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The Chopped Leaf

15725 37 Street NW Edmonton AB T5Y 0S5 · Food - General

Inspection summary

The Chopped Leaf has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on February 25, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on December 5, 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 once on February 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature inside the hot holding unit with a green cord was measured using a probe thermometer. The temperature was at 41*C with maximum power setting.Operator indicated that the hot holding unit with green cord will be replaced right away. An onsite visit to verify this can occur anytime. Ensure hot holding units are able to maintain 60*C.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units containing soup were observed to be at 48*C at maximum power setting.Hot holding of high-risk food items must be at 60*C or higher.Correction:-Ensure hot holding units are able to maintain 60*C.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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