109 - 391 Aspen Glen Landing SW · ASPEN WOODS
Edo Japan is in the ASPEN WOODS neighbourhood. ASPEN WOODS, Calgary has 45 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 18, 2026, there are 35 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since July 3, 2024, with 2 passes and 0 closures on record.
Cooked noodles were stored on the counter at room temperature to drain., , Drain cooked noodles in the walk-in cooler.
Chicken was kept and measured on the grill at 44°C. , , The chicken was reheated to 82°C., , Ensure hot food is maintained at 60°C or above at all times.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Terika sauce was held on the grill at 32C. Terika sauce was being heated on the grill., , Terika sauce was re-heated on the grill to above 74°C.
The internal temperature of uncooked raw crab meat (-0°C) and uncooked raw chicken (2°C) were kept in the prep sink to thaw. , , The uncooked raw foods were promptly kept in the walk-in cooler., , Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
1. The top of the mouse traps tin cans were accumulated with grease deposits and other residues., , 2. The sticky glue board in the mouse trap was wet., , Clean the top of the mouse traps and replace the wet sticky glue board.
Tongs and spatulas were kept in inserts at room temperature., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Mop bucket was kept in the kitchen at the mop sink area., , The mope bucket was promptly kept in the washroom., , Articles not associated with the handling of food must be stored in a separate area.
Walk-in cooler light was dim. , , Increase light in the walk-in cooler. ,
Underneath the prep counter, refrigerators, and hard to reach areas were dirty with food debris., , Thoroughly deep clean and sanitize the indicated area.