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Fusion Sushi

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

6 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.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:1. Cleaning cloths were on the counter.Cleaning cloths were promptly kept in the sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.2. Sanitizing bucket was measured at 0 ppm at the retail sushi bar area.Fresh sanitizing solution at 100 ppm was promptly prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was blowing breath from their mouth prior to wearing gloves.Gloves were promptly discarded and the food handler performed handwashing prior to wearing new gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of frozen fish for staff were left on the counter and on the floor.Frozen fish were promptly kept in the walk-in freezer.Notify the delivery driver to always store food in the freezer during delivery.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Phone was being placed on the counter and connected to the electrical circuit to charge.Phone was promptly disconnected.Ensure phones are charged in staffroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler/freezer flooring are dirty.Ensure the indicated area is clean and maintained in a sanitary condition at all times.2. Ventilation canopy filters are free from accumulation of grease deposits and other residues.
  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Sauce bottles were not labelled.Ensure sauce bottles are labelled to identify their content.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Cleaning cloths were promptly kept in a sanitizing bucket at 100ppm.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi were kept on the counter in large quantities. Sushi were promptly stored in the cooler.Ensure sushi are brough out in small quantities during preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mussels were stored on top of the insert prep cooler at 17°C.Foods in the prep cooler measured at room temperature 10°C to 19°C were discarded.Mussels were discarded.Ensure mussels are stored in the prep cooler at 4°C or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters are accumulated with grease deposits and other residues.2. Walk-in cooler flooring was dirty.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.