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Tokyo Express

10871 23 Avenue NW Edmonton AB T6J 7B5 · Food - General

Official record from Alberta →

Inspection summary

Tokyo Express has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on June 2, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on May 13, 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 4 times across 2 separate inspections, most recently on May 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2026. 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 7 times across 6 separate inspections, most recently on May 7, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 6 times across 5 separate inspections, most recently on May 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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
  3. 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
  4. 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
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.

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