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Jugo Juice

2225 Macleod Trail SW Calgary AB T2G 5B6 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test dishwasher as it had an error code indicating no water supply. Have dishwasher repaired.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction dust through the facility and in contact with food preparation areas. Working with MNP to resolve issue.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat ViolationThe ice scoop and a clear plastic container were being stored directly under the hand soap dispenser for the hand wash sink.*Staff relocated the utensils to an area where it will be protected from contamination. Ice is a ready to eat food and the ice scoop must be protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The ice scoop and a clear plastic container were being stored directly under the hand soap dispenser for the hand wash sink.*The handwashing sink must be easily accessible to ensure proper hand hygiene.2. Water from the handwashing sink was observed splashing toward the left side, where the ice machine is stored.*Please install a splash guard to prevent water from splashing, as a moist environment can promote the growth of mold and to maintain safe and sanitary operations.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the hand wash sink was obstructed by a strainer and an empty container of almond milk.Items were removed during inspection. Ensure that the hand wash sink is free obstructions at all times to facilitate proper handwashing.
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored directly under the hand soap dispenser for the hand wash sink.Relocate the ice scoop to an area where it will be protected from contamination. Ice is a ready to eat food and the ice scoop must be protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is out of service. Staff were unsure of the anticipated date of repair.Have the dishwasher repaired/serviced, or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Styrofoam had been placed between the two compartment dishwashing sink and the freezer beside the sink. Staff said it was to prevent water from running down the side of the sink and freezer.Styrofoam is not a cleanable surface. If using a splash guard, it must be smooth, non-absorbent to moisture, easy to clean and made of materials intended for the purpose.
  7. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was handling their cell phone, then placed an order on the point of sale machine, and went firectly to food handling without washing hands.Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste (or other items that may be contaminated).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored directly under the hand soap dispenser for the hand wash sink.Relocate the ice scoop to an area where it will be protected from contamination. Ice is a ready to eat food and the ice scoop must be protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is out of service. Staff were unsure of the anticipated date of repair.Have the dishwasher repaired/serviced, or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for use.Obtain quat test strips so that the concentration of quat based food contact surface sanitizer can be verified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Styrofoam had been placed between the two compartment dishwashing sink and the freezer beside the sink. Staff said it was to prevent water from running down the side of the sink and freezer.Styrofoam is not a cleanable surface. If using a splash guard, it must be smooth, non-absorbent to moisture, easy to clean and made of materials intended for the purpose.