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Booster Juice

G105-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice has been inspected 13 times by Interior Health Authority since October 3, 2013. The most recent inspection, on September 10, 2025, found no infractions.

10 of 13 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on October 29, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 25, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 29, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): TRUE under counter unit: 6.0°C; TRUE tall cooler: 6.5°C. Yogurt: 3°C; walk in freezer: below -10°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hole in wall noted at floor level by mop sink. Wall & baseboard tile repair is needed.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chlorine test strips for staff to monitor the concentration of the sanitizer in the sanitizing sink and in the sanitizer pail. Chlorine test strips can be obtained from ICS Clean supplies, 1318 Dalhousie Drive, Kamloops.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection there was no detectable concentration of chlorine sanitizer in the utensil/wares sanitizing sink and there was no prepared sanitizer pail for the wipe cloth; staff were not familiar with the preparation of the correct sanitizer concentrations. Sanitizing Sink: 100 part per million = 1/2 fluid ounce of household bleach per 1 imperial gallon of water (2 ml bleach per 1 L of water) Wipe Cloth Pail: 200 part per million = 1/4 ounce of household bleach per quart of water (4 ml bleach per 1 L of water) Sanitizer concentration can be checked using chlorine test strips. Staff can follow directions listed on sanitation signs posted by the sinks.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths must be kept in sanitizing solution at all times. Wiping cloth kept on counter at time of inspection. Staff moved cloth to bleach solution. Corrected during inspection.

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