Skip to content
Loading map…

The Chopped Leaf

12-3151 Lakeshore Rd Kelowna BC V1W 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Chopped Leaf has been inspected 4 times by Interior Health Authority since July 21, 2021. The most recent inspection, on March 4, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on October 31, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 21, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

About this data

These results come from Interior Health Authority, 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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure to regularly prime and check chlorine sanitizer level in dishwasher. dishwasher had to be run a few times with priming before chlorine was detected - QUAT sanitizer dispenser was at 100ppm. servicing is required as minimum is to be 200ppm
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine detected in a low-temperature dishwasher due to insufficient level of chlorine in a sanitizer bucket. Please ensure that dishwasher is adequately supplied with chlorine to maintain minimum of 50 ppm.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher, when tested with three different set of test strips, was observed to have no chlorine concentration for sanitizing. Illness causing microorganisms of public health importance are present on food contact surfaces and are destroyed through effective sanitization practices. Chorine based dishwashers sanitize food contact surfaces effectively when used at a concentration of 50ppm-100ppm during the cycle. Manager discovered the suction device in the chlorine container was sitting above the product rather than in it. After running another cycle and retesting the chlorine residual, the appropriate concentration of 50ppm-100ppm was achieved. Using test strips helps ensure that chlorine concentration levels are being adequately maintained.<<<<<
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C Observed QUAT sanitizer buckets at appropriate concentration of 200ppm-400ppm, but sanitizer solution fill level was low and cloths were not fully submerged. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. When the cloths are not fully submerged in the sanitizer solution, the sanitizing action of the QUAT product is unable to prevent the growth of illness causing pathogenic microorganisms. Sanitizing using a cloth without any QUATs absorbed into the cloth will result in material to be sanitized being spread around surfaces instead, leading to increased likelihood of contamination of those surfaces. Manager will ensure that QUAT solution level is high enough that cloths can, and will, be fully submerged. F2.5K Observed quinoa spilled on floor in dry stock area. Pests are carriers of illness causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests, including cleaning up spilled food product as necessary. Intermittent spills should be cleaned up as they occur to ensure sanitary maintenance of the premises. Manager stated sweeping and cleaning of the floors is part of the nightly cleaning schedule and cleaned it immediately. F2.5K Observed handled scoop sitting in dry bulk bin of quinoa. Equipment that is handled by staff and stored in food product, increase the risk of introducing physical hazards or illness causing microorganisms, contaminating that food product. Scoops are required to be stored outside of food product and in individual storage containers to reduce the risk of contamination from the handling surface and from allergens. Operator removed the scoop from the food product and moved it to the dishwashing area for cleaning and identified the designated hook that was intended for storing the scoop. Operator also stated he will re-educate as to the proper storing procedure.

Nearby inspected facilities

Own this business? Add a badge to your website