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Edo Japan

5329 72 Avenue SE Calgary AB T2C 4H6 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions 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 February 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the public washrooms did not have soap and in one of the bathrooms the hand dryer was not working. -Refill the soap and repair the hand dryer.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic wrap/film dispenser and sushi prep board was stored underneath paper towel dispenser, posing risk of contamination from drips or splashes. Items were relocated away from the area during inspection.- Ensure that food‑contact equipment and utensils are stored in clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small inserts with cooked beef and chicken at the front grill were stored without time or temperature control. Temperature measured at 45.3C and 26.1C respectively (discarded). - Ensure foods are not stored at room temperature unless they are marked with the time at which they were removed from temperature control. Foods held for service at room temperature for more than 2 hours, must be discarded afterwards.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard and shelf at the front of cooking grill has a gap approximately 1 inch.Ensure to close the gap to prevent any contamination of food while ordering the food.

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