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EC Fusion and Lounge

207 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

EC Fusion and Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on June 4, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 April 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 3 separate inspections, most recently on June 4, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on April 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2026. For example: 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?

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.

4 inspections

  1. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The edges of the shelving in the kitchen used for glassware storage is damaged, exposing wood surfaces more difficult to clean.2) The bottom of the cooler unit in the bar at the back of the facility includes an area of unfinished raw wood. Repair or cover noted areas to render these surfaces smooth and easily cleanable.Install light covers for kitchen ceiling lights
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**The guards for the hood vents above cooking surfaces require cleaning. Clean indicated area.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite to confirm the temperature of cooked foods requiring temperature controls.Acquire a suitable probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area did not have available handwashing supplies. Ensure that areas where food or drinks are being prepared are equipped with suitable dispensers for liquid soap and paper towel.
    • 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?
      • The posted food handling permit for this facility expired in 2022.Post current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The central bar area contains a floor mat made from a carpeted material that is unsuitable for use in a food handling area due to the material not being smooth and easily cleanable.Cover or replace this mat with an alternate surface that is non-absorbent and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The edges of the shelving in the kitchen used for glassware storage is damaged, exposing wood surfaces more difficult to clean.2) The bottom of the cooler unit in the bar at the back of the facility includes an area of unfinished raw wood. Repair or cover noted areas to render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have a suitable dispenser available for paper towel.Provide a dispenser or other suitable means for the sanitary handling of paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The guards for the hood vents above cooking surfaces require cleaning. Clean indicated area.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite to confirm the temperature of cooked foods requiring temperature controls.Acquire a suitable probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area did not have available handwashing supplies. Ensure that areas where food or drinks are being prepared are equipped with suitable dispensers for liquid soap and paper towel.
    • 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?
      • The posted food handling permit for this facility expired in 2022.Post current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The central bar area contains a floor mat made from a carpeted material that is unsuitable for use in a food handling area due to the material not being smooth and easily cleanable.Cover or replace this mat with an alternate surface that is non-absorbent and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The edges of the shelving in the kitchen used for glassware storage is damaged, exposing wood surfaces more difficult to clean.2) The bottom of the cooler unit in the bar at the back of the facility includes an area of unfinished raw wood. Repair or cover noted areas to render these surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have a suitable dispenser available for paper towel.Provide a dispenser or other suitable means for the sanitary handling of paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The guards for the hood vents above cooking surfaces require cleaning. Clean indicated area.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser and soap dispenser at hand washing sink were empty.Ensure to keep the hand washing sink fully supplied.Operator refilled the dispensers.

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