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Edo Japan

105C-3101 BC-6 Vernon BC V1T 9H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Edo Japan has been inspected once by Interior Health Authority, on September 22, 2026. The most recent inspection, on September 22, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 2 times on September 22, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 22, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 22, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 22, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, 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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Walk-in cooler (7°C) • Sushi prep cooler (6°C) • Chef base below flat top (6°C) Corrective Action: Adjust or service the coolers identified so food is maintained at 4°C or colder. One undercounter cooler is not working. Food was already removed and servicing has been scheduled, good.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed one food handler demonstrate poor hand hygiene on multiple occasions (incomplete wash, wiping hands on apron, applying soap without rinsing). The other employees practiced good handwashing frequency and technique. Corrective Action: Retrain staff. Food handlers must remain aware of their work environment and wash hands immediately after contamination occurs. Lather with soap for 15 seconds. Rinse well. Use paper towel to shut off the tap. Once the tap is off, do not use paper towel again to wipe hands or surfaces, discard right away. Avoid touching aprons or clothing; wash hands if this happens.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: No thermometer inside the walk-in cooler. Corrective Action: Provide an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Cooked noodles being thawed at room temperature were measured at 20°C. Corrective Action: Transfer the noodles to a cooler at 4°C or colder. Thaw food using approved methods only: under refrigeration at 4°C or colder, submerged in the original sealed package in cold water changed every 30 min or under cold running water, as part of the cooking process if cook time is adjusted to account for thawing, or by microwaving followed by immediate transfer to cooking equipment.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate cleaning behind the stainless steel table in the dishwashing area. Overall sanitation in the premises is good. Corrective Action: Clean behind the table to the back corner. The wash compartment of the dishwashing sink is sometimes used for food processing (e.g. rice preparation). If this cannot be done elsewhere, stagger activities and ensure the sink and surrounding area is washed and sanitized beforehand. F2.5B(2): A strainer used for food prep at the dishwashing sink was returned, visibly unclean, to an area where clean items are stored. Corrective Action: Clean and sanitize the strainer. Maintain separate areas for in-use, dirty, and clean items.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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