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The Chopped Leaf

5209 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

The Chopped Leaf has been inspected 13 times by Fraser Health Authority since October 18, 2017. The most recent inspection, on June 26, 2026, recorded 1 infraction.

8 of 13 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on June 26, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on May 24, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on October 18, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher not functioning.
      • Corrective Action(s): Service/repair.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored. No sanitizer detected.
      • Corrective Action(s): Sanitizer storage corrected on site.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Protein cooler not maintaining adequate temperatures.
      • Corrective Action(s): Adjust - currently no food storage. Maintain at or below 4 C prior to any perishable food storage.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of the rice in the rice cooker was not hot enough (129-134F/ 54- 57C recorded).
      • Corrective Action(s): Rice discarded. Ensure that staff is using the appropriate rice cooker for the batch size. Staff should check the temperature daily.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of the quats sanitizer appears to be too high.
      • Corrective Action(s): Service the sanitizer dispenser unit. In the meantime, dilute manually. Check sanitizer strength daily.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): To-Go Rice bowl cups: Rice is not being cooled properly prior to being placed in the display cooler
      • Corrective Action(s): Please cool rice prior to putting in cups, or you can put hot rice into cups, and place them into the walk in cooler for cooling first prior to filling with rest of ingredients and prior to putting on lids.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff with false nails handling food without wearing gloves
      • Corrective Action(s): Employees with false nails cannot properly wash their hands and fingertips to remove pathogens and must therefore wear gloves at all times while working.
      • This has been an ongoing issue, progressive enforcement procedures implemented, written order issued.
      • Violation Score: 15
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