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Edo Japan

110 L - 800 Pine Road Strathmore AB T1P 0A2 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on March 12, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on March 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on March 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 3 times across 3 separate inspections, most recently on March 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • CO2 tanks for the BIB set up were unsecured.Secure CO2 tanks.
  3. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • CO2 tanks for the BIB set up were unsecured.Secure CO2 tanks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Unpaid overdue food permit invoice. Pay as soon as possible.
  4. Demand 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)?
      • Sanitizer measured at dishwasher was 0ppm of chlorine. Sanitizer solution container was empty. No additional replacement solutions of sanitizer for the dishwasher were available.Obtain new sanitizing solution for the dishwasher. In the interim, sanitize all dishes/utensils in the manual sanitizing sink at 200ppm of Quats for 2 minutes.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Unpaid overdue food permit invoice. Pay as soon as possible.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 3, 2026:OutstandingMay 5, 2025:Sanitizer measured at dishwasher was 0ppm of chlorine. Sanitizer solution container was empty. No additional replacement solutions of sanitizer for the dishwasher were available.Obtain new sanitizing solution for the dishwasher. In the interim, sanitize all dishes/utensils in the manual sanitizing sink at 200ppm of Quats for 2 minutes.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • CO2 tanks for the BIB set up were unsecured.Secure CO2 tanks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Unpaid overdue food permit invoice. Pay as soon as possible.
  6. Monitoring 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)?
      • Sanitizer measured at dishwasher was 0ppm of chlorine. Sanitizer solution container was empty. No additional replacement solutions of sanitizer for the dishwasher were available.Obtain new sanitizing solution for the dishwasher. In the interim, sanitize all dishes/utensils in the manual sanitizing sink at 200ppm of Quats for 2 minutes.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat based food contact surface sanitizer available in the back food preparation/ dishwashing area measured approximately 100 ppm. Solution was changed and then concentration measured 200 ppm. Ensure that sanitizer solution is changed frequently enough to maintain sanitizer solution at 200 ppm. Facility plans to install a sanitizer dispenser installed at the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher measured 0ppm chlorine sanitizer across several cycles. Repair dishwasher and ensure it is dispensing a correct amount of chlorine sanitizer depending on the maximum rinse temperature: -100ppm if lower than 38C -50ppm if lower than 49C -25ppm if lower than 71C

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