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Booster Juice (Delta)

7291 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Booster Juice (Delta) has been inspected 13 times by Fraser Health Authority since July 31, 2017. The most recent inspection, on May 6, 2026, recorded 1 infraction.

7 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on May 6, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 26, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 31, 2017. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 17, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff was diluting sanitizer. <50ppm QUAT sanitizer detected at the beginning of the inspection.
      • Once sanitizer was used from dispenser without further dilution, 200-400ppm QUAT was detected.
      • Corrective Action(s): Educated staff to NOT dilute sanitizer once it comes out of the dispenser.
      • Refreshed sanitizer bottle and third compartment sink.
      • Violation Score: 15
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dipper well was not turned on. In use scoops & other utensils stored in dipper well.
      • Corrective Action(s): Ensure dipper well is turned on when scoops & other utensils are in use to minimize the risk of microbial growth.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution (in bucket) in the front area registered 0 ppm for QUATS.
      • Corrective Action(s): Replace solution with a fresh sanitizer solution. Corrected during inspection. Sanitizer solution registered at 200 ppm QUATS.
      • Change solution as needed.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed with a bucket of carrots that were placed in the sink.
      • Corrective Action(s): Do not place anything in handwashing sink. Hand washing sink must be free of obstruction and available for use at all times.
      • Staff removed bucket of carrots.
      • Hand washing sink equipped with hot and cold running water, liquid soap and single use towels.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution in bucket with cloth registered at 0 ppm for quats.
      • Corrective Action(s): Operator made a new quats sanitizer solution. New solution registered at 200 ppm of quats. Ensure sanitizer solution is of adequate strength at all times. Use test strips to verify concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine visibly dirty.
      • Corrective Action(s): Clean and sanitize ice machine so that it is visibly clean. Ensure ice machine is cleaned routinely and free of dirt/debris.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Two paninis prepared the day before inside the display cooler internal food product temperature ~ 9 degrees C. Significant ice buildup observed inside the display cooler. Paninis and wraps made day of now at 6-8 degrees C.
      • - Yogurt filled to almost full in container inside the ice bath at front. Internal food product temperatures 8 degrees C.
      • Corrective Action(s):
      • - Discarded paninis left from night before. Paninis and wraps made day of relocated to sliding glass door cooler. Manager stated display cooler door left ajar overnight.
      • - Instructed staff to reduce to half the amount of yogurt in the container. Ensure ice bath is properly used to keep yogurt cold.
      • .
      • Ensure all cold potentially hazardous foods are stored/displayed at or below 4 degrees C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use.
      • Corrective Action(s): Ensure during operation your 200ppm quats sanitizer solution is available for use on food contact surfaces. This is as per your sanitation plan.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Significant ice buildup observed in the display cooler.
      • Corrective Action(s): Service the display cooler. Do not use until unit is capable of maintaining 4 degrees C or less at all times. Correct immediately.
      • Violation Score:

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