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Edo Japan

46-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Edo Japan has been inspected 9 times by Interior Health Authority since November 22, 2018. The most recent inspection, on August 13, 2026, recorded 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 2 separate inspections, most recently on August 13, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on April 20, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 23, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 May 2, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

9 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator must ensure workers follow food handling procedures ( SOP and/or HACCP) for using time as PH control ( label for sliced veg to be marked with two hour USE BY time and not four hours) All coolers checked ( walk in, sushi bar, undercounter cooler, cooler drawers, grabn go) and hot holding (teriyaki sauce) were maintaining PHFs at required temperatures
    • F1.7 Are foods protected from contamination?
      • Observation(s): scoop for the brown rice is not placed in the holder for the bin
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sushi chop. board ( countertop prep surface for sushi bar) is stained green ( operator states it's from avocado). This food contact surface needs to be washed and sanitized thoroughly and at an increased frequency ( if not after every use) to prevent cross-contact contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): the cutting board attached to the efi line cooler ( sushi cooler) has cuts and is stained. It is no longer smooth and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Cloths used to cover sushi inside containers within prep-coolers. This material is absorbent and can collect food particles and promote bacterial growth. Handwashing the cloths in the sink is not sufficient in sanitizing them. CORRECTED DURING INSPECTION: • The operator removed the cloths. Please ensure non-absorbent and easy to clean material that are food grade come into direct contact with food.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Melvin's FS1 Certificate expired on April 5, 2023
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ambient temperature ( surface) in the veg bin ( beside grill) was observed to be 24-30°C. When using Time as Public Health Control for the ambient temp storage of Raw chopped cabbage and raw cut broccoli, the Maximum holding time in the bin ( storage unit) must not exceed TWO HOURS. ( sticker label was replaced from "2-5 pm" with "2-4 pm". Other PHFs in the establishment are stored either cold(≤4°C) or hot (≥60°C). Five coolers were checked( walk in, sushi prep, meat front line, back line cooler, Grab'N Go fridge); Internal temps of PHFs in hot holding units were checked ( Teriyaki sauce, chicken broth, white rice).
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of two Soap dispensers ( back of the house) was malfunctioning at time of Inspection
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written food handling procedures ( food safety plan) must include the handling of raw sliced vegetables ( chopped cabbage and sliced broccoli). The written plan and food handling practices must follow the CONDITIONS stated in the Provincial Guidelines, BC CDC's "Using Time as Public Health Control at Ambient Temperatures"
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): efi equipment ( back fridge cooler) is malfunctioning air at 10-11°C - CDI (PHFs were relocated to walk in cooler)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A efi equipment back fridge needs to be repaired to ensure PHFs are maintained at temps below 4°C at all times
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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