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Edo Japan (Surrey)

1405 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Edo Japan (Surrey) has been inspected 12 times by Fraser Health Authority since July 13, 2021. The most recent inspection, on June 5, 2026, recorded 1 infraction.

6 of 12 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: Handwashing and staff hygiene, 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.

  • 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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on February 18, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 20, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on July 13, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 14, 2022. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back area was obstructed with a container.
      • Corrective Action(s): Ensure handsinks are kept accessible for handwashing purposes. Supervisor removed the container from the handsink during the inspection.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three of the four food contact surface sanitizers buckets with wiping cloths registered <100 ppm QUATs
      • Corrective Action(s): Staff refilled the sanitizer pails from the source chemical dispenser such that the concentration of the sanitizer was 200 ppm QUATs
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, the back handwashing station was obstructed with an empty tupperware in the basin.
      • Corrective Action(s): Staff removed the tupperware from the basin and the handwashing station was now unobstructed.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the absence of the operator, no staff on duty held a valid FOODSAFE Level 1 or equivalent certification. Staff indicated that there are two staff members with FOODSAFE Level 1 certification but they are not scheduled in today.
      • Corrective Action(s): -Please ensure that during operating hours at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification
      • Correction date: Immediately
      • -Provide a copy of enrolment and successful completion of FOODSAFE Level 1 or equivalent certification to the district Health Inspector
      • Correction date: 1 month
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. raw meat and prawns) were stored above 4 degrees C in the refrigerated drawers (measured at an internal food temperature at approximately 7 degrees C).
      • Corrective Action(s): Ensure potentially hazardous food in the refrigerated drawers is stored at 4 degrees C or less. In the interim until the above-noted refrigeration unit can be re-serviced/adjusted to maintain a temperature at 4 degrees C or less on a consistent basis, time-track the potentially hazardous food stored above 4 degrees C inside it to store it up to 4 hours maximum and discarding the remaining food.
      • .
      • Person In Charge transferred most of the cold potentially hazardous food into the walk-in-cooler to store it at or below 4 degrees C. Person in Charge created time-stamps for the small quantity of cold potentially hazardous food remaining in the refrigerated drawers below the grill-top.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refrigerated drawers below the grill-top had an ambient temperature of 10 to 11 degrees C throughout the inspection.
      • Corrective Action(s): Re-service, repair, or adjust the cooler with refrigerated drawers to ensure refrigeration temperature is maintained at 4 degrees C or less; Correct by June 22, 2023. In the interim, continue time-stamping the cold potentially hazardous food stored in this unit up to 4 hours maximum and then discard leftovers.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured in the sanitizer pail near the cash register. Staff mentioned that this sanitizer was recently setup, however it was setup with warm water.
      • Corrective Action(s): Staff re-setup 200 ppm QUATS sanitizer from the dispenser during the inspection. It was reviewed that the QUATS test strips should be used when setting up/changing the sanitizer to check that its' concentration is in accordance with the manufacturer's directions.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop with handle observed submerged in flour in the kitchen area.
      • Corrective Action(s): Scoop was removed. Ensure the all scoops are stored outside all dry goods bins in a sanitary manner to prevent cross contamination of food.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Caulking between the wall and hand sink in front area observed missing and damaged resulting in accumulation of organic debris.
      • Corrective Action(s): Repair caulking to maintain the premises as approved plans and to ensure all surfaces are durable, smooth, and easy to clean.
      • Violation Score: 1

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