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Juicy Chills

6868 Ellerslie Road SW Edmonton AB T6X 1A3 · Food - General

Official record from Alberta →

Inspection summary

Juicy Chills has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on July 20, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 July 19, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 19, 2026. 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 2 times across 2 separate inspections, most recently on July 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on July 19, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Sugar cane is discolored and improperly stored. Discarded. - Mould-like substance noted in maple syrup. Discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pails were 0ppm Quat. Equipment requiring clean in Place is not being adequately maintained. Sugar cane juicer appears to have a slimy build up. It is not being cleaned adequately.Juicers are not being sanitized. Juicing equipment requires sanitizing throughout the day if in continual use. Please provide written sanitiation procedures which include frequency of sanitizing to inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sugar canes are being stored at room temperature until ready to use. Sugar canes are highly perishable and must be stored below 4C or frozen until use. 2. Flavored water containing fresh sliced fruits and herbs is being served at room temperature. This product must be stored below 4C.3. Maple syrup must be stored below 4C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugarcane juicer is has a sour smell. Fruit flies are being attracted to unit. Please ensure is clean regularly.Back of equipment has build up of crusted debris.Cleaning procedure and schedule is required.
  3. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Sugar cane is discolored and improperly stored. Discarded. - Mould-like substance noted in maple syrup. Discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pails were 0ppm Quat. Equipment requiring clean in Place is not being adequately maintained. Sugar cane juicer appears to have a slimy build up. It is not being cleaned adequately.Juicers are not being sanitized. Juicing equipment requires sanitizing throughout the day if in continual use. Please provide written sanitiation procedures which include frequency of sanitizing to inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sugar canes are being stored at room temperature until ready to use. Sugar canes are highly perishable and must be stored below 4C or frozen until use. 2. Flavored water containing fresh sliced fruits and herbs is being served at room temperature. This product must be stored below 4C.3. Maple syrup must be stored below 4C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugarcane juicer is has a sour smell. Fruit flies are being attracted to unit. Please ensure is clean regularly.Back of equipment has build up of crusted debris.Cleaning procedure and schedule is required.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugarcane juicer is has a sour smell. Fruit flies are being attracted to unit. Please ensure is clean regularly.Back of equipment has build up of crusted debris.Cleaning procedure and schedule is required.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugarcane juicer is has a sour smell. Fruit flies are being attracted to unit. Please ensure is clean regularly.Back of equipment has build up of crusted debris.Cleaning procedure and schedule is required.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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