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Chopped Leaf

148 - 10155 102 Street NW Edmonton AB T5J 4G8 · Food - General

Official record from Alberta →

Inspection summary

Chopped Leaf has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on April 9, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 9, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was measured at 10ppm. Ensure sanitizing step is completed in the sink until dishwasher can achieve 100ppm of chlorine.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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 low temperature dishwasher was measured at 10ppm of chlorine after the sanitizing cycle. Chlorine bottle was empty with no spare on site. Staff indicated an order will be made and delivered on Monday. Until then, staff indicated single use utensils will be used for service.Single use utensils should be used or sanitize dishes in 200ppm quat or 100ppm chlorine in the 2-compartment sink until the dishwasher can produce 100ppm of chlorine sanitizer after the sanitizing cycle.
  4. Monitoring 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)?
      • At first, no sanitizer (zero ppm chlorine) was measured at plate level in the Sanitize cycle of the low temperature dishwasher.An empty sanitizer container connected to the dishwasher was replaced, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.Use chorine test strips to check the dishwasher daily. Have chemicals connected to the dishwasher replaced as soon as they are finished.

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