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Booster Juice 174

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

Official record from Alberta →

Inspection summary

Booster Juice 174 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on August 14, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on August 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 December 20, 2023. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***there was a cleaning cloth present on the counter. Discussed with staff that it was to be stored in a sanitizer solution between uses. He moved it to the sanitizer container and was observed later using it and returning it to the sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff were not washing their hands. The sink was obstructed and staff worked the till, handled food, touched food contact surfaces repeatedly without washing their hands. Discussed and the sink was cleared for use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was cross contamination happening in the freezer unit. There was strawberry ice in the mango container and there was mango pieces in the pomegranate container. Discussed with staff that cross contamination was to be avoided. They removed the cross contamination items from the containers. If products cannot remain protected from contamination then covers over the individual containers may be necessary to ensure that there is no cross contamination.
    • 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. Observed the next order and they were closed/covered after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front display cooler was 7 to 8C. Discussed that the perishable food was to be removed until the unit was maintaining 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink was obstructed. There was a sanitizer bucket in the sink. Staff removed it to the counter during the inspection.
  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.

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