5828 Macleod Trail SW · MANCHESTER
19 décembre 2025
ConformeAucune infraction trouvée
Tokyo Street Market / Honjin Izakaya se trouve dans le quartier MANCHESTER. MANCHESTER, Calgary compte 60 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 49 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 30 octobre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Sushi cooler number 3 in market area measured 19 degrees Celsius., Freshly prepared sushi rolls and sashimi were moved to another cooler at time of inspection. , Service cooler., Ensure all coolers are able to maintain food at 4 degrees Celsius or less.
No soap or paper towel at handwash sink in lower-level prep area., Ensure all handwash sinks are equipped with soap and paper towel in suitable dispensers.
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.
Floor dirty below ramen boiler., Ensure all surfaces are clean.
The dishwasher for Honjin Izakaya had a grime build-up., Ensure all equipment is clean and well maintained.
Several splash guards for handwash sinks are too short to provide adequate protection from splashing water., , Increase the height of the splash guards to provide protection from splashing water from hand washing (at least as high as the height of the faucet).
November 15, 2024:, , Main floor: a container of batter mix sitting on ice at the fryer measured at 16C., , Ensure that ice baths have both ice and water up to the level of the food in the insert to achieve proper temperature control, , Nov 8, 2024, A tray full of cooked chicken was left at room temperature, internal temperature measured at 21.9C., - Discarded, Ensure foods are kept out of temperature danger zone. , , "Reoccurring violation", Main floor: a container of batter mix sitting on ice at the fryer measured at 16C., - Keep the batter mix in a smaller container than the ice water bath container to keep temperature below 4C.
Second floor cook was not able to explain proper cooking, cooling, thawing process. , Main floor kitchen staffs did not know the required cook temperature and did not practice proper reheating procedure. , - Provide additional food safety training to all kitchen staffs.
Nov 08, 2024., A black foam strip was used in attempt to fix the gap, and gaps to both ends were still exposed. , - The foam strip is not an acceptable repair equipment, as it is not cleanable., Ensure the gaps are properly sealed for smooth, non-porous, and easily cleanable surfaces. , , There was a gap between the bottom of the basement walk-in freezer and the floor with debris accumulated., - Clean the debris and seal the gaps.
Concentration of quat based food contact surface sanitizer in wiping cloth bucket on the main floor kitchen was undetectable. The bucket hooked up to the sanitizer dispenser was empty. , , Bucket hooked up to the sanitizer dispenser was changed during inspection. Instructed all sanitizer bottles and buckets to be changed.
Main floor kitchen & second floor kitchen: dirty cleaning rags were sitting on the kitchen counters., - Soak rags in sanitizer when not in use., , Main floor kitchen & second floor kitchen: Quat sanitizer in the sani bucket, spray bottles, was measured at 100ppm., - Ensure Quat sanitizer is in permitted level of 200ppm.
Several splash guards for handwash sinks are too short to provide adequate protection from splashing water., , Increase the height of the splash guards to provide protection from splashing water from hand washing (at least as high as the height of the faucet).
Nov 8, 2024, A tray full of cooked chicken was left at room temperature, internal temperature measured at 21.9C., - Discarded, Ensure foods are kept out of temperature danger zone. , , "Reoccurring violation", Main floor: a container of batter mix sitting on ice at the fryer measured at 16C., - Keep the batter mix in a smaller container than the ice water bath container to keep temperature below 4C.
- The basin of the east hand wash sink in the main kitchen had a rice bag stored in it., - A glass scrubber was being stored in the basin of the bar hand wash sink., , All hand wash sinks must be used for handwashing only. Bains must remain free of obstructions at all times to facilitate proper handwashing.
Second floor cook was not able to explain proper cooking, cooling, thawing process. , Main floor kitchen staffs did not know the required cook temperature and did not practice proper reheating procedure. , - Provide additional food safety training to all kitchen staffs.
Nov 08, 2024., A black foam strip was used in attempt to fix the gap, and gaps to both ends were still exposed. , - The foam strip is not an acceptable repair equipment, as it is not cleanable., Ensure the gaps are properly sealed for smooth, non-porous, and easily cleanable surfaces. , , There was a gap between the bottom of the basement walk-in freezer and the floor with debris accumulated., - Clean the debris and seal the gaps.
Dirt and grease were noted behind the cookline in the main floor kitchen and the second floor kitchen, behind the grill, under and behind the soup pot, in between all cooking equipment, behind the fryers, , Dry cooked rice was noted in a clean equipment in the main floor kitchen. , - Clean and sanitize the whole kitchen, , Dirt and grease were noted on the floor under the ice machine in the main floor kitchen., - Clean the area.
Main floor kitchen & second floor kitchen: dirty cleaning rags were sitting on the kitchen counters., - Soak rags in sanitizer when not in use., , Main floor kitchen & second floor kitchen: Quat sanitizer in the sani bucket, spray bottles, was measured at 100ppm., - Ensure Quat sanitizer is in permitted level of 200ppm.
Main floor: A container of cooked pork stored in the hot holding table was measured at 24.5C. , - The hot holding table is not sufficient to reheat foods, foods must be properly reheated to required temperature (ie pork 74C), then store the foods at the hot holding unit., , Main floor: a container of batter mix sitting on ice at the fryer measured at 16C., - Discard the batter after 2 hours of use. , , Second floor: Tofu in the cooler was measured at 14.8C., Discarded, - Keep foods out of temperature danger zone.
Main floor and second floor: rice bowls, scoops and tongs were stored in water in between use. , - Ensure ice water bath is used to store utensils in between use.
A gap was noted at the bottom of the back side door., - Seal the gap.
Second floor cook was not able to explain proper cooking, cooling, thawing process. , Main floor kitchen staffs did not know the required cook temperature and did not practice proper reheating procedure. , - Provide additional food safety training to all kitchen staffs.
There was a leak by the undercounter dishwasher at the second-floor bar. , - Repair the leak., , There was a gap between the bottom of the basement walk-in freezer and the floor with debris accumulated., - Clean the debris and seal the gaps.
Main floor: three ready to grab sushi display coolers by the till were not able to maintain 4c and lower, ambient temperature measured from 12.2 to14C)., - Removed all the perishable foods, ensure the coolers is able to maintain 4C and lower., , White plastic/paper like items were wrapped around pan handles that prevent cleaning. , - Remove the white plastic/paper wrapper.
Dirt and grease were noted on the floor under the ice machine in the main floor kitchen., - Clean the area.