101 - 328 Centre Street SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 6, 2026
Bulk bags of ingredients were stored on the ground throughout the facility., -Store food off the ground
Chlorine test strips were expired. Dishwasher was not tested daily., -Ensure the dishwasher is tested regularly and that fresh strips are obtained
**Continuing violation**, No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
Lights above the ice machine did not have protective covers., -Install a shatterproof cover
1) Bowl scoops were left in bulk bins., -Use a scoop that has a handle or keep the scoop out of the bulk ingredient
**Continuing violations**, 2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter., 3) The ventilation canopy filters were severely caked in grease., 4) The areas beneath and behind the cooking grills were dirty., , 6) The bases of fridges and freezer units around the kitchen had visible signs of grime., 7) Back of curtain between kitchen and front area was discoloured., -Thoroughly clean, , 8) No written sanitation plan was available., -Create and maintain a written sanitation plan
Tokachi Japanese Restaurant is in the CHINATOWN neighbourhood. CHINATOWN, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 86 (59%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Hey! I Am Yogost
CHINATOWN
This restaurant has been inspected 8 times since December 5, 2023, with 1 in compliance, 7 not in compliance, and 0 closures on record.
6 violations
Bulk bags of ingredients were stored on the ground throughout the facility., -Store food off the ground
Chlorine test strips were expired. Dishwasher was not tested daily., -Ensure the dishwasher is tested regularly and that fresh strips are obtained
**Continuing violation**, No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
Lights above the ice machine did not have protective covers., -Install a shatterproof cover
1) Bowl scoops were left in bulk bins., -Use a scoop that has a handle or keep the scoop out of the bulk ingredient
**Continuing violations**, 2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter., 3) The ventilation canopy filters were severely caked in grease., 4) The areas beneath and behind the cooking grills were dirty., , 6) The bases of fridges and freezer units around the kitchen had visible signs of grime., 7) Back of curtain between kitchen and front area was discoloured., -Thoroughly clean, , 8) No written sanitation plan was available., -Create and maintain a written sanitation plan
6 violations
Bulk bags of ingredients were stored on the ground throughout the facility., -Store food off the ground
Chlorine test strips were expired. Dishwasher was not tested daily., -Ensure the dishwasher is tested regularly and that fresh strips are obtained
**Continuing violation**, No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
9 violations
In the walk-in fridge, green onions were directly touching the rusty shelf., -Store food in suitable containers to prevent contamination. Highly recommended to remove rusty shelf, -Discarded
1) A large container of tempura batter was measured at 20C., -Maintain tempura batter at <4C or take out small portions and discard that portion after each meal service, , 2) Walk-in fridge and kitchen prep cooler measured 8C and 10C respectively. Temperatures appeared to be slowly dropping during the inspection., -Maintain perishable food at 4C or below, , 3) No thermometer available in the prep cooler., -Install a thermometer
Chlorine dishwasher had no chlorine measurable in sanitizing cycle at start of inspection., -Line was primed for 2 minutes, then sanitizing cycle worked
2 violations
No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
Missing ceiling panels in kitchen., - Replace the ceiling panels.
8 violations
Raw meats and/or seafood are stored above or near ready-to-eat food products in standing freezer units., - Discussed storage requirements for raw meats in freezer with operator to ensure raw meats are stored below ready-to-eat products to prevent potential cross-contamination.
Many coolers need thermometers to monitor temperature throughout facility., - Acquire thermometers for all coolers and freezers that are missing one and monitor routinely.
Personal items (phone holders, phones, and personal food) were stored on food prep surfaces., - Please provide a separate area for personal items and staff meals., - All items were removed at time of inspection.
No violations
1 violation
, , *ENTIRE KITCHEN REQUIRES REORGANIZATION AND A FULL & THOROUGH CLEANING, INCLUDING HIGH SURFACES & FIXTURES, AND TOPS OF EQUIPMENT. ENSURE THAT THE KITCHEN IS MAINTAINED IN A CLEAN & SANITARY MANNER*,
3 violations
, , *RAW MEATS/SEAFOOD STORED ABOVE COOKED AND/OR READY TO EAT FOODS IN THE WALK-IN COOLER. REARRANGE THIS COOLER SO THAT RAW MEATS & SEAFOOD ARE ON THE BOTTOM SHELVES, BELOW ALL OTHER FOODS*,
, , *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. REPAIR COMPANY CONTACTED*,
, , *ENTIRE KITCHEN REQUIRES REORGANIZATION AND A FULL & THOROUGH CLEANING, INCLUDING HIGH SURFACES & FIXTURES, AND TOPS OF EQUIPMENT. ENSURE THAT THE KITCHEN IS MAINTAINED IN A CLEAN & SANITARY MANNER*,
Lights above the ice machine did not have protective covers., -Install a shatterproof cover
1) Bowl scoops were left in bulk bins., -Use a scoop that has a handle or keep the scoop out of the bulk ingredient, , 2) Lots of cardboard boxes were used to store food ingredients (indirectly) in the fridges and on shelves., -Remove cardboard as it is not cleanable. Store food products in cleanable containers
1) Bulk bins on shelf near the upright freezers were caked in debris., 2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter., 3) The ventilation canopy filters were severely caked in grease., 4) The areas beneath and behind the cooking grills were dirty., 5) The sides of pails holding food around the kitchen were dirty., 6) The bases of fridges and freezer units around the kitchen had visible signs of grime., 7) Back of curtain between kitchen and front area was discoloured., -Thoroughly clean, , 8) No written sanitation plan was available., -Create and maintain a written sanitation plan
Bulk bags of ingredients were stored on the ground throughout the facility., -Store food off the ground
Chlorine test strips were expired. Dishwasher was not tested daily., -Ensure the dishwasher is tested regularly and that fresh strips are obtained
**Continuing violation**, No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
Lights above the ice machine did not have protective covers., -Install a shatterproof cover
1) Bowl scoops were left in bulk bins., -Use a scoop that has a handle or keep the scoop out of the bulk ingredient, , 2) Lots of cardboard boxes were used to store food ingredients (indirectly) in the fridges and on shelves., -Remove cardboard as it is not cleanable. Store food products in cleanable containers
1) Bulk bins on shelf near the upright freezers were caked in debris., 2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter., 3) The ventilation canopy filters were severely caked in grease., 4) The areas beneath and behind the cooking grills were dirty., 5) The sides of pails holding food around the kitchen were dirty., 6) The bases of fridges and freezer units around the kitchen had visible signs of grime., 7) Back of curtain between kitchen and front area was discoloured., -Thoroughly clean, , 8) No written sanitation plan was available., -Create and maintain a written sanitation plan
Bulk ingredient bin scoop is a bowl with no handles., - Please acquire food safe scoop with handles to prevent potential contact form staffs hands. Ensure scoop are stored with handle facing up or in a separate clean food safe container.
No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
Missing ceiling panels in kitchen., - Replace the ceiling panels.
Pots and pans stored under 2-compartment sink and above grease trap box., - Refrain from storing equipment in these areas as they are not sanitary. Relocate to a clean storage area.
1) Accumulation of grease and debris on ventilation canopies., - Clean these areas and ensure regular cleaning is done., , 2) Accumulation of rice grains behind and under cooking equipment near left side of cookline. , - Clean this areas and ensure regular cleaning is done.