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Fusion Sushi

159 - 1829 Ranchlands Boulevard NW Calgary AB T3G 2A7 · Food - General

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cleaning cloth was observed on the counter throughout the kitchen. - Have the cleaning cloth submerge in sanitizer solution between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front Sushi prep area sanitizer solution was measured at 0 ppm- During inspection staff member prepared a new bottle of quats sanitizer solution which measured at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was observed in bulk rice container to scoop out dry food item.2. The handle of the scoop was observed touching the bulk flour and sugar. 3. A box of fish was stored on the floor in the walk-in freezer.Corrective action1 & 2 Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.3. Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Tofu was thawing in the Handwashing station. - Staff member removed the tofu and moved it to their prep sink. Handwashing station is for hand washing only.
    • 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?
      • It was observed that the back door was prompt open. - Have the backdoor closed. During inspection it was corrected.
    • 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. In the dishwashing are, It was observed that a tile was missing and has water gathering. - Have the tile repaired. All surface must be non absorbent , easy to clean and during2. In the washroom it was observed drywall exposed behind the toilet. - Have the exposed drywall repainted and refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation1) Grime build-up on the baseboards.2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside the ice machine in the kitchen has calcium build up and debris. - Have the interior ice machine cleaned and sanitize.
  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • REOCCURING ISSUE:DISCARDED THE PRE-MADE SUSHI- Avocado and crab sushi- 20 degrees C.Salmon @ 16.7 degrees C. Mango and crab @ 13.7 degrees C. Shrimp @ 27 degrees C. January 2, 2025, inspection:Two platters of pre-made sushi at room temperature were not tracked.Provide a process for your sushi preparation if you want to use time as a Public Health Control.Previous violation:No process provided for approval to use Time as A temperature control.Provide a process if you want to use time as a temperature control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three ice cream scoops were stored in 22 to 24 degrees C water. Store in them ice water (4 degrees C or less) or install a dipper well.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of imitation crab meat was stored at room temperature without temperature control. Imitation crab was measured between 8.0 to 9.0 degrees C. Store cold perishable food at 4 degrees C. or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the baseboards.2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 1 to 2) Clean these areas.
  3. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • January 2, 2025, inspection:Two platters of pre-made sushi at room temperature were not tracked.Provide a process for your sushi preparation if you want to use time as a Public Health Control.Previous violation:No process provided for approval to use Time as A temperature control.Provide a process if you want to use time as a temperature control.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Three was no splash guard installed between the handwashing sink and the ice well basin in the front bar area.Install a splash guard at the bar handwashing sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade large black bin was used to marinate beef short ribs. Use food grade containers for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Plate of unagi (eel) was left at room temperature. Unagi was measured at 19.0 degrees C. Discarded. 2) Three plates of sliced beef use for Beef Tataki were left out at room temperature after slicing. Beef was measured between 7 to 9 degrees C. 1 to 2) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher. 3) Improper cooling was observed during inspection. Chicken was placed in the prep cooler insert right after cooking. Chicken was measured at 15 degrees C. All food must be cool down inside a cooler before placing in the prep cooler insert. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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?
      • REPEAT VIOLATION: OCTOBER 30, 2023, INSPECTION GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS.Clean the kitchen's hard to reach areas
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Debris and rust build-up on the walk-in cooler racks.2) Dirty sticker residues on food storage containers. 1 to 2) Clean walk-in cooler racks and storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the baseboards.2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 3) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit. 1 to 3) Clean these areas.
  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There were wet used cleaning cloths that were stored on the counter.2) There was no sanitizer bucket available at the cook line.3) Cleaning cloths were kept on the counter at the front bar area.Chlorine sanitizer bucket was prepared and measured 100 ppm and fresh cleaning cloths were kept therein.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were washing their hands while wearing gloves.The food handlers were instructed to remove the gloves before washing their hands.Disposable gloves must be worn once and cannot be reused or washed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Provide a process for your sushi preparation if you want to use time as a Public Health Control.Previous violation:No process provided for approval to use Time as A temperature control.Provide a process if you want to use time as a temperature control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Serving utensils such as tongs, spatulas, spoons, ice-cream scoops were stored on the counter at room temperature.2) A tong was stored on the edge of the handwashing sink.3) Ice-cream scoops after being used were rinsed in the servery handwashing sink and stored in a stainless-steel container on the counter. Three ice cream flavours were being served: chocolate, vanilla and green tea.4) Rice scoops after being used were rinsed in the servery handwashing sink and stored in a plastic container on the counter.5) Three was no splash guard installed between the handwashing sink and the ice well basin in the front bar area.Install a splash guard at the bar handwashing sink.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The middle prep cooler was not working, and high-risk food items were kept on top of the cooler. The internal temperature of the high-risk food items was, cooked chicken 12°C, uncooked beef ribs 14°C, uncooked squid 14.4°C, uncooked steak beef 14.8°C, uncooked salmon belly 8°C, uncooked chicken skewer 12.3°C, uncooked salmon fish 6.8°C, uncooked shrimps skewer 12°C, and uncooked mushroom beef 14°C.2) Th internal temperature of the food items stored in the bottom prep cooler are garlic bread 8°C, mushroom 7°C, and beef steak 6°C.3) The internal temperature of the tempura batter stored on the counter next to the deep fryer measured 18.1°C.The food items were discarded.
    • 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?
      • REPEAT VIOLATION: OCTOBER 30, 2023 INSPECTION1) GAP NOTED IN THE FRONT ENTRANCE DOORS. 2) GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS.INCREASE PEST CONTROL UNTIL THIS MOUSE PROBLEM IS RESOLVED.Clean the kitchen's hard to reach areas and seal all possible entry points. Install weather-stripping on the door of utility room.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The dishwasher staff was using the same green rubber gloves to handle both dirty and clean dishes after washing the dishes in the mechanical dishwasher.The other dishwasher staff that handles clean dishes later handled the clean dishes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no pH test strip to measure the pH value of the sushi rice.Obtain pH test strip.
    • 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) There were gaps at the floor-wall joints in the utility room.Seal floor-wall joints.2) There was a water damaged ceiling tile in the utility room. Remove the source of leak and replace the water damaged ceiling tile. 3) An access panel by the back kitchen hand sink was taped to the wall.Remove tape and install the access panel properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap underneath the main cook line prep sink was leaking grease on top of the trap. Clean the grease trap.
    • 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 was dripping from the handwashing basin faucet in the front bar area.Fisx the faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Debris and rust build-up on the walk-in cooler racks.2) Grey bus pan was repaired with black tape. 3) Dirty sticker residues on food storage containers. 1 to 3) Clean or replace all broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the baseboards.2) Black stains and paint peeling off the grey shelving unit by the kitchen entrance.3) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 4) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was black mold noted on the wall edges and calking of the handwashing sink.2) There was grease, food debris and other residues noted underneath the prep counter, ice machine, microwave, and the ventilation canopy hood.3) Black mold was noted on the wall joint caulking of the handwashing sink in the servery area.Deep clean the indicated areas.Re-calk the wall edges caulking at the handwashing sink.
  5. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No process provided for approval to use Time as A temperature control.Provide a process if you want to use time as a temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • November 14, 2023, inspection: Potstickers in the walk-in cooler were measured at 8.0 degrees C. and other foods in the walk-in cooler were measured less than 4 degrees C. Previous inspection:A tray of potstickers was left out at room temperature in the kitchen. Potstickers were measured between 9.0 to 11. 2 degrees C. Store perishable foods at 4.0 degrees C or below or at 60 degrees C. or higher.
    • 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?
      • REPEAT VIOLATION: OCTOBER 30, 2023 INSPECTION1) GAP NOTED IN THE FRONT ENTRANCE DOORS. 2) GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS.INCREASE PEST CONTROL UNTIL THIS MOUSE PROBLEM IS RESOLVED.Clean the kitchen's hard to reach areas and seal all possible entry points. Install weather-stripping on the door of utility room.
    • 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) There were gaps at the floor-wall joints in the utility room.Seal floor-wall joints.2) There was a water damaged ceiling tile in the utility room. Remove the source of leak and replace the water damaged ceiling tile. 3) An access panel by the back kitchen hand sink was taped to the wall.Remove tape and install the access panel properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap underneath the main cook line prep sink was leaking grease on top of the trap. Clean the grease trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Debris and rust build-up on the walk-in cooler racks.2) Grey bus pan was repaired with black tape. 3) Dirty sticker residues on food storage containers. 1 to 3) Clean or replace all broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the baseboards.2) Black stains and paint peeling off the grey shelving unit by the kitchen entrance.3) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 4) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit. 1 to 4) Clean these areas.
  6. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A plate for serving ready to eat food was placed above and beside raw squids and other raw meats. Do not store any plates on top or beside raw meats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk-in cooler and walk-in freezer.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-made sushi were left out at room temperature. Sushi was measured at 18.3 degrees C. No time tracking of sushi.2) Cooked salmon and unagi fish were left out at room temperature. Unagi fish was measured at 21.7 degrees C. 3) Deep fried shrimp tempuras were measured at 43 to 57 degrees C underneath the heat lamp. One of the lights were burnt out. 4) A tray of potstickers was left out at room temperature in the kitchen. Potstickers were measured between 9.0 to 11. 2 degrees C. 5) A tray of deep-fried shrimp tempuras was left out at room temperature in the kitchen. Shrimp tempuras were measured at 18.4 degrees C. 1 to 5) Store perishable foods at 4.0 degrees C or below or at 60 degrees C. or higher. Provide a process if you want to use time as a temperature control.
    • 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 at the sushi bar handwashing sink. Provide soap in a proper dispenser.
    • 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?
      • REPEAT VIOLATION: OCTOBER 30, 2023 INSPECTION1) TWO MICE WERE FOUND IN PEST CONTROL DEVICES BY THE ENTRANCE INTO THE KITCHEN AND AT THE SUSHI BAR DURING TODAY INSPECTION. 2)MOUSE DROPPINGS WERE FOUND IN THE DRY STORAGE ROOM SHELVES, BEHIND DEEP FREEZERS AND BACK PREP AREA SHELVES.3) GAP NOTED IN THE FRONT ENTRANCE DOORS. 4) GREASE AND DEBRIS COVERED THE TIN CAT TRAPS.5) GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS.INCREASE PEST CONTROL UNTIL THIS MOUSE PROBLEM IS RESOLVED.1) Dead mice were found in pest control devices in the dry storage room and by the back door.2) Mouse droppings were found in the following areas- behind chest freezers located outside of the utility room- inside the utility roomRemove dead mice and mouse droppings following the written instructions provided on safe clean up. Seal all possible entry points. Install weather-stripping on the door of utility room.
    • 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) There were gaps at the floor-wall joints in the utility room.Seal floor-wall joints.2) There was a water damaged ceiling tile in the utility room. Remove the source of leak and replace the water damaged ceiling tile. 3) An access panel by the back kitchen hand sink was taped to the wall.Remove tape and install the access panel properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap underneath the main cook line prep sink was leaking grease on top of the trap. Clean the grease trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Debris and rust build-up on the walk-in cooler racks.2) Grey bus pan was repaired with black tape. 3) dirty sticker residues on food storage containers. 4) Ice cream scoop handles were touching the ice cream. Provide containers to store the ice cream scoops.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Fly strips in the kitchen were covered with flies. 2) Tin Cat traps were covered with grease and debris on the top and debris build-up inside the traps. 3) Grease and char build-up on the kitchen canopy filters. 4) Entire wall along the entrance into the kitchen was covered with plastic saran wrap and the pass thru window and prep cooler edges were also covered with plastic sara wrap. 5) Grime build-up on the baseboards.6) Black stains and paint peeling off the grey shelving unit by the kitchen entrance.7) Ipad screen was covered with plastic saran wrap. Provide a proper screen cover that can be clean.8) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. 9) Dust and flour dust build-up along the grey metal shelves for clean dishes. 10) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit.