Edo Japan 197
3 - 300 5 Avenue W Cochrane AB T4C 2E3 · Food - General
Inspection summary
Edo Japan 197 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on May 20, 2026, recorded 2 infractions.
1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 3 times across 3 separate inspections, most recently on November 17, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 May 20, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 15 times across 8 separate inspections, most recently on December 16, 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?
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 May 20, 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 once on February 6, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
10 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing using warm water was noted. Staff replaced warm water with cold running water to thaw frozen meat. Use one of the following methods for thawing frozen meat:- Under refrigeration at temperature below 4 degrees Celsius,- Under cold running water,- Using a microwave.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop used for tuna was stored at room temperature. Operator prepared iced water to keep utensil handling perishable food. Either keep scoop in iced water below 4 degrees Celsius, or change utensil every 2 hours with a timer set.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Some part of the dishwashing sink caulking was lifting and not in good repair. Please make sure recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Grease accumulation on the floor cap by the grease trap. Please make sure it is properly cleaned. *Plastic saran wraps on the handles of the refrigeration units. Please make sure they are replaced on daily basis, surfaces/ handles are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- New high temp. dishwasher was installed. Lamber DSP4 - Ran the dishwasher 7 times and max. water temperature on the dish level was fluctuated from 67-71 degrees Celsius.Please make sure it is repaired and reach to min. 71 degrees Celsius on 1. or 2. cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Some part of the dishwashing sink caulking was lifting and not in good repair. Please make sure recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Grease accumulation on the floor cap by the grease trap. Please make sure it is properly cleaned. *Plastic saran wraps on the handles of the refrigeration units. Please make sure they are replaced on daily basis, surfaces/ handles are cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **ITEM TO ADDRESS**1. Exhaust smell was noticed in the dining area during inspection, which indicate that the exhaust system is not working as intended. Exhaust cleaning was also due.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Corrected** Cling wrap was observed on the stand-up cooler door in the cook line, which is not easily cleanable. Operator removed the plastic wrap during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas:*Side of the shelf above the dishwashing area. Dust accumulated on the surface.*Grease and food debris built up behind the grill areas, hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational. Facility also had 3 comp. sink for dishwashing. They are doing manual dishwashing method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *One of the hand sink dispensers beside sushi prep area was not working due to battery issue. Please check the battery and replace if needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at this dish pit is in disrepair.COMPLETE THE FOLLOWING:1. Please repair caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Wallpaper in the hall by the cooking station was lifting on some areas. Please repair it.*Wallpaper by the side of exit door was lifting. Please repair it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust filters above the grill needs cleaning._Grease build up
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational. Facility also had 3 comp. sink for dishwashing. They are doing manual dishwashing method.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at this dish pit is in disrepair.COMPLETE THE FOLLOWING:1. Please repair caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blender Lid was broken. Discarded by the operator.Corrected during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust filters above the grill needs cleaning._Grease build up
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?