Booster Juice - Restaurant
800 East Lake Boulevard NE - 166 Airdrie AB T4A 2K9 · Food - General
Inspection summary
Booster Juice - Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on October 14, 2026, recorded 2 infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.
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 October 14, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 3 separate inspections, most recently on October 14, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 4 times across 4 separate inspections, most recently on June 23, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on August 28, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
8 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of the front display cooler holding sandwiches, wraps and protein balls was measured at 8 degrees CFood items - BBQ sandwich, wrap was probed to be 9 and 11degrees C. Food items were moved to a separate cooler.**Repair cooler**Do not use cooler until cooler is repaired**Ensure all high-risk foods are stored at 4 degrees C at all times
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The faucet for the handwash sink by the ice machine was broken. Staff was utilizing the hand sink by the 3-compartment sink for hand washing.**Repair sink
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was dirt and debris build up under the-dry storage shelves, -prep cooler and -prep freezer at the storage area.Clean the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a scoop with handle was stored in the bulk frozen fruits with the handle in contact with food.Store scoops with handles sticking out of the food for easy handling without contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was dirt and debris build up under the-dry storage shelves, -prep cooler and -prep freezer at the storage area.Clean the indicated areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wheat grass was stored in the front service area in close proximity to customers. There was no sneeze guard installed to protect food from contamination. Wheat grass was moved to the back food prep area.**Do not store food items in a manner that can be contaminated by customers.**Install a sneeze guard to ensure food item is protected from contamination or**Relocate food item to an area in the kitchen where food is not prone to contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet in the hand wash sink was not working. The hot water was turned off.**Repair faucet.**Ensure that the hand wash sink is supplied with hot and cold water at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wheat grass was stored in the front service area in close proximity to customers. There was no sneeze guard installed to protect food from contamination. Wheat grass was moved to the back food prep area.**Do not store food items in a manner that can be contaminated by customers.**Install a sneeze guard to ensure food item is protected from contamination
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet in the hand wash sink was not working. The hot water was turned off.**Repair faucet.**Ensure that the hand wash sink is supplied with hot and cold water at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The dipper well faucet for the ice cream scoop was turned off due to a leak.**Repair leak.**Ensure faucet is turned on at all times.2. The faucet for the 3-compartment sink was leaking.**Please repair faucet
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The faucet to the hand wash sink was leaking.**Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?