Edo Japan
22 - 150 Carleton Drive St. Paul AB T0A 3A2 · Food - General
Inspection summary
Edo Japan has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on October 15, 2026, recorded 3 infractions.
4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on October 15, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on January 21, 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 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 3 times across 3 separate inspections, most recently on January 8, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on October 15, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 3 times across 3 separate inspections, most recently on October 15, 2026. 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.
13 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QAC Sanitizer solution in cleaning cloth bucket was measured at 100ppm.Inadequate sanitizer concentration may not effectively destroy harmful microorganisms, increasing the risk of contamination of food contact surfaces and equipment.The sanitizer solution was adjusted during the inspection, and concentration was verified using appropriate test strips at 200ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles labelled as sanitizer were observed in the food preparation area. During testing, the contents registered 0 ppm QAC sanitizer. One operator indicated the bottles contained sanitizer, while another stated the bottles contained water. Mislabeled chemical containers may result in ineffective sanitizing practices and increase the risk of contamination.Ensure all spray bottles are accurately labelled with their contents and maintain sanitizer solutions at the required concentration. Labels must be clear and consistent to prevent misuse and confusion regarding chemical products.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pH meter for used for testing sushi rice pH was not functioning properly.Sushi rice is a high-risk food that relies on pH control to prevent the growth of harmful microorganisms. Inaccurate pH testing may result in unsafe food being served and increase the risk of foodborne illness.Discontinue use of expired test strips and repair, calibrate, or replace the pH meter. Ensure sushi rice pH is routinely monitored and documented using properly functioning equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Visible light coming through the back door - weatherstripping in disrepair.Ensure weatherstripping is in good repair to prevent pest entry.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was observed thawing at room temperature.Operator indicated that he brought it out 35min ago to work on it, however got caught up with customer orders. Please ensure that raw meat is thawed using either of the following methods to prevent bacterial contamination:- under cold running water- cook immediately- microwave- in the refrigeratorOperator put the meat back into the fridge - CDI
- 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?
- Visible light coming through the back door - weatherstripping in disrepair.Ensure weatherstripping is in good repair to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher is not in good repair.Ensure that dishwasher is fixed and operational to facilitate dishwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was at 67C rinse temperature.Ensure that dishwasher is at least 71C rinse temperature to effectively sanitize dishes.Continue to monitor dishwasher and manually sanitize if needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was at 64C rinse temperature. It was run twice more and was at 69C & 69C. Dishwasher temperature should be at 71C or more.Continue to wash using the dishwasher and sanitize for two minutes using the two-compartment sink.11-March 2025Dishwasher still not functioning properly - temperature at 65C. Continue to manually sanitize until dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was at 64C rinse temperature. It was run twice more and was at 69C & 69C. Dishwasher temperature should be at 71C or more.Continue to wash using the dishwasher and sanitize for two minutes using the two-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing for temperature monitoring in the small refrigeration units in the kitchen area.
- 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?
- Weatherstripping at the backdoor was noted to be in disrepair. Ensure that it is fixed to prevent pest entry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sushi Rice pH was at 5.1. Ensure that sushi rice pH is at 4.6 or below to prevent microbial contamination during storage.This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing for temperature monitoring in the small refrigeration units in the kitchen area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- pH records for Sucshi rice were unavailable upon request.Ensure pH of Sushi Rice is monitored and documented.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust hood vent due for maintenance on February 2024.Ensure the hood ventilation system is maintained to prevent fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used knives were returned to the holder to be re-used later. Ensure that used/dirty knives are returned to the sink for washing and sanitization before they are returned to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 0ppm QUAT. Bucket was changed and 200ppm QUAT achieved.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Serving spoon noted in handwash sink. Ensure that handwash sink is accessible at all times and used strictly for handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?