Skip to content
Loading map…

Juice and Coffee Cafe

403 - 8706 Franklin Avenue Fort McMurray AB T9H 2J6 · Food - General

Official record from Alberta →

Inspection summary

Juice and Coffee Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on January 20, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 8, 2026. 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 2 separate inspections, most recently on January 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on January 21, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two jugs of milk creams and yogurt stored in the prep line cooler were past their best before dates.Both food products were discarded by the owner during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in a spray bottle was measured above 200ppm. Solution was discarded and a new solution was prepared during the inspection. Solution was measured at 100ppm. Use chlorine sanitizer solution at 100 ppm to 200 ppm. Inspector recommended the following measurements for mixing chlorine sanitizer solution using: 1/2 teaspoon bleach to 1 Liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal foods were stored on the cabinet beside condiments used for serving customers. Store personal food items separately from foods and equipment served to customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crates of raw eggs were stored on top of the freezer in the back room. Operator stated eggs were got from the grocery store.- Eggs were transferred to the cooler during inspection. Store eggs under refrigeration under 7 degree Celsius when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring Chlorine sanitizer solution was past its' expiration date. Replace Chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the kitchen handwashing station. - Provide soap for all handwashing stations in the food premises.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the washroom handwashing sink was in disrepair. There was no hot water available at the sink.- Repair hand washing sink faucet. Ensure hot water is available for handwashing at the sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Non-diary milk in the prep cooler was past its' best before dates.Milk was discarded during inspection.Ensure that food products are monitored regularly for their best before and expiry dates. Apply the first-in/ first-out method in food storage and usage to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of drinks and a bag of rice were stored on the floor beside the storage counter area.Store all food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crates of eggs were stored in room temperature at the back room. Operator indicated that eggs were just brought in from the grocery store. Store raw eggs at 7 Celsius at all times and away from the temperature danger zone (4C to 60C).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food inserts in prep cooler were insanitary. - Remove foods in food inserts, wash and sanitize inserts. Store foods directly in the clean food inserts, to retain adequate temperature controls at 4C or under. Surface of the garbage bin lid was dirty.- Clean the above surface thoroughly and disinfect.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at over 200ppm. Solution concentration was adjusted during inspection.Use chlorine sanitizer solution of 100 - 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The faucet at the 3-compartment does not extend to all three sinks in the dishwashing area. Ensure the faucet is able reach all three sinks for filling water or install an additional faucet for the 3rd sink.
    • 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 gap between the wall behind the dishwashing and hand washing sinks. Cover the gap with silicone / or caulking material to prevent water damage.

Nearby inspected facilities

Own this business? Add a badge to your website