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Booster Juice

199-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice has been inspected 11 times by Interior Health Authority since June 11, 2013. The most recent inspection, on November 6, 2025, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on September 1, 2021. 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 June 26, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 1, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 5, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on May 5, 2015. For example: 17 - 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must clean a standing freezer. Premises looked cluttered. On food contact surfaces staff keeps their person items. The three-compartment dishwashing sink must be re-caulked to remove old & molding caulking.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishware observed only being dipped in sanitizer solution. Corrective Action: Ensure all staff are following the 4 steps of dishwashing: wash, rinse, sanitize, and dry. The sanitization step must include the submersion of the dishes for at least 2-minutes in clean water with a chemical sanitizing solution (e.g., 200 ppm QUAT solution) in accordance with the manufacturer's instructions. Sanitizer solution 3-compartment sink observed at 150 ppm QUATs solution. Corrective Action: Test sanitizer solution every 2 hours, or as needed, to ensure at recommended parameters (e.g., 200 ppm QUATs solution). Dipper well not turned on at time of inspection. Corrective Action: Ensure continual and proper use of dipper well. [CDI]
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Surface wiping clothes observed on counters. Potential breeding ground for bacteria. Corrective Action: Use bucket filled with sanitizer solution to submerge clothes in between uses. Test sanitizer solution every 2 hours, or as needed, to ensure at recommended parameters (e.g., 200 ppm QUATs solution).
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration not at 200 ppm QUATs during time of inspection
  7. Monitoring

    3 infractions

    • FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): No informed dining signs
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer concentration during time of inspection
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap during time of inspection. Also hand washing station had bucket of sanitizer for wiping cloths.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer for food contact surfaces need to be a minimum of 200 ppm QUATs
  9. Monitoring

    0 infractions

  10. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer in triple-sink not reading 200 ppm - corrected during inspection; please ensure you are checking the concentration frequently to ensure it is providing adequate sanitization
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please ensure you are covering all your foods in storage with hard lids to protect them from contamination
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - floor tile still not repaired; please repair as soon as possible
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  11. Monitoring

    2 infractions

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): - please ensure hand wash sink remains readily available
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): - open containers of yogurt; please ensure container remains covered. You may wish to look into a lid with a cut-out for the ladle.

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