Japanese Village
3975 Calgary Trail NW Edmonton AB T6J 6S6 · Food - General
Inspection summary
Japanese Village has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on January 27, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 15, 2023. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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.
2 inspections
- Monitoring Inspection
0 infractions
- Demand 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?
- Cold water tap in the back preparation area (hand sink across from 2-compartment prep/thawing sink) was not functional at the time of inspection. CDI: management tightened the handle at the time of inspection. Please ensure it is sufficiently tightened and that hot/cold running water area available at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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