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Booster Juice Store 541

2-1612 Powick Rd Kelowna BC V1X 7G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Booster Juice Store 541 has been inspected 4 times by Interior Health Authority since November 15, 2019. The most recent inspection, on May 14, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 14, 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 3 times across 3 separate inspections, most recently on November 29, 2024. 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 2 times on February 3, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 14, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 15, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Operator has been requested to supply Pest Control Company documentation on actions taken to resolve the issue. Currently, rodent traps not along the walls are not functioning properly. Rodent droppings/urine need to be cleaned regularly to monitor situation.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Rodent droppings/urine need to be cleaned regularly to monitor situation.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The display cooler is holding foods at 8 degree Celsius during time of inspection. Ensure that all coolers are able to maintain potentially hazardous foods at 4 degree Celsius or below as per the Food Premises Regulation
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that there is an air gap between the sanitizer dispenser located at the 3 compartment sink - recommendation was made to staff to inform owner to have tube reduced in length. During time of inspection, sanitizer dispenser was observed to be submerged into sanitizer solution leading to potential backflow
  3. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff not observed to wash hands once during inspection. Staff observed not washing hands between handling cashier register and food/food equipment. Staff notes they sometimes use the hand sanitizer. Staff educated that use of hand sanitizer and gloves is not a replacement for hand washing. Hands must be washed after any incompatible activity, such as the cashier station, before handling food/food equipment.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Bag of chicken left at room temperature to thaw. Operator notes he only recently took the chicken out, and regular thawing procedure is to thaw in the cooler. Bag of chicken put back into cooler to thaw.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Drying rack above warewashing sink has rust and debris buildup. 2) Buckets for food storage stored directly on floor. Buckets were placed above the floor a minimum of 6" at time of inspection.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Handwashing station in the front area is blocked by a garbage can, making hand washing difficult. 2) Handwashing station in the back area has bottle of sanitizer stored in it, and is not easily accessible for staff to use. Operator directed to take corrective action immediately.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs for today were available for assessment, but log is missing February 1 2022 and February 2 2022. Requested log for January 30th due to a complaint of food borne illness the operator had received. Log for this date was not readily available at time of inspection.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature logs on site indicate "Euro display" cooler fluctuates higher than 4 degrees C at times.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Container of yogurt being held in ice bins are no longer being monitored for maximum holding time as indicated in the food safety plan. No past monitoring records could be reviewed at the time of inspection. Staff confirms that yogurt in ice bins are not subject to monitoring of either time or temperature.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs in sanitizer sink at 50 ppm. Operator indicates overflow from rinse sink may be diluting chemical. Sink was refilled with pre-mixed sanitizer. 200 ppm noted. This was corrected during inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to verify FOODSAFE training for staff members on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

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