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Booster Juice

D-160 Trans-Canada Hwy Salmon Arm BC V1E 1J1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice has been inspected 11 times by Interior Health Authority since December 3, 2013. The most recent inspection, on October 15, 2025, found no infractions.

5 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on August 30, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 7, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 2 separate inspections, most recently on August 30, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on October 16, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 August 30, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler holding milk was measured at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishes were observed to be dunked in the sanitizing solution for only a second or two. Dishes must sit in the sanitizing solution for at least a minute to ensure adequate removal of contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Quats sanitizer in red bucket holding cloths was measured at ~100 ppm. Quats sanitizer must be at 200ppm to ensure adequate sanitation, and when used to store wiping cloths should be changed every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate of primary operator has expired. Obtain an up-to-date FOODSAFE or equivalent certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer placed in walk-in freezer was not working. All thermometers must be in good working conditions and accurate within 1C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Scoop was observed stored in powder container. Scoop handles must not touch the food product and all food must be covered with a lid to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): It was discussed with staff that spatulas stored in inserts in the line cooler should not be touching the food items. This is to prevent possible contamination of food from the spatula's handle.
  8. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Used wiping cloths were not stored in sanitizing solution. Please ensure cloths in continuous use are stored in sanitizing solution at adequate concentration. Cloths were placed into a bucket of sanitizer with 200ppm of Quats at the time of inspection. CDI - Corrected during inspection. Note: Observed scissor for cutting wheatgrass stored in a bucket of water. Discussed that when utensils are stored in room temperature water, it is ideal for bacterial growth. Therefore scissor should be cleaned and sanitized after each use or every 4 hours throughout the day and should not be stored in stagnant water.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed a container of yogurt in ice well uncovered. Please ensure the container is covered at all times to prevent contamination. This was corrected at the time of inspection. CDI - Corrected during inspection. 2. There is no air gap at the dipper well. There must be an air gap between the lowest point of the dipper well's faucet and the top of the dipper well's basin to prevent back siphoning. Note: A lid should be provided for ice stored in ice well that is for immediate consumption.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff was unable to locate the food safety plan.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was unavailable upon request.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Yogurt being kept on ice was at 10C. Must be maintained at temperature of 4C or less. Staff moved container to larger insert and added more ice. Operator will now monitor this product with a probe thermometer and record values. An alternative is to use enough product to last 2 hours and then get a completely fresh batch from back cooler (2-hr turnover rule).
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.

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