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Edo Japan

2 - 4625 Veterens Way, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

Edo Japan has been inspected 6 times by Northern Health Authority since December 3, 2021. The most recent inspection, on April 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 30, 2025. For example: 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 30, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 3, 2021. For example: 105 - Remote Inspection

About this data

These results come from Northern Health Authority, 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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Precooked chicken and beef in the hot-holding unit has a temperature of 42°C and 48°C respectively and it was 2 minutes pass the digital monitoring time in the facility for a potentially hazardous food. According to the manger, they said that they were about to discharged it just before the student inspector came in for inspection.(Public Health significance) potentially hazardous foods left in the danger zone (4°C-60°C) for more than four hours enhance the growth of pathogens which contaminate food and may lead to foodborne illness.
      • Corrective Action: The cook complied and discarded the precooked chicken and beef.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was left in the food( brown rice) (Public Health significance) - Scoop must be kept away from the food or food product when not in use, to prevent hand contact and contamination
      • Corrective Action: Scoop was removed from the brown rice container and stored in a sanitary manner.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperature in the small cooler near the stove was slightly elevated (measured at 6.8°C). No thermometer was used inside the cooler to cross check the storage temperature. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods (corns, cut vegetables and fried rice) were immediately moved to working refrigeration units. Monitor and log temperatures regularly. Operator must not use the cooler until the refrigeration unit is adjusted, repaired or serviced to provide a temperature of 4°C or colder.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food containers and utensils (e.g. sauce dispenser, food trays and ladles) were stored next to a hand washing station near the three compartment sink. (Public Health significance) - Hand washing can create water splashes that can contaminate food contact surfaces.
      • Corrective Action: Ensure food equipment and utensils are stored in a way that prevents contamination. Operator to cover, protect or relocate food containers and utensils to prevent them from being contaminated from the use of the handwashing station.
  5. Routine Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 01-DEC-21. The operator completed a Food Premises Self-Inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health office.
      • Corrective Action: N/A
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