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The Chopped Leaf

11540 104 Avenue NW Edmonton AB T5K 2S5 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on May 11, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 4 separate inspections, most recently on May 11, 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 once on September 3, 2025. 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 3 times across 3 separate inspections, most recently on May 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured at 0ppm. Operator changed the solution when prompted. Ensure sanitizer is changed regularly to allow for optimal sanitization of utensils and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A (laptop) bag was observed stored alongside food in the dry food storage shelf beside the backdoor. Ensure all non-food items are stored separately from food to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The dishwasher was leaking water from the bottom. Please ensure all equipment is properly maintained and in good working order. Please repair the dishwasher.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in any of the three sanitizer containers. The facility uses QUAT for surface sanitation. Ensure that proper sanitizer solutions are prepared and available at all times. Maintain QUAT sanitizer solutions at 200 ppm.New sanitizer solutions were prepared onsite. QUAT was then measured at 200 ppm.***Please check the sanitizer dispenser for excessive foam. Please adjust the dispenser and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The dishwasher was leaking water from the bottom. Please ensure all equipment is properly maintained and in good working order. Please repair the dishwasher.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUAT sanitizer was detected in one of the sanitizer buckets at the front. Please ensure sanitizer solutions are changed regularly and are at 200 ppm. The operator prepared a new sanitizer solution. QUAT was then tested at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers were measured <4C, however, two prep coolers at the front were not equipped with thermometers. Please equip coolers with thermometers to verify and monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were expired. Please obtain new test strips to regularly verify the concentration of sanitizer solutions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was leaking water from the bottom. Please ensure all equipment is properly maintained and in good working order. Please repair the dishwasher.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT solution was at <50ppm and cloth was stored in the pail. Informed operators to change solution as soon as possible.

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