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Edo Japan

130 Country Village Road NE Calgary AB T3K 6B8 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on September 23, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on June 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 June 12, 2025. 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?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of noodles was observed being hot-held in a rice cooker. The rice cooker contained cooked rice, and the box of noodles was placed on top of the cooked rice. The operator was advised that a rice cooker is not to be used as a hot-holding unit for other containers and that other containers should not be placed on top of cooked rice. The operator stated that the box was clean and had been placed inside the rice cooker. The operator subsequently discarded the box of noodles.
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed in several steel containers holding single use customer utensils.-Ensure all utensils are stored in a sanitary manner.The containers were cleaned during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding Violation (July 15, 2025)The handwash sink located in the washroom without a changing station was still not supplying hot water during the re-inspection.Please repair the sink to ensure it is supplying hot and cold running water.----------Initial ViolationThe handwashing sink located in the washroom did not have hot running water. - Please ensure the sinks have both hot and cold running water for proper hand hygiene practices.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boba pearls were observed sitting out at room temperature for over 4 hours, exceeding the facility’s policy.- The boba pearls were discarded and the operator was made aware to only keep boba pearls out for 4 hours or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the washroom did not have hot running water. - Please ensure the sinks have both hot and cold running water for proper hand hygiene practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the 2-compartment sink was observed leaking from the base of the neck.- Please repair the indicated area to ensure the faucet is no longer leaking.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raman noodles and Yakisoba stored in the grill cooler had a temperature of 25C.These food items were discarded. Ensure that perishable foods are maintained at below 4C or above 60C at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill cooler had stopped working at the time of the inspection and was unable to maintain a temperature of below 4C.Please service this cooler.

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