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Booster Juice 528

103 - 11510 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice 528 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 25, 2025. The most recent inspection, on July 6, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on September 25, 2025. 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 2 times across 2 separate inspections, most recently on September 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 4 separate inspections, most recently on July 6, 2026. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food display cooler temperature was 8 Deg C. Operator was instructed to not use the cooler until it can maintain a temperature of 4 Deg C of colder. Ensure display cooler is in good repair and can maintain a temperature of 4 Deg C or colder.Update: July 6, 2026Cooler was serviced but is maintain above 4 Deg C. Temperature of cooler during inspection was 7.9 Deg C. Operator is looking at purchasing a new display cooler. Cooler is not used to store food.
  2. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board for the prep cooler has lots of black knife marks. Ensure cutting board is either thoroughly cleaned or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food display cooler temperature was 8 Deg C. Operator was instructed to not use the cooler until it can maintain a temperature of 4 Deg C of colder. Ensure display cooler is in good repair and can maintain a temperature of 4 Deg C or colder.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were empty, and cleaning cloths were stored on the counter and not in a sanitizer solution. This was corrected during inspection. Ensure cleaning cloths are kept in 200 ppm QUAT sanitizer solution after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen fruit chest freezer: thermometer glass was cracked. Glass can end up in the food. Damaged thermometer was discarded at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored on top of the ice machine and not in a clean container or bucket. Ensure ice scoop is stored in sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer buckets were not appropriately labeled. Ensure all sanitizer buckets are labeled correctly. A marker was used to write sanitizer on the bucket during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fruit chest freezer: thermometer glass was cracked. Glass can end up in the food. Ensure damaged thermometer is discarded and replaced with a working thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing: 0 ppm sanitizer concentration was detected. New sanitizer solution was prepared during inspection. Ensure QUAT sanitizer concentration is at 200 ppm. Check with test papers to verify concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available on site for review. Ensure monthly pest control records are kept on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards have black knife marks. This includes the prep cooler cutting boards. Ensure all the cutting boards are either thoroughly cleaned to remove the black knife marks or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop is damaged. Handle is broken. Ensure damaged ice scoop is discarded and replaced with a new one.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fruit chest freezer: thermometer glass was cracked. Glass can end up in the food. Ensure damaged thermometer is discarded and replaced with a working thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards have black knife marks. This includes the prep cooler cutting boards. Ensure all the cutting boards are either thoroughly cleaned to remove the black knife marks or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop is damaged. Handle is broken. Ensure damaged ice scoop is discarded and replaced with a new one.

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