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Edo Japan

101 - 13217 102 Street Grande Prairie AB T8X 0V5 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on May 11, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on January 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 1, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 4 separate inspections, most recently on January 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on November 24, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on November 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Monitoring Inspection

    0 infractions

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