Booster Juice
102 - 4910 55A Street Wetaskiwin AB T9A 2R7 · Food - General
Inspection summary
Booster Juice has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on August 4, 2026, recorded 2 infractions.
3 of 7 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 and Pests.
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 2 times across 2 separate inspections, most recently on August 4, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on September 9, 2025. 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?
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 once on August 4, 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 once on August 9, 2024. 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 August 9, 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.
7 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeat Violation: During the inspection, a container of yogurt was observed in the front service area stored in a stainless-steel container with ice; however, only approximately half of the yogurt container was submerged in the ice. The internal temperature of the yogurt was measured at 6°C, exceeding the required cold-holding temperature of 4°C or below.Corrective Action: The PHI instructed staff to ensure the yogurt container was completely surrounded and immersed in ice to maintain the product at 4°C or below. Staff immediately corrected the violation, by fully surrounding the container with ice. The violation was corrected at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several exterior stainless-steel surfaces, handles, and other high-touch areas of the refrigeration units were observed with water splashes and hand marks, indicating inadequate cleaning and sanitizing.Corrective Action: The operator was instructed to clean and sanitize all affected surfaces immediately and to maintain these areas in a clean and sanitary condition on a regular basis. The surfaces were cleaned and sanitized during the inspection, and the violation was corrected at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Observation:The back door located in the rear area of the food facility has a minor gap that allows light to pass through. This opening does not adequately prevent the entry of pests.Corrective Action Required:Please install or repair weather stripping to ensure the door is properly sealed and pest-proof.
- 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?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the front area, it was noted that the yogurt container was primarily placed on ice, inside a plastic container, and the internal temperature of the yogurt was recorded at 7 degrees Celsius. PHI instructed the staff to properly immerse the container in ice to keep the temperature at or below 4 degrees Celsius. The operator implemented corrective measures during the inspection, and this violation was resolved at that time
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- In the front section of the store, one of the handwashing stations in not operational.Please repair it. Ensure that it must be maintained and kept supplied.
- 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?
- Manager was not able to locate/provide pests control records.Please provide recent pest control service report to our office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- True cooler is in disrepair. No food items have been stored into it.Advised that once the repair is completed and ensure that cooler maintains 4 Celsius or less and do not store any perishable food items until it maintains the required temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions