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Freshly Squeezed Premium Juice Bubble Tea

1201 - 9713 Hardin Street Fort McMurray AB T9H 1L2 · Food - General

Official record from Alberta →

Inspection summary

Freshly Squeezed Premium Juice Bubble Tea has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on May 22, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 separate inspections, most recently on May 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 11, 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 May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-Chlorine sanitizer concentration was measured at 50 ppm using the facility’s chlorine test strips. The operator was advised to prepare a fresh solution and to monitor the concentration when dishes are immersed to ensure adequate sanitization during manual dishwashing.2- Cleaning cloth was noted being stored on the top of prep cooler. The cloth was removed during inspection onsite. All cleaning clothes must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry goods were placed directly on equipment surfaces, creating unsanitary conditions. Store all scoops in a manner that protects both the scoops and the dry goods from contamination.Scoops were stored inside containers of dry food items with the handles in contact with the food, resulting in contamination. Remove scoops from the containers and store them so that the handles do not come into contact with the food contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was noted without any labeling. Label the bottle to ensure adequately to allow its safe use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer installed inside the walk-in cooler to monitor temperature at which foods are stored. Ensure all coolers are equipped with a functional thermometer to monitor temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A garbage bag was noted on the sugar cane juice extractor. The garbage bag was removed from the equipment and operator was educated on the chemical sprays of garbage bag surfaces and its possible leaching to the foods and food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-The middle compartment of 3-compartment sink was in unsanitary condition. Buildup of debris was noted in the corners and walls of the compartment. Surfaces below, behind and sides of the equipment were found in unsanitary condition. These conditions attract pest and provide them hiding places and food to settle in . Clean the areas properly and maintain in a clean and sanitary condition. Foor of the walk-in cooler was noted in unsanitary condition. Food debris and garbage was noted under the shelves on the floor. Clean the areas properly and maintain in a clean and sanitary condition.2-No daily, weekly, monthly cleaning procedures were available onsite to review onsite. Develop cleaning schedules and ensure schedules are followed to maintain facility in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Inadequate garbage bins were noted in the facility. Operator has to lift the lid to dispose of the garbage resulting in contamination of operators' hand after handwashing or during preparation of food.Obtain the garbage bin with lid which does not need to be lifted in order to dispose of the garbage.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted in the facility.Ensure a valid food permit is posted at a place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrate insufficient knowledge of food safety. Operator was unaware of sanitizer solution preparation procedure, use of sanitizer, dishwashing procedure, handwashing etc.A basic food safety training is recommended for all new hires prior to allowing them to operate independently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2- Written cleaning procedures were not available for review. Complete daily, weekly and monthly cleaning schedules and ensure to follow them to maintain facility in a clean and sanitary condition.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was noted on site. Dirty wiping clothes were noted being stored on the counters.Ensure sanitizer bucket is available and cleaning clothes are being stored in the sanitizer solution bucket between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was observed using hand sanitizer on soiled hands after peeling the oranges. Operator was educated and advised to wash hands properly when hands are soiled. Ensure frequent hand washing between change of tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop handle was noted being in touch with ice. The scoop was stored in vertical position during inspection to prevent direct contact of handle with ice.Ensure scoop is stored properly to prevent contamination of the ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was noted without a label to indicate its contents correctly. Label the sanitizer spray bottle.Ensure all chemical containing bottles are adequately labeled to identify its contents correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Indequate manual dishwashing procedures were observed in the facility. Operator was skipping the sanitizing step of dishwashing procedure. wash, rinse, sanitize and air-dry procedure of dishwashing was reviewed during inspection. Sanitizer solution of chlorine bleach was prepared during inspection and tested for its concentration using PHI's test strips.Ensure adequate 3-compartment dishwashing procedure is followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to monitor the concentration of sanitizer.Obtain chlorine test strips to monitor concentration of chlorine sanitizer solution.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Spoons/utensils/scoops were noted being stored in a container containing water (dirty water). The re-usable spoons must be stored in the cold water/ sanitizer water. Water must be changes frequently to maintain sanitation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted in the facility.Ensure a valid food permit is posted at a place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrate insufficient knowledge of food safety. Operator was unaware of sanitizer solution preparation procedure, use of sanitizer, dishwashing procedure, handwashing etc.A basic food safety training is recommended for all new hires prior to allowing them to operate independently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-The 3 compartment sink was noted being unsanitary. Buildup of debris was noted. Hand washing sink was in unsanitary condition.Surfaces of equipment were noted in unsanitary condition.Scrub the surfaces and properly clean and sanitize the sinks and all surfaces in the facility.Ensure facility is maintained in a clean and sanitary condition all times.2- Written cleaning procedures were not available for review. Complete daily, weekly and monthly cleaning schedules and ensure to follow them to maintain facility in a clean and sanitary condition.3-Spillage of the liquids noted on the floor of walk-in cooler. Clean and sanitize the area.4-Storage of boxes on the floor of the walk-in cooler was noted. Ensure all storage is on the shelf and 6" off the floor to ensure proper cleaning and sanitation of the area.
  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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