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Booster Juice 224

435 - 3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice 224 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on September 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored outside of sanitizer solution between uses.CDI: Staff were advised that wiping cloths are to be stored in an appropriate sanitizer solution when not in use. The cloths were placed in sanitizer solution during the inspection.Ensure wiping cloths are stored in an appropriate sanitizer solution between uses to prevent contamination of food, equipment, and food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed as staff moved between food handling and non-food handling activities during the inspection.CDI: Education was provided to staff regarding proper handwashing practices and the importance of washing hands when changing tasks. Staff demonstrated understanding and handwashing was observed during the inspection.Ensure food handlers wash their hands as often as necessary to prevent contamination of food or food areas and when changing between food handling and non-food handling activities.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dipper well faucet observed turned off. Please ensure water is always flowing at a steady stream to keep the basin clean and prevent bacteria growth.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please do not store personal items, such as cell phones on the cutting boards if the prep table as there is a potential for cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure that the handwashing sink is only used for handwashing, please do not store lids in this area. At the time of the inspection blender lids were stored in the handwashing sink to air dry. This makes the hand sink inaccessible for handwashing. Lids were moved at the time of the inspection.

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