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Jugo Juice

MB - 101A - 1301 16 Avenue NW Calgary AB T2M 0L4 · Food - General

Official record from Alberta →

Inspection summary

Jugo Juice has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on October 7, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 5, 2024. 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 on April 11, 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?

  • 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 once on April 11, 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?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet reusable cleaning cloth was left out on the counter. - Have reusable cleaning cloths submerge in the sanitizer solution between uses. 2. Hand soap was not available at the back handwashing station was not available.- Have hand soap available at all time at the handwashing station. During inspection staff member corrected the violation.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not present in the front service or back prep area. The bulk sanitizer bottle was empty. Staff were able to locate chlorine and prepare chlorine sanitizer solutions during inspection. Please ensure that sanitizer is present and prepared at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel were close to running out. Back up soap and paper towel could not be located. Please obtain and ensure handwash stations are fully stocked at all times
    • 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 caulking around the handwash sink in the front service area is in disrepair. Please reseal
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Extra cleaning is required in the following areas: floors, under equipment2. More organization is required as multiple boxes needed to be moved in order to locate concentrated chlorine to prepare sanitizer
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in sanitizer bucket was 0ppm.Corrected on site. Ensure to change regularly to maintain 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked tapioca pearls were kept at room temperature without labels.Ensure to follow the approved time as public health control procedures or keep the cooked tapioca pearls above 60C or below 4C.
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