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Tokyo Express

11436 104 Avenue NW Edmonton AB T5K 2S5 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available for verifying the temperature of cooked foods. Please obtain a probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -One damaged and stained plastic measuring cup was found in the kitchen. Ensure all utensils are maintained in good condition. The operator discarded the cup onsite.*Inspect utensils regularly. Discard/replace any worn utensils that can no longer be properly cleaned and sanitized.-Two bowls were found stored inside flour containers, touching the flour. Ensure utensils are stored properly to prevent contamination. The operator removed the bowls from the containers and will use scoops with long handles instead.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High-touch surfaces such as equipment handles, sink handles, and light switches had a build-up of food/grease. Please ensure high touch surfaces are regularly cleaned and maintained.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 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 were noticeably less. In the interim, continue monitoring the affected areas on a weekly basis and take corrective action as needed. In the dishwashing area, there was a gap around the piping to the wall. It would be important to seal that area using proper material. A gap was observed near the black rack. by the cooler. The hole on the wall had a bunch of pipes coming out. Please seal the area properly. In the mechanical room, there were some holes and gaps in the ceiling. There was a duct with exposed fiberglass, please repair to close off gaps/holes. The hole above the mop sink had been sealed with expanding foam. Please reinstall the tile to prevent re-entry of pests.Any holes/gaps in the facility should be sealed/repaired properly to avoid re-entry into the facility. Please investigate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items in certain areas that may no longer serve a purpose to the facility. Please remove those items from the facility as it will help with cleaning and reduce pest harborage.
  6. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink (by Freezer #2) had no paper towels in the paper towel dispenser. Soap was present. Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water at all times.The paper towel dispenser at the front counter was difficult to obtain paper towels. Please ensure the towels are easily obtainable otherwise it reduces the likelihood of proper hand washing/drying.
    • 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 were observed in various areas of the facility such as but not limited to the following: - the counter above the prep cooler at the front-behind chest freezer-under the stainless steel table in the back kitchen (where the cardboard was laid)-the dishwashing area-the black rack (beside cooler #6)-the mechanical room and near the back door-inside all cupboards especially the one with takeout containers (all were discarded)-underneath the decommissioned hand sink,-the perimeter of the facilityPest control monitoring in place with traps and a technician last came on October 29, 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling vents had a buildup of dust, it is important to have them cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic bins were cracked/broken. Ensure all bins are smooth, impervious to moisture, easy to clean and in good repair. The plastic scoop in the rice bag had buildup of flour and other food on it. It was sent for cleaning.The white stand up freezer (Freezer #2) rubber seal around the door was in poor repair. Ensure the unit is repaired or replaced. The rubber seal must in good repair.High touch areas such as handles of coolers, covers, etc, had buildup of food/grease. Ensure all high touch areas are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff were cleaning the hard to reach areas of the facility during the inspection. Good. There was an accumulation of items in certain areas that may no longer serve a purpose to the facility. Please remove those items from the facility as it will help with cleaning and reduce pest harborage.Walls especially by the cookline had buildup of dust. Clean walls.Cardboard was used to line many areas and some were stained with grease/food. Ensure cardboard is not used as it can attract pests. Remove the cardboard.
  7. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper holding of cooked chicken was observed. The cooked chicken cutlets were stored on a tray with another tray covering it. Operator was asked to transport food to the cooler. Any high-risk food must be stored at 4C or less or at 60C or higher. The prep cooler (Cooler #2) was at 16C. High risk food such as shrimp tempura was discarded. The cooler was only allowed to store low risk foods in the interim. A thermometer was missing as well.Cooler #3 had no thermometer. Ensure all coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had detergent and rinse, however, there was 0ppm of chlorine as the pail of sanitizer was empty. Ensure staff are monitoring the levels of chemicals on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink (by Freezer #2) had no paper towels in the paper towel dispenser. Soap was present. Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water at all times.The paper towel dispenser at the front counter was difficult to obtain paper towels. Please ensure the towels are easily obtainable otherwise it reduces the likelihood of proper hand washing/drying.
    • 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 were observed in various areas of the facility such as but not limited to the following: - the counter above the prep cooler at the front-behind chest freezer-under the stainless steel table in the back kitchen (where the cardboard was laid)-the dishwashing area-the black rack (beside cooler #6)-the mechanical room and near the back door-inside all cupboards especially the one with takeout containers (all were discarded)-underneath the decommissioned hand sink,-the perimeter of the facilityPest control monitoring in place with traps and a technician last came on October 29, 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling vents had a buildup of dust, it is important to have them cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic bins were cracked/broken. Ensure all bins are smooth, impervious to moisture, easy to clean and in good repair. The plastic scoop in the rice bag had buildup of flour and other food on it. It was sent for cleaning.The white stand up freezer (Freezer #2) rubber seal around the door was in poor repair. Ensure the unit is repaired or replaced. The rubber seal must in good repair.High touch areas such as handles of coolers, covers, etc, had buildup of food/grease. Ensure all high touch areas are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items in certain areas that may no longer serve a purpose to the facility. Please remove those items from the facility as it will help with cleaning and reduce pest harborage.Walls especially by the cookline had buildup of dust. Clean walls.Cardboard was used to line many areas and some were stained with grease/food. Ensure cardboard is not used as it can attract pests. Remove the cardboard.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured less than 100ppm bleach.Ensure an approved sanitizer is being used (ie. 100ppm bleach). Test the solutions often to ensure concentration is where it should be at.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed staff putting on gloves between tasks, however, handwashing was not performed.- Observed used gloves placed on the sushi prep table. They appeared to be available for reuse.Ensure handwashing is performed prior to putting gloves on and after taking gloves off. When gloves are taken off they MUST be immediately discarded and NOT reused. Carefully review and implement: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Corrected 1. Inserts of cucumbers were stacked on top of each in the prep cooler without a barrier in between.Ensure food is protected from contamination by ensuring there is a barrier in between the container and food item when stacking. OUTSTANDING 2. Uncovered containers of spring rolls noted inside the stand-up white chest freezerEnsure foods are covered when stored to prevent contamination.Corrected 3. To go containers in packaging are stored directly on the floor in the back hallway. Ensure all food/ food related equipment is stored off the ground to prevent from getting dirty and from getting contaminated.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bucket labelled with mayonnaise on the outside was being used (no other labels were noted on this bucket). Sanitizer solutions were noted in mayonnaise buckets throughout the facility. Some had more labels than others, but the "mayonnaise" writing was still very clearly visible on these containers too. The container must be CLEARLY labelled with its chemical contents. Other labels should not be visible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Raw fish (external temp of 1-6C) was thawing at room temperature.- A bowl of dragon eye sauce with mayonnaise was sitting at room temperature. No staff members were preparing it. Thawing CANNOT be done at room temperature. These are the ONLY methods of thawing that are acceptable: (1) In a cooler at 4C or less (best method); (2) fully submerged under cold running water; (3) microwaved and then cooked immediately afterwards; (4) Cooked from frozen. Do not leave food at room temperature unattended. Place high risk products back in the cooler or hot holding unit if they cannot prepare it immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front of house hand sink had paper towel in the dispenser had paper towel inside but it was not feeding through. No paper towel was accessible for use.2. The back on house hand sink had no paper towel inside of ensure.Hand sinks must be stocked with soap and paper towel to ensure proper handwashing is performed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hand soap and paper towel dispensers were noted at the 2 compartment sink.The soap and paper towel dispensers must be removed as handwashing should only be done at designated handwashing stations.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • When staff was asked how they checked the pH, a package of pH test strips were brought out. There was not expiry date on the packaged. Staff member proceeded to attempt to check the sushi rice, however, the test strips was not changing color so she went and grabbed quat test strips. When it was clarified if she used the quat test strips to check the pH, she said yes. The public health inspector used her test strips, and the pH of the sushi rice measured <4.6. It appears that the facility's pH test strips were not accurate.Ensure pH test strips are available to check the pH of the sushi rice. If test strips are not reading a pH of 4.6 or less, staff should have a plan as to what the correction steps should be. Ensure staff know the difference between the different test strips. It is unknown why quat test strips are onsite as the dishwasher and surface sanitizer both require chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used at the sushi station were noted to be stored in dirty stagnant water.Do not store utensils in stagnant water. Ensure they are stored in such a way as to ensure they are safe to be used on food items and does not promote bacteria growth. An alternative would be storing in ice water to keep the utensils at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - Multiple containers/ trays noted to have food/ grime buildup including but not limited to: outside of metal rice containers, outside and along edge of large dry rice bin, Corrected - High touch surfaces were dirty including but not limited to: light switches, handles of prep coolers, doors of stand up freezers/ coolersOUTSTANDING - Inside of dishwasher and the dishwasher well had black grime OUTSTANDING - Stand up freezer holding spring rolls had a thick layer of ice build up on the shelves and sides of wallsCorrected - Drying shelves were dirtyCorrected - "Clean" strainer that was hanging by dishpit had food debris in itCorrected - Some ceiling panels had dust and debris, especially by ceiling ventsCorrected - Seaweed storage container had an accumulation off food debris and outside looked dirtyCorrected - Drawers holding miscellaneous items across from the two-compartment sink was dirty - Exterior
  10. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution on the cook line.Ensure sanitizer is always available in food prep areas. A 100ppm chlorine solution was made when staff was made aware of the violation.2. Although different bamboo mats are used for different raw fish, the saran wrap is only being changed daily.Ensure saran wrap for the bamboo mat is changed at least every 2 hours. Please review and implement Guidelines for Preparing Sushi Products - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member helping out at the till and not washing hands/ changing gloves before returning to food handling.Ensure hands are washed between tasks. Changed gloves between tasks. Before putting gloves on and after taking them off, wash hands. Staff member washing hands and changed gloves when he was prompted. Glove use resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Inserts of cucumbers were stacked on top of each in the prep cooler without a barrier in between.Ensure food is protected from contamination by ensuring there is a barrier in between the container and food item when stacking. 2. Uncovered containers of spring rolls noted inside the stand-up white chest freezerEnsure foods are covered when stored to prevent contamination.3. To go containers in packaging are stored directly on the floor in the back hallway. Ensure all food/ food related equipment is stored off the ground to prevent from getting dirty and from getting contaminated.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food containers are being reused to hold sanitizer but are not properly relabelled with the chemical contents.Ensure all chemical containers are adequately labelled to identify its contents. Containers were labelled upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw meat was thawing at room temperature. Staff indicated that it was not pulled out the night before and therefore was placed on the counter to thaw.Thawing at room temperature is not an approved method. The following are the only acceptable ways to thaw: (1) In a fridge at 4C or less (2) Under cold, running water with the food completely submerged (3) Microwaved from frozen and then cooked immediately afterwards (4) Cooked from frozen. Staff put the raw meat in the fridge after approved thawing methods were discussed.2. Teriyaki sauce was not quickly cooling as it was stored in small covered plastic pails. It was approx 50C and it had already been cooling for approx. 1.5 hours.Ensure cooling is done quickly by keeping foods uncovered to allow steam to escape, using shallow metal containers to conduct heat more quickly, placing in an ice bath and stirring often, etc. Foods must be cooled from >60C to room temperature within 2 hours and room temperature to 4C or less within 4 hours. Staff moved sauce to an ice bath once they were notified of the violation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is no chlorine sanitizer bucket for the dishwasher. A bucket has been ordered, however, the dishwasher is still being used. Staff said the dishes are washed with soap in the two compartment sink and then placed in the dishwasher. No sanitize step is being done.Ensure the dishwasher is sanitizing at 100ppm bleach. Manual methods need to include wash, rinse AND sanitize step. Do not use the dishwasher until it is fixed. Ensure all dishes are manually dishes. Additionally, only single use disposable customer dishes/ utensils may be used until the dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink across from the stoves/ cook line was being used for washing/ rinsing food.- The hand sink in the very back prep space and in the men's washroom had no paper towel.Ensure designated hand sinks are always stocked with soap and paper towel. Hand sinks can only be used for hand washing and not for anything else. Discussed with staff onsite use of the hand sink and paper towels were restocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink across from the cash register does not have any hot water. Manager said the delivery person is also the person who makes repairs and the repair was going to be done at the next delivery.Ensure there is hot and cold running water at the faucet. Repairs that need to be done quickly, like ensuring there's hot and cold water at taps, cannot be timed around when deliveries are made. Contact a plumber or someone else if your usual repairman cannot do the repair in a timely manner.
    • 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. There are ceiling panels with perforartions in the back prep area. There is visible dirty and dust on these panels and they cannot be easily cleaned and are not smooth.Ensure the ceiling is smooth, easily cleanabel and non absorbent. Acoustic/ perforarted panels cannot be used in food prep areas. 2. There is a part of the wall above the employee locker area that is damaged and has a gap. Drywall is exposed.Replace/ repair and ensure the wall and ceiling are smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not sanitizing at 100ppm Chlorine. Ensure the dishwasher is sanitizing at 100ppm Chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Multiple containers/ trays noted to have food/ grime buildup including but not limited to: outside of metal rice containers, outside and along edge of large dry rice bin, - High touch surfaces were dirty including but not limited to: light switches, handles of prep coolers, doors of stand up freezers/ coolers- Inside of dishwasher and the dishwasher well had black grime - Stand up freezer holding spring rolls had a thick layer of ice build up on the shelves and sides of walls- Drying shelves were dirty- "Clean" strainer that was hanging by dishpit had food debris in it- Some ceiling panels had dust and debris, especially by ceiling vents- Seaweed storage container had an accumulation off food debris and outside looked dirty- Drawers holding miscellaneous items across from the two-compartment sink was dirty - Exterior
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Noted used gloves on counter tops. Other used gloves were also noted in the garbage.Ensure gloves are disposed of immediately after use. Staff placed used gloves into the garbage from counter tops.