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Booster Juice

100-4400 32 St Vernon BC V1T 9H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice has been inspected 9 times by Interior Health Authority since March 23, 2015. The most recent inspection, on December 4, 2025, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 December 4, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5 times across 5 separate inspections, most recently on November 21, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on November 21, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 8 times across 8 separate inspections, most recently on December 4, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on January 30, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, 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

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Ensure the frozen fruit freezer chest is kept covered during slower periods to maintain correct freezing temperature of products. Frozen products noted slightly warmer than -18° C. Note Reminder:
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): *Re-occurring Infraction: **Only one employee on shift, not FOODSAFE certified. ***Ensure any new staff that require working alone on shift are certified.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Yogurt container was not covered with the lid. Noted 5.8° C. Stirred and covered. Temperature promptly corrected.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer due for replacement in sink as it's dissipated well below 200 ppm. Monitor to ensure minimum 200 ppm when in use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some repair to water damage under cupboard of the utility sink. However, there appears to be still moisture and mould damage along the floor wall and coving under the 3 compartment sink. *This hasn't been completely addressed and requires investigation where the moisture is coming from. **Note previous report identifying the problem to be resolved.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Only one employee on shift. Not FOODSAFE certified.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B There may be a sporadic water leak either from the 3 compartment sink drain rack area splash-back or the utility sink cupboard utility sink. Water damage of rear wall and particle board has created potential mould growth. *This requires repair to remove the mould and ensure, smooth, tight, non-absorbent construction. F2.5G Ensure lids maintained over sorbet & frozen fruit in the display freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Although the Corporate Food Safety & Sanitation Plans are followed, the Owner still requires staff be certified.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *Corporate's Daily Temperature Monitoring Log does not list the yogurt (manual temperature control with ice surrounding the insert) only the mechanical refrigeration and freezer(s). **Add yogurt condiment bowl to your Log and monitor at least 2 times per day.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure the drying racks are cleaned & sanitized at end of each shift. Add to Corporate's Sanitation Plan.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Although the Corporate Food Safety Plan is followed by staff, each shift requires at least one FOODSAFE Certified food handler. *Schedule and confirm attendance well in advance of new classes to ensure enrollment. *Alternatively, schedule an on-line course.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): This is a second repeat infraction from the previous monitoring inspection earlier this year. *Yogurt stored in insert is approximately 9 °C. More ice added to above fill line to keep temperature in check. *Ensure yogurt is kept at 4°C by keeping the ice bath around the insert to above the level of the product; add less yogurt and store smaller portions for more efficient temperature control & faster turn-over of product. **Note F 2.6 below **Using ice for temperature control is not working because the level of ice is not maintained. Therefore, install proper refrigeration equipment for this product.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The rubber contact patch on the blender machines are leaving residual rubber coating on the bottom of the blender container. Although not directly in contact with the smoothie drink, the blender containers are due for scrubbing to remove the coating. The utensil drip rack above the sanitizing sink is due for thorough cleaning to remove the build-up coated on the rungs. *Confirm completed. *Add to your Sanitation Plan more frequent cleaning/sanitizing schedule of the drip rack and ensure the outside bottom of blender containers are cleaned daily.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice machine no longer operational. (Ice supplied by partner Booster Juice Vernon). Patron washroom toilet leaking. Either a hair-line crack or sewer toilet seal is allowing weeping. *Replace toilet seal or toilet. *Sink beside blender rack requires new silicone seal caulking along splashboard and sink.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Note F 1.2 above. Install a condiment cooler adequately sized to meet the needs of storing the yogurt under correct refrigeration temperature.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): This is an infraction still out of compliance from the previous monitoring inspections. The Supervisor on shift requires certification, and ensure all staff working alone on shift are certified. Reminder: *Ensure staff hold valid FOODSAFE Certification (or equivalent food sanitation training certificate), as certification expires every 5 years.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): This is a repeat infraction from the previous monitoring inspection. *Ensure yogurt is kept at 4°C by keeping the ice bath around the insert to above the level of the product; add less yogurt and store smaller portions for more efficient temperature control & faster turn-over of product. *Recommend better refrigeration equipment for this product. All other temperatures are good. Temperature monitoring logs maintained.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The rubber contact patch on the blender machines are leaving residual rubber coating on the bottom of the blender container. Although not directly in contact with the smoothie drink, the blender containers are due for scrubbing to remove the coating. The utensil drip rack above the sanitizing sink is due for thorough cleaning to remove the build-up coated on the rungs. Warewashing and sanitizer satisfactory.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice machine no longer operational. (Ice supplied by partner Booster Juice Vernon). Washroom ventilator due for cleaning. Rear storage room (walk-in cooler area) floors behind and around equipment due for cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): This is an infraction still out of compliance from the previous monitoring inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Yogurt in ice bath insert observed at 8 *C. More ice or less food required to ensure 4 *C. Milk and milk products found on counter to be at room temperature. These products must be used or discarded within 2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dipper well was not turned on and half full at time of inspection. Ensure dipper well is used properly.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Quats sanitizer mixed to less that the 200 ppm as recommended by the manufacturer. Follow posted mixing ratios to achieve target concentration and confirm with test strips. • Test strips to be replaced with a fresh batch from chemical supplier. The confirmation of proper sanitizer concentration is to be included in the daily, written monitoring records.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): • Sole staff member in charge not FOODSAFE Level 1 certified at start of inspection. In the operators absence at least one staff member who holds FOODSAFE Level 1 certification must be present. • Recommend that all staff are FOODSAFE certified but ensure that sufficient numbers are available to provide coverage in operators absence.
  9. Monitoring

    0 infractions

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