11144 149 Street NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 22, 2026
A refrigeration table measured 10-15 degrees Celsius. , , There were bean sprouts that measured 13 degrees Celsius. , , The bean sprouts were discarded.
Scoops used for rice were being stored in room temperature water between use. , , Store scoops in water with a temperature less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times. , , The scoops were changed out and stored in Ice water.
Bowls were being used as scoops and stored directly in bulk food items. , , Use a scoop with a handle and store in a way that protects bulk foods from contamination.
The hand-washing sink was only providing cold water. , , Ensure that there is a comfortable mix of hot and cold water that endorses longer handwashing times.
1. Front table refrigerator next to hot holders was not holding appropriate temperatures. , , Repair front refrigeration table so that it maintains temperatures less than 4 degrees Celsius., , 2. The front refrigeration unit had an accumulation of debris in the tracks of the doors., , Clean noted area.
Tokyo Express is in the HIGH PARK INDUSTRIAL neighbourhood. HIGH PARK INDUSTRIAL, Edmonton has 11 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 22, 2026, there are 8 (73%) 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.
MadeFresh Foods
HUFF BREMNER ESTATE INDUSTRIAL
This restaurant has been inspected 16 times since November 7, 2023, with 6 in compliance, 10 not in compliance, and 0 closures on record.
5 violations
A refrigeration table measured 10-15 degrees Celsius. , , There were bean sprouts that measured 13 degrees Celsius. , , The bean sprouts were discarded.
Scoops used for rice were being stored in room temperature water between use. , , Store scoops in water with a temperature less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times. , , The scoops were changed out and stored in Ice water.
Bowls were being used as scoops and stored directly in bulk food items. , , Use a scoop with a handle and store in a way that protects bulk foods from contamination.
The hand-washing sink was only providing cold water. , , Ensure that there is a comfortable mix of hot and cold water that endorses longer handwashing times.
1. Front table refrigerator next to hot holders was not holding appropriate temperatures. , , Repair front refrigeration table so that it maintains temperatures less than 4 degrees Celsius., , 2. The front refrigeration unit had an accumulation of debris in the tracks of the doors., , Clean noted area.
No violations
2 violations
A container of grilled chicken was observed stored under the heating lamp at a temperature of 40°C. The operator was instructed to reheat the chicken to a minimum internal temperature of 74°C and store it in the hot holding unit to maintain a temperature of 60°C or above. A probe thermometer was used to verify temperatures at all steps, and the operator received education on proper temperature control.
Additional cleaning is required for the following areas:, , Floors of the dining area, Floors of the dishwashing area, Floors of the main kitchen
2 violations
Warehouse walk in cooler: a black plastic tray with scraps of tuna and uncovered. Operator unsure what the food item is being used for. Discarded at time of inspection.
Used disposable gloves were observed on the sushi preparation table, on a red cutting board in the back kitchen, and inside a tray containing deep‑frying flour., , The operator was advised that disposable gloves are single‑use only and must be discarded after use.
7 violations
Observed a wet cleaning cloth left on prep table back hot line when not in use., , Please ensure all wet cleaning cloth(s) being maintained inside sanitizer bucket when not in use.
Back kitchen observed a bag of tempura flour left unopen. Restaurant was not busy at time of inspection.
Observed Lysol and Vim cleaner on top of cases of canned evaporated milk in back storage/warehouse.
1 violation
Additional cleaning for following equipment in back kitchen, - Large mixer around the shield/guard and base , - Kilo Tech brand scale, - Carrot shredder especially base
1 violation
Food business proceeded to stay open (handle food) without running hot and cold water. Premise closed at time of inspection and directed to do so until water supply returns.
No violations
No violations
9 violations
Sushi bar - observed a pail of sushi rice completely covered in mold and another pail with rice quite dry/old. Discarded at time of inspection. All was stored by sushi prep area.
Sushi bar - bleach sanitizer 0PPM and solution appeared dirty.
Restaurant kitchen - 3-4 open bags of dry ingredients such as rice, batter left open., , Food manufacturing kitchen - open bags of salt and sugar.
1 violation
No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
2 violations
Observed stack of plastic pails in front of the handsink. Relocated at time of inspection.
No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
3 violations
Walk in cooler - cardboards used as liner need to be replaced (consider using more durable liner such as plastic). Observed bags of bean sprouts (paper bag packaging) on it.
No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
Additional cleaning required, Food kitchen - large mixer and slicer/blender for produce (unclean especially hard to reach areas), , Walk in cooler - wall surfaces and shelving. build up of dust/mildew especially by the fans.
No violations
1 violation
1. Cleaning needed on walls behind 3 compartment sink as well as other walls throughout the kitchen., 2. Greasy cardboard was lining the shelving storing the oil. Please remove the cardboard or replace it frequently so that it is clean.
4 violations
Sanitizer solution was not made up during the inspection. Employee brought bleach back from the warehouse. A 100 ppm chlorine solution was made by mixing 1/2 tsp of bleach per liter of water to achieve 100 ppm with test strips. Ensure a sanitizer solution is made up at all times of operation to clean food contact surfaces/equipment with.
Dishwasher is not sanitizing at 100 ppm chlorine. Chlorine bucket was almost empty. Dishwasher appeared to have a build-up of a mold-like substance in the interior and in the area where the chemicals are dispensed in the dishwasher. Please clean the dishwasher and ensure that it is sanitizing at 100 ppm chlorine.
Bin of crab meat was stored on the floor.
Observed a white pail with a bag of frozen chicken left outside of the walk in cooler.
Dish pit area - missing baseboard - please fix.
Additional cleaning for following equipment in back kitchen, - Large mixer around the shield/guard and base , - Stainless steel trolley , - Lid for teriyaki sauce, - Carrot shredder
Front of the house especially shelving surrounding sushi area. Additional cleaning especially in back hard to reach corners., , Warehouse - surrounding area storing onions.
Food manufacturing side: back storage space noted chemicals being stored next to food products., , Please reorganize to ensure chemicals/cleaners are being stored away/separate from food products.
Food manufacturing kitchen - observed large boiler with cooked/hot teriyaki sauce left to cool improperly., , Please use stock pots to break down the sauces to smaller portions for quicker and even cooling.
Sushi bar - handsink obstructed with pail of water inside., Restaurant kitchen - handsink obstructed with couple of empty soap bottles.
No pest control records available for review. Operator have invoices and contacted company for records at time of inspection.
Food manufacturing kitchen - Light fixture out. Please fix to enhance more lighting for the work space.
Food manufacturing kitchen - additional cleaning for following equipment -> carrot slicer and mixer for crab meat.
1. Cleaning needed on walls behind 3 compartment sink as well as other walls throughout the kitchen., 2. Greasy cardboard was lining the shelving storing the oil. Please remove the cardboard or replace it frequently so that it is clean.