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Edo Japan 168

132 - 6800 48 Avenue Camrose AB T4V 4T1 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan 168 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on July 20, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 20, 2026. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing ceiling tiles observed at the time of the inspection. The supervisor informed the PHI that these were removed to fix some lighting issues and repairs which have now been completed.Please ensure that this is replaced as soon as possible.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quatz based sanitizer used for storing used cleaning cloths was measured at around 50 ppm.Discussed with staff the strength of sanitizing solution to effectively sanitize food contact surfaces.Solution was discarded and remeasured at 200 ppm.Reminder: 1) Use test strips to check the strength of the sanitizing solution.2) Replace sanitizing solution when solution strength is less than the required strength.Solution strength will weaken over time
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Semi-frozen meat was observed on the kitchen counter.Manger reported that the staff is reportioning the meat.Discussed with manager that please make sure that meat is thawed in cooler before taking it out on the kitchen counter.Other safe options for thawing meat were also discussed.Violation was corrected during the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not in Compliance:- All cold storage equipment was measured at satisfactory temperatures, except, the upright freezer. It was measured at -14 to -15 C. - Please ensure this freezer is able to maintain a temperature of -18 C or below.In Compliance:- A probe thermometer is available for measuring temperatures.- Hot holding equipment was measured at or above 60 C.

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