Jugo Juice JUG212
308 - 1 Outlet Collection Way Edmonton AB T9E 1J5 · Food - General
Inspection summary
Jugo Juice JUG212 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 17, 2026. The most recent inspection, on March 23, 2026, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 4 times across 2 separate inspections, most recently on March 18, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on March 17, 2026. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Sink and surface sanitizer, and chlorine test strips were observed on site. However, the facility uses QUATs sanitizer but there were no QUATs sanitizer test strips on site.Please purchase QUATs sanitizer test strips
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer pails for cleaning cloths were present. The initial concentration of QUATs was measured at >400 ppm. Guided the operator in preparing a fresh sanitizer solution. The new concentration was verified at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - A two-compartment sink is available for manual washing.- The high temperature dishwasher reached a maximum of 70°C after four wash cycles, then dropped to 67°C- Facility uses only single use disposable customer utensils.ACTION REQUIRED:The dishwasher must be repaired to ensure it achieves and sustains a sanitizing temperature of at least 71°C at the dish/plate level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Sink and surface sanitizer, and chlorine test strips were observed on site. However, the facility uses QUATs sanitizer but there were no QUATs sanitizer test strips on site.Please purchase QUATs sanitizer test strips
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility was opened and serving clients under the previous owner's food permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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