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Tokyo Station

1505 15 Avenue SW Calgary AB T3C 0Y1 · Food - General

Official record from Alberta →

Inspection summary

Tokyo Station has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 9, 2025, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 4 separate inspections, most recently on June 21, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on June 21, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, The quats sanitizer solution was measured at 0 ppm. - Staff member made a new sanitizer solution and measured at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were pans in the basin of the sink. - During inspection a staff removed the pans from the basin of the sink and placed in its proper location. - All hand washing sink should be accessible.
    • 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?
      • During inspection it was observed that the back door of the kitchen is open. - During inspection door was closed. - Have door close, so pest will not enter the facility.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • June 21st, 2024: Plastic sheeting installation is finished in the washroom. June 11th, 2024: The mold has been removed, the affected areas have been re-painted, and washable plastic sheeting has been installed along the hallway, half of the washroom, and into the dining area. A large area of the ceiling in the main floor washroom, hallway leading from the washroom to the dining area, and dining area beside the kitchen was covered in mold growth. Some mold growth could be seen on the walls and door frame of the washroom as well. Remove all of the moldy drywall and any other affected materials. Destructive assessment is needed to rule out a leak/water infiltration issue inside the ceiling/ walls. Any leaks must be properly repaired. As well the steam from the kitchen must be effectively evacuated with increased ventilation to reduce the moisture build-up and mold growth. If the remediation affects the kitchen, then the kitchen must close for the assessment and remediation period to reduce the risk of cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 21st, 2024: changes to the ventilation system are in progress. The current ventilation system in the kitchen is inadequate for the level of steam being generated from the noodle boiling station. Currently the only mechanical ventilation canopy is installed above the grill and fryer and no mechanical ventilation is installed above the noddle boiling station. Significant steam was observed coming from the noodle boiling station. The steam could be seen travelling into the washroom and dining room. Please retrofit the current ventilation system or install additional ventilation to effectively evacuate the steam from the kitchen to reduce the moisture build-up.
  4. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • June 11th, 2024: The mold has been removed, the affected areas have been re-painted, and washable plastic sheeting has been installed along the hallway, half of the washroom, and into the dining area. A large area of the ceiling in the main floor washroom, hallway leading from the washroom to the dining area, and dining area beside the kitchen was covered in mold growth. Some mold growth could be seen on the walls and door frame of the washroom as well. Remove all of the moldy drywall and any other affected materials. Destructive assessment is needed to rule out a leak/water infiltration issue inside the ceiling/ walls. Any leaks must be properly repaired. As well the steam from the kitchen must be effectively evacuated with increased ventilation to reduce the moisture build-up and mold growth. If the remediation affects the kitchen, then the kitchen must close for the assessment and remediation period to reduce the risk of cross-contamination.
    • 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 current ventilation system in the kitchen is inadequate for the level of steam being generated from the noodle boiling station. Currently the only mechanical ventilation canopy is installed above the grill and fryer and no mechanical ventilation is installed above the noddle boiling station. Significant steam was observed coming from the noodle boiling station. The steam could be seen travelling into the washroom and dining room. Please retrofit the current ventilation system or install additional ventilation to effectively evacuate the steam from the kitchen to reduce the moisture build-up.
  5. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A large area of the ceiling in the main floor washroom, hallway leading from the washroom to the dining area, and dining area beside the kitchen was covered in mold growth. Some mold growth could be seen on the walls and door frame of the washroom as well. Remove all of the moldy drywall and any other affected materials. Destructive assessment is needed to rule out a leak/water infiltration issue inside the ceiling/ walls. Any leaks must be properly repaired. As well the steam from the kitchen must be effectively evacuated with increased ventilation to reduce the moisture build-up and mold growth. If the remediation affects the kitchen, then the kitchen must close for the assessment and remediation period to reduce the risk of cross-contamination.
    • 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 current ventilation system in the kitchen is inadequate for the level of steam being generated from the noodle boiling station. Currently the only mechanical ventilation canopy is installed above the grill and fryer and no mechanical ventilation is installed above the noddle boiling station. Significant steam was observed coming from the noodle boiling station. The steam could be seen travelling into the washroom and dining room. Please retrofit the current ventilation system or install additional ventilation to effectively evacuate the steam from the kitchen to reduce the moisture build-up.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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)?
      • The chlorine based mechanical dishwasher was run twice and 0ppm chlorine was detected after each cycle. Please have the dishwasher serviced such that a concentration of 100ppm chlorine is detected after the sanitize cycle. Until the dishwasher is sanitizing properly, please manually sanitize and equipment and dishes.
    • 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?
      • A large gap was observed along the bottom of the back exterior door. Cold air could be felt coming in and visible light could be seen. Please install weather stripping along the bottom of the back exterior door to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple extension cords are hanging in the back area of the kitchen by the dishwashing pit. Please ensure all of the electrical work is in compliance with safety codes and in good condition. As well all areas in the kitchen must be smooth and easily cleanable.

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