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The Chopped Leaf

11676 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on September 22, 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 4 times across 4 separate inspections, most recently on September 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on July 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 31, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving rice scoop was submerged in a stagnant water next to the rice cooker.The serving rice scoop was washed and stored inside quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Butternut squash soup was submerged in stainless steel water in the food preparation sink to thaw at 6°C.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. The food handler intended to place the butternut squash on the hot holding unit.The food handler was educated on proper food reheating procedures.The food handler was instructed to reheat the butternut squash in the conventional oven until it reaches an internal temperature of 74°C and then transfer it to the hot holding unit to be maintained at 60°C or higher.
  2. 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?
      • The plumbing system at the 3-compartment sink was seizing and not operating properly.Fix the plumbing.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was stored in stagnant water next to the rice cooker. The rice scoop was washed and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no water in the facility including the handwashing sink, food preparation sink, 3-compartment sink, and the washroom sink. The hot water tank was out of order.Fix the hot water tank.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violation cited on September 21, 2026:There was no hot water running from at all the sinks in the facility including the prep sink.Previous violation:Hot water tank was detected in the handwashing sink and 3-compartment sink. Hot water was not detected at the prep sink.Fix the hot water.
  4. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot water tank was detected in the handwashing sink and 3-compartment sink. Hot water was not detected at the prep sink.Fix the hot water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Replace or resurface as needed.
  5. Monitoring Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot water tank was detected in the handwashing sink and 3-compartment sink. Hot water was not detected at the prep sink.Fix the hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the walk-in cooler was not sufficient in the intensity.-Please ensure that the lighting is sufficient in intensity for safe and sanitary operation of food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Replace or resurface as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the 3-compartment sink and behind the grease trap was dirty.Clean the area under the 3-compartment sink, behind the grease trap.
  6. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were found from September 4 -September 18, 2024.-Ensure that the temperatures are regularly monitored and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mops and food stored together in the food storage rack.-Ensure that the food and chemicals are stored separately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the walk-in cooler was not sufficient in the intensity.-Please ensure that the lighting is sufficient in intensity for safe and sanitary operation of food areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the 3-compartment sink and behind the grease trap was dirty.2) Cardboards were used as a lining for the floor and for the food storage racks.-Clean the area under the 3-compartment sink, behind the grease trap and remove the cardboards.
  7. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were found from September 4 -September 18, 2024.-Ensure that the temperatures are regularly monitored and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mops and food stored together in the food storage rack.-Ensure that the food and chemicals are stored separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " OUTSTANDING VIOLATION"September 18, 2024,Ambient temperature of the prep cooler holding sauces was measured at 10 degrees C. Sauce in insert was measured at 9 degrees C.**Adjust/Repair/Replace cooler.**Ensure that high risk foods are stored and held at or below 4 degree C 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?
      • The light in the walk-in cooler was not sufficient in the intensity.-Please ensure that the lighting is sufficient in intensity for safe and sanitary operation of food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was found inside the rice container.The operator removed the scoop.-Ensure that the scoops are stored in such a way that the handles don't touch the food to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the 3-compartment sink and behind the grease trap was dirty.2) Cardboards were used as a lining for the floor and for the food storage racks.-Clean the area under the 3-compartment sink, behind the grease trap and remove the cardboards.

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