14307 23 Avenue NW · TERWILLEGAR TOWNE
23 janvier 2026
RéussiAucune infraction trouvée
Edo Japan se trouve dans le quartier TERWILLEGAR TOWNE. TERWILLEGAR TOWNE, Edmonton compte 35 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 avril 2026, 28 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 8 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
The ambient temperature of the walk-in cooler was measured at 9.8°C, while the internal temperature of the beef was 7.2°C. A review of the temperature log indicated that temperatures were within the acceptable range earlier in the morning. All high-risk food items were relocated to the kitchen counter cooler, which was measured at 2.8°C. The operator was instructed to arrange for repair of the walk-in cooler to address the temperature issue.
Light was observed entering through the bottom of the back exterior door indicating a potential gap that could allow pest entry.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Hand wash sink faucet was observed with leakage in food prep area. Operator informs that plumbing technician has already been called and is to repair shortly.
50 ppm quats detected in the solution wiping cloths are stored in, needs to be at minimum 200 ppm., - A new solution was prepared and 200 ppm quats was measured.
Teriyaki sauce on the stove top was measured at 45C, needs to be hot held at minimum 60C., - Operator was instructed to heat to 74C and then hot hold at 60 Cor higher.
Determined through staff interview. The sanitizing step is not always occurring and clean utensils are being dried with a towel., - Proper manual dishwashing practices are Wash -> Rinse -> Sanitize -> Air Dry
No soap or paper towel available at the front food handling area handwash sink., - Operator to reinstall the soap and paper towel dispenses and use this sink for handwashing.