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Coco Fresh Tea and Juice

101 - 10712 78 Avenue Grande Prairie AB T8W 0G9 · Food - General

Official record from Alberta →

Inspection summary

Coco Fresh Tea and Juice has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 1, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on August 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on August 28, 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 2 times across 2 separate inspections, most recently on August 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Various records for temperature monitoring, sanitation monitoring, and pest control monitoring were not being kept up-to-date. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all temperature, sanitation, and pest control monitoring records are kept up-to-date and kept in separate binders so that they can be easily reviewed during future inspections.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available in this facility to test the concentration of all sanitizing solutions.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and ensure they are used to test the concentration of all sanitizing solutions for this facility.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The rear kitchen hand wash sink did not contain any disposable hand towels.2. One of two washroom hand wash sinks was not functional and did not contain disposable hand towels in a suitable dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks within this entire facility are equipped with hot and cold potable water, liquid hand soap, and disposable hand towels (in dispensers).*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. One of two washrooms contained a toilet that was not functional.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the washroom toilet that is not functional.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. The cleaning cloth sanitizing solutions measured 100 PPM quaternary ammonia. Be advised that the minimum concentration of all quaternary ammonia sanitizer solutions must be at or greater than 200 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Test the rear quat sanitizing solution to verify it is meeting 200 PPM or greater. If this sanitizing solution is meeting the required concentration, re-fill all cloth sanitizing solutions and ensure they are changed frequently.****DURING INSPECTION, THE QUAT SANITIZING SOLUTON DISPENSER WAS VERIFIED TO BE DISPENSING AT 400 PM, AND ALL CLOTH SANITIZING BUCKETS WERE CHANGED. THEREFORE, THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Various records for temperature monitoring, sanitation monitoring, and pest control monitoring were not being kept up-to-date. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all temperature, sanitation, and pest control monitoring records are kept up-to-date and kept in separate binders so that they can be easily reviewed during future inspections.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available in this facility to test the concentration of all sanitizing solutions.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and ensure they are used to test the concentration of all sanitizing solutions for this facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The rear kitchen hand wash sink did not contain any disposable hand towels.2. One of two washroom hand wash sinks was not functional and did not contain disposable hand towels in a suitable dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks within this entire facility are equipped with hot and cold potable water, liquid hand soap, and disposable hand towels (in dispensers).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. One of two washrooms contained a toilet that was not functional.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the washroom toilet that is not functional.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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