1109 Taradale Drive NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 1, 2025
July 31, 2025 (second check):, , Hot holding Cambro was still not up to required temperature, measuring approximately 40 degrees Celsius., , July 31, 2025 (first check):, , Hot holding was set up on the front table, in close proximity to the public and therefor subject to customer contamination., , Move food away from customers to help prevent customer contamination of food.
Internal temperature of chicken being held hot measured between 35-38 degrees Celsius., , As discussed, keep the cover on when not serving. Chicken was discarded.
Fusion Food Indian Chinese Corner - CGY-326 - Events is in the TARADALE neighbourhood. TARADALE, Calgary has 64 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 41 (64%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 7 times since August 1, 2024, with 2 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
July 31, 2025 (second check):, , Hot holding Cambro was still not up to required temperature, measuring approximately 40 degrees Celsius., , July 31, 2025 (first check):, , Hot holding was set up on the front table, in close proximity to the public and therefor subject to customer contamination., , Move food away from customers to help prevent customer contamination of food.
Internal temperature of chicken being held hot measured between 35-38 degrees Celsius., , As discussed, keep the cover on when not serving. Chicken was discarded.
1 violation
July 31, 2025 (second check):, , Hot holding Cambro was still not up to required temperature, measuring approximately 40 degrees Celsius., , July 31, 2025 (first check):, , Hot holding was set up on the front table, in close proximity to the public and therefor subject to customer contamination., , Move food away from customers to help prevent customer contamination of food.
1 violation
July 31, 2025 (second check):, , Hot holding Cambro was still not up to required temperature, measuring approximately 40 degrees Celsius., , July 31, 2025 (first check):, , Hot holding was set up on the front table, in close proximity to the public and therefor subject to customer contamination., , Move food away from customers to help prevent customer contamination of food.
2 violations
Hot holding was set up on the front table, in close proximity to the public and therefor subject to customer contamination., , Move food away from customers to help prevent customer contamination of food.
The powered hot holding Cambro had an ambient air temperature of 30 degrees Celsius., , This unit cannot be used for perishable food storage until it can maintain 60 degrees Celsius or higher.
2 violations
1) Plugged in Cambro lost power to the unit. Deep chicken strips @ 25 degrees C., Rice at 20 degrees C. and Rice noodles was measured at 22 degrees C. , , Discarded the rice, chicken and noodles. , , 2) Rice in the cooler was measured at 10.0 degrees C. Owner did not cool down the rice to 4 degrees C before transporting or no using ice or ice paks to maintain temperature of 4 degrees C., , Ensure cold perishable foods are transported at 4 degrees C or below.
Utensils were stored in stagnant water. , , Store utensils in ice water and change when ice is melted.
No violations
2 violations
Quat sanitizer was over 800ppm. Inspector showed the operator how to dilute the solution to 200ppm.
The hot holding units were not on. , , Ensure the hot holding units are capable of holding foods over 60C prior to placing foods into them.