Fusions (Central Cafe)

209 Railway Ave Ashcroft BC V0K 1A0 · Restaurant - Food Service

4 inspections

1. MonitoringJun 9, 2026

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Items in top of prep cooler measured ~7°C. Operator instructed to adjust cooler and monitor temperature for the next hour. If temperature does not decrease to ≤4°C items to be moved to a working cooler that can maintain this temperature.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Some freezers/fridges do not have thermometers for monitoring temperature. Corrective Action: Acquire enough thermometers so that each unit has independent thermometer for monitoring temperature.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Broken window in kitchen is still not repaired. Corrective Action: Have the window repaired as soon as possible. The plastic is only a temporary solution and not adequate for long term. Note: Significant improvement has been made to address the rodent problem identified at the last inspection. Many entry points have been sealed and attractants and harborage are better managed. The last visit from the pest control operator found no active rodent activity. Continue with daily auditing of the facility
     • F2.2B The premises must be protected against entry of pests.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Raw beef patties observed thawing on counter top. Operator was reminded of proper thawing procedures and patties were moved to the fridge to thaw.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Cleaning of non-food contact surfaces is required. Walls, floors, ceilings, and ventilation duct work have a build up of grease, dust, and other contaminants, which can be a cross contamination risk for food products and food contact surfaces. • Cutting board on top of prep cooler is stained and scored, making cleaning and sanitizing extremely difficult. Corrective Action: • Thoroughly clean all non-food contact surfaces to remove build up of grease, dust, and any other contaminants preset. Increase the sanitation of these areas to prevent future build up. • Replace or remove the cutting board and replace with a surface that is smooth, impervious, durable, and easy to clean. The operator is using independent cutting boards until the built in one is replaced.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record the temperature of all fridges, freezers, and hot holding units at least once daily. Template provided.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record the concentration of sanitizing solutions, and the concentration of sanitizer in the final rinse of the dishwasher at least once daily. Template provided.
2. MonitoringMar 25, 2026

   6 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7: The following was noted during the inspection: • Large amounts of rodent feces were found throughout the countertops, cooking equipment, dishes, utensils, and around dry food storage. • Raw meat products were stored above ready-to-eat products. • Utensils stored in the front bar area were located sitting on-top of money. • Deli meats were not covered or wrapped and stored underneath raw meat products. Corrective Action: • Clean and sanitize all areas with rodent feces. • Re-arrange the coolers and ensure ready-to-eat food items are stored separately from raw meat products. • Move the money to a different location so that it is kept separate from all serving or eating utensils. • Keep all food items in the cooler wrapped and/or covered.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips in order to ensure the sanitizer solution is reaching the appropriate levels.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2: The following was observed at the time of the inspection: • Large amounts of mice droppings located in the main kitchen area and in the dry storage area. • Chewed on and chewed open food bags were noted in the dry storage area. • Unsealed door leading to the basement and a broken window allowing for pest entry. Corrective Actions: • Clean and sanitize all surfaces and ensure all mice feces are removed from the premises. • Remove and discard all food that has been chewed on or chewed open. • Discard any food that may be contaminated with mouse feces. • Seal all pest entry points.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: The mechanical dishwasher was reading 0ppm of chlorine solution at the time of the inspection. Corrective Action: Repair the dishwasher and ensure it is reaching a minimum of 50ppm at all times.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): F2.4B: Raw beef patties were found thawing in a dish bin containing warm water and dishes. Corrective Action: Discard the beef patties and ensure all products are being adequately thawed. The following methods are approved for thawing: 1.) Thawing in the microwave and then immediately cooking the product. 2.) Thawing the product in cold running water. 3.) Placing the product in a cooler and allowing it to thaw overnight.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5: Equipment, utensils, and food contact surfaces were visibly contaminated with dust, debris, and mouse feces. Additionally, Unsealed surfaces, and a broken window were noted in the facility. Corrective Action: Re-seal, paint, and repair the surfaces and ensure they are well maintained and kept clean and sanitary. The kitchen requires a deep clean on all surfaces. F2.5: Foods in the cooler were not adequately stored. Additionally, the coolers had large amounts of food build up and debris. Corrective Action: Deep clean all of the coolers and re-arrange all food items in order to ensure cross contamination between food items does not occur. The following is required: • Store raw meat products at the bottom of the cooler, underneath any ready-to-eat products or keep the raw meat products in a separate cooler. • Keep all food products wrapped and/or covered.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringDec 3, 2025

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): 1) Raw meat was stored on high shelf in cooler and some dripping onto packaging of other foods. 2) Food was stored in cooler in original cans after opening.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Food spills noted in dry storage and cooking areas. Some evidence of past rodent activity noted. Many foods are not stored in rodent resistant packaging.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Deep cleaning needed in food storage areas to remove food spills and remaining rodent droppings 2) Cleaning needed behind / under cooking equipment to remove food and grease build-up 3) Cleaning need on kitchen surfaces, prep and cooking areas, especially high touch surfaces (e.g. around door handles, light switches, etc) to remove accumulated soil 4) Meat slicer needs cleaning/sanitizing
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Bare wood surfaces need to be painted or otherwise finished with smooth, washable surface.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
4. MonitoringApr 2, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Rice was observed to be cooling without indication of any time marked, when operator provided the time it was over the allowed cooling time. This rice was discarded, Corrected During Inspection (CDI). • The smaller prep cooler was measured at 7 - 10°C, recently placed items that were temperature measured were moved to the working large prep cooler beside the unit. Other items were discarded when measured. Corrected During Inspection. The new larger prep cooler had adequate space available for use. The operator was instructed to repair or replace the small prep cooler unit, before use this cooler will need to be verified as working. All other temperature control units were in working order.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): • Rice was not being properly cooled or hot held. Therefore the operator was ordered to discard the rice. This was verified. Corrected During Inspection (CDI). • Additional information will be provided to the operator regarding the proper cooling procedures.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Some of the coolers did not have the additional thermometers located inside the units, operator stated he will order some for these units. • Supply of chlorine sanitizer testing strips were low, operator stated these are also on order.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Facility does have a 3 compartment sink, however with the reusable customer utensils and dishes the dishwasher will be required as there is high volume of patrons that dine in the facility. • Dishwasher rinse and sanitizer chemicals were not dispensing. This is required for proper wash, rinse, and sanitizing of wares to prevent any pathogen contamination and growth. The measure chlorine was 0 ppm. The operator has called a service company to repair. • Operator was observed using a cloth and not placing inside a sanitizer solution bucket. The operator was educated that this is a serious risk for cross contamination of other surfaces as the cloth is not being disinfected between uses. Corrected during inspection (CDI): The operator instead will be using paper towel with sanitizer spray bottle and discarding paper towel after use. Temporary solution is to use the 3 compartment sink onsite and to reduce the number of re-usable utensils and dishware and instead have single use items used for the customers. Corrective Actions: • Ensure that this dishwasher is repaired and in working order. For the sanitizer use ensure that you are measure at the appropriate range for sanitizing action. A temperature and chlorine concentration chart will be provided in the email.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Old prep cooler, not working is used for dry storage, this had many items and food debris that was spilled around. The operator was educated that this can led to cross contamination risk and attract pests. Operator at the time of the inspection began to closed and seal packaging and trying to re-organize. • At the time of inspection the onion cutter wall mounted was observed with debris recently, the operator was educated this creates a risk for pathogen growth and the needs parts need to be removed and cleaned immediately after use. Some parts are clean in place and others are to be manually washed, rinsed, and sanitized.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.