Tokyo One
2125 Enterprise Way Kelowna BC V1Y 6H7 · Restaurant - Food Service
7 inspections
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Again raw/undercooked advance prepared beef strips were observed ready for service in the front sushi display refrigerator and within another sushi bar storage refrigerator, with no further cook step to be implemented prior to service according to staff at the time of inspection. These beef strips had been pan seared the day or two prior, no additional cooking/roasting of this beef had occurred and apart from the seared exterior, the beef was observed raw/uncooked. No food safety plan has been submitted to Interior Health as previously requested and documented in the Dec 9, 2025 inspection report. Where operator would like to consider preparing this menu item in the future, information in the food safety plan for this menu item will need to reference a known food safety standard for service of rare beef prepared in advance for consumption without a further cook step. Operator was again referred to the time temperature-tables within the CFIA Preventive control recommendations for manufacturing cooked ready-to-eat meat products. Note that ovens or another alternative acceptable method for roasting/cooking whole muscle beef roast will be required (there are no functioning ovens onsite at the present time according to manager).
- F1.7 Are foods protected from contamination?
- Observation(s): The extent of mouse droppings observed onsite indicate a significant mouse infestation inside the Tokyo One restaurant that could impact and contaminate food contact surfaces, dry food storage areas, etc. Improvements in general sanitation and pest control are required for the safe preparation and storage of food at Tokyo One restaurant.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse droppings were observed throughout the facility, including floors along walls, corners, underneath equipment, etc in almost all areas of the facility. Manager indicated that their professional pest control company was last onsite 10days ago. Please immediately contact your professional pest control company for additional pest control services prior to reopening from the voluntary closure and ensure weekly site visits until the mouse control issue has been addressed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that pre-mixed sanitizer solutions are located in a safe location at each work station/area for routine sanitizing of food contact surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, floor to wall junctions, storage areas, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe operation of a food premises and for the control of pests like mice. As discussed, please complete a thorough cleaning of the kitchen, food storage containers, floors, equipment and storage areas, as well as, inside refrigerators and freezers, handles/touch points on all equipment, etc. Unclutter and removed unnecessary equipment and effects, including the upstairs staff and storage area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please review & update the Tokyo One food safety plan and email a copy to Interior Health, including preparation and service of beef.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please review sanitation plan procedures and re-implement routine cleaning to ensure minimum sanitation standards are being maintained.
- F1.1 Are proper cooking procedures followed?
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Observed approximately 20 medium to large whole muscle beef pieces soaking in blood juice within two plastic totes. These had been pan seared the day or two prior according to facility staff, no additional cooking/roasting of this beef had occurred and apart from the seared exterior, the beef was raw/uncooked inside This beef was to be sliced and served as observed (seared outside/uncooked/raw interior). There was no food safety plan onsite describing the cut of beef used, or food safety steps taken in the handling, preparation and service of this menu item. Operator has agreed to pull this menu item and discontinue service until a food safety plan has been provided to and reviewed by Interior Health that confirms food safety standards are being met in the preparation of this dish. In addition, please reference a known food safety standard for service of rare beef prepared in advance for consumption without a further cook step. Operator was also referred to the time temperature-tables within the CFIA Preventive control recommendations for manufacturing cooked ready-to-eat meat products. It was also noted that ovens onsite are not used and may no longer be functional - ovens are required for advance preparation of roast beef for service at a later time/date.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): The interior of some refrigerators were observed in an unsanitary condition, with plated food stored directly on top liquid filth. Sushi cutting boards were observed with substantial black staining and the slotted sushi knife storage holder was visibly filthy. Cleaned serving dishes are being stored in moveable totes below the sinks and drain board/stainless counters in the dishwashing area - some of these serving dishes were observed with what looked like raw animal juices from food preparation that had been occurring at the sinks above. Cleaned food storage totes were also observe being stored directly on the floor in the dishwashing area. All of these sanitary issues & storage practices may create conditions for the contamination of food/ingredients. Please complete a thorough cleaning of all food equipment, including the interior of all refrigeration units and relocate the storage of cleaned serving dishes and food storage totes from the lower/floor area of the dishwashing area.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Refrigerators/freezers were missing thermometers and temperature monitoring records were not available/not being maintained. Sanitizer solutions were not mixed and test strips could not be located. Please provide thermometers inside all refrigerators and freezers and re-start temperature monitoring records.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions were not available/not in use and food contact surfaces like cutting boards in the back kitchen and front sushi area were visibly dirty. Please ensure that sanitizer solutions are mixed at the beginning of each shift, changed routinely and used frequently for sanitizing food contact surfaces. Please ensure that cleaning cloths are stored in sanitizer buckets.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Improvements in sanitation are required, including inside most refrigeration units, knife storage holders, cutting boards in the main kitchen and at the front sushi preparation area where a build-up of organic filth was observed. Please also resurface or replace worn and stained/grooved/no longer cleanable cutting boards in the front sushi area and main kitchen.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Some facility hand washing sinks were missing the paper towel holder or the paper towel itself. Please ensure that all hand washing sinks are provided with stocked liquid soap and paper towel dispensers.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please review & update the Tokyo One food safety plan and email a copy to Interior Health.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please review & update the Tokyo One sanitation plan to include a more detailed and frequent cleaning of equipment and food contact surfaces and email a copy to Interior Health.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Also to be confirmed by July 26, 2024, please provide photos of the cleaned back garbage area that was was observed with spilled grease and in an unsanitary condition - maintaining acceptable sanitation standards in the back garbage area is important for control of rodents as this area was previously infested and contributed to a rodent infestation within the restaurant. Please also replace the bottom overhead door seal in this garbage storage area by July 26th, 2024 to minimize the entry and harbourage of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As agreed while onsite, operator is requested to provide a timeline for resurfacing of the worn floor within the walk-in refrigerator and, replacement of worn/rusting and difficult to clean shelving also in this walk-in refrigerator - timeline with details on floor resurfacing material and industry standard food storage shelving to be confirmed by July 26th, 2024.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One refrigeration unit at the far end of the main kitchen grill line was operating with potentially hazardous food (PHF) temperatures measured inside the unit as high as 8deg.C in the upper section. The thermometer inside this refrigerator was observed broken. Please ensure that PHF inside refrigeration units are maintained at 4deg.C or less.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): As observed within the new food store component of this business, please remove unlabelled packaged meat/poultry/seafood and other unlabelled processed foods from the display refrigerators/freezers until proper labelling has been provided in accordance with CFIA requirements.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw meat in storage above ready to eat food inside refrigerators. Juices from raw meat was observed on some shelving and on the floor. Cutting boards in use along the main sushi prep line were observed stained black, including the bottom side of boards and accordingly, are not being properly maintained, washed, rinsed and sanitized. The interior of refrigeration units, food storage containers, food prep counters and other areas of the kitchen were observed in a poor state of sanitation and as such, do not protect food from possible contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed broken or missing thermometers inside refrigeration units and daily temperature monitoring records were not available. Please ensure that functioning thermometers are in use and available within all refrigerators/freezers and that a probe style thermometer is onsite for use in confirming final cook temperatures, adequate cooling of advance prepared food, etc. Please ensure that test strips are utilized onsite for verifying sanitizer concentrations and ensure that properly labelled sanitizer solutions are mixed and available for use at all times during operation.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Improvements in general sanitation within this facility and within the exterior accessed garbage and used oil storage room are required to support proper pest control measures. Please unclutter and clean the garbage/used oil storage room where previous rodent issues have been identified.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Cloths in use were observed on counters (not stored within a sanitizer solution), and as discussed, the condition of counters and food contact surfaces indicate infrequent cleaning. Please provide a pre-mix sanitizer dispenser for ease of dispensing & use of "no rinse" required hard surface sanitizer. Please also discontinue knife storage practices between counters.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, floor to wall junctions, storage areas, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe operation of a food premises. As discussed, please complete a thorough cleaning of the kitchen, food storage containers, floors, equipment and storage areas, as well as, inside refrigerators and freezers. Staining on ceiling tiles in the back prep kitchen area indicate a possible leak from the roof above or piping within the ceiling space. Please contact a professional to identify and repair the cause of this leak. Cigarette butts were again observed on the ground at the back door area of restaurant kitchen and a cigarette smell was discernable upon entering the dining area and into the kitchen. Please relocate the designated staff smoking area to where it has been previously agreed to prevent staff from smoking at restaurant entryways.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Please provide a layout plan and food safety/sanitation plans for review in order to begin the approval process for the food store addition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): An insert of raw chicken was observed inside the upper section of a line cooler, above and in close proximity to ready to eat food. A container of no-cook/ready to eat vegetables was observed in close proximity to raw meat within another line cooler used primarily for raw meat storage. A majority of other raw meat items within the kitchen were observed properly stored relative to ready to eat food ingredients.
- F2.1 Does the facility have proper monitoring supplies?
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): One door on a sushi display cooler was cracked and broken.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner and manager FoodSafe certification was expired at the time of inspection and no other FoodSafe certified staff were confirmed onsite.
- F1.7 Are foods protected from contamination?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHF temperatures in two refrigeration units were measured at 10-12 deg.C (small black refrigerator at entrance into the kitchen and prep table refrigerator in the salad/server area).
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Fresh purchased salmon is not being frozen at -20deg.C for 7 days for use as raw salmon sashimi - observed salmon being maintained only at -3deg.C for an unknown duration of time - this salmon was re-located to a freezer operating at -20 and date labelled to identify 7days post freezing. Observed sushi rice being used from the day prior also having inadequate pH when tested.
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mice droppings observed under equipment, along walls and in storage areas. General sanitation of kitchen requires improvement.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions were not available/not in use at food preparation areas at the time of inspection. The quaternary ammonia pre-mix sanitizer dispenser was empty and no replacement bottles were available. Bleach sanitizer was mixed at 200ppm once noted.
- F2.4 Are proper freezing and thawing procedures followed?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some Potentially Hazardous Food (PHF) items were found at temperatures ranging between 18-23deg.C, including imitation crab, shrimp/prawns, roe used for sushi rolls. These items were discarded at the time of inspection. Temperature monitoring records not available for refrigerators or hot holding, etc.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand washing was not observed at the time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Pre-mixed food contact surface sanitizers were not located at main food preparation areas at the time of inspection for routine use on surfaces, etc.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Improper separation/sanitation between preparation of raw meat products and ready to eat foods and vegetables in the back food preparation area. Freezer storage requires organization.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing sinks at the front sushi prep bar not provided with liquid soap and paper towel.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?