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Annam's Fusion - NTH 1923

5104 48 Street St Paul AB T0A 3A0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Annam's Fusion - NTH 1923 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 30, 2025. The most recent inspection, on September 15, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on September 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on September 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was at 200ppm bleachSanitizer solution should be at 100ppm chlorine or bleach for effective sanitization
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Basmati rice was observed stored directly on the floor within the mobile food unit.Ensure all food items are stored off the floor and protected from contamination. Food must be stored in a manner that prevents exposure to pests, dirt, moisture, and other sources of contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the handwashing sink at the time of inspection.Ensure all handwashing sinks are fully supplied with paper towels, liquid soap, and warm running water at all times. Handwashing stations must be adequately stocked to facilitate proper hand hygiene practices and help prevent contamination of food and food-contact surfaces.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping at the entrance door was noted to be in disrepair.Ensure that weatherstripping is in good repair to prevent pest entry.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review at the time of inspection.Ensure the premises are monitored monthly for signs of pest activity, and that all monitoring activities and findings are documented. Records must be maintained on-site and made available to EPH upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and disinfection, as accumulations of dirt and grease were observed:FloorsWallsCountertopsUpright refrigeratorEnsure that these areas are thoroughly cleaned and disinfected on a regular basis to prevent contamination of food and food-contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation schedule was not available on-site at the time of inspection.Ensure a written cleaning and sanitation schedule is developed and maintained on-site. The schedule must outline cleaning tasks to be completed on a daily, weekly, and monthly basis and be available for review upon request.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in fridge was noted at 17COperator was unsure how long it has been there. Operator was informed to discard the cheese which he proceeded to do.Ensure that high risk food items are kept at 4C or less to prevent contamination by disease causing organisms.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping at the entrance door was noted to be in disrepair.Ensure that weatherstripping is in good repair to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit on display expires May 2026.Ensure you have valid permit on display at all times.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of 2 of the hot holdings were measured below 60C. The hot holdings were overstuffed. Operator was instructed to portion out the cooked meats/chicken into the another hot holding and keep on stirring the thickened gravies to ensure proper circulation of heat (maintained at 60C or above). Final temperature reading were taken above 60C.
  5. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was inaccessible.This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not operational - no water running through the tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leaks observed underneath the hand wash sink. Please repair.
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