10871 23 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Tokyo Express se trouve dans le quartier KEHEEWIN. KEHEEWIN, Edmonton compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 34 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 17 fois depuis le 13 juin 2023, avec 6 conformes, 11 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
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
1 infraction
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
7 infractions
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.
Aucune infraction
1 infraction
A food safety training certificate could not be provided for a management/supervisory level staff.
7 infractions
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.
2 infractions
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.
Aucune infraction
1 infraction
Currently no management level staff hold a certificate in food safety training., - Approved course to be completed within 2 weeks.
6 infractions
Teriyaki sauce is being tightly covered before the cooling process has been completed., - Do not tightly cover foods that are cooling until a temperature of 4C is achieved. Proper cooling practices reviewed with the manager.
Raw meats are being thawed in still water., - Thaw frozen foods under cold running water or in the cooler.
Mouse droppings noted in the cupboard interior below the handwash sink and in a corner by the front sushi prep sink., - Reviewed proper cleaning procedures. Pest control abatement measures in place.
Aucune infraction
1 infraction
An accurate probe thermometer is required to check the internal temperature of food items.
1 infraction
Food particle and grease noted under the cook line equipment. Ensure frequent and thorough cleaning of this area
1 infraction
Upon arrival the exhaust hood fan was not turned on and the food equipment was turned on with foods being prepared., - The exhaust hood fan must be kept on at all times during operating hours to prevent the accumulation of cooking odors, vapors and grease from accumulating in the facility.,
1 infraction
1. No soap available at the sushi prep area hand wash sink., - Designated handwash sinks must be supplied with soap and paper towel at all times., 2. The cold water tap at the kitchen handwash sink is not working. , -Requires repair, manager informs that a work order has already been submitted.
7 infractions
Used wiping cloths left on counters., , Immerse wiping cloths in the 100 ppm sanitizer solutions after each use.
Used disposable single use gloves left on a cutting board., , Disposable gloves are single use only and must be discarded upon removal from hands.
Portioned containers of mayo sauce left on top of the prep cooler measured at 28C. Food discarded. , - Perishable foods must be stored at <4cC or >60C.
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
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.
Currently no management level staff hold a certificate in food safety training., - Approved course to be completed within 2 weeks.
Dry bulk rice dispensers stored with the handle in contact with the rice., - Store dispensers in such a manner that the handles do not come into contact with the food.
The following areas require cleaning: the mop sink room and the area below the dishwashing sinks/counters.
Tightly covered container of teriyaki sauce cooling on the counter, measured at 49-54C., - Staff instructed to reheat the sauce to >74c and then cool the food properly. Do not cover foods tightly until they have completed the cooling process and temperature is measured at 4C or colder. Portion into smaller volumes and cool in the cooler uncovered, discussed ice -water bath method with frequent stirring, etc.
1. No soap available at the sushi prep area hand wash sink., - Designated handwash sinks must be supplied with soap and paper towel at all times., 2. The cold water tap at the kitchen handwash sink is not working. , -Requires repair, manager informs that a work order has already been submitted.
1. Tape noted on the handle of a knife. , - Remove the tape as it is not a surface that can be properly washed. If the handle is damaged, then discard the knife., , 2. Grease build up noted on the sides and back of the deep fryer., - Requires cleaning.
The following areas require cleaning to remove grease and or food particle buildup: the floor below the dishwash sink, wall at the end of the cook line equipment and the exterior of the paper towel dispenser.