Tokyo Sushi

A 150 Richmond Street, Chatham ON N7M 1N9 · Restaurant

Inspection summary

Tokyo Sushi has been inspected 44 times by Chatham-Kent Public Health since November 5, 2014. The most recent inspection, on May 27, 2026, found no infractions.

18 of 44 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 17 times across 14 separate inspections, most recently on December 16, 2024. For example: All food is protected from contamination and adulteration s. 26(1)
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 11 times across 9 separate inspections, most recently on May 17, 2024. For example: The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
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 7 times across 7 separate inspections, most recently on December 16, 2024. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on April 24, 2025. For example: Toxic/poisonous substances are stored separately from food s. 23
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 once on June 17, 2020. For example: All manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination s. 35, 36

About this data

These results come from Chatham-Kent 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.

44 inspections

RequiredMay 27, 2026
0 infractions
RequiredDec 3, 2025
0 infractions
RequiredAug 27, 2025
0 infractions
RequiredApr 24, 2025
1 infraction
- Toxic/poisonous substances are stored separately from food s. 23
  - Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
RequiredDec 16, 2024
3 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
  - Cover all food in storage
  - Store all food off the floor
RequiredMay 17, 2024
7 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Provide a hand washing station in a convenient location for access by food handlers
  - Ensure hand washing stations are used only for employee hand washing
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are kept in good repair
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
  - Ensure all equipment, utensils, and surfaces are suitable for their intended purpose
  - Ensure all equipment, utensils, and surfaces are corrosion-resistant
  - Ensure all equipment, utensils, and surfaces are non-toxic
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
  - Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Toxic/poisonous substances are stored separately from food s. 23
  - Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
  - Ensure all toxic/poisonous substances are kept in container bearing identifying label
- All food is protected from contamination and adulteration s. 26(1)
RequiredJan 24, 2024
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure ceilings are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  - Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  - Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
  - Store all food off the floor
- Observed certified Food Handler employee working at time of inspection s. 32
  - Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  - Maintain copies of valid food handler certificates from certified staff on site at all times
  - Certificate or certification card must be dated within 5 years to be valid
RequiredSep 14, 2023
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
  - Ensure multi-service articles are cleaned and sanitized after each use
- All food is protected from contamination and adulteration s. 26(1)
  - Store all food off the floor
Follow-upJul 18, 2023
0 infractions
RequiredJul 12, 2023
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
RequiredApr 26, 2023
3 infractions
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
  - Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are kept in good repair
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  - The ventilation system requires thorough cleaning
RequiredDec 5, 2022
0 infractions
Follow-upAug 24, 2022
0 infractions
RequiredAug 22, 2022
6 infractions
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
  - Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are kept in good repair
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
  - Ensure all equipment, utensils, and surfaces are suitable for their intended purpose
  - Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  - The ventilation system requires thorough cleaning
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  - Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
  - Store all food off the floor
Follow-upMay 4, 2022
0 infractions
RequiredApr 27, 2022
4 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are of sound and tight construction
  - Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
  - Ensure all equipment, utensils, and surfaces are corrosion-resistant
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
  - Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
Follow-upNov 26, 2021
0 infractions
RequiredNov 24, 2021
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  - The ventilation system requires thorough cleaning
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
RequiredAug 16, 2021
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
  - The ventilation system requires thorough cleaning
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
  - Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
  - Store all food off the floor
RequiredApr 21, 2021
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
  - Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
Follow-upOct 29, 2020
0 infractions
RequiredOct 22, 2020
3 infractions
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  - Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Ensure all food is protected from contamination and adulteration
  - Cover all food in storage
  - Store all food off the floor
Follow-upJun 19, 2020
0 infractions
RequiredJun 17, 2020
8 infractions
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
  - Ensure the premises is operated and maintained free from every condition that may be a health hazard
- General housekeeping is satisfactory s. 7(1)e, f
  - Maintain the premises in a clean and sanitary condition
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
  - Ensure all equipment, utensils, and surfaces are of sound and tight construction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  - Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
  - Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
  - Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
  - Cover all food in storage
  - Store all food off the floor
- All manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination s. 35, 36
  - Ensure all manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination.
RequiredNov 13, 2019
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  - Ensure hand washing stations are used only for employee hand washing
RequiredJul 10, 2019
4 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
  - Ensure hand washing stations are used only for employee hand washing.
  - Ensure access to handwash station is unimpeded.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- All food is protected from contamination and adulteration. s. 26(1)
  - Cover all food in storage.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  - Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
RequiredApr 17, 2019
3 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  - Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
Follow-upDec 12, 2018
0 infractions
RequiredDec 7, 2018
4 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
  - Ensure walls are kept clean and in good repair.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
  - Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
  - Ensure hand washing stations are used only for employee hand washing.
  - Ensure access to handwash station is unimpeded.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
  - Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds.
- Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
  - Equip sanitary facilities with liquid soap in a dispenser.
Follow-upMay 10, 2018
0 infractions
RequiredApr 27, 2018
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
Follow-upSep 11, 2017
0 infractions
RequiredAug 17, 2017
2 infractions
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure walls are kept clean and in good repair
- Mechanical ventilation operable where required s.15
  - Maintain ventilation system in manner not permitting health hazard
RequiredApr 27, 2017
0 infractions
RequiredDec 15, 2016
0 infractions
RequiredAug 30, 2016
2 infractions
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Mechanical ventilation operable where required s.15
  - Ventilation system requires thorough cleaning
RequiredFeb 12, 2016
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
RequiredOct 27, 2015
0 infractions
Follow-upAug 12, 2015
0 infractions
Follow-upJul 10, 2015
4 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Remove ice build up from freezer units
  - Maintain refridgeration unit in a clean & sanitary manner
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure walls are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
  - Maintain the premises in a clean and sanitary condition
- Mechanical ventilation operable where required s.15
  - Ventilation system requires thorough cleaning
RequiredJul 9, 2015
7 infractions
- Separate raw foods from ready-to-eat foods during storage and handling s.26
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  - Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  - Remove ice build up from freezer units
  - Maintain refridgeration unit in a clean & sanitary manner
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
  - Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure walls are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
  - Maintain the premises in a clean and sanitary condition
- Mechanical ventilation operable where required s.15
  - Ventilation system requires thorough cleaning
Follow-upMar 4, 2015
0 infractions
RequiredFeb 17, 2015
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  - Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure walls are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
RequiredNov 5, 2014
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
  - Provide an easily readable, accurate indicating thermometer to check storage
- Separate raw foods from ready-to-eat foods during storage and handling s.26
  - Store raw foods separate and below cooked / ready-to-eat foods

Nearby inspected facilities

Chatham-Kent Community Health Centres
150 Richmond Street, Chatham ON N7M 1N9
11 inspections
Schinkels' Gourmet Meats
145 Richmond Street, Chatham ON N7M 1P1
28 inspections
Red Swan Pizza
135 Richmond St, Chatham ON N7M 1P1
7 inspections
Tim Hortons
159 Lacroix, Chatham ON N7M 2V3
28 inspections
Domino's Pizza
4 122 Richmond Street, Chatham ON N7M 1N9
31 inspections
Feta Pita
122 Richmond St, Chatham ON N7M 1N9
11 inspections
Dollarama
140 Richmond St, Chatham N7M 1N9
4 inspections
Koka's Pizza
114 West Street, Chatham ON N7M2R7
17 inspections

Own this business? Add a badge to your website

Tokyo Sushi

Inspection summary

What these findings mean

Protecting food from contaminationHigher risk

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Chemicals and toxic substancesHigher risk

PestsHigher risk

About this data

44 inspections

Nearby inspected facilities