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Jugo Juice

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

4 inspections

  1. 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.
  2. 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
  3. 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.
  4. Monitoring Inspection

    0 infractions