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Jugo Juice

CONC E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on January 30, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and 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.

  • 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 on October 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 30, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on January 30, 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

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sink compartment by the drain board was used for cleaning dishes. The sink compartment for sanitizing did not have a drain board on the side. Reserve direction for manual dishwashing. Maintain a one-way flow from dirty to clean. Use the sink compartment by the drain board for sanitizing.
    • 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. Ensure all chemical bottles are labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pushcart was dirty.Clean the pushcart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust on the electrical cords by the ice machineRemove dust. 2) Old produce, debris and food packaging were found under cold holding units at the back.Clean the floor including hard-to-reach areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer for surfaces measured 300ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sink compartment by the drain board was used for cleaning dishes. The sink compartment for sanitizing did not have a drain board on the side. Maintain a one-way flow from dirty to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Celery stalks were stored vertically in the ice bin above the height of the sneeze guard.Protect food from customer contamination.2) The ice scoop was stored flat in a bus pan of ice. The scoop handle was in contact with ice.Store utensils in a manner that prevents the handles from being in contact with food.3) Personal items such as clothing and bags were stored with food and food service supplies on the shelf.4) Cell phones were being charged on the food preparation counter.Store personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods in the display case measured as follows Chicken avocado wrap 7.1CBBQ chicken wrap 7.1CYogurt parfait 6.4CFruit cup 6.4CStore perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A cutting board was not submerged in the sanitizer as part of manual dishwashing.The operator submerged the cutting board in the sanitizer 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?
      • 1) A shelf in the back of house had untreated wood on the ledge.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) There was a hole in the wall above the ice machine.Install an access door since there was a switch behind the wall.3) A piece of floor tile had broken off in the back of house.Repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pushcart was dirty.Clean the pushcart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of the dust in the following areas- on the ceiling horizontal beam- on the top ledges of the half height walls- on electrical cords by the ice machineRemove dust and include this task to the monthly cleaning schedule. 2) The wall by the hot water heater had dried up debris.Clean the wall.3) Rotten food, debris and food scales covered in dust were found under cold holding units at the back.Clean the floor including hard-to-reach areas.
  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Pail of ice cream in undercounter freezer was not covered/protected against contamination. Staff stated ice cream has always stayed uncovered. Please ensure to protect and cover foods in storage.2) Water/liquid from the upper chamber of the ice machine was leaking and making its way into the ice storage unit. The liquid was creating a slime trail. Do not consume ice - repair machine ASAP.3) Miscellaneous items such as a hand-held vacuum, vacuum parts hanging out and touching the floor, dirty bags were stored inside a milk crate with onions. Protect foods in storage. Store nonfood items separately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) This is a repeating violation in many of the Jugo Juice locations owned by this operator: Scoops for perishable foods were stored in murky, standing water in the front service area. Store scoops in ice water at 4C or lower, or hot water at 60C or higher.**Nov 15, 2023: scoop for yogurt in murky 15C water, frother and spoon to make smoothies stored in a cup of stagnant water at 23C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water/liquid from the upper chamber of the ice machine was leaking and making its way into the ice storage unit. The liquid was creating a slime trail. Do not consume ice - repair machine ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust/filth in the back area around the hot water tank. Please clean.2) Accumulation of food debris under the front prep counters and undercounter coolers/freezers. Please clean.
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