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Tokyo Express

350 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

Official record from Alberta →

Inspection summary

Tokyo Express has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on March 13, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 2 separate inspections, most recently on February 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 14, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried tempura shrimp and sweet potato were left out at room temperature in large quantities without time stamps. These were discarded at the instruction of the PHI. A sushi roll was also left out at room temperature with no time stamp, but staff insisted it had been made in the last hour. Food may only be left out of the fridge for 2 hours, after which it must be thrown out. All food being handled this way must be time stamped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both front prep coolers were at 10-12 C. All perishable foods were removed to coolers capable of maintaining 4C or colder. These coolers are not to be used for the storage of perishable items until they are capable of maintaining 4C or colder at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both front prep coolers were at 10-12 C. All perishable foods were removed to coolers capable of maintaining 4C or colder. These coolers are not to be used for the storage of perishable items until they are capable of maintaining 4C or colder at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front sanitizer bucket was measured to be over 200ppm chlorine. A new solution was prepared immediately measuring 100ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for the sanitize portion until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Repair the dishwasher such that it measures 100ppm chlorine at dish level for adequate sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build up was observed in the grooves of the sliding door standup cooler. Some grime build up was observed around the grease trap. Clean the above mentioned areas.
  5. Risk Management Inspection

    1 infraction

    • 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 food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water.Please repair the sink. No leak was observed during inspection, but staff confirmed leak occurs randomly.Ensure sink is repaired and discard collected water regulary.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food was being thawed in a bucket at room temperature.Food was moved to the sink under cold running water.Ensure thawing is completed by either;\1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lower unit of the prep cooler next to the front handwashing sink was measured at 12C. Thermometer was missing in the cooler. Probe thermometer was left in the cooler and temperature got warmer by the end of inspection. Internal temperature of food was 8-9C.High risk foods were moved to the functional cooler measured at 2C.Ensure cooler is not used until it can maintain food at a temperature of 4C or less. Provide a thermometer in cooler at all times. Monitor the temperature of the cooler at least twice a day.Operator adjusted the thermostat, covered the top unit, and the cooler dropped to 4C by the end of the
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was measured at 0ppm, after several cycles and trouble shooting. The maintenance company was contacted for repairs.Ensure dishwashing is completed by fully immersing the washed and rinsed dishes in 100ppm bleach solution for 2 mins in the 2-compartment sink.Ensure the dishwasher is repaired and monitored daily to maintain 100ppm at the end of the cycle.
    • 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 food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water.Please repair the sink. Not observed during inspection.
  7. Risk Management Inspection

    1 infraction

    • 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 food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water.Please repair the sink.
  8. 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?
      • 1-No valid pH test strips were available in the facility to monitor the pH of sushi rice during preparation.Obtain pH test strips and monitor the pH of sushi rice.Dec 14, 2023: pH test strips were still not available at the facility. Please obtain the required test strips, ensure sushi rice pH is measured each day it is prepared, and records kept.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bucket connected to the dishwasher was empty. The staff present indicated that an order will be delivered within a day. The staff was advised to ensure all dishware, utensil or equipment washed in the dishwasher are sanitized in the dishwashing sink with 100ppm bleach/chlorine solution until the required sanitizer solution is available. Ensure the dishwasher is tested as soon the sanitizer is connected before use. The required 100ppm chlorine sanitizer solution must be measured after the sanitizing cycle.
    • 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 food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water.Please repair the sink.

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