Juice Junkeez
3 - 5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General
Inspection summary
Juice Junkeez has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on July 9, 2026, found no infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.
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 4 times across 3 separate inspections, most recently on October 15, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on April 3, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on September 24, 2024. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 4 times across 4 separate inspections, most recently on May 11, 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?
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 once on October 15, 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?
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.
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Old permit observed posted on the wall (expired 2024).Please post most recent valid permit.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer diluted to measure 100 ppm during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Shelving above the 3-compartment sink observed with debris build-up.2) Vent above prep area observed dust build-up. Please clean, paying special attention to not contaminate the food prep surface below. Also include in regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records are available, however they have not been maintained for the past few days.As of April 4th, 2025, temperatures are recorded, but the last few days have been missed. Please ensure temperature records are consistently maintained on a daily basis.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records are available, however they have not been maintained for the past few days.As of April 4th, 2025, temperatures are recorded, but the last few days have been missed. Please ensure temperature records are consistently maintained on a daily basis.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Please ensure the AHS pest control checklist is completed on a monthly basis.As of April 4th, 2025, the checklist has been received by the operator, but not yet completed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- There was a build-up of recyclable-containing bags noted in the back room. Please ensure all bags of waste/recyclables are disposed of regularly.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the sanitizing bucket was at too low of a concentration and test strips were not available onsite. Please ensure test strips are obtained, and all bleach sanitizers are tested at 100 ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records are available, however they have not been maintained for the past few days.Please ensure temperature records are consistently maintained on a daily basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please ensure chemical test strips for the bleach sanitizer are obtained.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Please ensure the AHS pest control checklist is completed on a monthly basis.Template has been provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Please ensure all food outside of its original packaging, and all precut food is being labeled with a best before date or date it was prep, to ensure first in first out method.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- All food must be made or bought from an approved source. Observed prepackaged Donair meat and Butter chicken in walk-in-cooler without any identifiers or unknown to where it was from. As for your licensing you may only do Intermediate handling of food. PHI will include risk assessment rating within the email. Operator has removed all uninspected/unapproved food from the facility. Thank you.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain sanitizer test strips. Facility is using bleach/chlorine. Please obtain test strips for that sanitizer appropriate to a food facility. Bleach sanitizer should measure to 100ppm
- 02. Is all food in this facility from an approved source and/or properly labelled?
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