Edo Japan
304-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service
Inspection summary
Edo Japan has been inspected 4 times by Interior Health Authority since August 17, 2021. The most recent inspection, on August 5, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times across 2 separate inspections, most recently on August 5, 2026. For example:
7 Are there handwashing stations available and properly supplied?
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 once on August 17, 2021. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on September 18, 2023. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
About this data
These results come from Interior 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.
4 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the hand sinks is missing liquid soap during time of inspection. Ensure that staff have access to liquid soap for proper hand hygiene
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing sinks in the staff/public washrooms were not supplied with hot water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): An additional step of acidifying rice for sushi was observed. Ensure that the food safety plan is updated with these changes.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): When using test strips for cloth buckets that use QUAT based sanitizer, the concentration was observed to be below the minimum required 200ppm for this product. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. QUAT sanitizer is required to be between 200ppm-400ppm to ensure adequate sanitization of food contact surfaces. This solution should be changed every two hours to ensure adequate concentration levels are maintained. This can be monitored by testing with appropriate strips and using timers to ensure proper practices. Staff member stated that the buckets are changed every two hours but could not elaborate how they knew it had been two hours. The staff member was told timers would be more effective in ensuring the sanitizer buckets would be changed as needed. Staff member stated he would inform management about the use of timers and was told that this would be followed up on by August 23rd. High temperature dishwasher was measured with a waterproof probe thermometer and was able to reach a required minimum 71°C or hotter. Staff member stated that they use the dishwasher in a very minimal capacity and use the 2-compartment sink instead. One of the sinks was observed overloaded with dirty dishes. Using only 2 sinks does not provide adequate space for scraping, washing, rinsing, and sanitizing, potentially leaving wares still contaminated with pathogenic microorganisms or other physical hazards such as dirt. Relying on a 2-compartment sink for dishwashing is not an adequate method of providing the same level of effective cleaning/sanitization that the mechanical dishwasher offers. Staff member was told that the 2-compartment sink is only a back-up method for when the dishwasher cannot effectively sanitize but can still clean, and not a replacement for the mechanical dishwasher. The staff member said he would use the mechanical dishwasher starting immediately.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility does not have written procedures for routine cleaning. Written procedures aid in consistent cleaning and sanitary maintenance of the facility. Facility was not observed in an unsanitary state but consistent routine cleaning was not performed. Staff member stated he would inform management about this to have written procedures on the premises and was told that this would be followed up on by August 23rd.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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