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Ashtrom Juices

35 - 3610 50 Avenue SE Calgary AB T2B 3N9 · Food - General

Official record from Alberta →

Inspection summary

Ashtrom Juices has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on September 11, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 11, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 separate inspections, most recently on September 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on March 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 13, 2024. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
  2. Risk Management Inspection

    2 infractions

    • 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 records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
  3. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand soap at handsink in kitchen was dry and not dispensing.**Please ensure hand soap is present at hand sink at all times for proper handwashing.
    • 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 records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape observed on the floor drain in the kitchen.**Please remove the tape and clean the area if dirty. **Ensure all surfaces in the facility are non-absorbent, durable and easily cleanable.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use container without handle was stored inside bulk sugar container. - Operator removed the container during inspection. **Use container with handle if storing inside or store in a separate clean food grade container to prevent cross contamination.**Do not use single use containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Bleach (Chlorine) sanitizer spray bottle measured 500 ppm, which is not considered food safe. - Operator remade the sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand soap at handsink in kitchen was dry and not dispensing.**Please ensure hand soap is present at hand sink at all times for proper handwashing.
    • 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 records were not available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Covers of both lights in the kitchen are broken and secured with tape. **Please repair to prevent contamination of food as pieces can break and fall into the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Plastic tape observed on the chest freezer in the back area. **Please remove the tape and clean the area if dirty. 2. Duct tape observed on the floor drain in the kicthen.**Please remove the tape and clean the area if dirty. **Ensure all surfaces in the facility are non-absorbent, durable and easily cleanable.
  5. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was used throughout the facility used to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food equipment were stored on the floor.Ensure to store all the food equipment on the shelves to prevent any future pest issues.2. Two cracked strainers were observed in the kitchen.The operator discarded the strainers during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.

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