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Soleilki Japanese Fusion

400 - 330 Thickwood Boulevard Fort McMurray AB T9K 1Y1 · Food - General

Official record from Alberta →

Inspection summary

Soleilki Japanese Fusion has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on February 27, 2025, recorded 10 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on February 27, 2025. 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 once on February 27, 2025. 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 once on February 27, 2025. 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 9 times across 2 separate inspections, most recently on February 27, 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?

  • 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 once on February 27, 2025. 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.

2 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wiping cloths were stored on counters throughout the kitchen area. All wiping cloths must be stored in a sanitizer solution when not in active use. New sanitizer solutions were made for the cookline and sushi areas during the inspection.The dining area spray sanitizing solution bottle was unlabeled - staff indicated that it was a mix of vinegar, soap and bleach. Discussed this issue with staff - bleach is not safe to be mixed with any other chemicals and should only be diluted with water. Ensure the solution is disposed of appropriately and an approved sanitizer solution is used moving forward. Ensure the spray bottle is labeled to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Terriyaki sauce was held at room temperature in the steam table unit - staff indicated that the steam table had recently broken. Prepared products must be held outside of the temperature danger zone unless laboratory testing results and/or manufacture instructions indicate otherwise. Product discarded.Garlic in oil was stored on the prep counter at the cookline measuring 27C - high risk products like garlic in oil must be stored outside of the temperature danger zone. Product was discarded. Discussed issue with facility manager.
    • 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 monitoring records were not available for review during the inspection. Monthly pest monitoring inspections are required, and records of such inspection must be kept onsite. Provide copies of these records for review. - February 27, 2025 - pest control checklists were out of date with none completed in 2025.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The back prep sink is pulling away from the wall. Grease/food debris is accumulating in the gap.Ensure the grout is replaced so the wall surface is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover missing from fixture in the dishwashing area - replace light cover.The caulking in the 3-comp sink area was in disrepair and visibly dirty with mildew and requires replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the bubble tea preparation area were absorbent acoustic tiles - tiles must be cleanable, non-absorbent tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood service stickers indicate that service is overdue - hoods were visibly dirty and require cleaning.The walls at the dishwashing station require refinishing/repair - drywall is peeling and holes were present. Walls need to be smooth, non-porous, and easily cleanable.Shelving in the walk-in cooler was rusting/peeling. Repair/refinish the shelving to be smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple chest freezers were in disrepair - rusting inside and the interior of the freezer lids falling off. All equipment must be in good working order and not present a risk of contamination. Repair and/or replace these chest freezers.Knife stored pinned in between prep counters on the cookline - this is not an acceptable storage location as it cannot be cleaned. Discussed issue with facility manager and staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris present in the coolers, including the seals.There was food debris present on top of the chest freezers in the back storage area.Ensure the coolers and freezers are maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- sushi lower cooler door seals- chest freezers- ice machine- cookline prep sink area - next to window- cookline cooler prep table area- white stand-up freezers and coolers- walk-in cooler floor- cookline utensil containers- dishes at dishwasher storage areaWritten sanitation logs were not up to date. Ensure logs area completed regularly as work is completed. Cookline area is overcrowded with supplies/equipment and needs to be reorganized to be kept cleaner.
  2. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff transitioning from cleaning tasks to cooking tasks without washing hands in between as well as noting signs throughout the kitchen area like staining around cooler door handles that hand washing is not being done with enough frequency to remove soil from hands and prevent potential cross contamination events. Discussed the importance of hand washing with staff onsite. Ensure all food handlers are washing hands often.
    • 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 monitoring records were not available for review during the inspection. Monthly pest monitoring inspections are required, and records of such inspection must be kept onsite. Provide copies of these records for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The back prep sink is pulling away from the wall. Grease/food debris is accumulating in the gap.Ensure the grout is replaced so the wall surface is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover missing from fixture in the dishwashing area - replace light cover.The back bubble tea/storage area was lacking in organization and shelving - reorganize this area such that the food products are 6 inches off the floor and the area is overall easy to clean.The caulking in the 3-comp sink area was in disrepair and requires replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler was dark and requires additional light.Ceiling tiles in the bubble tea preparation area were absorbent acoustic tiles - tiles must be cleanable, non-absorbent tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris present in the coolers, including the seals.There was food debris present on top of the chest freezers in the back storage area.Ensure the coolers and freezers are maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- sushi lower cooler door seals- chest freezers- ice machine- cookline prep sink area- cookline cooler prep table area- white stand up freezer- walk-in cooler floor- cookline utensil containersWritten sanitation logs were not up to date. Ensure logs area completed regularly as work is completed. Cookline area is overcrowded with supplies/equipment and needs to be reorganized to be kept cleaner.

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