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Booster Juice #278

131 - 12080 Nordel Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Booster Juice #278 has been inspected 14 times by Fraser Health Authority since August 30, 2017. The most recent inspection, on June 5, 2026, found no infractions.

8 of 14 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, Food temperature control and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on May 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 26, 2020. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

About this data

These results come from Fraser 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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods stored in the prep insert cooler unit had internal temperatures registering between 8.1-10.8 deg C (sliced steak x2, cubed chicken x2, egg white, chorizo, shredded cheese, sliced cheese, pesto sauce, chipotle sauce, Caesar sauce). Staff stated that ambient temperature of the cooler unit was 3 at 7:30 am.
      • Corrective Action(s): 1) All cold potentially hazardous food items that had internal temperatures > 4 deg C for longer than 2 hours were discarded at the time of inspection.
      • 2) Cold potentially hazardous foods that were placed in the cooler unit <2 hours ago were transferred to a working cooler unit
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep insert cooler unit was not able to maintain ambient temperatures of 4 deg C or lower temperatures.
      • Corrective Action(s): Service, repair, or adjust the cooler unit such that the cooler can maintain 4 deg C or lower temperatures.
      • Do not store cold potentially hazardous food in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Correction date: 2 weeks
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observations:
      • 1. Orange food debris observed on blades of 3 vegetable peelers stored on equipment
      • storage rack/ shelf
      • 2. Ice machine observed to have pink organic matter build up inside.
      • Corrective actions:
      • 1. Clean and sanitize vegetable peelers
      • Prior to storage to ensure no possibility of contamination to food by residues and food debris
      • 2. Dispose all ice inside and clean and sanitize ice machine (inside area) to prevent contamination of Ice made by buildup All ice was disposed at time of inspection.
      • Corrective Action(s):
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside of ice machine contained pink organic matter build-up. All of the ice was disposed of and the area was cleaned and sanitized during the inspection
      • Corrective Action(s): Ensure this area is frequently cleaned and sanitized to avoid build-up
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station was filled with fruit/vegetable for washing and was not accessible to wash hands at the start of the inspection. Team member immediately cleared the sink and made it available.
      • Corrective Action(s): Ensure hand wash stations are accessible at all times and not obstructed
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine guard and along the wall of the ice machine observed to have mold and meldew build-up.
      • Corrective Action(s): Discard the current batch of ice. Clean and sanitize the aforementioned areas prior to re-use.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Molded strawberries in stand-up cooler in back area.
      • Corrective action: Staff discarded strawberries at the time of inspection. Molded foods must be discarded as they can potentially cause foodborne illness.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaned and sanitized cutting board is stored behind hand washing sink faucet in front area.
      • Corrective action: Cutting board was washed and sanitized at time of inspection and stored on drying rack. Store cutting board in a sanitary condition, storing it behind the faucet exposes it potential contamination due to splashing of wter during handwashing.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in 3-compartment sink, in sanitizer spray bottle and in sanitizing pail measured at 100ppm QUATS. Staff mentioned water is added to sink in addition to the dispensed sanitizer.
      • Corrective action: Staff prepared fresh sanitizer solution during inspection which measured at 200ppm QUATS and sanitized all food contact surfaces. Adequate sanitizer is important to properly sanitize and prevent microbial growth and/or toxin formation.
      • Corrective Action(s):
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in designated red bucket measured <100ppm Quat concentration.
      • Corrective Action(s): The operator replaced the surface sanitizer with a fresh solution. Now measured at 200ppm Quat solution. Ensure to regularly replace the solution to maintain its strength.
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

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