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Mode Juice Co.

205A Carnegie Drive St. Albert AB T8N 5A9 · Food - General

Official record from Alberta →

Inspection summary

Mode Juice Co. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on July 20, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on July 15, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 July 13, 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. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drying rack being used for dishes had plastic shelf liners, which had become dusty and had some water deposits. Please wash these to ensure cleanliness of dishes dried.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors require a deep clean, with special attention to underneath/behind equipment and corners. Please remove all items off the floor when doing so.
  3. Monitoring Inspection

    1 infraction

    • 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. Carpet flooring was noted in the back storage area. Please ensure that the floor is maintain of smooth, easy-to-clean and moisture resistant state. Please replace the carpet flooring.2. Water pressure and temperature were noted to be low in both hand washing sinks located in washrooms. Please increase the water temperature and pressure.
  4. Risk Management Inspection

    1 infraction

    • 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. Holes were noted in one of the walls. Please seal all holes. 2. One of the floor tiles was noted to be damaged. Please repair or replace the damage tile.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counter.Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking the off, and between glove change. Please wash hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser located in the back prep area was noted to be empty.The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully equipped with hand washing supplies 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?
      • 1. Holes were noted in one of the walls. Please seal all holes. 2. One of the floor tiles was noted to be damaged. Please repair or replace the damage tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of high temperature dishwasher was noted to be at 60 degrees C at plate level. Please repair the dishwasher and ensure it is capable of maintaining temperature at or above 72 degrees C at plate level.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cooler and dry storage area was noted in the back room. Nonfood related items were also observed in this area. The room was not locked.Food items must be stored in a separate area. Nonfood related items must not be stored with food items. The area must not be accessible by general public. All surfaces (walls, floor and ceiling) must be made of smooth, easy to clean and moisture resistant state.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of high temperature dishwasher was noted to be at 60 degrees C at plate level. Please repair the dishwasher and ensure it is capable of maintaining temperature at or above 72 degrees C at plate level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were noted to be expired. Please acquire quat test strips.

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