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Juices Corner Store

13 - 4916 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Juices Corner Store has been inspected 5 times by Northern Health Authority since February 7, 2023. The most recent inspection, on July 30, 2026, found no infractions.

3 of 5 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 Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on September 15, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on December 6, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Northern Health Authority, 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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) One cutting board was discolored with some knife marks. (Public Health Significance) - discolored cutting board may signify the presence of bacterial biofilm, which may contaminate foods and cause foodborne illnesses.
      • Corrective Action: Operator immediately stopped using the cutting board. Operator to ensure the surface of cutting board is smooth and sanitary at all times,
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Implement used as scoop to obtain or move ingredients or product are left in product for ongoing use. (Public Health significance) - Improper scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Scoops was removed from food. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate surface sanitizer observed. (Public Health Significance) Appropriate sanitizer should be used and the solution must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. No sanitizing solution for manual dishwashing present in facility. (Public Health significance) - Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Use appropriate (food safe) sanitizer as required and ensure to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications) Ensure facility always has sanitizing solution for dishwashing. Provide a 200 ppm soak for 2 minutes for all dish ware. monitor concentration.
  5. Initial Inspection

    0 infractions

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