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Edo Japan

11511 104 Avenue NW Edmonton AB T5K 2S2 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on May 15, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 31, 2024. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT sanitizer solutions were at 100 ppm. The operator prepared new sanitizer solutions, and the concentration was measured at 200 ppm.Please ensure sanitizer solutions are being changed and concentrations are being verified regularly.
  3. Demand Inspection

    0 infractions

  4. 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)?
      • Two compartment sink was equipped with detergent and QUAT, Concentration of sanitizer was at 200ppm, test strips available.The mechanical unit is used as a SANITIZER ONLY and not dishwasher. Unit was not equipped with detergent. Operator explained the items go through the mechanical unit for final sanitizing. Maximum hot water temperature was at 79C. T**Please note, if reusable customer utensils are used, the requirement is to have a 2 compartment sink and a full functioning dishwasher, not a sanitizer. Also, when the plans were originally submitted, the unit was classified as a dishwasher not a sanitizer. Ensure the unit is rectified to serve as a dishwasher. Should it remain unchanged, the facility will have to go to single use reusables and would not be able to participate in the City Bylaw of plastic reduction. Please update the health inspector the decision.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation showed buildup of grease and minor droplets of grease was hanging on the edge of the canopy. Please clean. Some of the drawer handles in the cookline area had minor buildup of food. Please clean and sanitize high touch areas. Some parts of the walls had buildup of dried sauce, please clean at the next cleaning schedule.

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