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Booster Juice

1 - 6206 67 Street Red Deer AB T4P 3W2 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on October 16, 2025, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on April 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small beaker-style/shot glass scoops were stored directly in dry powder ingredients.Operators found a clean container to store the scoops when not in use.Please ensure scoops are stored outside of food products to prevent the risk of cross-contamination.---Scoops were stored in frozen fruit and berry buckets with the handles positioned so they did not come into contact with the food products. The facility has been granted special permission to store scoops in this manner, provided the handles remain clear of contact with food at all times.Ice scoops were correctly stored outside of the ice machine.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler set point cannot be lowered beyond 36F. Manifold reading changes frequently from 37F to 43F. PHI probe thermometers measure ambient temperature from 5C to 8C - 5C measured on lower levels of cooler.PHI and operator discussed keeping minimal food items in the cooler and to store the high-risk food on the lower levels of the cooler. ACTION:Please take the necessary actions to ensure that the cooler can maintain 4C or less.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient measured at 8-17C depending on area tested. Internal temperatures of food items measured at: 6-8C, 10C, 12C *items at 10C and 12C discarded. Other food items relocated to cooler measured below 4C.Operator noted that a new display cooler has been ordered and she will advise PHI when it arrives.ACTION:Please take the necessary actions to ensure that the cooler can maintain 4C or less.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler reading on manifold and on probe thermometer at 5-6C. Operators noted temperature was 3-4C in the morning before opening it throughout the day. PHI recommended reducing temperature to 1-2C so that less than 4C can be maintained during frequent openings.ACTION:Please take the necessary actions to ensure that the cooler can maintain 4C or less.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler reading on manifold and on probe thermometer at 5-6C. Operators noted temperature was 3-4C in the morning before opening it throughout the day. PHI recommended reducing temperature to 1-2C so that less than 4C can be maintained during frequent openings.ACTION:Please take the necessary actions to ensure that the cooler can maintain 4C or less.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats (200ppm) available in buckets on counters.Used cleaning cloths stored on counter tops, not submerged in solution.Operator and PHI discussed, operator resubmerged cloths in sanitizing solution.ACTION:Please ensure that cleaning cloths are stored fully submerged in sanitizing solution when not in use. This helps to limit bacterial growth on cloths, which helps prevent cross contamination of food surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the display cooler was measured with a probe thermometer at 6.5C.PHI and operator were unable to determine how to reduce the temperature.ACTION:Please take the necessary actions to ensure that the cooler can maintain 4C or less.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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