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Edo Japan

100A - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 6, 2025. The most recent inspection, on August 19, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on January 6, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior parts of the dishwasher door need to be cleaned. Clean and maintain in a clean and sanitation manner.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Tapioca pearls and chopped vegetables under Time as a Public Health Control (TPHC) were observed being stored at room temperature for more than 4 hours, which does not comply with Edo Japan standards or the approved TPHC agreement.Ensure all high-risk foods managed under TPHC meet the required conditions and approved procedures, and discard them immediately once the 4-hour time limit has been exceeded.- Items were voluntarily discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine sanitizer was present in the mechanical dishwasher at the time of inspection. The dishwasher was primed, and the sanitizer concentration was subsequently measured at 100 ppm.- Ensure that chlorine sanitizer concentrations are verified daily during the dishwasher’s sanitation cycle.This is especially important after replacing or refilling the chlorine supply to confirm proper operation and adequate sanitization levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior parts of the dishwasher door need to be cleaned. Clean and maintain in a clean and sanitation manner.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The pearls for the bubble tea were found at the room temperature for more than 4 hours.The operator had a sticker on the pearl's container stating that the pearls were good from the time 10-2 pm and the pearls were still sitting in the container at room temperature till 3:00 pm at the time of inspection.* The pearls were discarded by the operator.-Ensure that the pearls are maintained and room temperature for 2-4 hours and then are discarded.-Ensure that the pearls are stored either cold at 4 degrees C or less or hot at 60 degrees C or more.2) The shrimp in the prep cooler was measured at 12 degrees C at the surface and the internal temperature was measured at 11.5 degrees C.The shrimp was discarded.-Ensure that the perishable foods under the refrigeration are kept at 4 degrees C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the grease trap record it was observed that the Fog layer was at 20 % and the solids layer was at 35%.-Ensure that the combined total of Fog layer + solids layer is not more than 25%.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the fryers was greasy and had food debris.-Ensure that the area gets cleaned.

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