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Booster Juice (Trethewey St)

107 - 2653 Trethewey St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Booster Juice (Trethewey St) has been inspected 18 times by Fraser Health Authority since September 28, 2012. The most recent inspection, on May 6, 2026, found no infractions.

13 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on July 8, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on September 3, 2021. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 February 26, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Paninis and wraps in front display cooler had an internal temperature of 7 - 9C. Ambient temperature of cooler was 6C. Paninis and wraps were prepared over 4 hours ago.
      • 2. Cut carrots were stored at room temperature
      • Corrective Action(s): 1. Wraps (18), and panini (1) were discarded by the operator during the inspection. Ensure that the display cooler door is closed when not in use. Do not store potentially hazardous foods in this cooler until serviced.
      • 2. Once vegetables and fruits are cut, ensure that they are kept in the cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of the display cooler was between 5 - 6C
      • Corrective Action(s): Adjust and/or repair cooler to measure 4C or below at all times. Operator stated that cooler will be serviced tomorrow. Do not store potentially hazardous foods in this cooler until serviced.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler measured at ~7C. Paninis and chicken wraps made less than 2 hours before inspection were relocated to another cooler during inspection. Previously made paninis and wraps (steak, egg, chorizo) probed at 7-9C internal temperature. Temperature records were taken over 2 hours ago. Previously made paninis and wraps discarded during inspection.
      • Corrective Action(s): Ensure cold potentially hazardous foods are stored at 4C or colder.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler measured at ~7C.
      • Corrective Action(s): Adjust/repair cooler to operate at 4C or colder. Do not store any potentially hazardous foods in this cooler until the inspector has conducted a follow up inspection to verify temperature.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Concentration of QUATS sanitizer inside the bucket by the hand wash station is 100 ppm. Sanitizing solution should be at sufficient concentrations to ensure that the number of bacteria on equipment on is reduced to safe levels
      • 2. After equipment was washed, employees were observed dipping equipment for 2 seconds into the sanitizing solution at the 3 compartment sink prior to placing equipment onto the drying rack.
      • Corrective Action(s): 1. Replace the QUATS sanitizer inside the bucket with fresh QUATS sanitizer from the dispenser. Use test strips to verify the QUATS sanitizer is 200 ppm. The operator corrected this violation.
      • 2. Ensure all equipment are fully submerged inside the QUATS sanitizing solution for at least TWO MINUTES. This ensures any disease causing microorganisms present on food contact surfaces are reduced to a safe level. Staff began leaving the washed equipment inside the sanitizing solution for at least two minutes at the time of inspection.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Permit was not posted in a prominent location to the public. Staff moved permit to a visible location during the inspection.
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At least one person per shift must have a food safe lev. ( including new Manager )
      • Corrective Action(s): Manager is scheduled for recertification class. New staff also need to have FS lev 1 training completed.
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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