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Edo Japan

1805 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 28, 2024. The most recent inspection, on January 22, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 April 25, 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 once on January 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 25, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

  1. Monitoring 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?
      • A bag of egg noodle was left in the handwashing sink during inspection. - A staff member moved the egg noodle bad to its proper location. Hand washing sink is only meant for hand washing.
  2. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Logs sheets were incomplete on the following days: April 20 and April 25. Please ensure that recordings are made daily for all parameters including pH of sushi rice
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked brown rice stored at room temperature measured 39 C. Rice was discarded2. Bubble tea pearls stored at room temperature. Bubble tea pearls are perishable and must be stored at a temperature of 4C or less or 60C or higher at all times3. Cooked noodles prepped 1.5 hours previous were stored at room temperature. Noodles were placed in cooler during inspection to ensure a temperature of 20C would be achieved within 2 hours of cooling start time and 4C within 4 hours. Please ensure that items are not left out at room temperature to cool4. Four Bags of shredded beef were thawing at room temperature, measured 9C. All bags were placed under cold running water to thaw during inspection. Do not thaw items at room temperature. 5. Cut mushrooms were stored at room temperature, measured 12C. An ice bath was prepared during inspection. Please ensure that all cut vegetables are stored at 4C or less at all times
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left over brown rice was observed in an insert beside the rice cooker. The temperature of the rice was measured at 25.9°C. Rice sitting within the danger zone (4°C - 60°C) in the right environment can promote the growth of harmful pathogens.***Operator promptly discarded the insert of brown rice.

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