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Booster Juice 201

107 - 5401 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice 201 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on June 10, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 5 times across 3 separate inspections, most recently on May 12, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Temperature of the hot water faucet is recorded between 20 to 21 degrees Celsius. Owner of the facility is contacted over phone and informed about this situation. Owner agreed to immediately call service company to get it repaired at the earliest possible. Onsite employees are advised to inform this kind of situation to the owner once noticed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust is observed on the ceiling above kitchen ceiling. Operator is advised to clean the ceiling and maintain it clean.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust is observed on the ceiling above kitchen ceiling. Operator is advised to clean the ceiling and maintain it clean.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washed knifes and plates are stored behind the hand wash sink. Operator is advised not to store washed knifes and dishes behind the hand wash sink as they can be contaminated from water splashes during hand washing. Operator removed these and took for washing again and agreed not to store here again.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Temperature of the hot water faucet is recorded between 20 to 21 degrees Celsius. Owner of the facility is contacted over phone and informed about this situation. Owner agreed to immediately call service company to get it repaired at the earliest possible. Onsite employees are advised to inform this kind of situation to the owner once noticed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust is observed on the ceiling above kitchen ceiling. Operator is advised to clean the ceiling and maintain it clean.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single Use plastic measuring cups were being used as scoops and stored directly in bulk food items. Plastic cups were removed. Use single use cups once, or obtain washable scoops with handles.

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