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Tokyo Express

5220 23 Avenue NW Edmonton AB T6L 6Y7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0 ppm chlorine during the sanitizing cycle. The chlorine sanitizer container was found to be empty and was replaced to ensure the dishwasher dispenses a 100 ppm sanitizing solution during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the interior of the dishwasher to remove grime buildup.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Reused gloves were noted in the cooked noodles.Ensure gloves are discarded after each use. Wash hands prior to putting on gloves and after taking gloves off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl (no handle) was being used to scoop noodles and then it was stored directly in the noodles.Ensure scoops have a handle. Store the scoop in such a way that the handle is not touching the food (ie. use a new scoop each time or store a scoop in a clean container outside the food container).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available to check internal temperatures. The staff indicate they use time to determine if the meat is cooked and then will check the color.Ensure a probe thermometer is used to verify if a product is fully cooked or reheated. Looking for color is not an accurate way to determine doneness.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired Feb 2025.Please get new test strips. Replace test strips when they expire. Ensure dishwasher and sanitizer buckets are tested often (at least daily) to verify sanitizer concentrations.
    • 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?
      • The pest control records were not available upon request.Ensure pest control records are available onsite (ie.keep a physical copy onsite).
    • 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 cold water tap at the front hand sink is not working. No cold water comes out when the tap is turned on.- Faucet at the two compartment sink is dripping/ leaking when taps are turned off.- Hot water tap in the men's washroom leaks when it is turned on.Ensure plumbing is in good repair. Please address above issues and going forward, fix issues as they are found.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    13 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Soiled Single use gloves stored for reuse. Discard and wash hands after use.Staff are not washing hands as needed. Soiled apron stored for reuse.
    • 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?
      • Staff are checking off items on Food Safety Records sheets without actually verifying and/ are not recording the values reflected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • bowls and scoops are being left bulk food containers. Utensils are heavily soiled and appear not to have been cleaned for a very long time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • improper thawing procedure is observed. Buckets of raw chicken and broccoli for noted sitting in the sink to thaw at room temperature. Ensure thawing is conducted in the cooler or under cold running water.Bean sprouts stored in water at room temperature discarded. Bean sprouts are high risk and must be stored below 4 C at all times. Raw Shrimp in tempura batter was 20 Celsius. And sure Raj shrimp is kept below four Celsius.Miso paste labeled “ keep refrigerated “ is being stored at room temperature. Discarded. Keep miso paste below4C. Hot sauce and chilli sauce labeled “keep refrigerated “ were stored at room temperature. Tempura shrimp cooked is being left at room temperature. 35 Celsius. Cooked shrimp must be kept above 60 or below four Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • dishwasher sanitizer concentration was 0ppm Chlorine.Dishwasher was extremely dirty inside with a buildup of grease and grime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC or Quat test strips were in use at dishwasher. Use Chlorine test strips and record the concentration of sanitizer daily. Note: staff for checking off that they are checking the sanitizer concentration, but are not actually testing it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsinks were not stocked with soap and paper towel. Staff were not adequately, washing their hands.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings notedin the boiler room and in new storage area by the front lobby.Clean and sanitize all areas were droppings are noted.
    • 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?
      • pest records were not available upon request.Tin cats are very dirty and unsanitary.Mouse droppings noted in northwest corner of front area storage under rice cooker box. Clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding March 24, 2025: correction required within 14 days. 1. Floor tile by dishwashing area is in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood fan was not turned on when cooking was taking place. Canopy must be in continual use when gas fired appliances are turned on.Hood fan require servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • red cutting board with heavily black discolouration discarded.Plastic woven baskets in disrepair and can no longer be sanitized. Discarded.Replace tongs with cracked rubber handles as they can no longer be cleaned.Hot holding unit has thick build up of grease. Deli table lid very dirty.Side of flattop grill very dirty. Blue countertop Ice maker very dirty. Thick pink build up noted. Unit cannot be properly cleaned. Remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • remove old fryer from back and clean behind. Clean benid and under pallet and chest freezer in back. Clean between upright front cooler.Remove pile of soiled lids and equipment from mechanical room. Clean in mechanical room. Grime build up under stainless steel tables in kitchen.Wall and lightswitches west of fryers is dirty.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pail was very weak; below 100 ppm Chlorine. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing at room temperature in the empty sink. Please thaw meat in cooler or under cold running water.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings notedin the boiler room and in new storage area by the front lobby.Clean and sanitize all areas were droppings are noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tile by dishwashing area is in disrepair.
  8. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Customer trays are not being cleaned between customers. Trays were very dirty and had food and grease build up on them. 2. Raw fish was being stored on top of ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Green onion cakes are in freezer without a container or packaging and are in direct contact with soiled surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tempura shrimp was being left out at room temperature and was 22.5C. 2. Prepared California rolls were being left on deli table above the fill line. 3. Bean sprouts were being left in water at room temperature. 4. Fresh ( higher water activity) noodles were left at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was 0 ppm Chlorine. Dishwasher was heavily soiled. Staff are marking off the sanitizer concentration on checklist but are not actually verifying it.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings noted by deli table, on bags of rice in the back of the kitchen, in boiler room, and in new storage area by the front lobby.Clean and sanitize all areas were droppings are noted. Seal all holes by the west deli cooler. Note: Pest control operator may request some access points are left accessible until treatment is complete. Discard any food that has mouse droppings on or in it. Note: an intensive pest control program has been recently implimented. Please continue to work with your pest control operator to abait infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tile by dishwashing area is in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker had a build up of mildew and debris. utensils in holders were put back dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Floors were very greasy.- Walls throughout require cleaning, especailly by grill, by deli table- Cleaning required under equipement and tables, especially west deli table. - Deli tables are dirty. - Hand soap and paper towel high touch areas have thick build up of grease and grime. - Grime build up on and under handles. - Ceiling vents are dusty- Storage area in lobby is cluttered and dirty. Mouse droppings and urine are accumulating in this area.