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Fuzion Sushi & Deli Bar

2-100 2 Ave S Saskatoon SK S7K 1K5 · Food Premises

Official record from Saskatchewan →

Inspection summary

Fuzion Sushi & Deli Bar has been inspected 4 times by Saskatchewan Health Authority since October 1, 2024. The most recent inspection, on October 16, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on October 16, 2026. For example: Dishwashing - General

  • 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 2 times across 2 separate inspections, most recently on October 16, 2026. For example: Pest Control

  • 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: Temperature Control - Cooling, Thawing and Refrigeration

  • 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 September 17, 2025. For example: Maintenance & General Sanitation

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 15, 2026. For example: Access Restricted

About this data

These results come from Saskatchewan Health Authority, 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.

4 inspections

  1. Follow-up

    2 infractions

    • Dishwashing - General
      • Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Standard 3 - Commercial Warewashing Equipment) mechanical dishwasher. Refer to section 1.11(1) of the Food Facility Standards.
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to section 3.2(2) of the Food Facility Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to section 5(1) of the Food Facility Standards.
  2. Routine

    4 infractions

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Non ready-to-eat potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations and section 2.3(1)(a) of the Food Facility Standards.
    • Access Restricted
      • Access to food storage, preparation and packaging areas of the food facility is not restricted to only food facility workers. Refer to section 14 of The Food Safety Regulations and section 2.2(15) of the Food Facility Standards.
    • Dishwashing - General
      • Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Standard 3 - Commercial Warewashing Equipment) mechanical dishwasher. Refer to section 1.11(1) of the Food Facility Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to section 5(1) of the Food Facility Standards.
  3. Routine

    1 infraction

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  4. Routine

    0 infractions

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