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Jugo Juice

K4 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on July 9, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 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 once on July 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on July 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 27, 2024. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The QUATS sanitizer in the spray bottle measured greater than 400ppm. Solution diluted during the inspection and corrected to 200ppm. Discussed with staff to remind others to make solution to 200ppm for use on food prep surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Observed staff use paper towel roll not in holder to dry hands. There was paper towel in the dispenser, however, it was blocked by a staff water bottle and plastic cups.COMPLETE THE FOLLOWING:1. Purchase a paper towel holder for the paper towel roll. 2. Do not store any items in front of the paper towel, so it is easily accessible.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Mop bucket stored next to prep table used to store fresh vegetables and fruits.COMPLETE THE FOLLOWING:1. Store mop bucket away from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cut kale stored in another container of the same size containing ice.COMPLETE THE FOLLOWING:1. Please store container of kale in a larger container with ice water, so that it can be immersed for better coverage and temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel roll not stored in holder/dispenser at handwash sink.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder/dispenser to protect bulk supply from contamination.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked tapioca pearls that was prepared 30mins prior to the inspection was stored at room temperature. Operator returned tapioca pearls to the refrigerator.**When cooked, tapioca pearls are classified as high-risk foods and should be either held hot at or above 60 degrees C or cold (at or below 4 degrees C)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket to the prep cooler was coming off.Please repair/replace gasket
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