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TG Juice Bar

3515 17 Avenue SE Calgary AB T2A 0R5 · Food - General

Official record from Alberta →

Inspection summary

TG Juice Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on January 27, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 4 separate inspections, most recently on January 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on January 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 1, 2024. 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?

  • 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 6 times across 4 separate inspections, most recently on January 27, 2026. 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?

  • 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 on November 1, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was missing a back door, and the internal temperature of the beef samosa were between 48-64C.- Discarded temperature abused samosa.Repair the hot holding unit to maintain food internal temperature of 60C/140F or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain stoppers were available for manual dishwashing.- Obtain at least 3 stoppers.High temperature dishwasher was measured at 71.1C at final cycle.
    • 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?
      • A valid food handling permit was not posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • multiple floor tiles in the kitchen and the bar were cracked that the surfaces are not smooth and hard to clean.- Replace the floor tiles for smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A stainless shredder was covered in dry vegetable and stored on top of the dishwasher.- Ensure only cleaned utensil could be stored the drying area.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Violation still exists** One of the coolers was removed from the facility. 5-6 eggs and approximately 1lb meat measured to be 15C in the cooler. The meat was discarded during current inspection (May 30, 2025)Two standing coolers in the kitchen were measured to be 15C (the coolers had breads, whole produce and a container of meat)- The meat in one of the coolers was measured to be 15C and discarded during inspection.- Repair the cooler
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two standing coolers in the kitchen were measured to be 15C (the coolers had breads, whole produce and a container of meat)- The meat in one of the coolers was measured to be 15C and discarded during inspection.- Repair the cooler
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing violation******Ongoing Violation***The facility did not have working probe thermometer to test the dishwasher temperature and check internal temperature of cooked or hot held food.- Ensure to get a thermometer with maximum and minimum temperature recording feature.
    • 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. Dust and grease build-up on ventilation hood above deep frying area. Next service was due November 2024.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Accumulation of food debris and grease under the stove top, cooler top, ice machine and adjacent equipment.- Ensure to clean these areas and ensure regular cleaning is done.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution prepared in spray bottles was tested <50ppm. Spray bottles were not properly labelled.- Operator labelled spray bottles and prepared chlorine sanitizer solution. Concentration should be tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items (fresh produce) were placed directly on the floor near back door stairs. Operator receives food delivery through the back door.- Operator relocated the food items voluntarily.- Ensure all food items are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drink bottles were observed stored on the floor in the corridor leading to public washrooms.- Please ensure all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation***The facility did not have working probe thermometer to test the dishwasher temperature and check internal temperature of cooked or hot held food.- Ensure to get a thermometer with maximum and minimum temperature recording feature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in kitchen had water valve turned off below basin, did not have paper towels and was blocked off with chair. - Make sure the kitchen handwash sink is fully functional. - Ensure it has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
    • 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?
      • 1. Mouse droppings were noted throughout the facility in areas including but not limited to besides the dishwasher and underneath the cookline in the back kitchen.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.2. Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.- Please maintain pest control records on-site 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. Dust and grease build-up on ventilation hood above deep frying area. Next service was due November 2024.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling above the food preparation area was visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Accumulation of food debris and grease under the stove top, cooler top, ice machine and adjacent equipment.- Ensure to clean these areas and ensure regular cleaning is done.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer concentration was measured at 0ppm.- Ensure the chlorine sanitizer solution is readily available and prepared at correct concentration of 100ppm.- Operator prepared the solution and tested at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have probe thermometer to test the dishwasher temperature and check internal temperature of cooked or hot held food.Ensure to get a thermometer with maximum and minimum temperature recording feature.The operator was educated during inspection about the use of thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris under the stove top, cooler top and adjacent equipment.Ensure to clean these areas and ensure regular cleaning is done.

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