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Jugo Juice

2108 - 11300 Rocky Ridge Road NW Calgary AB T3G 5H3 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on November 5, 2025, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 8 separate inspections, most recently on September 3, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 3, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 15, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water results from the juice fountain: Lead level was 0.354 mg/L, copper was 38.1 mg/L and aluminum was 3.6 mg/L. These parameters exceeded the MAC.**Lines must be flushed and re-sampling is required. Ensure potable water is available before re-opening.**
  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water results from the juice fountain: Lead level was 0.354 mg/L, copper was 38.1 mg/L and aluminum was 3.6 mg/L. These parameters exceeded the MAC.**Lines must be flushed and re-sampling is required. Ensure potable water is available before re-opening.**
  5. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water results from the juice fountain: Lead level was 0.354 mg/L, copper was 38.1 mg/L and aluminum was 3.6 mg/L. These parameters exceeded the MAC.**Lines must be flushed and re-sampling is required. Ensure potable water is available before re-opening.**
  6. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water results from the juice fountain: Lead level was 0.354 mg/L, copper was 38.1 mg/L and aluminum was 3.6 mg/L. These parameters exceeded the MAC.**Lines must be flushed and re-sampling is required. Ensure potable water is available before re-opening.**
  7. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water results from the juice fountain: Lead level was 0.354 mg/L, copper was 38.1 mg/L and aluminum was 3.6 mg/L. These parameters exceeded the MAC.**Lines must be flushed and re-sampling is required. Ensure potable water is available before re-opening.**
  8. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an unknown contaminant in the water supply servicing this facility, as indicatedby green color, metallic taste, and reports of illness in the adjoining facility. As such, we cannot be assured of the potability of the water at this time.-Ensure that the potable water is used in the facility.
  9. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an unknown contaminant in the water supply servicing this facility, as indicatedby green color, metallic taste, and reports of illness in the adjoining facility. As such, we cannot be assured of the potability of the water at this time.-Ensure that the potable water is used in the facility.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the counter.The cleaning cloths were kept in the sanitizer buckets at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Wraps in the front display cooler were measured between 5.5°C to 6.2°C. 2) Sandwiches in the front display cooler measured between 4.3°C to 5.4°C.Ensure foods under refrigeration are maintained at 4°C or less at all times.There was a gap at the front of the display cooler.The temperature of the display cooler was measured at 3.5°C.3) No boba pearls were stored at room temperature.4) Probe thermometer was available.Previous violations:1) Boba pearls were stored at room temperature for four hours. Timer was not working, and Jugo juice did not get approval to use Time as a Public Health Control 2) Sandwiches in the front display cooler were measured between 5.0 to 6.0 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C. or higher. 3) No probe thermometer available. Provide a probe thermometer to monitor the coolers and food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3) Ice build-up was noted on the exterior of the small prep freezers in the front service area. Fix the freezer gasket. 5) Dishwasher was not operational.The facility has resorted to using the 3-compartment sink.Previous violations:1) Dust and grill build-up on the panini grills.Clean the grills. 2) Dirty tape labels on the freezer doors. Use clean tape to label items and change them when they get dirty. 3) Ice build-up on the exterior of the small prep freezer in the front. Fix the freezer gasket. 4) Broke scale buttons were covered with clear tape. Fix the scale face or replace scale. 5) Dishwasher was not operational.Fix or remove dishwasher.
  12. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Boba pearls were stored at room temperature for four hours. Timer was not working, and Jugo juice did not get approval to use Time as a Public Health Control 2) Sandwiches in the front display cooler were measured between 5.0 to 6.0 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C. or higher. 3) No probe thermometer available. Provide a probe thermometer to monitor the coolers and food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap for handwashing at the back prep area handwash sink. Provide soap for handashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust and grill build-up on the panini grills.Clean the grills. 2) Dirty tape labels on the freezer doors. Use clean tape to label items and change them when they get dirty. 3) Ice build-up on the exterior of the small prep freezer in the front. Fix the freezer gasket. 4) Broke scale buttons were covered with clear tape. Fix the scale face or replace scale. 5) Dishwasher was not operational.Fix or remove dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris build-up at the end of the hose in the sanitizer sink. Ensure hose does not touch the sanitizer solution.

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