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Tokyo Express

22 - 96 Campsite Road Spruce Grove AB T7X 4J3 · Food - General

Official record from Alberta →

Inspection summary

Tokyo Express has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on October 5, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 6 separate inspections, most recently on September 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on June 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 25, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 separate inspections, most recently on May 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 5 separate inspections, most recently on September 25, 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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen prep cooler still not working - no foods will be kept in this fridge until repaired/replaced.
  2. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Processed veggies left in the kitchen prep cooler that was not working - since the employee could not confirm how long it was left in the cooler, the veggies were discarded. Please do not store perishable foods in this cooler until it is serviced and working properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty dishes from the previous day were piled up in all 3 compartment sinks. Dirty dishes must be washed at the end of working day or at least prior to opening next day. Corrected immediately
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen prep cooler and hot holding lamp were not working - small amount of processed veggies was kept in this cooler at room temperature. Employee was not able to provide information how long veggies were left in this cooler - veggies discarded.Some cooked chicken was kept under the hot holding lamp < 2 hours - moved to the cooler immediatley.Plastic lid used to cover chicken held under the hot holding lamp was cracked - discarded immediately.Indicated equipment must not be used until repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some staining and hair were observed on the service counter indicating it was not being cleaned regularly.Staining was observed on the glass door cooler.Vinyl floor tiles in the dining room were sticky.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked/heat damaged plastic lid used to cover foods on a hot display - removed immediately and stainless-steel meta lid used instead.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employee was not following proper 3 steps manual dishwashing - sanitizing dishes with hot water instead using approved sanitizer (bleach) - this was corrected during the inspection. Managment to ensure all employees are properly trained.Sanitizing solution (100 ppm bleach water) must be prepared prior to starting to wash dishes and dishes submerged for minimum 2 minutes in the solution and then airdried.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Soap and paper towel were not both available in dispensers in the kitchen
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Soap and paper towel were not both available in dispensers in the kitchen
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was observed to be empty. A new sanitizer solution measuring 100ppm chlorine was prepared immediately upon request.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves were observed to be reused by the prep cooler. All used gloves were thrown out. Gloves are single use and cannot be reused.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in water. A new sanitizer solution was prepared for utensil storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up was observed on the walk-in cooler fans. Grease and dirt build up was also observed on the cardboard underneath the pop area. Clean the above mentioned area and remove the soiled cardboard.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be around 40ppm chlorine. A new sanitizer solution was prepared immediately upon request measuring 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef in the hot holding unit was measured to be 51°C. The temperature was increased such that the beef measured 60°C. Ensure all hot holding is 60°C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed on the cardboard lining used in the walk-in cooler. Remove and replace the cardboard once soiled.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach being used to mix sanitizer contains fabric protection. Use bleach with no additional chemicals or scents.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use disposable gloves were left in various areas of the facility and were being re-used. Single use gloves were being re-used. Gloves are only to be used once and then discarded.
    • 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?
      • Sushi rice pH records were not being kept. Please use the pH test strips at the facility to measure and record the pH of prepared sushi rice daily or each time sushi rice is prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used utensils were being stored in room temperature water. Utensils that have come in contact with food are to be stored in water with a temperature less than 4 degrees Celsius. water greater than 60 degrees Celsius, or a food grade sanitizer. 2. Scoops/ measuring cups were being stored in sauces with their handles submerged in the sauce. Scoops are to be stored in a way that protect food from contamination and are not to be stored in sauce.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was being thawed at room temperature. Food is only to be thawed in the walk-in cooler, or under constant running cold water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three Cuts of sushi fish were found in the walk-in freezer and had an internal temperature of 15 degrees Celsius. With further inquiry it was determined that fish had been left out at room temperature. The three cuts of dish were discarded. Fish is to be kept at a temperature less than 4 degrees Celsius at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Proper dishwashing protocols could not be explained to inspector. Drain plugs had to be dug out of storage boxes upon reques. Dishes are to be completed in the following way. A full sink of hot soapy water is to be used to remove any physical contamination.Washed dishes are to be rinsed with warm water. Dishes that have been washed and rinse are to be submerged in a food grade sanitizer for 1 minute and then air dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Watered down hand soap was available in the service area hand sink. 2. Hand Soap was not available at the kitchen hand sink.3. Paper towel was not available at the bathroom hand sink.
    • 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 lighting in the walk-in cooler did not appear sufficient. The light bulb was not operational. Please replace/repair the light fixture in the walk-in cooler. This will help facilitate proper cleaning and food handling.
  13. Monitoring 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?
      • Sushi rice pH records were not being kept. Please use the pH test strips at the facility to measure and record the pH of prepared sushi rice daily or each time sushi rice is prepared.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff present could not demonstrate proper 3-compartment sink dishwashing procedure. Educated on proper dishwashing procedure using a 3-compartment sink was provided to the staff during inspection. A 3-compartment sink dishwashing poster will be sent with this report. Print the poster and place it at a visible location near the dishwashing sink.
    • 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 lighting in the walk-in cooler did not appear sufficient. The light bulb was not operational. Please replace/repair the light fixture in the walk-in cooler. This will help facilitate proper cleaning and food handling.

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