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Tokyo Express

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

11 inspections

  1. 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.
  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. 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
  5. 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
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.