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Booster Juice 99

3542 Garrison Gate SW Calgary AB T2T 6N1 · Food - General

Official record from Alberta →

Inspection summary

Booster Juice 99 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on July 30, 2026, 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 and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on April 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer was at an undetectable concentration in two red sanitizer pails.The solutions in both pails were discarded then replenished. The new concentrations were maintained at 200 ppm.REQUIREMENT: Maintain QUAT sanitizer at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator #1 was maintaining perishable foods at 10-12 degrees Celsius. According to a maintained temperature log, this temperature range has been consistent throughout the day (morning and afternoon), and has been consistently high for over 1 week.Perishable foods inside the fridge were relocated to a nearby fridge.REQUIREMENT: Repair or replace refrigerator #1 and ensure that prompt actions are taken by staff when a refrigerator is not maintaining proper cold-holding temperature (i.e. 4 Celsius).
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of yogurt stored on ice was measured at 11C. - Ensure an ice water bath is used and shallower container/less product to ensure the temperature is below 4C. Bottles of milk, opened tetra pak oat milks were stored at room temperature.- High risk food items must be stored below 4C.

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