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Fuzion Bar & Grill

979 Waterton Avenue Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Fuzion Bar & Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2024. The most recent inspection, on January 8, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on July 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 11, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on July 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bucket of chopped garlic was observed sitting at room temperature, increasing the risk of foodborne illness due to potential pathogen growth. The operator discarded the product during the inspection.Please ensure high-risk foods are stored under proper time and temperature control in the future.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution was initially measured at 0 ppm and therefore ineffective; additional bleach was added during the inspection, and the solution was adjusted to a concentration > 100 ppm. Maintaining proper sanitizer concentrations is essential to ensure effective microbial control on food contact surfaces and to reduce the risk of foodborne illness.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were not available and quaternary ammonium test strips were expired, which prevents verification that sanitizer solutions are maintained at effective concentrations and may result in inadequate sanitization of food contact surfaces; please ensure appropriate, non-expired test strips for all sanitizers in use are readily available and used routinely to verify sanitizer concentrations.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff member was observed wearing gloves while switching tasks. When advised that hand washing was required before mixing mashed potatoes, the staff member attempted to wash gloved hands at the dish sink. Staff were reminded that gloves are single-use and not intended to be washed, and that gloves do not replace proper hand washing. The staff member then discarded the gloves and washed hands at the designated hand sink
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy, soup, and rice in the hot holding unit were measured between 25°C and 40°C. Staff were advised that hot foods must be maintained at 60°C or higher to prevent bacterial growth. The temperature danger zone (4°C to 60°C) and the risk of heat-stable toxins in rice were discussed.It was clarified that hot holding units are not designed to reheat food. Staff were instructed to reheat foods on the stove before transferring them to the hot holding unit. All affected items were reheated during the inspection and returned to hot holding at the appropriate temperature.Food must not remain in the temperature danger zone for more than 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood servicing is past due. Please ensure servicing is completed as soon as possible and send a photo of the updated service sticker to the inspector once done.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler's temperature measured 11.9C. Staff adjusted the temperature during the inspection. The temperature measured ~4C after being adjusted. Discussed taking temperatures twice a day and recording them down on sheet. Temperature logging sheet will be sent along with this inspection report.Please ensure all basement fridge's have thermometers in them.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer available. Cloths are being stored on prep tables. Discussed storing cloths in sanitizer solution. Operator made up sanitizer solution in a bucket and stored cloths in solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up cooler temperature measured 10.6C. Dial could not be adjusted as it was set to max cold setting. All potentially hazardous food was removed from cooler. Discussed only storing non hazardous food in this cooler. Operator will be contacting technician to visit site and fix issue.Cutlets and meat were being thawed out on top of the pizza oven. Discussed proper methods for thawing food (under cold running water). CDIMashed potatoes were being held hot at 53C. Operator adjusted temperature during inspection. Temperature measured 61C. Discussed hot holding foods at 60C or higher. CDIOperator stores food product in the fridge for up to 5-6 days. Discussed storing food products for no more than 3 days in the fridge.
  7. Initial Inspection

    0 infractions

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