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Booster Juice 630

11934 104 Avenue NW Edmonton AB T5K 0G6 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice 630 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on November 27, 2025, found no infractions.

1 of 3 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: Food temperature control.

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.

  • 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 December 27, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 6, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink had a plate and a flattened carton propped behind the faucet and was blocking the soap dispenser. It was corrected during the inspection. Going forward, please keep the sink and its supplies accessible and unobstructed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The long cutting board for the prep cooler had many cuts and the groove lines were discolored. The cutting board is due for repair or replacement.The handle of the stainless steel cooler (at the front with the juicer), had minor buildup of dried food, please clean.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - During the inspection, the kale (leaf cabbage) was observed sitting at room temperature and measured at 19C.Action taken:- Staff was advised to put the kale in the cooler and take it out when the staff is ready to use it. - The staff member put the kale inside the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice scoops were stored directly in the ice and the handles of the scoops were touching the ice. This could cause cross-contamination. Action taken:- Education was provided to store the scoops separately from the ice so that there is no chance of contamination of ice.- The staff member placed the scoops in the separate clean container.

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