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Edo Japan (Tsawwassen)

FC8 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Edo Japan (Tsawwassen) has been inspected 12 times by Fraser Health Authority since November 3, 2017. The most recent inspection, on July 22, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on November 20, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 December 18, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 23, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 4, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 23, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front area handsink was leaking / broken, and has been shut off while a part has been ordered for repair.
      • Corrective Action(s): Ensure that handsink is repaired, and that it is supplied with hot and cold running water. In the meantime, kitchen prep area handsink may be used.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler (by hand sink) temperature is at 44F (6C).
      • Corrective Action(s): Re-check. Move higher risk food to walk in cooler and adjust or service if temperature does not go down to 4C or colder. Note that this cooler is mainly used for short term storage of food.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The employee washing the dishes was seen skipping the sanitizing step at time of inspection.
      • Corrective Action(s): The dishes must be washed, rinsed, and sanitized. The emloyee re-washed the dishes, and for the sanitizing step dispensed them in 200 ppm Quat for atleast 60 seconds.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted behind/under service/prep areas.
      • Corrective Action(s): Cleaning of hard to reach areas, below/under equipment (prep area), is required.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodsafe training required.
      • Corrective Action(s):
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front liquid soap dispenser and back paper towel dispensers were empty at time of inspection.
      • Corrective Action(s): Ensure dedicated handwash stations are all equipped with liquid soap, single use paper towels and hot/cold running water, at all times so staff can wash hands properly and at adequate frequency.
      • Violation Score:
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staffs on duty does not have Foodsafe Level 1 or equivalent training.
      • Corrective Action(s): Ensure at least one staff on duty has Foodsafe Level 1 or equivalent training when the operator is not present. Schedule staffs to obtain Foodsafe training.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front cooler not functioning properly. No food storage.
      • Corrective Action(s): Repair prior to storage of any perishable food items.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

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