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Fusion Sushi

511 Mcknight Boulevard NE Calgary AB T2E 8P1 · Food - General

Official record from Alberta →

Inspection summary

Fusion Sushi has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on March 12, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on March 12, 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 5 times across 2 separate inspections, most recently on March 12, 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 2 times across 2 separate inspections, most recently on September 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on September 19, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer solution measured greater than 1000ppm. The concentration must be maintained between 100-200ppm to safely and effectively sanitize food contact surfaces. Mix half a teaspoon per litre of water. The operator remade the solution and measured 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice paddle was stored in stagnant water at room temperature. The water measured 13C. Utensils must be stored in the following manner to prevent the growth of bacteria: - In ice cold water <4C - Hot water >60C - Sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator placed the rice paddle in iced water at the time of the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were used to wipe counters where raw fish was handled and other prep areas. Used cleaning cloths were also stored on the counters in the prep line and sushi assembly bar.Ensure that cleaning cloths are always stored in approved sanitizer solution. Cloths should be laundered after they have become significantly contaminated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Personal phone stored inside the same container used to store edamame beans.Personal phones or any other article not related to food handling must not be stored with food as this directly contaminates the food. Place personal items in a separate area. The operator discarded the edamame beans during the inspection.2. There was a rusted can of pineapples stored in the walk-in cooler. Once the can is open, food should not be stored inside it for more than a day as the can may corrode over time. Leftover food that has not been used must be transferred to another suitable container. The operator discarded the can of pineapples during the inspection.3. Raw meat stored directly on top of cooked meat. Both containers had plastic wrap as a cover. Raw meat must not be stored on top of cooked food as there is a possibility for contamination. Always stored raw meat below ready-to-eat or cooked food. No signs of contamination was evident. The operator removed the raw meat from the cooked meat and placed it on the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal jacket was stored in the dry storage area with food. Observed a staff member taking their break in the dry storage area. Personal items must be stored away from food handling or food storage areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed improper manual dishwashing. The staff member did not sanitize the equipment prior to storing on the drying rack. Manual dishwashing consist of the following steps: 1. Wash - first compartment 2. Rinse - Second compartment 3. Sanitize - third compartment Equipment and utensils must be fully submerged in the sanitizer for at least two minutes.An AHS document was provided to the operator for guidance.
    • 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 at the sushi bar and at the main bar. Hand sinks must be adequately supplied with paper towels to perform proper hand hygiene. Install paper towels at the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Outstanding - noted on September 19, 2025***The pH testing paper was expired as of 2020.Obtain pH testing paper within expiration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the dry ingredient bulk supply is soiled with leftover food debris. Utensils must be maintained in a clean and sanitary manner to prevent contamination of the bulk supply. Clean the utensil. Ensure utensils are regularly cleaned or whenever they become soiled, whichever comes first.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant food debris accumulating underneath the following: - Grill line - Shelves by the walk-in cooler- Shelves in the dry storage - Underneath the three-compartment sinkThe facility must be maintained in a clean and sanitary manner. Please clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were used to wipe counters where raw fish was handled and other prep areas. Used cleaning cloths were also stored on the counters in the prep line and sushi assembly bar.Ensure that cleaning cloths are always stored in approved sanitizer solution. Cloths should be laundered after they have become significantly contaminated.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH testing paper was expired as of 2020.Obtain pH testing paper within expiration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant dust and dirt accumulation on the ceiling and walls of the walk-in cooler.Thoroughly clean and sanitize these walls.

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