Edo Japan 159
Food Court - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General
Inspection summary
Edo Japan 159 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on April 14, 2026, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests 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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 March 16, 2026. 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 2 times across 2 separate inspections, most recently on April 14, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 across 2 separate inspections, most recently on March 16, 2026. For example:
Do food handlers ensure that food is protected from contamination (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 once on March 16, 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?
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
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were observed in the storage room on utility level.Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points such as the gap on the bottom perimeter of the door.Suggest placing glue boards to monitor for pest.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment such as rice cookers and a cutting board was stored on the floor of the storage room located on utility level.Store equipment off the floor to facilitate cleaning and monitoring of pest.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All quat sanitizers measured at least 400 ppm.200 ppm quat sanitizers were prepared during the inspection. Monitor sanitizer concentrations with test strips after preparation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was no splashguard between the back kitchen hand sink and the line cooler.Install a splashguard or provide a minimum 18-inch distance between the hand sink and food contact surfaces.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was an opened floor drain by the water heater.Provide a tight-fitting floor drain cover.
- 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?
- The food handling permit was posted in the back of the kitchen.Display the food handling permit for public viewing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A disposable food container was being air dried on the drain board.The disposable container was discarded. Do not reuse single service items.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris on the wall across from the dishwashing sinks.Clean the wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers, bowls, and bags of staff personal foods were stored on the rear beverage prep counter and among foods for public consumption. Store staff food separate from public food and food prep areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Inspector observed staff rinsing beverage utensil in prep sink at rear beverage prep station and placed back for storage. Please take utensils to dishwashing sink where they can be washed, rinsed, and sanitized.2) Food prep equipment and utensils were not sanitized at the 2 comp sink. Please comply with approved manual dishwashing method for 2 comp sink: wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?