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The Chopped Leaf

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

Official record from Alberta →

Inspection summary

The Chopped Leaf has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on February 5, 2026, found no infractions.

2 of 8 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 7 times across 5 separate inspections, most recently on April 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on April 3, 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?

  • 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 5 times across 3 separate inspections, most recently on April 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on May 21, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

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

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