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Jugo Juice

1800 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 29, 2024. The most recent inspection, on October 8, 2025, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 October 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 8, 2025. 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 once on October 8, 2025. 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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer solution was measured at 0 ppm, 2. Wet reusable cleaning cloths were observed on the counters.Corrective action 1. New quats sanitizer solution was made and measure at 200 ppm. 2. All wet reusable cleaning cloths must be submerge in sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of strawberries and bucket of mocha protein was stored on the floor in the walk-in fridge.- Store all food items 6 inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed. The required sanitizing step is not done. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, blenders and etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and3) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No single paper towel was available at the hand washing station. - Have single paper towel was available.2. Boxes of Coconut milk was in the basin of the hands washing station.- All hand washing stations needs to be accessible at all times. Staff member removed the boxes of coconut milk from the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the back ice machine, build up was observed inside of the ice machine.- Have the inside of the ice machine cleaned and sanitized.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was over 1000ppm.Ensure the quat sanitizer is mixed for 200ppm. Use test strips to confirm the concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was in disrepair. A new dishwasher was already ordered. Two compartment dishwashing method is used in the meantime.

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