101 - 328 Centre Street SE · CHINATOWN
6 mai 2026
Non conformeBulk 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 se trouve dans le quartier CHINATOWN. CHINATOWN, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 88 (60%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 16 janvier 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
CHINATOWN
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
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
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
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
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.
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.
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.