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Edo Japan

109 - 391 Aspen Glen Landing SW Calgary AB T3H 0N6 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on September 28, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times on July 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 28, 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 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 2 times on July 3, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 3, 2024. 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?

  • 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 once on September 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Metal containers were being stacked over other containers in the dishwasher preventing proper dish washing
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Square sieve stored very close to soap dispenser. Sieve was moved to prevent contamination
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs and spatulas were kept in inserts at room temperature.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was kept in the kitchen at the mop sink area.The mope bucket was promptly kept in the washroom.Articles not associated with the handling of food must be stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles were stored on the counter at room temperature to drain.Drain cooked noodles in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was kept and measured on the grill at 44°C. The chicken was reheated to 82°C.Ensure hot food is maintained at 60°C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Terika sauce was held on the grill at 32C. Terika sauce was being heated on the grill.Terika sauce was re-heated on the grill to above 74°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of uncooked raw crab meat (-0°C) and uncooked raw chicken (2°C) were kept in the prep sink to thaw. The uncooked raw foods were promptly kept in the walk-in cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. The top of the mouse traps tin cans were accumulated with grease deposits and other residues.2. The sticky glue board in the mouse trap was wet.Clean the top of the mouse traps and replace the wet sticky glue board.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Increase light in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the prep counter, refrigerators, and hard to reach areas were dirty with food debris.Thoroughly deep clean and sanitize the indicated area.

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