310 - 20 Longview Common SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Edo Japan 495 is in the LEGACY neighbourhood. LEGACY, Calgary has 83 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 7, 2026, there are 66 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since October 13, 2023, with 3 in compliance, 1 not in compliance, and 0 closures on record.
No violations
3 violations
Internal temperature of chicken stored at the back of grill was 53 C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , Chicken was reheated to 74 C before storing at the back of the grill during inspection.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
COBS BREAD
LEGACY
Manager stated that plastic wraps on bamboo mats at sushi prep table were changed after every four hours., , , Requirement:, , Ensure that plastic wraps are changed after every two hours.
Black garbage bag was used to store meat located in walk in cooler., , Requirement:, Use food grade bags to store food not black garbage bags to prevent contamination.
1 violation
Test strips available on site did not show any change of color when sushi rice was tested for pH., , Requirement: , Provide functional pH test strips.
3 violations
a) Internal temperature of teriyaki sauce stored in the warmer was 51C., b) Internal temperature of chicken stored at the back of grill was 53C, , Requirements:, - Ensure that perishable foods are stored at 60C and higher during hot holding.,
Scoop handle was stored in shrimps located in cooler drawer under the grill., , Requirement:, Do not store scoop handle in the food to prevent contamination.,
Back exterior door was left propped open, which could allow entry of pests/vermin., , Requirement:, , Keep exterior door completely closed.