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Edo Japan

126-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Edo Japan has been inspected 5 times by Interior Health Authority since February 2, 2023. The most recent inspection, on January 14, 2026, found no infractions.

3 of 5 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, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 23, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on August 23, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 2, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 2, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Walk-in cooler broken. All meat has been removed and placed in other coolers. Operator must inform Interior Health once this has been repaired. No perishables to be held in walk-in cooler until fixed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher not reaching proper temperatures to sanitize dishes. Dishwasher was also leaking water on floor when ran through. Technician must be called to service dishwasher. Operator to inform Interior Health once this has been corrected. • In the meantime, dishes must be sanitized in sink and air dried on the counter. This is a temporary measure only.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): -Ensure all containers, bowls and equipment are fully submerged in the sanitizer sink for proper sanitization, and ensure all surfaces are in contact with the sanitizer for sufficient time. Do not stack bowls and containers in the solution. -Please change sanitizer solution in pails promptly to ensure sanitizer solutions are kept at adequate concentration at all times.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Cooler door surface and handles had some food residues. Please clean and maintain on regular basis. -Specula and utensils at cooking line to be changed every 2-4 hours to prevent cross contamination and bacterial growths. -Ice buckets storing utensils must be change regularly or when ice melt to prevent cross contamination. Bucket was changed during time of inspection.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Single use container (bulk hot sauce container) is used as reusable dry storage containers to store rice and grains. This is not acceptable nor durable, please transfer and store dry goods in food safe, reusable containers to ensure food is stored safely.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.

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