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Booster Juice - Lansdowne Village

201-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice - Lansdowne Village has been inspected 11 times by Interior Health Authority since June 5, 2013. The most recent inspection, on February 24, 2026, recorded 1 infraction.

4 of 11 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on February 24, 2026. 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 February 18, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 18, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 8, 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 across 2 separate inspections, most recently on February 18, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding infraction from Feb18/25 report: Broken sections of plastic laminate counter should be repaired.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food temperature in Kool it (2 door undercounter cooler) was noted at 5.2 °C. Prep cooler: 4 C: display cooler: 4.2 C; freezer -15 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): Prep table cutting board has deep cuts and discolouration, this may indicate inadequate cleaning and sanitation. Should be replaced/resurfaced and sanitized. Broken sections of plastic laminate counter should be repaired.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hand soap available in dispenser at staff hand sink. Refill for soap dispenser was not available on-site. Using public washroom for handwashing is not a suitable alternative. Hand sinks for staff must be properly stocked and available for use at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure an up-to-date written sanitation plan is available on-site for staff to use.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • The handles of the scoops inside the containers of frozen fruits were in direct contact with the fruits. Corrective Action: • Store the fruit scoops in a manner that the handles do not rest in the food.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • QUAT sanitizer test strips could not be found at the time of inspection. Test strips are required to allow food handlers to monitor the concentration of the sanitizers. Corrective Action: • Ensure the QUAT sanitizer test strips are on-site and readily available to staff.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The long cutting board at the prep table had deep cuts which prevents adequate cleaning and sanitation. Corrective Action: • Replace or resurface the cutting board to prevent food debris from imbedding into the board. ** Note: The floor of the walk-in freezer requires deep cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The Quat sanitizer is dispensing at upward of 500ppm. Have this serviced by the chemical supplier. Quats generally should be about 200 ppm concentration or as manufacturer's recommendation
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice machine cover is broken and ice bin is open to contamination. Place ice scoop in a washable container rather then leaving it sitting on top of the ice machine.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General cleaning required especially floors, shelves, dry storage room and hard to reach areas. Staff should be storing personal items such as phones and purses in the back or in a cupboard rather then in the food areas
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records show many days of no monitoring and recording of temperatures for coolers etc
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front display cooler -->food temperature of wrap +6c True Cooler Air temp -->Air + 8c and food temperature of yogurt +7c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Dipper well wasn't working properly so staff was keeping scoops in the container of water that was not circulating . Instead of storing in water, scoops should be kept clean/sanitized and ready for use then washed and sanitized after use. Have extra scoops onsite for busy times then wash/sanitize as needed. This is for cross contamination as well as microbe concerns.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 14.1 - Is the premises in good repair?
      • Observation(s): Lid to ice machine is broken, fell off into ice machine during inspection. This should be replaced as soon as possible. Drain to dipper well apparently plugged, not functioning well, so staff was allowing utensils to sit in a container of water/sorbet/yogurt type mixture. Was removed during inspection.
  11. Monitoring

    0 infractions

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