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Booster Juice

400 Campbell Road St. Albert AB T8N 0R8 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on July 17, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on July 17, 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 June 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 4, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 20, 2025. 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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats concentration in the sani bucket was measured at 50 ppm. Operator was instructed to prepare a fresh sanitizer solution. The newly prepared solution was tested and measured 200 ppm.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat solution was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection. The concentration was noted to be at 200 ppm. Please use a test strip to test the concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The surface temperature of the display cooler was noted to be at 11 degrees C and internal temperature of food items were noted to be at 9 degrees C. 2. The surface temperature of milk cooler was noted to be at 12 degrees C and internal temperature of food items were noted to be at 9 degrees C. All these food items were moved into the prep cooler and standup cooler during the inspection. Please repair both coolers and ensure they are maintained at or below 4 degrees C.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The white counter top has some damaged and some open wood surfaces. Ensure food contact surfaces are smooth, easy to clean and non-absorbent.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solutions in the bucket and sanitizing sink was at an inadequate concentration. Fresh quat solutions tested at 200ppm were prepared. Ensure sanitizer is replaced every 2 hours and when visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer is not in good working con. Thermometer recorded food between 6C and 10C. Both probes of the PHI recorded food temperatures between 2C-3C.Ensure the probe thermometer needs to be is recalibrated or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The white counter top has some damaged and some open wood surfaces. Ensure food contact surfaces are smooth, easy to clean and non-absorbent.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was noted to be at 50 ppm.The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure to change quat solution on frequent basis.

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