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Fuji Ramen and Sushi

111 - 12100 MacLeod Trail SE Calgary AB T2J 7G9 · Food - General

Official record from Alberta →

Inspection summary

Fuji Ramen and Sushi has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on May 27, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on February 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on May 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 21, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • There was no soap or paper towel or suitable dispensers at the handwash sink in the kitchen.-ensure there is soap and paper towel in suitable dispensers at all handwash sinks at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel dispensers at the sinks near the dishwasher. This area was used as a food prep area so handwash supplies are needed here too.-install soap and paper towel dispensers at 1 sink near the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire rack shelving in the walk-in cooler were dirty with debris, oil, sauce, etc.-clean the shelves in the walk-in cooler and ensure they are cleaned on a regular (weekly, bi-weekly basis).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front of house QUAT solution was tested at 100ppm and back of house QUAT solution was tested at >400ppm.- Ensure QUAT sanitizer solutions are tested and maintain 200ppm. - Staff remade the bottles and retested at 200ppm at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi prep cooler at front of house temperature was measured between 8-10C with inspectors probe thermometer. Front dial sensor also noted 47F (8.33C).- Operator immediately removed all items to walk-in cooler and called service technician to repair the unit.- Discussed with operator to ensure staff know safe operating temperatures of <4C (39.2F) when checking temperatures.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the front sushi prep area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried fish skin out at room temperature. Surface temperature measured 28C. Discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection. Chemical dishwasher was not properly dispensing detergent or sanitizer. Maintenance was called to service the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the tempura hand wash station

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