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Fuzion Donuts

10019 106 Avenue NW Edmonton AB T5H 0N8 · Food - General

Official record from Alberta →

Inspection summary

Fuzion Donuts has been inspected 13 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on October 14, 2026, recorded 2 infractions.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 27 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 14 times across 9 separate inspections, most recently on September 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 12 times across 8 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on September 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 11 separate inspections, most recently on October 14, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 11 times across 10 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was low water pressure coming from the cold water faucet of the handwashing sink. Please ensure corrective actions are taken and cold water pressure is acceptable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **October 14, 2026 - Violation was still outstanding. The inside corner part of the gasket where the cooler door opens was still detached**October 5, 2026 - Violation was still outstanding. Gasket appeared to have been removed entirely from the top section, without any additional corrective actions taken to repair or replace. The rubber gasket for the top part of the walk in cooler was in disrepair. Please ensure corrective actions are taken and seal is repaired or replaced.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **October 5, 2026 - Violation was still outstanding and several containers were observed in the dry storage room area that appeared to be non food grade. The plastic containers used to store the various decoration ingredients were not constructed of a food grade material. Please ensure corrective actions are taken and containers used for food products are for approved food usage purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **October 5, 2026 - Violation was still outstanding. Gasket appeared to have been removed entirely from the top section, without any additional corrective actions taken to repair or replace. The rubber gasket for the top part of the walk in cooler was in disrepair. Please ensure corrective actions are taken and seal is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 5, 2026 - The toilet for the staff washroom was still not functional. Handwashing sink now had hot and cold running water and soap available. No paper towels were stocked in the dispenser unit. **September 28, 2026 - Violation was still outstanding.The washroom in the rear section of the production area lacked hot and cold running water for the handwashing sink. Toilet also was labeled not to use. Please ensure corrective actions are taken and washroom is maintained in proper working order and fully stocked with soap and paper towels.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **October 5, 2026 - Violation was still outstanding and several containers were observed in the dry storage room area that appeared to be non food grade. The plastic containers used to store the various decoration ingredients were not constructed of a food grade material. Please ensure corrective actions are taken and containers used for food products are for approved food usage purposes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **October 5, 2026 - Violation was still outstanding. **September 28, 2026 - Violation was still outstanding. Temperature of the final rinse cycle was adjusted by operator and measured temperature using a probe thermometer was approximately 69.4C. Please ensure additional corrective actions are taken and high temperature dishwasher can achieve the required 71C at the plate level. The final rinse temperature of the high temperature dishwasher at the plate level was approximately 68C using a probe thermometer after multiple cycles were ran. Please ensure corrective actions are taken and a final rinse temperature of at least 71C is achieved at the plate level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **October 5, 2026 - Violation was still outstanding. Gasket appeared to have been removed entirely from the top section, without any additional corrective actions taken to repair or replace. The rubber gasket for the top part of the walk in cooler was in disrepair. Please ensure corrective actions are taken and seal is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 5, 2026 - The toilet for the staff washroom was still not functional. Handwashing sink now had hot and cold running water and soap available. No paper towels were stocked in the dispenser unit. **September 28, 2026 - Violation was still outstanding.The washroom in the rear section of the production area lacked hot and cold running water for the handwashing sink. Toilet also was labeled not to use. Please ensure corrective actions are taken and washroom is maintained in proper working order and fully stocked with soap and paper towels.
  4. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plastic containers used to store the various decoration ingredients were not constructed of a food grade material. Please ensure corrective actions are taken and containers used for food products are for approved food usage purposes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **September 28, 2026 - Violation was still outstanding. Temperature of the final rinse cycle was adjusted by operator and measured temperature using a probe thermometer was approximately 69.4C. Please ensure additional corrective actions are taken and high temperature dishwasher can achieve the required 71C at the plate level. The final rinse temperature of the high temperature dishwasher at the plate level was approximately 68C using a probe thermometer after multiple cycles were ran. Please ensure corrective actions are taken and a final rinse temperature of at least 71C is achieved at the plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **September 28, 2026 - A dedicated handwashing station was designated by the operator, but the handwashing station was not identified/labeled and no soap was available inside the dispenser. Please ensure corrective actions are taken and handwashing station are full stocked and identified for staff. No designated handwashing sink was identified onsite. Two separate two compartment sinks were onsite and staff were using one of the two compartment sink where stainless steel bowls and utensils were being washed, rinsed, and sanitized for handwashing purposes. Please ensure a designated handwashing sink is available and labelled for those intended purposes.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **September 28, 2026 - No evidence of live activity were observed, however reviewed third party pest control reports for recent months indicated activity was noted, but no treatment was specified. Please ensure follow up is completed with pest control company to ensure that treatment was conducted to address concerns.September 15, 2026 - three live adult cockroaches were observed in the dry storage walk in cooler unit as door was opened. Please ensure third party pest control is contacted for treatment and follow up. September 30, 2025Sept 22, 2025, and Oct 6, 2025 reports not received by PHI. Continue with scheduled pest control treatments as recommended by certified pest control company. Email PHI pest control reports for the 3 scheduled treatments. Continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. Action Required: Continue with scheduled pest control treatments as recommended by a certified pest control company. Please email PHI pest control reports for the 3 upcoming, scheduled treatments. Please continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **September 28, 2026 - Violation was still outstanding and several flies were still observed onsite. Fly paper strips were in place. Informed that the front door may be open at times for air circulation and cooling, but no insect screen was in place. Please ensure insect screen is installed if door is to be open and additional corrective actions are taken to prevent potential contamination of food products in the food preparation area. Several flies were observed in the main production preparation area. A bulb was burnt out for the fly light fixture on the wall. Please ensure additional pest control corrective actions are taken to prevent potential contamination of food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber gasket for the top part of the walk in cooler was in disrepair. Please ensure corrective actions are taken and seal is repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **September 28, 2026 - Violation was still outstanding. Spoke to operator to ensure that water is drained and food warmer units cleaned as part of the daily cleaning checklist.Stagnant water was observed in the electric food warmer units. Please ensure water is changed on a daily regular frequency to prevent growth of pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **September 28, 2026 - Dust and grease buildup was still observed on the exhaust hood. Please ensure exhaust hood is properly cleaned.The air infiltration unit vents and ceiling area above the high temperature dishwasher were now cleaned. Dust and dirt buildup along the electrical cords attached to the light fixtures were also cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **September 28, 2026 - Violation was still outstanding.The washroom in the rear section of the production area lacked hot and cold running water for the handwashing sink. Toilet also was labeled not to use. Please ensure corrective actions are taken and washroom is maintained in proper working order and fully stocked with soap and paper towels.
  5. Demand Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No dial thermometers were available for the walk in cooler or freezer unit and installed temperature gauges for the measured temperature for these units were not accurate. Please ensure a functional accurate dial thermometer is available for both units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high temperature dishwasher at the plate level was approximately 68C using a probe thermometer after multiple cycles were ran. Please ensure corrective actions are taken and a final rinse temperature of at least 71C is achieved at the plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No designated handwashing sink was identified onsite. Two separate two compartment sinks were onsite and staff were using one of the two compartment sink where stainless steel bowls and utensils were being washed, rinsed, and sanitized for handwashing purposes. Please ensure a designated handwashing sink is available and labelled for those intended purposes.
    • 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 were available onsite for drying hands after handwashing. Please ensure corrective actions are taken and paper towels are available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 15, 2026 - three live adult cockroaches were observed in the dry storage walk in cooler unit as door was opened. Please ensure third party pest control is contacted for treatment and follow up. September 30, 2025Sept 22, 2025, and Oct 6, 2025 reports not received by PHI. Continue with scheduled pest control treatments as recommended by certified pest control company. Email PHI pest control reports for the 3 scheduled treatments. Continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. Action Required: Continue with scheduled pest control treatments as recommended by a certified pest control company. Please email PHI pest control reports for the 3 upcoming, scheduled treatments. Please continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several flies were observed in the main production preparation area. A bulb was burnt out for the fly light fixture on the wall. Please ensure additional pest control corrective actions are taken to prevent potential contamination of food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stagnant water was observed in the electric food warmer units. Please ensure water is changed on a daily regular frequency to prevent growth of pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The air infiltration unit vents and ceiling area above the high temperature dishwasher was very dirty with extensive dust and dirt buildup and accumulation. Dust buildup observed on the exhaust vents of the exhaust hood system and along the electrical cords attached to the light fixtures in that area. Please ensure corrective actions are taken and above areas properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom in the rear section of the production area lacked hot and cold running water for the handwashing sink. Toilet also was labeled not to use. Please ensure corrective actions are taken and washroom is maintained in proper working order and fully stocked with soap and paper towels.
  6. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 30, 2025Sept 22, 2025, and Oct 6, 2025 reports not received by PHI. Continue with scheduled pest control treatments as recommended by certified pest control company. Email PHI pest control reports for the 3 scheduled treatments. Continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. September 23, 2025.On September 23, 2025, four dead cockroaches were observed near the donut fryer trap (four noted, previously), and ten dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance. Action Required: Continue with scheduled pest control treatments as recommended by a certified pest control company. Please email PHI pest control reports for the 3 upcoming, scheduled treatments. Please continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. September 15, 2025.On September 15, 2025, three dead cockroaches were observed near the donut fryer trap (four noted, previously), and thirteen dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance.You must retain a licensed pest control company immediately and notify our office once service has been scheduled. Please have in place an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection.
  7. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 23, 2025.On September 23, 2025, four dead cockroaches were observed near the donut fryer trap (four noted, previously), and ten dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance. Action Required: Continue with scheduled pest control treatments as recommended by a certified pest control company. Please email PHI pest control reports for the 3 upcoming, scheduled treatments. Please continue to have an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. September 15, 2025.On September 15, 2025, three dead cockroaches were observed near the donut fryer trap (four noted, previously), and thirteen dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance.You must retain a licensed pest control company immediately and notify our office once service has been scheduled. Please have in place an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection. Please contact a pest control company immediately, implement an integrated pest control plan by Sept 12, 2025 and continue to follow recommendations of the pest control company. Please notify PHI when plan is in place and provide written documentation as proof of recent and completed pest control activities. Ensure pest control companies are providing you with service reports (not observed at the time of inspection).
    • 20. Do food handlers at the facility have adequate food safety training?
      • To support improved compliance with Alberta’s Food Regulation and address ongoing food safety concerns, including persistent pest issues, the PHI is requesting that both Owners of this establishment complete an Alberta recognized food safety training course by October 1, 2025. Although one owner was previously certified, retraining is required to ensure current knowledge and reinforce accountability.In addition, all food handlers must complete the no-fee Alberta Food Safety Basics course, which provides essential training for safe food handling practices.Please email our office photo evidence of completed training for all required individuals (Owners and Staff) by October 1, 2025.These actions are essential to strengthen food safety knowledge, build competence, and support a proactive culture that protects public health.Resources:Alberta Health – Recognized Food Safety Courses -https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfAlberta Food Safety Basics – Free Online Course-https://ahs.myabsorb.ca/#/signup-form
  8. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sept 15, 2025.High temperature dishwasher was still not adequately sanitizing. Temperatures were lower than those documented on August 29, 2025, inspection. Three tests conducted yielded 61.7C, 61.7C, and 64.5C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff onsite was aware of the 2 compartment sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hourly checks. Got staff to inform other staff members (not present during inspection) that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Dishwasher still had note posted on August 29, 2025, stating that the dishwasher was only washing and rinsing and that sanitizing had to be done manually.Aug 29, 2025:High temperature dishwasher was not adequately sanitizing. Eight tests conducted and 66.3C, 66.5C, 67.4C and 68.6C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff were aware of 2 sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hrly checks. Got staff to put a note on the dishwasher that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Also got staff to draft a time, concentration and comment log to track and correct sanitize levels of their manual dishwashing procedures.Resource:AHS Dishwasher requirements emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 15, 2025.On September 15, 2025, three dead cockroaches were observed near the donut fryer trap (four noted, previously), and thirteen dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance.You must retain a licensed pest control company immediately and notify our office once service has been scheduled. Please have in place an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection. Please contact a pest control company immediately, implement an integrated pest control plan by Sept 12, 2025 and continue to follow recommendations of the pest control company. Please notify PHI when plan is in place and provide written documentation as proof of recent and completed pest control activities. Ensure pest control companies are providing you with service reports (not observed at the time of inspection).
    • 20. Do food handlers at the facility have adequate food safety training?
      • To support improved compliance with Alberta’s Food Regulation and address ongoing food safety concerns, including persistent pest issues, the PHI is requesting that both Owners of this establishment complete an Alberta recognized food safety training course by October 1, 2025. Although one owner was previously certified, retraining is required to ensure current knowledge and reinforce accountability.In addition, all food handlers must complete the no-fee Alberta Food Safety Basics course, which provides essential training for safe food handling practices.Please email our office photo evidence of completed training for all required individuals (Owners and Staff) by October 1, 2025.These actions are essential to strengthen food safety knowledge, build competence, and support a proactive culture that protects public health.Resources:Alberta Health – Recognized Food Safety Courses -https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfAlberta Food Safety Basics – Free Online Course-https://ahs.myabsorb.ca/#/signup-form
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • September 15, 2025The donut fryer had been cleaned. However, grease and food debris was still present under the wire mesh conveyor belt. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests. Email our office photo evidence showing correction of the violation by Sept 16, 2025.August 29, 2025The donut fryer had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 15, 2025The walls and floor by the donut fryer had not been cleaned thoroughly. Food residue was present, and the wall was still visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests. Correct by Sept 16, 2025.The eastern wall and ceiling by the food preparation area still had fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests. Correct by Sept 17, 2025.August 29, 2025The walls and floor by the donut fryer had accumulated food residue and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.The eastern wall and ceiling by the food preparation area had accumulated fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
  9. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sept 15, 2025.High temperature dishwasher was still not adequately sanitizing. Temperatures were lower than those documented on August 29, 2025, inspection. Three tests conducted yielded 61.7C, 61.7C, and 64.5C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff onsite was aware of the 2 compartment sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hourly checks. Got staff to inform other staff members (not present during inspection) that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Dishwasher still had note posted on August 29, 2025, stating that the dishwasher was only washing and rinsing and that sanitizing had to be done manually.Aug 29, 2025:High temperature dishwasher was not adequately sanitizing. Eight tests conducted and 66.3C, 66.5C, 67.4C and 68.6C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff were aware of 2 sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hrly checks. Got staff to put a note on the dishwasher that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Also got staff to draft a time, concentration and comment log to track and correct sanitize levels of their manual dishwashing procedures.Resource:AHS Dishwasher requirements emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • September 15, 2025Quat test strips were available onsite but had expired Dec 15, 2024 and also showed evidence of water damage. Please have in place QUAT test strips to verify the strength of your QUAT sanitizer. Do not touch test strips with wet hands to prevent water damage. Please purchase test strips immediately and email PHI phot evidence.May 31, 2024Quat test strips were not available onsite. ACTION REQUIRED: obtain quat test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 15, 2025.On September 15, 2025, three dead cockroaches were observed near the donut fryer trap (four noted, previously), and thirteen dead cockroaches were found beneath the two-compartment dish sink. This indicates ongoing pest activity and non-compliance.You must retain a licensed pest control company immediately and notify our office once service has been scheduled. Please have in place an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection. Please contact a pest control company immediately, implement an integrated pest control plan by Sept 12, 2025 and continue to follow recommendations of the pest control company. Please notify PHI when plan is in place and provide written documentation as proof of recent and completed pest control activities. Ensure pest control companies are providing you with service reports (not observed at the time of inspection).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • September 15, 2025Pest control records were still not available onsite at the time of inspection. You must retain a licensed pest control company immediately and notify our office once service has been scheduled. Please have in place an effective Integrated Pest Management (IPM) program, to prevent conditions that may promote harborage of pests and reduce the risk of a pest infestation. A written IPM plan must be submitted to PHI by September 18, 2025. This IPM plan and related reports must be issued under Fuzion Bakery ‘s name!August 29, 2025Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pd
    • 20. Do food handlers at the facility have adequate food safety training?
      • To support improved compliance with Alberta’s Food Regulation and address ongoing food safety concerns, including persistent pest issues, the PHI is requesting that both Owners of this establishment complete an Alberta recognized food safety training course by October 1, 2025. Although one owner was previously certified, retraining is required to ensure current knowledge and reinforce accountability.In addition, all food handlers must complete the no-fee Alberta Food Safety Basics course, which provides essential training for safe food handling practices.Please email our office photo evidence of completed training for all required individuals (Owners and Staff) by October 1, 2025.These actions are essential to strengthen food safety knowledge, build competence, and support a proactive culture that protects public health.Resources:Alberta Health – Recognized Food Safety Courses -https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfAlberta Food Safety Basics – Free Online Course-https://ahs.myabsorb.ca/#/signup-form
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • September 15, 2025The donut fryer had been cleaned. However, grease and food debris was still present under the wire mesh conveyor belt. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests. Email our office photo evidence showing correction of the violation by Sept 16, 2025.August 29, 2025The donut fryer had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 15, 2025The walls and floor by the donut fryer had not been cleaned thoroughly. Food residue was present, and the wall was still visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests. Correct by Sept 16, 2025.The eastern wall and ceiling by the food preparation area still had fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests. Correct by Sept 17, 2025.August 29, 2025The walls and floor by the donut fryer had accumulated food residue and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.The eastern wall and ceiling by the food preparation area had accumulated fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
  10. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUATs sanitizer was 50ppm as detected by chemical test strips. Corrected during inspection. Ensure your sanitizers are at approved concentrations (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) when in operation to facilitate effective sanitizing procedures. 2. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Do not store wet, used cleaning cloths on countertops. Ensure cleaning cloths are stored in approved sanitizers when not in use, to prevent cross contamination of utensils, food equipment and food contact surfaces.Resource:1. AHS guide on Mixing an Approved Sanitizing Solution emailed with inspection report.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2.AHS Guidelines for the Use of Wiping Cloths emailed with inspection report:-https://www.google.ca/search?q=ahs+wiping+cloths
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not adequately sanitizing. Eight tests conducted and 66.3C, 66.5C, 67.4C and 68.6C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff were aware of 2 sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hrly checks. Got staff to put a note on the dishwasher that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Also got staff to draft a time, concentration and comment log to track and correct sanitize levels of their manual dishwashing procedures.Resource:AHS Dishwasher requirements emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available onsite. ACTION REQUIRED: obtain quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the two-compartment dish sink was not stocked with single-use, disposable paper towel. Corrected during inspection. Ensure all hand sinks are adequately stocked with pump style or touch free soap dispensers and single-use disposable paper towels to facilitate sanitary and effective handwashing procedures.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection. Please contact a pest control company immediately, implement an integrated pest control plan by Sept 12, 2025 and continue to follow recommendations of the pest control company. Please notify PHI when plan is in place and provide written documentation as proof of recent and completed pest control activities. Ensure pest control companies are providing you with service reports (not observed at the time of inspection).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pd
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit (Nov 30, 2024) was posted on site. Please post a valid food handling permit onsite and email PHI photo evidence of the Food Handling permit posted onsite. Ensure a valid food handling permit is posted in full public view when in operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The donut fryer had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floor by the donut fryer had accumulated food residue and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.The eastern wall and ceiling by the food preparation area had accumulated fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
  11. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not adequately sanitizing. Eight tests conducted and 66.3C, 66.5C, 67.4C and 68.6C measured at plate level by a dishwasher thermometer. Repair or replace your dishwasher to ensure its functional properly (wash, rinse, sanitize) and adequately sanitizing, 71C at plate level. Please notify PHI when dishwasher has been fixed to prompt an inspection.Staff were aware of 2 sink manual dishwashing method. Directed staff to use Two sink manual dishwashing and ensure QUATs sanitizer is at 200ppm as per 1-2 hrly checks. Got staff to put a note on the dishwasher that the dishwasher was only washing and rinsing and that sanitizing had to be done manually. Also got staff to draft a time, concentration and comment log to track and correct sanitize levels of their manual dishwashing procedures.Resource:AHS Dishwasher requirements emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available onsite. ACTION REQUIRED: obtain quat test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • August 29, 2025:Some cockroach activity was observed as evidenced by 5 dead cockroaches by the south end insect trap. Donut fryer, floor and wall around it had accumulated grease and dirt, creating conditions that may promote harborage of pests. Thoroughly clean and sanitize the donut fryer and surroundings.No mice activity noted at the time of inspection. Please contact a pest control company immediately, implement an integrated pest control plan by Sept 12, 2025 and continue to follow recommendations of the pest control company. Please notify PHI when plan is in place and provide written documentation as proof of recent and completed pest control activities. Ensure pest control companies are providing you with service reports (not observed at the time of inspection).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pd
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The donut fryer had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the donut fryer. Ensure all food equipment is maintained in a clean and sanitary manner to ensure sanitary food operation and prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floor by the donut fryer had accumulated food residue and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.The eastern wall and ceiling by the food preparation area had accumulated fuzz and was visibly dirty. Thoroughly clean and disinfect the affected, non-food contact areas. Ensure all surfaces are maintained in a clean and sanitary manner to facilitate sanitary food operations and to prevent conditions that may promote harborage of pests.
  12. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available onsite. ACTION REQUIRED: obtain quat test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Three mice observed in traps (1 in the storage area & 2 by the entrance). Some cockroach activity. Please continue to follow recommendations of pest control. Ensure pest control is providing you with service reports (not observed at the time of inspection). Facility has a soft bristle door sweep installed on the entrance door. Discussed with staff onsite that the mice may just be pushing past the door sweep. Recommended installing a more rigid door sweep.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-24 Majority of required cleaning completed. The following still needs to be addressed: -Food debris under the wooden prep counter (along west wall of the building)-Hood vent last professionally serviced on February 2023 (recommended cleaning: Aug 2024)_______________2024-05-14Additional cleaning required in the following areas:-Food debris around the grease bin-Dust build-up on venting above the 2-compartment sink-General filth build-up on the interior of the walk-in cooler door (south side of building)-Hood vent last professionally serviced on February 2023 (recommended cleaning: Aug 2024)-Food debris under the wooden prep counter (along west wall of the building)-Dirt build-up on containers used to transport equipment to special events/marketsACTION REQUIRED: conduct deep clean of the indicated areas. Written cleaning schedule was not observed at the time of inspection.
  13. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-14Wall & doorway leading into the dry storage area has not been finished (unpainted & painters tape present).ACTION REQUIRED: finish the above indicated area. Ensure all surfaces in the facility are smooth & washable. Monitor for any outstanding holes noted below. ______________________2023-02-13- Open holes were noted on walls in multiple areas. - There are gaps between the floor and wall behind the dough machine in the kitchenAll open holes noted on walls and floor in the kitchen, storage room and washroom need to be close/seal.
    • 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 light in the north walk-in cooler (containing milk) was not equipped with a protective cover. ACTION REQUIRED: Install a protective cover on the indicated light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in the bulk dry goods bins with the handle in contact with the food product. ACTION REQUIRED: Store scoops in such a way that the handle is not in contact with the food product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required in the following areas:-Food debris around the grease bin-Dust build-up on venting above the 2-compartment sink-General filth build-up on the interior of the walk-in cooler door (south side of building)-Hood vent last professionally serviced on February 2023 (recommended cleaning: Aug 2024)-Food debris under the wooden prep counter (along west wall of the building)-Dirt build-up on containers used to transport equipment to special events/marketsACTION REQUIRED: conduct deep clean of the indicated areas. Written cleaning schedule was not observed at the time of inspection.

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