Tokyo Express
1580 - 8882 170 Street NW Edmonton AB T5T 4M2 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer remade on arrival. measured 100ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Utensils were stored in the hand wash sink. Ensure the sink is used solely for handwashing purposes.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front service area hand sink is obstructed - removed items from sink during the 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?
- * the cabinet doors above the Pepsi cooler are in severe disrepair, requires repair.* baseboard near the back door requires repair.** Mar 4 - metal floor under the hotline is not attached
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Storing utensils in water between use - added ice to the water
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The facilty was reasonably clean at the time of inspection. No food safety records maintained. However, the operator has pictures of every day cleaning and sanitization activity. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance. The record should be maintained and available for review for at least a three-month period.
- 15. Is the facility free of a pest infestation?
- Mouse dropping observed in the back kitchen area.
- 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 cabinet doors above the Pepsi cooler are in severe disrepair, requires repair.* baseboard near the back door requires repair.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?