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Edo Japan

9101 499 Timberlands Drive Red Deer AB T4P 0Z3 · Food - General

Official record from Alberta →

Inspection summary

Edo Japan has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on September 7, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 9 times across 8 separate inspections, most recently on September 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7, 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.

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility was not cooking, thawing or cooling any foods during this inspection.Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Coolers, freezers were maintaining adequate temperatures.Independent thermometers in coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested.Rinse temperature starts at 81.1C according to the temperature gauge but quickly drops to 58 C (178F - 137F).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all hard-to-reach areas like underneath and behind equipment.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up to an approved temperature.this dishwasher can not be used until repaired.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up the correct rinse temperature.Dishwasher parts have been ordered.Currently the facility is washing, rinsing and sanitizing in a two-compartment sink.Food and beverages are served in disposable single service containers.Two compartment sink available for washing, rinsing and sanitizing reusables.Equipment and utensils are cleaned and sanitized according to the regulations.Wash water and rinse water are of the correct temperature.Sanitizer levels appropriate and where tested found to be 200 ppm Quats.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up the correct rinse temperature.Dishwasher tested and confirmed to be at least 66C in the final rinse water.
  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up the the correct rinse temperature.Dishwasher tested and confirmed to be at least 64C in the final rinse water.
  9. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present in wiping cloth buckets No sanitizer present in dispenser.
  10. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm of sanitizer present in wiping buckets and in the two-compartment sink.200 ppm of sanitizer present before leaving the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature of the final rinse water tested 4 times and the maximum temperature achieved was close to 64CDishes, pots and pans and utensils can be washed in the 2-compartment sink
  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature of the final rinse water tested 4 times and the maximum temperature achieved was close to 70C

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