Skip to content
Loading map…

The Chopped Leaf

3356 Gateway Boulevard NW Edmonton AB T6J 6V1 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - CUT lettuce is considered a high-risk food item. 5 bins of cut lettuce were stored at room temperature and not in the cooler as required. PHI had to request for the staff to store them in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - carpet/rug must be removed from the kitchen area immediately. All surfaces in a food facility in areas of food preparation must be smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - buspans for storing processed lettuce were very dirty and require thorough cleaning and degreasing.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen soup is reheated at the hot holding and measured <60C at the time of inspection. Food items must be reheated to the cooking temperature on appropriate cooking equipment and held hot. Hot holding at the facility is not designed for reheating. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding: There is a hole in the wall below the dishwash sinks.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding: The rubber anti-fatigue floor matt in the back kitchen area is dirty and in disrepair.- Discard and/or replace.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup temperatures are not being checked when reheated.- Foods that are being reheated must reach a minimum internal temperature of 74C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall below the dishwash sinks.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The rubber anti-fatigue floor matt in the back kitchen area is dirty and in disrepair.- Discard and/or replace.
  6. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- staff member was not wearing a uniform or apron during food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-improper thawing observed - several bags of high risk food (soup?) were thawing in stagnant water. Thaw safely by using one of four methods: 1. cooler overnight 2. ice bath 3. under COLD RUNNING water 4. in the microwave. **-REPEAT VIOLATION
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-do not store cut vegetables at room temperature - must be refrigerated. 2 Large buspans of lettuce cut up was stored at room temperature in shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-most of the cutting boards were fuzzy, overworn, overused, with pieces of plastic missing. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-most of the containers, buspans, and lids were very dirty - a build up of grime was noted though in use to store foods. The salad spinner was also very dirty. Thorough cleaning is required before foods are stored in these containers. Do not store foods in dirty containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-door from kitchen to bathroom area was extremely dirty, requires thorough and daily cleaning. Please include on sanitation schedule.
  7. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-several staff members were handling dirty personal cell phones while food handling. PHI had to ask the staff to remove all dirty personal phone devices from the food preparation areas immediately, change the dirty gloves, and wash hands. DO NOT allow for personal phones in food handling areas. Phones are covered in bacteria and saliva.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-7 bags of chicken were thawing improperly at room temperature. The temperature was already -2'C - 3'C. The staff were busy and informed the PHI that storing it at room temperature for extended periods of time was acceptable. DO NOT store chicken at room temperature. If there are customers, put the chicken away - DO NOT leave it out waiting for portioning or thawing. Thaw only by 1. in the microwave 2. under cold running water. 3. ice bath 4. in the cooler overnight. Take out only one bag of chicken at a time to portion. Please retrain all staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-do not store cut vegetables at room temperature - must be refrigerated. 2 Large buspans of lettuce cut up was stored at room temperature in shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-most of the cutting boards were fuzzy, overworn, overused, with pieces of plastic missing. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-most of the containers, buspans, and lids were very dirty - a build up of grime was noted though in use to store foods. The salad spinner was also very dirty. Thorough cleaning is required before foods are stored in these containers. Do not store foods in dirty containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-door from kitchen to bathroom area was extremely dirty, requires thorough and daily cleaning. Please include on sanitation schedule.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counter when not in use. Sanitizer bucket in the cookline tested <200ppm quat. CDI: sanitizer solution refreshed. Cleaning cloths submerged in sanitizer solution at the time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were left on the counter after use. CDI: discussed with staff that used gloves must be thrown in the garbage immediately after use. Discussed glove use guidelines.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf