Tokyo Express
264 Meadowlark Shopping Centre NW Edmonton AB T5R 5W9 · Food - General
6 inspections
- Monitoring Inspection
4 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 an insert with a couple of knives in it being stored directed in the designated handsink by sushi bar.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink at the front/cashier lacking soap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning for following items- a couple of veggies peelers (observed accumulation of food debris)- stainless steel insert (observed food debris corner/edges)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Lid to 2 shakers (sushi bar) require to be replace. Cracks noted and being repaired with small zip ties.- Plastic insert cracked on bottom. Discarded at time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a couple of wet cleaning cloths on prep tables not being maintained in sanitizer bucket when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Back kitchen - observed a bus pan full of raw chicken being left in pooling water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink by sushi bar area - noted insert with knives and container observed inside the handsink. Please keep accessible for handwashing only.
- 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. At the time of inspection, operator was able to obtain invoice from company but was not given report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Tubes connecting sanitizer (chlorine) and detergent to the dishwasher were observed to be clogged and not sanitizing appropriately. Please consult BNC to unclog or replace the tubes and ensure it is sanitizing at 100ppm chlorine.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Cold water faucet was broken in the female washroom, there was no cold running water. Please ensure adequate supply of hot and cold running water to prevent scalding.
- 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 weatherstripping at the back and front entrance. Please install weatherstripping at the both entrances to prevent entry of pests into the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat and chicken was stored above rice (covered) in the cooler. Please store raw foods away from ready-to-eat or cooked foods as this can lead to potential cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottle was observed in the food prep area. Please ensure to label all spray bottles based on their contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Tubes connecting sanitizer (chlorine) and detergent to the dishwasher were observed to be clogged and not sanitizing appropriately. Please consult BNC to unclog or replace the tubes and ensure it is sanitizing at 100ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Multiple paper towel dispensers were not functional but had paper towels in them. Please ensure paper towel is available at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Cold water faucet was broken in the female washroom, there was no cold running water. Please ensure adequate supply of hot and cold running water to prevent scalding.
- 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 weatherstripping at the back and front entrance. Please install weatherstripping at the both entrances to prevent entry of pests into the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes were observed in the wall behind the food prep sink. Please ensure all holes are sealed to prevent entry and harborage of pest.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sides of cooking equipment (deep fryer and grill) were observed to be greasy and dirty. Please ensure this equipment is cleaned more often or as needed to prevent overaccumulation of grease on the unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice scoop, ice scoop, serving spoons, tongs were stored in water at room temperature (26C). Please store rice scoops and serving spoon in ice water or food grade sanitizer or clean and sanitize after 2 hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris, dirt, and grime were observed on floors along the walls; and walls behind the hot holding unit and entire cooking line. Please clean all the hard-to-reach areas to maintain a sanitary condition.2. Cardboards on bus carts were dirty. Please replace cardboards at least once or twice a week.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?