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Fusion Sushi

1137 17 Avenue SW Calgary AB T2T 0B6 · Food - General

6 inspections

  1. Risk Management 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?
      • Tiles replaced with acoustic tiles in dishwashing area. Ensure tiles are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: hard to reach areas of the floor in walk in freezer, build up of debris on shelving near back door, ceiling in dish area and kitchen.Ensure all of these areas are cleaned.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff were mixing sanitizer with soap. Ensure chlorine sanitizer is mixed with water only to ensure the correct concentration.2. Several wet cloths in the kitchen and sushi prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dirty dishes found in sink used for discarding mop water. 2. Several containers of meat stored on the floor in the walk in cooler. Ensure all food products are stored off of the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at bar was not labelled. Ensure all chemicals are labelled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Shrimp tempura left at room temperature measured 15 degrees C. Discarded. Ensure this is stored at 4C or lower.2. Scoop for ice cream was placed in water that measured 21C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink at cooking line had food debris in it. Ensure this sink is used for hand washing only.2. Paper towel was not in a dispenser at cooking line hand sink.
    • 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 waste water piping under the dishwashing sink is leaking. Repair.2. The tap on the dishwashing sink was connected to a garden hose and tied with plastic. Remove both items.3. The walk in freezer was over filled with food such that you could not walk in it. An additional freezer may be needed.4. Floor in sushi prep area is peeling and in disrepair. Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Fry basket frayed. 2. Wisk tied together with plastic. Discarded onsite.3. Facility must install a dipper well for the ice cream.4. Handle of the ice cream freezer lid is taped. Repair and remove tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: hard to reach areas of the floor in walk in cooler, freezer, two compartment prep sink, dishwashing area, serving area in the back, build up of debris on shelving near back door, on doors of display sushi cooler, entire utility/mop sink area, ice cream freezer.Ensure all of these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared in the sushi bar.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops in sauces in the walk-in cooler.Use scoops with handles and store scoops with the handles outside of (not in contact with) the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the west food preparation cooler in the kitchen measured 7 degrees Celsius. Internal food temperatures measured:Cooked beef= 9 degrees Celsiusraw egg out of shell= 11 degrees CelsiusHave the cooler adjusted, repaired, or replaced. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less 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?
      • The paper towel dispenser for the kitchen hand sink was not dispensing paper towels.Repair or replace the kitchen hand sink paper towel dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the server's station was not dispensing paper towels.Repair or replace the paper towel dispenser at the server's station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food spillage on the floor under the syrup BIB rack and the ice cream freezer in the bar area.Clean the floor under the syrup BOB rack and ice cream freezer. Ensure this area is cleaned on a regular basis.
  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of food were being stacked on top of other containers of food such that the bottom of one container was in contact with the food in the container below it.Do not stack containers as this can contaminate food.
  6. Monitoring Inspection

    13 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of food were being stacked on top of other containers of food such that the bottom of one container was in contact with the food in the container below it.Do not stack containers as this can contaminate food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dishes and utensils were observed in the mop sink.The mop sink must be used for filling and emptying mop buckets and other cleaning/ janitorial purposes only. Dishes were removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans of hoisin sauce and oyster sauce were being stored in the walk-in cooler.Decant food remaining in open cans into food grade food storage containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was being stored in an insert with food in one of the food preparation coolers in the kitchen. The handle of the knife was in contact with the food.Either store knives outside of food inserts, or store them so that the handle is not in contact with the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of bleach water in wiping cloth bucket in the kitchen was too strong (approximately 1000 ppm).Solution was diluted and then concentration measured 200 ppm. Ensure that bleach water concentration is maintained at 100-200 ppm (half a teaspoon to one teaspoon of bleach per litre of water).
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was present at the sushi bar, and had been used to make the food contact surface sanitizer for the sushi bar.Lemon scented bleach is not safe for food contact surfaces. The solution was remade during inspection. Ensure that if lemon bleach is available on site, staff are trained and know that it must be used for non-food contact surfaces only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature mechanical dishwasher measured between 10-50 ppm. The residual chlorine concentration at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the servers' station hand wash sink was empty of paper towels.Restock the paper towel dispenser at the servers' station hand wash sink. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the walk-in freezer had a layer of ice.Remove the ice/ defrost the walk-in cooler and ensure that it is operating properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters and surfaces had grease accumulation. Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of ice cream spillage located underneath the ice cream freezer in the bar.Clean the floor under the ice cream freezer and ensure that it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling in the kitchen had dust and grease accumulation.Clean the ceiling in the kitchen and ensure that it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the two compartment food preparation sink and beside the grease interceptor under this sink had grease, soil, and food debris accumulation.Clean the floor under the two compartment food preparation sink and ensure it is cleaned on a regular basis.