Skip to content
Loading map…

Jugo Juice 064

249U - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice 064 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2025. The most recent inspection, on April 16, 2026, recorded 2 infractions.

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

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 April 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 6, 2025. 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 once on April 16, 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer in a pail had a concentration below 100 ppm. The solution was replenished during the inspection.REQUIREMENT: Maintain QUAT sanitizer at 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas underneath equipment (e.g. refrigerators) in the back prep area has an accumulation of dust and debris.REQUIREMENT: Ensure hard to reach areas underneath equipment and shelving are both routinely and thoroughly cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher reached a temperature of 68.7 degrees Celsius on a probe thermometer after being ran several times.Operator has switched to washing and rinsing with the dishwasher and manually sanitizing with 200 ppm QUAT using the 2-compartment sink.REQUIREMENT: Ensure that the dishwasher reaches a minimum temperature of 71C at the dish level. Investigate and fix any issue which is lowering the rinse temperature - repair/service the machine for any fixes needed.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display cooler had an ambient temperature of approximately 10-11 degrees. This may be due to an intentional hole in the middle of the glass to allow for a 'grab & go' style system. A chicken caesar wrap was probed - internal temperature was at 6.7C. Inspector ordered foods to be relocated to a working cooler.REQUIREMENT: Ensure the display cooler (and all coolers) are able to maintain an ambient temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher reached a temperature of 68.7 degrees Celsius on a probe thermometer after being ran several times.Operator has switched to washing and rinsing with the dishwasher and manually sanitizing with 200 ppm QUAT using the 2-compartment sink.REQUIREMENT: Ensure that the dishwasher reaches a minimum temperature of 71C at the dish level. Investigate and fix any issue which is lowering the rinse temperature - repair/service the machine for any fixes needed.

Nearby inspected facilities

Own this business? Add a badge to your website