Skip to content
Loading map…

Edo Japan

520 - 1500 Main Street SW Slave Lake AB T0G 2A4 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 7, 2025. The most recent inspection, on August 13, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on April 14, 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 once on October 7, 2025. 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?

  • 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 August 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on August 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked sushi rice stored at room temperature measured 5.2 pH using the facility's pH meter. Adjusted to 4.6 pH during inspection.ENSURE:If sushi rice is left at room temperature, it needs to be maintained at a pH of 4.6 or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop stored flat in bulk bin of rice. Scoop moved during inspection.ENSURE:Scoops are stored in a manner such that a food handler's hands do not touch the product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor behind the cooking equipment is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal divider between the sink compartments had a gap at the bottom and caused water to move between compartments. The gap has been temporarily repaired with cement, but it is flaking off and my not provide a sufficient seal long term. The owner will come by in a few weeks to weld the divider to form a permanent seal.ENSURE:The entire facility is maintained in good repair.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in buckets were below 200 ppm. Replaced with fresh solution during inspection.ENSURE:Quat sanitizer solutions are maintained at 200 ppm at all times.Sanitizer solutions are tested and replaced regularly to endure they maintain the correct concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please ensure staff know how to properly use the pH mater when taking measurements of rice. Employee tested the rice without taking the cap off the pH meter and was given false readings. This was rectified during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal divider in the two-compartment sink has a gap at the bottom which causes water to leak from either side. This can potentially contaminate sanitized equipment with dirty water. The operator indicated they are using a cloth to prevent leakage while they wait for repairs. ENSURE:The entire facility is maintained in good repair.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation range hoods within the kitchen were observed to be due for service in September 2025. Operator indicated that the ventilation range hood is scheduled to be serviced on October 10, 2025. Ensure that the range hood is professionally serviced as required for its maintenance. Please send a copy of completed service invoice/sticker to PHI for review.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.
  8. Initial Inspection

    2 infractions

    • 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?
      • Operator indicated that Orkin Pest Control had come in for a monitoring inspection the facility on Sunday October 5, however, there was no inspection record that could be produced for PHI to review. Please send a copy of the most recent pest control records to PHI for verification/review.**Note: There was no evidence of pests or pest activity observed at the time of inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation range hoods within the kitchen were observed to be due for service in September 2025. Operator indicated that the ventilation range hood is scheduled to be serviced on October 10, 2025. Ensure that the range hood is professionally serviced as required for its maintenance. Please send a copy of completed service invoice/sticker to PHI for review.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.

Nearby inspected facilities

Own this business? Add a badge to your website