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The Chopped Leaf

510-4400 32 St Vernon BC V1T 9G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Chopped Leaf has been inspected 4 times by Interior Health Authority since October 4, 2023. The most recent inspection, on April 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 May 6, 2024. 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 October 4, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 4, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on April 15, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain from your chemical supplier under contract, QT 40 test strips for the multi-quat, which provide a more accurate reading than QT10 (for regular quat).
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The replacement thermometer is broken in the walk-in cooler. Order extra NSF (National Sanitation Foundation) thermometers for replacements when required.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A Vegetable Cutter extra blade blocks to be ordered and available for replacement, as the block is missing a blade again. Ensure the replacement blocks are durable. F2.5D Sanitizer chemical not labelled for spray bottles and pail of sanitizer. Only use the King Quat II dispenser to ensure other 'cleaners' are not mistaken for Quat disinfectant.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Water containing cut cantaloupe and lemon was measured at a temperature of 22°C. Due to the high alkalinity, cantaloupe is a potentially hazardous food and needs to be stored and displayed at a temperature of 4°C at all times. Corrective Action: Discard the product. Ensure that temperature checks are being performed on any future product to confirm that it is being stored and displayed at 4°C at all times. Note: All types of cut melons (cantaloupe, honeydew, and watermelon) are potentially hazardous foods and must be stored and displayed at 4°C at all times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: In-use utensils stored in visibly soiled water and not fully submerged. Corrective Action: Sanitize equipment and refill containers with ice and fully submerge utensils or store utensils in empty containers with no water, and ensure they are cleaned and sanitized every 4-hours.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: No thermometer located in the walk-in cooler. Corrective Action: Obtain an NSF (National Sanitation Foundation) approved thermometer and place it in the walk-in cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Upon arrival, the handwashing station was not accessible. There was a large amount of dirty dishes piled up underneath the paper towel dispenser, which may result in cross contamination. Corrective Action: Place dirty dishes in a spot that doesn't block access to the handwashing station.
      • F2.7E Handwashing stations must remain accessible at all times.

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