Edo Japan
215 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General
Inspection summary
Edo Japan has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on October 6, 2026, recorded 1 infraction.
3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 2 times across 2 separate inspections, most recently on March 6, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 December 6, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on October 6, 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?
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 April 1, 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?
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 once on October 26, 2023. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
9 inspections
- Demand Inspection
1 infraction
- 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?
- 3 cockroach nymphs were observed on the sticky trap under the 2-compartment sink. Ensure all instructions are followed on the pest control report.
- 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
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution tested measured a QUAT residual of 0 parts per millionA new solution of 200 parts per million QUAT solution was prepared once noted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was observed to be in disrepair for one of the units. Please ensure all refrigerator unit have a thermometer available for temperature monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- The handwashing sink at the back area was blocked with a bowl of mushroom. The staff removed the bowl during inspection.Please ensure handwashing sinks are always accessible for proper handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods were stored at room temperature behind the grill. Staff indicated food had been stored behind the grill for less than 2 hours and was intended to stay for the whole day. Internal temperature of food were measured at 110f/43.3c using PHI probe and the facility's probe thermometer.Food was reheated to above 74C.Ensure high risk food is maintained above 60C/140F or below 4C/40F at all times.The other option is to store smaller batches of the high risk food at room temperature, discard leftovers after every 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- An empty bucket of cleaning agent was observed by the high temperature dishwasher.2-compartment sink is available.Ensure the dishwasher is only used for sanitizing after dishes and utensils have been washed and rinsed in the sinks. until cleaning agent is available at the dishwasher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A line cooler at the food preparation area was in disrepair and not operational. Food items in inserts were stored on ice. The temperature of the food items was at or below 4C. Please ensure the line cooler is repaired. If you will continue using ice until the cooler is repaired, temperature log must be kept for the food items stored on ice (checked at least twice a day). 2. The mechanical dishwasher at the facility was in disrepair. The facility was using a 2-compartment sink for dishwashing. Please ensure the dishwasher is repaired. Sept 29, 2023: The mechanical dishwasher had been repaired. Please ensure the line cooler is repaired. Food items stored on ice must be maintained at or below 4C at all times and temperature records kept. Oct 26, 2023: The prep/line cooler was still in disrepair. Food items stored on ice must be maintained at or below 4C at all times and temperature records kept. ** Please note that this is an on-going violation and must be corrected immediately. Further enforcement actions may be utilized if the violation is not corrected.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?