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CoCo Fresh Tea & Juice

1113 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

CoCo Fresh Tea & Juice has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on February 10, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on January 22, 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)?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on January 22, 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?

  • 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 4 times across 4 separate inspections, most recently on January 22, 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?

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?
      • No temperature records were being maintained in the facility.-Temperature records should be maintained to monitor the safety of the food processes taking place in the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available do not meet the requirement as they are designed for testing free chlorine in swimming pools up to 20ppm.**Please obtain the correct kind of chlorine test strips that is designed to measure chlorine concentration up at least 200ppm.
    • 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 base of the hanging steel racks in the kitchen were made of raw wood.**Have the surfacing of the rack base finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen area was observed to be cluttered and unorganized.**Please have this area organized and decluttered to allow for proper sanitation and pest monitoring activities.
  3. Risk Management Inspection

    5 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?
      • No temperature records were being maintained in the facility.-Temperature records should be maintained to monitor the safety of the food processes taking place in the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available do not meet the requirement as they are designed for testing free chlorine in swimming pools up to 20ppm.**Please obtain the correct kind of chlorine test strips that is designed to measure chlorine concentration up at least 200ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were no pest monitoring reports available for review.**Ensure adequate records for all pest monitoring activities are maintained and available for review when requested.
    • 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 base of the hanging steel racks in the kitchen were made of raw wood.**Have the surfacing of the rack base finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen area was observed to be cluttered and unorganized.**Please have this area organized and decluttered to allow for proper sanitation and pest monitoring activities.
  4. Monitoring Inspection

    6 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?
      • No temperature records were being maintained in the facility.-Temperature records should be maintained to monitor the safety of the food processes taking place in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca balls observed in the hot holding units measured at a range of 30-44 degrees C.**Ensure high risk foods under hot holding are stored at temperatures of 60 degrees or above.**Ensure to monitor the temperatures in the hot holding units. Adjust the temperature setting or repair/replace the hot holding equipment if required.-The batch of tapioca balls prepared more than two hours prior to the visit was discarded. While the batch made less than 2 hours was reheated to 75 degrees C during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available do not meet the requirement as they are designed for testing free chlorine in swimming pools up to 20ppm.**Please obtain the correct kind of chlorine test strips that is designed to measure chlorine concentration up at least 200ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were no pest monitoring reports available for review.**Ensure adequate records for all pest monitoring activities are maintained and available for review when requested.
    • 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. Several missing ceiling tiles were observed observed in the back kitchen area.**Please have the tiles replaced.2. The base of the hanging steel racks in the kitchen were made of raw wood.**Have the surfacing of the rack base finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen area was observed to be cluttered and unorganized.**Please have this area organized and decluttered to allow for proper sanitation and pest monitoring activities.
  5. Monitoring Inspection

    5 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?
      • No temperature records were being maintained in the facility.-Temperature records should be maintained to monitor the safety of the food processes taking place in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were measured at 43 degrees Celsius in the hot holding unit.-The operator mentioned that the pearls were placed in the hot holding in the morning at around 11:00 am, and the inspection took place in the afternoon at around 2:30 pm.The pearls were discarded as the pearls were kept at lower temperatures for more than 2 hours.-Ensure that the perishable foods are kept in the hot holding at around 60 C or higher.-Please store perishable foods like Tapioca pearls either cold at 4 C or less, or hot in hot holding at 60 C or more or at room temperature for 2 hours. -If the pearls are kept at room temperature, following steps should be undertaken:• Time of hold must be under 2 hours• A written process and record keeping must be on hand in the facility describing time tracking methods and discard procedures.• The food must be discarded at the end of the hold time• Hold and discard process must be followed by staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips had expired.-Please purchase new chlorine test strips and always check for the expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops stored inside the ice machine.-Ensure that the ice scoop handles are stored in such a manner that the handle does not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the 3-compartment sink was dirty and stained.-Please clean the area.

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