159 - 1829 Ranchlands Boulevard NW · RANCHLANDS
31 octobre 2025
RéussiReusable cleaning cloth was observed on the counter throughout the kitchen. , - Have the cleaning cloth submerge in sanitizer solution between uses.
Front Sushi prep area sanitizer solution was measured at 0 ppm, - During inspection staff member prepared a new bottle of quats sanitizer solution which measured at 200ppm.
Tofu was thawing in the Handwashing station. , - Staff member removed the tofu and moved it to their prep sink. Handwashing station is for hand washing only.
1. A bowl was observed in bulk rice container to scoop out dry food item., 2. The handle of the scoop was observed touching the bulk flour and sugar. , 3. A box of fish was stored on the floor in the walk-in freezer., , Corrective action, 1 & 2 Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage., 3. Store all food items 6 inches above the floor.
It was observed that the back door was prompt open. , - Have the backdoor closed. During inspection it was corrected.
1. In the dishwashing are, It was observed that a tile was missing and has water gathering. , - Have the tile repaired. All surface must be non absorbent , easy to clean and during, , 2. In the washroom it was observed drywall exposed behind the toilet. , - Have the exposed drywall repainted and refinished.
***Ongoing Violation, 1) Grime build-up on the baseboards., , 2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. , , 1 to 2) Clean these areas.
Inside the ice machine in the kitchen has calcium build up and debris. , - Have the interior ice machine cleaned and sanitize.
Fusion Sushi se trouve dans le quartier RANCHLANDS. RANCHLANDS, Calgary compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 mars 2026, 27 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 19 décembre 2024, avec 4 réussites et 1 fermeture au dossier.
Reusable cleaning cloth was observed on the counter throughout the kitchen. , - Have the cleaning cloth submerge in sanitizer solution between uses.
Front Sushi prep area sanitizer solution was measured at 0 ppm, - During inspection staff member prepared a new bottle of quats sanitizer solution which measured at 200ppm.
Tofu was thawing in the Handwashing station. , - Staff member removed the tofu and moved it to their prep sink. Handwashing station is for hand washing only.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
RANCHLANDS
1. A bowl was observed in bulk rice container to scoop out dry food item., 2. The handle of the scoop was observed touching the bulk flour and sugar. , 3. A box of fish was stored on the floor in the walk-in freezer., , Corrective action, 1 & 2 Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage., 3. Store all food items 6 inches above the floor.
It was observed that the back door was prompt open. , - Have the backdoor closed. During inspection it was corrected.
1. In the dishwashing are, It was observed that a tile was missing and has water gathering. , - Have the tile repaired. All surface must be non absorbent , easy to clean and during, , 2. In the washroom it was observed drywall exposed behind the toilet. , - Have the exposed drywall repainted and refinished.
***Ongoing Violation, 1) Grime build-up on the baseboards., , 2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. , , 1 to 2) Clean these areas.
Inside the ice machine in the kitchen has calcium build up and debris. , - Have the interior ice machine cleaned and sanitize.
REOCCURING ISSUE:, DISCARDED THE PRE-MADE SUSHI- , Avocado and crab sushi- 20 degrees C., Salmon @ 16.7 degrees C. , Mango and crab @ 13.7 degrees C. , Shrimp @ 27 degrees C. , , , , , , January 2, 2025, inspection:, Two platters of pre-made sushi at room temperature were not tracked., , , Provide a process for your sushi preparation if you want to use time as a Public Health Control., , Previous violation:, No process provided for approval to use Time as A temperature control., , Provide a process if you want to use time as a temperature control.
Container of imitation crab meat was stored at room temperature without temperature control. Imitation crab was measured between 8.0 to 9.0 degrees C. , , Store cold perishable food at 4 degrees C. or below.
Three ice cream scoops were stored in 22 to 24 degrees C water. , , Store in them ice water (4 degrees C or less) or install a dipper well.
1) Grime build-up on the baseboards., , 2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. , , 1 to 2) Clean these areas.
January 2, 2025, inspection:, Two platters of pre-made sushi at room temperature were not tracked., , , Provide a process for your sushi preparation if you want to use time as a Public Health Control., , Previous violation:, No process provided for approval to use Time as A temperature control., , Provide a process if you want to use time as a temperature control.
Three was no splash guard installed between the handwashing sink and the ice well basin in the front bar area., , Install a splash guard at the bar handwashing sink.
1) Plate of unagi (eel) was left at room temperature. Unagi was measured at 19.0 degrees C. , Discarded. , , 2) Three plates of sliced beef use for Beef Tataki were left out at room temperature after slicing. Beef was measured between 7 to 9 degrees C. , , 1 to 2) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher. , , 3) Improper cooling was observed during inspection. Chicken was placed in the prep cooler insert right after cooking. Chicken was measured at 15 degrees C. , , All food must be cool down inside a cooler before placing in the prep cooler insert. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Non-food grade large black bin was used to marinate beef short ribs. , , Use food grade containers for food.
REPEAT VIOLATION: OCTOBER 30, 2023, INSPECTION, , GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS., , , Clean the kitchen's hard to reach areas
1) Debris and rust build-up on the walk-in cooler racks., , 2) Dirty sticker residues on food storage containers. , , 1 to 2) Clean walk-in cooler racks and storage containers.
1) Grime build-up on the baseboards., , 2) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. , , 3) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit. , , 1 to 3) Clean these areas.
1) There were wet used cleaning cloths that were stored on the counter., 2) There was no sanitizer bucket available at the cook line., 3) Cleaning cloths were kept on the counter at the front bar area., , Chlorine sanitizer bucket was prepared and measured 100 ppm and fresh cleaning cloths were kept therein.
Food handlers were washing their hands while wearing gloves., The food handlers were instructed to remove the gloves before washing their hands., Disposable gloves must be worn once and cannot be reused or washed.
Provide a process for your sushi preparation if you want to use time as a Public Health Control., , Previous violation:, No process provided for approval to use Time as A temperature control., , Provide a process if you want to use time as a temperature control.
1) The middle prep cooler was not working, and high-risk food items were kept on top of the cooler. The internal temperature of the high-risk food items was, cooked chicken 12°C, uncooked beef ribs 14°C, uncooked squid 14.4°C, uncooked steak beef 14.8°C, uncooked salmon belly 8°C, uncooked chicken skewer 12.3°C, uncooked salmon fish 6.8°C, uncooked shrimps skewer 12°C, and uncooked mushroom beef 14°C., 2) Th internal temperature of the food items stored in the bottom prep cooler are garlic bread 8°C, mushroom 7°C, and beef steak 6°C., 3) The internal temperature of the tempura batter stored on the counter next to the deep fryer measured 18.1°C., , The food items were discarded.
The dishwasher staff was using the same green rubber gloves to handle both dirty and clean dishes after washing the dishes in the mechanical dishwasher., The other dishwasher staff that handles clean dishes later handled the clean dishes.
1) Serving utensils such as tongs, spatulas, spoons, ice-cream scoops were stored on the counter at room temperature., 2) A tong was stored on the edge of the handwashing sink., 3) Ice-cream scoops after being used were rinsed in the servery handwashing sink and stored in a stainless-steel container on the counter. Three ice cream flavours were being served: chocolate, vanilla and green tea., 4) Rice scoops after being used were rinsed in the servery handwashing sink and stored in a plastic container on the counter., 5) Three was no splash guard installed between the handwashing sink and the ice well basin in the front bar area., Install a splash guard at the bar handwashing sink., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
REPEAT VIOLATION: OCTOBER 30, 2023 INSPECTION, 1) GAP NOTED IN THE FRONT ENTRANCE DOORS. , , 2) GRIME AND DEBRIS BUILD-UP IN THE KITCHEN'S FLOOR HARD TO REACH AREAS., , INCREASE PEST CONTROL UNTIL THIS MOUSE PROBLEM IS RESOLVED., , Clean the kitchen's hard to reach areas and seal all possible entry points. Install weather-stripping on the door of utility room., , , ,
There was no pH test strip to measure the pH value of the sushi rice., Obtain pH test strip.
1) There were gaps at the floor-wall joints in the utility room., , Seal floor-wall joints., , 2) There was a water damaged ceiling tile in the utility room. , , Remove the source of leak and replace the water damaged ceiling tile. , , 3) An access panel by the back kitchen hand sink was taped to the wall., , Remove tape and install the access panel properly.,
Grease trap underneath the main cook line prep sink was leaking grease on top of the trap. , , Clean the grease trap.
Water was dripping from the handwashing basin faucet in the front bar area., Fisx the faucet.
1) Debris and rust build-up on the walk-in cooler racks., , 2) Grey bus pan was repaired with black tape. , , 3) Dirty sticker residues on food storage containers. , , 1 to 3) Clean or replace all broken equipment. ,
1) Grime build-up on the baseboards., , 2) Black stains and paint peeling off the grey shelving unit by the kitchen entrance., , 3) Grease and debris build-up underneath the handwashing and prep sinks along the main cook line. , , 4) Grease, debris and dust build-up on the broken cooler drawers underneath the stove unit. , , 1 to 4) Clean these areas. , ,
1) There was black mold noted on the wall edges and calking of the handwashing sink., 2) There was grease, food debris and other residues noted underneath the prep counter, ice machine, microwave, and the ventilation canopy hood., 3) Black mold was noted on the wall joint caulking of the handwashing sink in the servery area., , Deep clean the indicated areas., Re-calk the wall edges caulking at the handwashing sink.