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Booster Juice 174

420 - 5 Giroux Road St. Albert AB T8N 6J8 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were uncovered bulk products (Whey and boosters) on the counter. Discussed and staff covered up the products right away.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were uncovered bulk products (Whey and boosters) on the counter. Discussed and staff covered up the products right away.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in the dishwashing sink and sanitizer bucket was measured to be less than 50ppm. The staff present replaced the solution during inspection. Please ensure the required 200ppm is maintained at all times. Use the Quat test strips at the facility to regularly verify sanitizer concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A mobile phone was stored on a food preparation surface. The staff present removed the phone and sanitized the surface.2. Personal items (jackets) were stored on food shelves. The jackets were removed during inspection. Please ensure personal items are always stored away from food, utensils, equipment and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blender lids removed for washing appeared to have old debris at the corners of the lid. Proper washing and cleaning with a brush to remove all food debris/particles on the lids before sanitizing was discussed with the staff.Please note that if the blender lids cannot be easily cleaned and all food debris/particles removed, they have to be changed.
  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Oct 6, 2023***The blender lids were not being stored in a clean condition. Discussed that the material of the lid may be harder to clean and more attention may be needed to ensure that this surface is maintained in a clean condition.Jun 16, 2023***There was debris and accumulation present on the lids of the blenders. Discussed and the staff indicated that they had been paying more attention to cleaning them. If the surfaces are not cleanable then they are to be replaced.May 25, 2023*** Blender lids which were kept in front counter shelf were not cleaned and sanitized. They were visibly covered with dirt. Discussed with staff for proper cleaning and sanitizing.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Jun 16, 2023***The sanitizer buckets with the cleaning cloths had concentrations of 50 to 100ppm. An effective sanitizer solution is 200ppm. Staff changed the solution and the new sanitizer solution was 200ppm as required. May 25, 2023*** The concentration in the Sanitizer buckets used to Store cleaning cloths were found below the required concentration (50 to 100ppm and not the 200ppm required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jun 16, 2023***There was debris and accumulation present on the lids of the blenders. Discussed and the staff indicated that they had been paying more attention to cleaning them. If the surfaces are not cleanable then they are to be replaced.May 25, 2023*** Blender lids which were kept in front counter shelf were not cleaned and sanitized. They were visibly covered with dirt. Discussed with staff for proper cleaning and sanitizing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***there was a lack of food protection from contamination. The yogurt was uncovered, and the ice cream freezer was open. Ensure that food products are covered and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The yogurt in an insert was stored on an ice surface. The temperature of the yogurt was 8 to 10C (even when stirred). Discussed that product was to be stored at refrigeration temperatures (below 4C). Suggested that an ice water solution may be more efficient in maintaining an acceptable temperature of the perishable product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Discussed that the solution had been made up when they opened and appeared to have been used up over time and with use. Ensure that the sanitizer solution is checked and changed often enough to maintain an effective concentration.
    • 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?
      • *** Current Pest control record was not available for review. Staff said the facility was monitored by pest control company which visits the facility every three month. The staff in charge was informed to keep records every month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training provided for review during inspection. Discussed the importance of providing food safety training with staff and informed to email it if there is one.