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Edo Japan 458

2003 - 6703 51 Street Cold Lake AB T9M 1Z9 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan 458 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 16, 2026. The most recent inspection, on August 6, 2026, found no infractions.

1 of 2 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: Food temperature control.

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 once on July 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both sushi coolers were not operating properly and were unable to maintain sushi at 4°C or colder.Repair or replace both sushi coolers so they are capable of consistently maintaining food at 4°C or colder.As an interim measure during busy periods, sushi may be stored in the coolers for a maximum of two hours, provided it is placed on ice and verified to remain at 4°C or colder throughout that period. Any sushi remaining after two hours must be discarded.

Nearby inspected facilities

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