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Jugo Juice

245 - 4900 Molly Banister Drive Red Deer AB T4R 1N9 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 26, 2026. The most recent inspection, on October 5, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 October 5, 2026. 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of "freezer 1" were measured at -3.2C at the time of inspection. Staff had mentioned that the freezer technician has not yet visited. Please ensure that all refrigeration and freezer units are capable of consistently maintained appropriate temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portions of the wall near the drink dispensing machine were observed to have exposed wood at the time of inspection. One of the cupboard doors was observed to be damaged. The ceiling tiles above where the business license was posted and also above the display cooler were observed to have holes or were cracked.Please ensure that all surfaces of the facility are maintained in good condition and are smooth, non-absorbent and/or easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals for the fridge and freezer #3 was observed to be in need of replacing. Please ensure that all food equipment is maintained in good condition to ensure safe and consistent operation.
  2. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of "freezer 1" were measured at 6.6C at the time of inspection. The operator mentioned that they were considering to remove the equipment. The sole fridge in the facility was measured at 6.6-10.5C initially. After a discussion with the operator, the fridge unit was adjusted and measured to have an ambient temperature of 4.2C.Please ensure that all refrigeration and freezer units are capable of consistently maintained appropriate temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portions of the wall near the drink dispensing machine were observed to have exposed wood at the time of inspection. One of the cupboard doors was observed to be damaged. The ceiling tiles above where the business license was posted and also above the display cooler were observed to have holes or were cracked.Please ensure that all surfaces of the facility are maintained in good condition and are smooth, non-absorbent and/or easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals for the fridge and freezer #3 was observed to be in need of replacing. Please ensure that all food equipment is maintained in good condition to ensure safe and consistent operation.
  3. Demand Inspection

    0 infractions

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