit.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Currently no management level staff hold a certificate in food safety training.- Approved course to be completed within 2 weeks.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Teriyaki sauce is being tightly covered before the cooling process has been completed.- Do not tightly cover foods that are cooling until a temperature of 4C is achieved. Proper cooling practices reviewed with the manager.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meats are being thawed in still water.- Thaw frozen foods under cold running water or in the cooler.
- 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?
- Mouse droppings noted in the cupboard interior below the handwash sink and in a corner by the front sushi prep sink.- Reviewed proper cleaning procedures. Pest control abatement measures in place.
- 20. Do food handlers at the facility have adequate food safety training?
- Currently no management level staff hold a certificate in food safety training.- Approved course to be completed within 2 weeks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dry bulk rice dispensers stored with the handle in contact with the rice.- Store dispensers in such a manner that the handles do not come into contact with the food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning: the mop sink room and the area below the dishwashing sinks/counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An accurate probe thermometer is required to check the internal temperature of food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Food particle and grease noted under the cook line equipment. Ensure frequent and thorough cleaning of this area
- 23. Is the facility maintained in a clean and sanitary condition?