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Booster Juice

410-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice has been inspected 6 times by Interior Health Authority since March 18, 2014. The most recent inspection, on September 9, 2026, found no infractions.

2 of 6 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: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • 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 on March 9, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 March 9, 2022. For example: 7 Are foods protected from contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 30, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 February 3, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 3, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): No handwashing station available at time of inspection. The handwashing station was being used to wash fruits, and the remaining 4 sinks were used for storage or dirty dishes, and dishwashing. Corrective actions taken at time of inspection, and education provided.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food preparation must not be done: 1) in the hand washing station 2) while dishwashing is being done and directly next to dirty dishes/equipment Education provided, and corrective actions taken.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As above, handwashing station not available at time of inspection. Corrective actions taken and education provided.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Foodsafe certificate not available on site for assessment. Provide me with a copy of the shift supervisor's valid Food Safe Level 1 certificate or equivalent training for review by March 17 2022.
  4. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): The community water system serving potable water to this food premises has issued a Water Quality Advisory. The staff and the operator say that water straight from the tap is being used to wash vegetables to make ready to eat juices. The staff did not know about the Interior Health guidelines for the food operator during the advisory. A Water Quality Advisory is issued as a precautionary measure when there is a low level health risk to drinking water users. Food premises operators MUST advise clients and MAY WISH to provide alternate water. Note: Vulnerable groups (children, elderly, immunocompromised), should follow Boil Water Notice precautions. The City of Kelowna is providing the status of the advisory online: <https://www.kelowna.ca/>. Water straight from the tap must not be used for food preparation (wash, rinse or soak ready-to-eat foods, fruits and vegetables). Boiled tap water or Bottled water must be used instead. More info: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Public%20Notification%20Health%20Hazards%20Related%20to%20DW%20in%20Food%20Premises.pdf>. This link was reviewed with the food operator during the inspection.
  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *The yogurt in the ice bin is stored at 7 degree Celsius. Immediate corrective actions are required. Please maintain the temperature records for the yogurt. If the problem persists, a mechanical refrigeration with adequate cover should be considered for safe food storage.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *The juicer being used continuously is cleaned at the end of the day. For food contact surfaces in continuous use: clean & sanitize surfaces before use, after any contamination, or at least every 4 hours. Please implement the requirements immediately and update the Sanitation Plan for the food staff.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The knives are stored in a knife storage unit that is not easy to clean. *The area touching the door for the ice machine has accumulated debris. *Using shatterproof scoop is recommended for handling dry food to reduce any potential physical hazards.
  6. Monitoring

    1 infraction

    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): Please ensure that chemicals are stored separately from food storage areas.

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