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Tokyo Street Market

922 Centre Street NE Calgary AB T2E 2P7 · Food - General

Official record from Alberta →

Inspection summary

Tokyo Street Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on February 12, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 12, 2026. 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 10 times across 5 separate inspections, most recently on February 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 21, 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 once on January 21, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • There was a large gap on the bottom right and top portion of the back exit door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/installing weatherstripping or a door sweep.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime and food debris accumulated underneath the grill, fryer, oven, and dishwasher. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas. 2. There was grease and dust accumulated on the ceiling, ceiling fixtures, and on the walls.Thoroughly clean the indicated areas to protect food from contamination where it is prepared below.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was pork in the hot holding unit which measured 45C. The other food items in the same hot holding unit had a temperature above 60C. Food must be rapidly reheated to at least 74C prior to placing it inside the hot holding unit. The hot holding cannot be used to reheat food as this prolongs the food in the danger zone (4C to 60C) allowing bacteria to grow. The operator reheated the pork to 75C at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the left display cooler in the basement fluctuates between 5C to 10C. There were various desserts stored inside. The temperature of the cooler must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler and refrain from storing food until it has been repaired.The operator removed the desserts at the time of the inspection.
    • 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?
      • There was a large gap on the bottom right and top portion of the back exit door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/installing weatherstripping or a door sweep.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips for the sushi rice was expired. The pH of the sushi rice measured 4.0. Obtain new pH test strips.
    • 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 surface of the wall in the dishwashing area was in disrepair. The paint began to peel, and the surface is no longer impervious to moisture, durable, nor easy to clean. Repair the surface of the wall and ensure it is smooth, durable, easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime and food debris accumulated underneath the grill, fryer, oven, and dishwasher. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas. 2. There was grease and dust accumulated on the ceiling, ceiling fixtures, and on the walls.Thoroughly clean the indicated areas to protect food from contamination where it is prepared below.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Continuing violation**A section of the ceiling above the main floor dishwasher was open exposing the joists. Install ceiling so the area is smooth, easily cleanable and water resistant.Basement floor epoxy paint was worn exposing concrete in many sections.Repair so the floor is water resistant and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) Main kitchen dishwasher area - floor tile is severely cracked and chipped, with missing pieces.-Replace the tiles (and repair subfloor if necessary) so that the floor is smooth and impervious to moisture
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Continuing violation**Three basement display coolers were between 7 to 9C.Repair so the coolers are keeping high risk foods under 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Front drink display fridge did not have a thermometer.-Ensure a thermometer is available in each fridge2) Front Calpico fridge measured between 7-9C.-Maintain fridges at 4C or below3) Basement display freezer (upper section) was at 0C. Freezer's thermometer also showed 0C, thawed products were observed, and products were not completely frozen solid.-Ensure freezers keep food below 0C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink along cook line is not operational and blocked by equipment.-Although another handwashing sink is available, ensure this sink is operational and supplied as there is raw meat handling occurring
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Continuing violation**A section of the ceiling above the main floor dishwasher was open exposing the joists. Install ceiling so the area is smooth, easily cleanable and water resistant.Basement floor epoxy paint was worn exposing concrete in many sections.Repair so the floor is water resistant and easily cleanable.
    • 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) Basement dry storage area (near the racks) - light water staining apparent on ceiling material.-Repair or replace the ceiling covering so that it is clear whether there is an active leak2) Main kitchen dishwasher area - floor tile is severely cracked and chipped, with missing pieces.-Replace the tiles (and repair subfloor if necessary) so that the floor is smooth and impervious to moisture
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Confirmed with previous inspector that the current state is worse than last visit.-----------Main floor kitchen ceiling and the ducts were covered with a thick layer of dirt and grease.Clean.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three basement display coolers were between 7 to 9C.Repair so the coolers are keeping high risk foods under 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the ceiling above the main floor dishwasher was open exposing the joists. Install ceiling so the area is smooth, easily cleanable and water resistant.Basement floor epoxy paint was worn exposing concrete in many sections.Repair so the floor is water resistant and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main floor kitchen ceiling and the ducts were covered with a thick layer of dirt and grease.Clean.

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