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The Chopped Leaf 133

120 - 347 Powder Drive Fort McMurray AB T9K 0M3 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf 133 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2025. The most recent inspection, on August 26, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times on January 30, 2025. 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?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The most recent pest control record on file was dated March 2026 and completed using the AHS Pest Control Checklist. Facility was observed with no evidence of pest and pest activity. The operator advised that pest control records have not been maintained because head office requires inspections to be completed by a certified pesticide operator, and the owner is currently seeking a professional pest control company. The PHI clarified that the AHS Pest Control Checklist may be completed by facility staff or a certified pesticide operator.Ensure pest control activities are conducted and documented. Complete the AHS Pest Control Checklist and provide it to the undersigned Public Health Inspector for review and an update regarding the engagement of a professional pest control company.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strip was observed to be discoloured and expired in September 2025. The quat sanitizer is dispensed at the sink and the concentration was tested with the PHI test strips at 200ppm. Facility operator indicated that the solution of the sanitizer buckets is changed hourly or as needed. Obtain non-expired test strips to ensure the minimum sanitizing concentration is monitored and verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bin was observed to be in front of the handwashing sink near the dishwasher. The garbage bin was moved in an area that would did not block the handwashing sink.Hand washing sinks must be easily accessible for convenient hand washing at all times.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer buckets found with Quat sanitizer solution measuring less than 200ppm.200ppm Quat sanitizer solution prepared during the inspection. Ensure that the sanitizer solution is changed and tested regularly.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records not available for review at the time of inspection. Pest control checks must be documented at least monthly. Ensure that these records are available for reveiw during inspections.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit is not displayed. A valid Food Handling Permit must be publicly displayed at the facility.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labeled.Ensure all sanitizer and chemical containing bottles are adequately labeled to indicate their contents correctly.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • AHS Template for Pest control monitoring check list was provided.Complete the list for this month and ensure checklist is completed monthly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1-There is no rack or area set up for belonging of the staff. Staff belongings need to be stored separately from the food prep area. Set up the staff area for their belongings.2- 2 compartment cooler under the counter was stored outside the counter by the entrance of server area. Casters reportedly needed to be changed in order to store it in place properly. Ensure cooler is properly stored in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training is needed to be completed. Complete the food safety training and provide the certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-No racks/shelves for air drying and storage of washed dishes by the dishwasher. A shelf to store by the walk in cooler and rack to be installed above the 3-compartment sink are awaiting.2-No area for dry storage. Shelf is required dry storage which would be placed outside the walk-in freezer by the wall. Install the shelves and racks and organize the articles in the facility.3-Ceiling surface of the walk-in cooler was noted being not smooth and cleanable.Ensure all surfaces in the facility are smooth, impervious to moisture and wipeable.4-Faucet of the hand washing sink at the front server area was not properly secured. Secure it.Ensure all plumbing is in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- AHS templates for daily, weekly and monthly cleaning schedules were provided. Complete the procedures to maintain facility in a clean and sanitary condition.2--Construction materials including pipes, paints, ladder, tools boxes were noted in the front and back area of the facility. All items which are not required to run the facility need to be removed.

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