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The Chopped Leaf 2

45A-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Chopped Leaf 2 has been inspected 11 times by Interior Health Authority since June 15, 2015. The most recent inspection, on January 21, 2026, recorded 2 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on January 21, 2026. 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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 8, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 11, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on June 15, 2016. For example: 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine concentration being dispensed thru the low temp DW machine was checked ( test yielded a result of 100 ppm Chlorine dispensed during rinse cycle); Kay clicksan ( in two containers ( prep and grill line) for storing wiping towels were checked)- the solution contained in the "prep" container had to be refilled as the first test showed 0 ppm Quat ammonia in sol'n. Operator must ensure that test paper manufacturer's instructions are followed to ensure accurate readings ( solution must be within the temp range required 65-75°F before using the strip, and that the solution is checked for concentration before placing the container on the line)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Arborite countertop for the soup well is damaged/torn and needs to be repaired/replaced to ensure cleanability ( must be smooth and impervious to moisture) A section of the floor along the prep line is also getting worn and may get worse if deterioration is not halted in a timely manner. Operator states the renovations are anticipated to be completed by mid March
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Owner/Operator's (BC)FS1 Cert. expired July 2023. Employee's (CL Althouse)FS1 Cert. expired July 2018.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Kelvinator commercial cooler had a malfunctioning fridge thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): chopping board for one of the line coolers was stained ( tomato juice) but will be scrubbed with bleach to remove the stain
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Three soups on hot holding wells were checked. All were measuring ≥60°C two bowls of chopped greens were found sitting on top of inserts in the Choppings cooler ( kept at ambient temps)-CDI; The following units were checked: Coldstream walk in cooler, True Freezer, Choppings cooler, Grill line cooler, dressings cooler, Sandwich line cooler and pop cooler
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Both Quaternary ammonia and Chlorine ( dispensed in low temp dishwashing machine) are used as chemical sanitizers in the establishment. Operator just ran out of test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Duct and vent servicing for exhaust canopy may be overdue ( TVS sticker states next servicing was due in Sept 2017)
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): sheets containing daily /weekly / monthly or closing cleaning/sanitizing tasks to be incorporated into the facility's sanitation plan; template provided to operator
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  11. Monitoring

    0 infractions

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