The Chopped Leaf
107 - 10712 80 Avenue Grande Prairie AB T8X 0G4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Three sponges, scrub pads and steel wool are in the dishwashing area. Ensure used sponges, scrub pads and steel wool are discarded after use as these products are porous and uncleanable.The supervisor discarded the sponges, scrub pad, and steel wool during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require minor cleaning:-The top of the Merry chef.-The walls of the mopping station.-The ice machine.Ensure all areas are maintained in a clean and sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food utensils were being stored directly adjacent to the hand sink (by the till). The operator re-located the items and indicated that that hand sink was not used by employees.Please ensure that either:1) Utensils are kept away from hand sinks,2) A splashguard is implemented beside the hand sink, OR,3) A sign asking employees not to use that particular hand sink is in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured a maximum temperature of 61.5 degrees Celsius at the dish level after running it several times. Please ensure the dishwasher is able to reach 71 degrees Celsius at the dish level, to effectively sanitize dishes. Please use the sanitizing compartment of the 3-compartment sink to sanitize dishes in the meantime.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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 dishwasher is not operational. Please repair the dishwasher. In the meantime, please continue to use the 3-compartment sink method, and single-use disposable utensils only. Update September 26, 2023: New dishwasher is on order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not operational. Please repair the dishwasher. In the meantime, please continue to use the 3-compartment sink method, and single-use disposable utensils only.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some cleaning: -the microwave. -The cutting board. Please clean indicated areas. If the cutting board cannot be cleaned, plan or replace it.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?