Skip to content
Loading map…

Tokyo Express

11144 149 Street NW Edmonton AB T5M 1W4 · Food - General

16 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used for rice were being stored in room temperature water between use. Store scoops in water with a temperature less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times. The scoops were changed out and stored in Ice water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration table measured 10-15 degrees Celsius. There were bean sprouts that measured 13 degrees Celsius. The bean sprouts were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand-washing sink was only providing cold water. Ensure that there is a comfortable mix of hot and cold water that endorses longer handwashing times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Front table refrigerator next to hot holders was not holding appropriate temperatures. Repair front refrigeration table so that it maintains temperatures less than 4 degrees Celsius.2. The front refrigeration unit had an accumulation of debris in the tracks of the doors.Clean noted area.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of grilled chicken was observed stored under the heating lamp at a temperature of 40°C. The operator was instructed to reheat the chicken to a minimum internal temperature of 74°C and store it in the hot holding unit to maintain a temperature of 60°C or above. A probe thermometer was used to verify temperatures at all steps, and the operator received education on proper temperature control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required for the following areas:Floors of the dining areaFloors of the dishwashing areaFloors of the main kitchen
  4. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Warehouse walk in cooler: a black plastic tray with scraps of tuna and uncovered. Operator unsure what the food item is being used for. Discarded at time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were observed on the sushi preparation table, on a red cutting board in the back kitchen, and inside a tray containing deep‑frying flour.The operator was advised that disposable gloves are single‑use only and must be discarded after use.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet cleaning cloth left on prep table back hot line when not in use.Please ensure all wet cleaning cloth(s) being maintained inside sanitizer bucket when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Back kitchen observed a bag of tempura flour left unopen. Restaurant was not busy at time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed Lysol and Vim cleaner on top of cases of canned evaporated milk in back storage/warehouse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a white pail with a bag of frozen chicken left outside of the walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dish pit area - missing baseboard - please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following equipment in back kitchen- Large mixer around the shield/guard and base - Stainless steel trolley - Lid for teriyaki sauce- Carrot shredder
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front of the house especially shelving surrounding sushi area. Additional cleaning especially in back hard to reach corners.Warehouse - surrounding area storing onions.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following equipment in back kitchen- Large mixer around the shield/guard and base - Kilo Tech brand scale- Carrot shredder especially base
  7. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Food business proceeded to stay open (handle food) without running hot and cold water. Premise closed at time of inspection and directed to do so until water supply returns.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Sushi bar - observed a pail of sushi rice completely covered in mold and another pail with rice quite dry/old. Discarded at time of inspection. All was stored by sushi prep area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sushi bar - bleach sanitizer 0PPM and solution appeared dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Restaurant kitchen - 3-4 open bags of dry ingredients such as rice, batter left open.Food manufacturing kitchen - open bags of salt and sugar.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food manufacturing side: back storage space noted chemicals being stored next to food products.Please reorganize to ensure chemicals/cleaners are being stored away/separate from food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food manufacturing kitchen - observed large boiler with cooked/hot teriyaki sauce left to cool improperly.Please use stock pots to break down the sauces to smaller portions for quicker and even cooling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sushi bar - handsink obstructed with pail of water inside.Restaurant kitchen - handsink obstructed with couple of empty soap bottles.
    • 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?
      • No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food manufacturing kitchen - Light fixture out. Please fix to enhance more lighting for the work space.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food manufacturing kitchen - additional cleaning for following equipment -> carrot slicer and mixer for crab meat.
  11. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
  12. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed stack of plastic pails in front of the handsink. Relocated at time of inspection.
    • 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?
      • No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
  13. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - cardboards used as liner need to be replaced (consider using more durable liner such as plastic). Observed bags of bean sprouts (paper bag packaging) on it.
    • 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?
      • No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning requiredFood kitchen - large mixer and slicer/blender for produce (unclean especially hard to reach areas)Walk in cooler - wall surfaces and shelving. build up of dust/mildew especially by the fans.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning needed on walls behind 3 compartment sink as well as other walls throughout the kitchen.2. Greasy cardboard was lining the shelving storing the oil. Please remove the cardboard or replace it frequently so that it is clean.
  16. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not made up during the inspection. Employee brought bleach back from the warehouse. A 100 ppm chlorine solution was made by mixing 1/2 tsp of bleach per liter of water to achieve 100 ppm with test strips. Ensure a sanitizer solution is made up at all times of operation to clean food contact surfaces/equipment with.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bin of crab meat was stored on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing at 100 ppm chlorine. Chlorine bucket was almost empty. Dishwasher appeared to have a build-up of a mold-like substance in the interior and in the area where the chemicals are dispensed in the dishwasher. Please clean the dishwasher and ensure that it is sanitizing at 100 ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning needed on walls behind 3 compartment sink as well as other walls throughout the kitchen.2. Greasy cardboard was lining the shelving storing the oil. Please remove the cardboard or replace it frequently so that it is clean.