Fuze Food

A-315 3 Ave Athalmer BC V0A 1A0 · Restaurant - Food Service

22 inspections

1. MonitoringJul 9, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Some of the containers used to store cleaned utensils has debris and requires cleaning and 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.
2. MonitoringNov 5, 2025

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Tested chlorine level in spray bottles and found it to be >200ppm. For surface sanitizing concentration of chlorine should be between 100-200ppm. Test strips should be used to verify concentration of sanitizer levels.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
3. MonitoringMar 4, 2025

   0 infractions

4. MonitoringSep 4, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Walk-in cooler floors, walls, ceiling require cleaning. 2. Observed cardboard lining shelves in cooler. Cardboard is porous and can potentially harbour bacteria. Shelves should be smooth, durable, impervious, and easy to clean. 3. Some of the containers used to store cleaned utensils has debris and requires cleaning and sanitizing. 4. Ensure to clean hard to reach areas such as under and in behind equipment and shelves.
     • 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.
5. MonitoringFeb 1, 2024

   0 infractions

6. MonitoringAug 1, 2023

   0 infractions

7. MonitoringFeb 22, 2023

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Provide an accurate thermometer for each cooler and freezer.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
8. MonitoringAug 18, 2022

   0 infractions

9. MonitoringJan 20, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that when the bleach sanitizer solution was tested, it bleached out the paper, indicating a concentration well in excess of 200ppm
10. MonitoringJul 15, 2021

    0 infractions

11. MonitoringFeb 24, 2020

    0 infractions

12. MonitoringMay 22, 2019

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Rice was hot holding 55 degrees C at the time of inspection. All potentially hazardous foods must be hot held at 60 degrees C or higher to help prevent the growth of pathogens in the danger zone.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
13. MonitoringDec 27, 2018

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Storage container for re-used spoons and tongs must contain a sanitizer solution to reduce pathogen growth on the re-used utensils. Bucket had 0 ppm sanitizer at the time of inspection. 2. Please use scoops with handles for all products and store these scoops out of the product completely or partially in the product with the handles not touching the product (flour container). By using scoops with handles, the potential for cross-contamination between employees hands and food are reduced. 3. Shelving units in the walk-in cooler are rusty or have a build-up of food debris. These shelving unit require cleaning to prevent rust or food debris from flaking-off onto food products.
14. MonitoringApr 19, 2018

    0 infractions

15. MonitoringSep 14, 2017

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Sanitizer spray bottles not labelled. Foods are covered and dated.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
16. MonitoringJan 19, 2017

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Wiping cloths in the front area were used continually throughout the day and hung to dry. Wiping cloths must be either single use or kept in a bucket of sanitizer. Bucket of bleach sanitizer in the kitchen area with wiping cloth in the bucket. Sanitizer at appropriate concentration. Bleach spray bottle has acceptable concentration. Bleach sanitizer in 3-compartment sink at appropriate concentration. Dishes used for smoothies in the front are washed and sanitized in the back with the 3-compartment sink method.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Staff were seen drying their hands with a cloth towel. Single use, disposable paper towel must be used to dry hands.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
17. MonitoringJun 10, 2016

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice scoop for ice and frozen fruit for smoothies was sitting in the ice with the handle touching the ice. Ensure the scoop is stored in a sanitary fashion when not in use. Ensure all dishware is completely immersed in the sanitizer for 2 min and then allowed to air dry. Bleach sanitizer spray bottles at appropriate concentration. Buckets of bleach in the kitchen area acceptable. Bleach concentration in the sanitizing compartment of sink also acceptable.
18. MonitoringDec 9, 2015

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed frozen shrimp thawing over various sauces in the cooler. Did not observe any fluids dripping or contaminating other foods stored on the shelf. CDI: Operator moved the thawing shrimp onto a shelf below and away from any ready-to-eat foods.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Observed the ice scoop being stored on top of the ice machine; CDI: Instructed the operator to store the ice scoop in a clean, food grade container that prevented the scoop from being contaminated; Ensure that the scoop and container are cleaned and sanitized daily.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Observed cloth towels (not submerged in a sanitizing solution) being used by staff to wipe their hands in the main food preparation area. Operator stated that proper handwashing techniques were followed by staff and that the cloth towels were for workers to dry their hands during food preparation prior to coming into contact with the single-use to-go containers. 2) Observed unlabelled sanitizer bottles in the main preparation area. CDI: 1) Instructed the operator to ensure that staff use single-use towels (paper or cloth) for hand hygiene to prevent cross-contamination of food from occurring. 2) Operator clearly labelled the sanitizer bottles.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility had 3 observable ventilation hoods: 1) above the pizza oven in the front store, 2) above the dishwashing area in the kitchen and 3) above the grill in the kitchen. Observed cardboard to-go pizza boxes being used to cover the opening in hood 1. Operator stated that hoods 1 and 2 were not in use and that hood 3 was operational. Operator stated that pizza boxes were being used to prevent a backdraft of cold air entering the front store. Reminded operator that all surfaces in the premises must be smooth, impermeable to moisture and easy-to-clean.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): An up-to-date copy of the Food Safety Plan (FSP) was not available onsite for workers or the inspectors to review. Instructed operator to forward an up-to-date copy of the FSP to the Health Unit and to keep a copy onsite for workers and inspectors to review.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): An up-to-date copy of the Sanitation Plan (SP) was not available onsite for workers or the inspectors to review. Instructed operator to forward an up-to-date copy of the SP to the Health Unit and to keep a copy onsite for workers and inspectors to review.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
19. MonitoringJun 1, 2015

    0 infractions

20. MonitoringFeb 11, 2015

    0 infractions

21. MonitoringSep 5, 2014

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Pizza meat was observed to be stored on top of a cotton towel in the food preparation table. Ensure that the meat is stored without cotton towels in the metal food container.
      • Food must be stored in a sanitary manner and protected from contamination.
22. MonitoringMar 18, 2013

    0 infractions