1137 17 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 18, 2025
Tiles replaced with acoustic tiles in dishwashing area. Ensure tiles are smooth and easily cleanable.
Build up of debris in the following areas: hard to reach areas of the floor in walk in freezer, build up of debris on shelving near back door, ceiling in dish area and kitchen., , Ensure all of these areas are cleaned.
Fusion Sushi is in the LOWER MOUNT ROYAL neighbourhood. LOWER MOUNT ROYAL, Calgary has 73 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 60 (82%) 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.
Lure Lounge
LOWER MOUNT ROYAL
This restaurant has been inspected 6 times since December 12, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Tiles replaced with acoustic tiles in dishwashing area. Ensure tiles are smooth and easily cleanable.
Build up of debris in the following areas: hard to reach areas of the floor in walk in freezer, build up of debris on shelving near back door, ceiling in dish area and kitchen., , Ensure all of these areas are cleaned.
8 violations
1. Staff were mixing sanitizer with soap. Ensure chlorine sanitizer is mixed with water only to ensure the correct concentration., 2. Several wet cloths in the kitchen and sushi prep area.
Sanitizer bottle at bar was not labelled. Ensure all chemicals are labelled with their contents.
1.Shrimp tempura left at room temperature measured 15 degrees C. Discarded. Ensure this is stored at 4C or lower., 2. Scoop for ice cream was placed in water that measured 21C.
1. Hand sink at cooking line had food debris in it. Ensure this sink is used for hand washing only., 2. Paper towel was not in a dispenser at cooking line hand sink.
1. Dirty dishes found in sink used for discarding mop water. , 2. Several containers of meat stored on the floor in the walk in cooler. Ensure all food products are stored off of the ground.
No violations
6 violations
There was no food contact surface sanitizer prepared in the sushi bar., , Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
The ambient air temperature of the west food preparation cooler in the kitchen measured 7 degrees Celsius. Internal food temperatures measured:, Cooked beef= 9 degrees Celsius, raw egg out of shell= 11 degrees Celsius, , Have the cooler adjusted, repaired, or replaced. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
The paper towel dispenser for the kitchen hand sink was not dispensing paper towels., , Repair or replace the kitchen hand sink paper towel dispenser.
1 violation
, Containers of food were being stacked on top of other containers of food such that the bottom of one container was in contact with the food in the container below it., , Do not stack containers as this can contaminate food.
13 violations
, Containers of food were being stacked on top of other containers of food such that the bottom of one container was in contact with the food in the container below it., , Do not stack containers as this can contaminate food.
, Dishes and utensils were observed in the mop sink., , The mop sink must be used for filling and emptying mop buckets and other cleaning/ janitorial purposes only. Dishes were removed during inspection.
, Concentration of bleach water in wiping cloth bucket in the kitchen was too strong (approximately 1000 ppm)., , Solution was diluted and then concentration measured 200 ppm. Ensure that bleach water concentration is maintained at 100-200 ppm (half a teaspoon to one teaspoon of bleach per litre of water).
1. The waste water piping under the dishwashing sink is leaking. Repair., 2. The tap on the dishwashing sink was connected to a garden hose and tied with plastic. Remove both items., 3. The walk in freezer was over filled with food such that you could not walk in it. An additional freezer may be needed., 4. Floor in sushi prep area is peeling and in disrepair. Repair
1.Fry basket frayed. , 2. Wisk tied together with plastic. Discarded onsite., 3. Facility must install a dipper well for the ice cream., 4. Handle of the ice cream freezer lid is taped. Repair and remove tape.
Build up of debris in the following areas: hard to reach areas of the floor in walk in cooler, freezer, two compartment prep sink, dishwashing area, serving area in the back, build up of debris on shelving near back door, on doors of display sushi cooler, entire utility/mop sink area, ice cream freezer., , Ensure all of these areas are cleaned.
The paper towel dispenser at the server's station was not dispensing paper towels., , Repair or replace the paper towel dispenser at the server's station.
Bowls were being used as scoops in sauces in the walk-in cooler., , Use scoops with handles and store scoops with the handles outside of (not in contact with) the food.
There was food spillage on the floor under the syrup BIB rack and the ice cream freezer in the bar area., , Clean the floor under the syrup BOB rack and ice cream freezer. Ensure this area is cleaned on a regular basis.
, Lemon scented bleach was present at the sushi bar, and had been used to make the food contact surface sanitizer for the sushi bar., , Lemon scented bleach is not safe for food contact surfaces. The solution was remade during inspection. Ensure that if lemon bleach is available on site, staff are trained and know that it must be used for non-food contact surfaces only.
, The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature mechanical dishwasher measured between 10-50 ppm. , , The residual chlorine concentration at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
, The paper towel dispenser at the servers' station hand wash sink was empty of paper towels., , Restock the paper towel dispenser at the servers' station hand wash sink. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
, Open cans of hoisin sauce and oyster sauce were being stored in the walk-in cooler., , Decant food remaining in open cans into food grade food storage containers.
, A knife was being stored in an insert with food in one of the food preparation coolers in the kitchen. The handle of the knife was in contact with the food., , Either store knives outside of food inserts, or store them so that the handle is not in contact with the food.
, The outside of the walk-in freezer had a layer of ice., , Remove the ice/ defrost the walk-in cooler and ensure that it is operating properly.
, Ventilation canopy baffle filters and surfaces had grease accumulation. , , Clean ventilation canopy baffle filters and surfaces and ensure they are cleaned on a regular basis.
, There was an accumulation of ice cream spillage located underneath the ice cream freezer in the bar., , Clean the floor under the ice cream freezer and ensure that it is cleaned on a regular basis.
, The ceiling in the kitchen had dust and grease accumulation., , Clean the ceiling in the kitchen and ensure that it is cleaned on a regular basis.
, The floor under the two compartment food preparation sink and beside the grease interceptor under this sink had grease, soil, and food debris accumulation., , Clean the floor under the two compartment food preparation sink and ensure it is cleaned on a regular basis.