10871 23 Avenue NW · KEHEEWIN
Tokyo Express is in the KEHEEWIN neighbourhood. KEHEEWIN, Edmonton has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 32 (82%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 8 times since December 11, 2024, with 8 passes and 0 closures on record.
May 14, 2026:, Ceiling tiles in the cooking area still need to be cleaned, , May 7, 2026:, The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
May 14, 2026:, Ceiling tiles in the cooking area still need to be cleaned, , May 7, 2026:, The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
Initially 0 ppm chlorine was detected in the dishwasher rinse cycle, the sanitizer bottle had been allowed to run dry., - Staff hooked up a new sanitizer container, pump was primed and 100 ppm chlorine was measured in the rinse cycle. Ensure that the sanitizer level is measured in the rinse cycle on a daily basis.
Chlorine sanitizer test papers were not available. Sanitizer concentrations must be tested on a daily bassis.
1. Mouse droppings noted under the handwash sink in the sushi counter area and in the office., - Clean and monitor., , 2.Pest control documentation was not available onsite for review., - If the reports go to head office then copies are to be available onsite or staff should have easy access to these., , 3. A gap is noted at the bottom of the front entrance door., - All exterior doors must have tight seals to prevent the entry of pests.
Currently no management/supervisory level staff holds an approved food safety training certificate.
1. Burnt out fluorescent tubes noted in the lights fixtures by the cooking equipment resulting in Inadequate lighting in this area., - Repair/address lighting concerns., , 2. A section of FRP panel under the kitchen handwash sink is loose, coming away from the wall., - Requires repair.
1. Several plastic food container lids are heat damaged. Discard., , 2. The following equipment requires cleaning: The sides of the deep fryer have grease buildup, the door tract to the sliding door cooler has food particle buildup, the underside of the prep cooler door handles have dried food particles and the dishwasher racks have black buildup
The following areas are dirty and require cleaning: the wall and floor under the deep fryer, the ceiling tiles in the cook line area are off colored from grease, the floor under the dishwasher, baseboard tiles where black buildup has accumulated and the cupboard door fronts in the front service area
A food safety training certificate could not be provided for a management/supervisory level staff.
0 ppm sanitizer detected in the solution for wiping cloth storage., - Staff prepared a 100 ppm chlorine solution.
Single use disposable gloves are being reused., - Single use disposable gloves must be immediately discarded upon removal from staff hands.
Container of cooked noodles left on the counter measured at 18C., - High risk foods are to be stored at less than 4C or greater than 60C. Food discarded.
Container of chicken left out on the counter to thaw was measured at 10C., - Thaw foods in the cooler or under cold running water. Foods relocated to the cooler.
0 ppm sanitizer detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm. The sanitizer bucket had been allowed to run dry., - A new container was hooked up, 100 ppm chlorine detected in the rinse cycle. Check the fluid levels in the containers and test the sanitizer concentration in the rinse cycle on a daily basis.
A food safety training certificate could not be provided for a management/supervisory level staff.
Written cleaning lists/schedules are not available onsite.
Observed staff reusing a disposable glove that had been taken off., - Disposable gloves are single use and must be discarded immediately upon removal from the hands.
Beef in the hot holding unit was measured at 45C., - High risk foods must be stored at less than 4C or greater than 60C. The beef was removed, reheated to greater than 74C and then returned to the hot holding unit.