Joe & The Juice
Level 3, 3880 Grant McConachie Way, Richmond BC V7B 1K2 · Food Service Establishment 1
Inspection summary
Joe & The Juice has been inspected 13 times by Vancouver Coastal Health since November 19, 2019. The most recent inspection, on March 18, 2026, recorded 2 infractions.
2 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.
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 5 times across 5 separate inspections, most recently on March 18, 2026. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
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 5 times across 5 separate inspections, most recently on February 7, 2025. For example:
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
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 February 6, 2023. For example:
Food is handled in a sanitary manner and is not subject to contamination.
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 March 22, 2024. For example:
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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 February 13, 2023. For example:
The premises is free of pests.
About this data
These results come from Vancouver Coastal 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.
13 inspections
- Routine
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
- Procedures in the food safety plan are not being followed.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
1 infraction
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine Follow-up
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine Follow-up
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
5 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Manual dishwashing procedure is improper to remove contamination.
- Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Test strips are not available to monitor sanitizer level.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine Follow-up
0 infractions
- Routine Follow-up
2 infractions
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine
2 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- Food is in contact with un-sanitized surfaces or utensils.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Request Follow-up
6 infractions
- COVID-19 Safety Plan contains the maximum number of patron count
- Maximum number of patrons that can be accommodated on the premises has been determined
- Maximum number of patrons allows for 2m separation between patrons of different parties at all times
- 2m separation maintained between patrons of different parties, except when partition in place
- Maximum number of patrons and staff on premises is monitored at all times
- Physical devices or markers are used to assist patrons in maintaining physical distance
- Request
9 infractions
- Maximum number of patrons that can be accommodated on the premises has been determined
- Maximum number of patrons and staff on premises is monitored at all times
- 2m distance between backs of seats at different tables is maintained at all times
- No events over 50 people on premises
- 2m separation maintained between patrons of different parties, except when partition in place
- Maximum of 6 patrons per table
- Physical devices or markers are used to assist patrons in maintaining physical distance
- COVID-19 Safety Plan developed and in use
- COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
- Routine Follow-up
0 infractions
- Routine
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Manual dishwashing procedure is improper to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing station is obstructed or being used for other purposes.
- Hand washing stations are not properly supplied and maintained.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
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