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Booster Juice

131 - 971 64 Avenue NE Calgary AB T2E 7P4 · Food - General

2 inspections

  1. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured above 400 ppm.The solution in the spray bottle was discarded during the inspection. Use quat sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splashguard between the hand sink and the sink compartment with sanitizer.Install a washable splashguard with a minimum height of 12 inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on the ice machine.Personal items were taken to a separate area for storage during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg omelets were stored in a double stacked top insert container in the line cooler. The internal food temperature was measured at 7C.The extra container was removed during the inspection. Store perishable foods at 4C or less under refrigeration.
    • 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 control reports were not available for review.Provide the most recent pest control report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Provide documentation or successfully complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water at the three-compartment sink was turned off due to a leak.Repair the leak. Running water must be available at plumbing fixtures at all times without operating the valves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving above the sinks had rusted.Repair or replace the shelving units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some insert containers were heavily stained or encrusted with debris. An insert container was chipped. Replace containers that are damaged or can no longer be cleaned and sanitized properly.2) There was debris build-up in the ice machine.Empty the ice machine then clean and sanitize the equipment.3) Cutting boards were discolored and had knife marks throughout.Replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The display cooler was missing a cover on the bottom, revealing debris and electrical components. Clean the equipment and install a cover.2) The protective cover for the on/ off switch on the juicer was damaged.Repair or replace the protective cover.3) The sealants for the chest freezers were in poor condition. There was an accumulation of debris on the damaged surfaces.Repair or replace the sealants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor was sticky.The floor was cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ceiling above the juicer was dirty with debris.Clean the ceiling.2) A panini grill that was no longer in use was stored on the floor, covered with debris.Remove items that are no longer required to operate the food establishment. Store equipment off the floor to facilitate cleaning.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution prepared in washcloth bucket was tested at 100 ppm.- Washcloth bucket was refilled with quats sanitizer solution and concentration should be tested at 200 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in the kitchen was not easily accessible and blocked by a garbage bin.- Ensure hand sink is unobstructed for staff use at all times.2. Food debris was noted in the hand sink which was obstructing the flow of grey water.- Ensure hand sink is exclusively used for handwashing.