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Jugo Juice

Arrivals - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on December 15, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on October 24, 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 2 times across 2 separate inspections, most recently on October 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on October 22, 2025. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The T bar ceiling had no ceiling tiles in the dishwashing area.Install light colored ceiling tiles that are smooth, non-absorbent to moisture and easy to clean.
  3. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall mounted soap dispenser at the back hand sink was obstructed by a broom.The broom was removed during the inspection. Ensure hand sinks and handwashing supplies are always accessible.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There were flies on the walls in the dishwashing area and on the juice machine.Remove all pest activities.2) The most recent pest control report was not available.Provide the most recent pest control report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The T bar ceiling had no ceiling tiles in the dishwashing area.Install light colored ceiling tiles that are smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden serving boards for displaying wraps were splitting. They can no longer be easily cleaned and sanitized.Replace damaged serving boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The food preparation surface by the juice machine was repaired with tape.Remove tape. Repair properly to facilitate cleaning.2) Caulking at the wall and counter joint was in a state of disrepair.Remove old caulking and reapply.3) A plastic lid was cracked.Replace the damaged lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was accumulating on pipes located above the hot water heater.Remove dust.
  4. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooked tapioca pearls measured at 24C. They were stored at room temperature without time tracking.Comply with the conditions approved for Time as Public Health Control. The operator stated that the tapioca pearls were prepared 30 minutes ago. They were placed in a cooler during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A cutting board was being used next to a handwashing sink that did not have splashguard protection. The cutting board was moved away from the handwashing sink. Install a splashguard or maintain a minimum 18-inch clearance between hand sinks and food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The T bar ceiling had no ceiling tiles in the dishwashing area.Install light colored ceiling tiles that are smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden serving boards for displaying wraps were splitting. They can no longer be easily cleaned and sanitized.Replace damaged serving boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust was accumulating on pipes located above the hot water heater.Remove dust.2) Debris had filled in the gap on the food preparation table located by the juice machine.Remove debris and seal the gap.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of tapioca pearls was stored at room temp without any labels indicating time it was removed from temp control, no written records, or AHS approved documentation. Temp measured 25C (destroyed). Store perishable foods at 4C or lower, or 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:1) The dishwasher final rinse measured 64C. Repair the dishwasher to ensure the final rinse reaches 71C at the dish level in the final rinse cycle. Conduct proper manual dishwashing until dishwasher is serviced/repaired.**Aug 7, 2024: dishwasher final rinse measured 62C.**Oct 24, 2024: dishwasher final rinse measured 60C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing in the back including above the dishwashing area in the area. Please replace tiles and ensure they are washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop for perishable food was stored in cup of murky standing water. Temp of water measured 21C. Place ice in water and replace as necessary when water gets contaminated.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some foods (sandwiches, yogurt cups) stored in the display cooler measured as high as 9C. Please adjust temp and/or ensure cool air can properly circulate throughout the unit. Cold perishable foods must be stored at 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommended to obtain a waterproof min/max thermometer that can double for dishwasher use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:1) The dishwasher final rinse measured 64C. Repair the dishwasher to ensure the final rinse reaches 71C at the dish level in the final rinse cycle. Conduct proper manual dishwashing until dishwasher is serviced/repaired.**Aug 7, 2024: dishwasher final rinse measured 62C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:There is no evidence that the manager/person-in-care and control of this unit holds a certificate in food safety. Please have the manager/person responsible complete a recognized course in food safety. Please provide copy of certificate to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing in the back including above the dishwashing area in the area. Please replace tiles and ensure they are washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean cutting board was balanced on top of the 2 comp sink tap fixture and against the backsplash. This is not a clean area - please air dry on drain rack.2) Sandwich bags were stored directly under the soap and paper towel dispensers at the hand sink across the display cooler. Store food packaging materials in a sanitary area. 3) The chest freezer lid was severely damaged and off a hinge. Please properly repair or replace. All equipment must be in good condition and in an easily cleanable state.4) There was a heavy accumulation of food debris between the front prep line counters across from the display cooler. Please pull counters away from wall and thoroughly clean all sides.
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