Edo Japan
101 - 13217 102 Street Grande Prairie AB T8X 0V5 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher door is not closing properly. A rag is used to jam the door for it to close. Ensure dishwasher door is repaired.Update: December 1, 2025Food handler stated that dishwasher repair technician will be on site later today.Update: January 12, 2026Dishwasher repair parts are on order. Invoice was provided. Supplier also confirmed that parts are currently on back order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher door is not closing properly. A rag is used to jam the door for it to close. Ensure dishwasher door is repaired.Update: December 1, 2025Food handler stated that dishwasher repair technician will be on site later today.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Recent pest control monitoring records were not available on site for review. Ensure up to date monthly pest control monitoring records are kept on site from the service provider.Update: December 1, 2025Operator is changing pest control service provider. Require new contract details.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher door is not closing properly. A rag is used to jam the door for it to close. Ensure dishwasher door is repaired.Update: December 1, 2025Food handler stated that dishwasher repair technician will be on site later today.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a food handler with beard not wearing a beard net. This was corrected during inspection. All the food handlers were wearing a hat. Ensure all food handlers with a beard are wearing a beard net.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler wash hands without using soap. Food handler was instructed to wash hands properly with liquid soap prior to wearing gloves. Ensure all food handlers wash hands using liquid soap and hands must be washed prior to wearing gloves. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each task.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Recent pest control monitoring records were not available on site for review. Ensure up to date monthly pest control monitoring records are kept on site from the service provider.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher door is not closing properly. A rag is used to jam the door for it to close. Ensure dishwasher door is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles and vents in the kitchen are dusty. Ensure both the ceiling tiles and vents are cleaned.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot was not available at facility at the time of inspection. Hot water on demand exhaust was frozen according to staff. Staff removed the ice buildup and reset the hot water system. Hot water was available after that. Food handler(s) and owner was educated on the importance of running hot & cold water. If hot water is not available, then food prep and service must not occur until hot water is available.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water tested at the dish was 64.4 & 65.4 Deg C. Electronic gauge on the dishwasher is also not calibrated correctly as it shows 193 F (88 Deg C). Ensure dishwasher is repaired and final rinse water temperature at the dish is at 71 Deg C or hotter. Use 2 compartment sink method for dishwashing until dishwasher is repaired.November 29, 2024:Dishwasher was in use and out of order signed was removed. Dishwasher has not been repaired. Temperature of final rinse water at the dish was 61 Deg C. Ensure dishwasher is not used until it is repaired. Do not removed the out of order sign.January 8, 2024Staff stated that dishwasher has not been repaired. Out of order sign was posted but dishwasher was being used to wash dishware. Food handlers were reminded again to use 2 compartments sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water tested at the dish was 64.4 & 65.4 Deg C. Electronic gauge on the dishwasher is also not calibrated correctly as it shows 193 F (88 Deg C). Ensure dishwasher is repaired and final rinse water temperature at the dish is at 71 Deg C or hotter. Use 2 compartment sink method for dishwashing until dishwasher is repaired.November 29, 2024:Dishwasher was in use and out of order signed was removed. Dishwasher has not been repaired. Temperature of final rinse water at the dish was 61 Deg C. Ensure dishwasher is not used until it is repaired. Do not removed the out of order sign.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handlers wear gloves without washing hands. Food handlers were educated on glove use and instructed to wash hands. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each use. Glove use policy must be in place.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed open bag of sushi rice. Ensure all open food packages are either tightly sealed or stored in a food grade container with a tight fitting lid.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water tested at the dish was 64.4 & 65.4 Deg C. Electronic gauge on the dishwasher is also not calibrated correctly as it shows 193 F (88 Deg C). Ensure dishwasher is repaired and final rinse water temperature at the dish is at 71 Deg C or hotter. Use 2 compartment sink method for dishwashing until dishwasher is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back staff storage area floors have dirt build up in the corners. Cover over the grease trap is dirty. Ensure grease trap cover & floors are cleaned.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions