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The Chopped Leaf

611 - 130 Country Village Road NE Calgary AB T3K 6B8 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on June 4, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • May 22, 2026 - Cooler has been defrosted, temperature of the foods in the in inserts measured between 7.9 to 9.8 degrees C. **Have the cooler repaired to ensure it can maintain adequate temperatures of 4 degrees C or below. Discontinue the use of this cooler pending when it is repaired.May 20, 2026 - The west prep cooler inserts measured between 6.8 to 8degrees C. A buildup of ice was observed on the inner walls.**Please monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C and below. Defrost the cooler and service if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The shelves in the front service area.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west prep cooler inserts measured between 6.8 to 8degrees C. A buildup of ice was observed on the inner walls.**Please monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C and below. Defrost the cooler and service if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the dish sink.2. The floor below/behind the dishwasher.3. The shelves in the front service area.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature mechanical dishwasher was observed to be inoperable.The inspector was informed that parts have been ordered to repair the dishwasher. The operator provided receipts for the parts and the repair. The operator has switched to the three-compartment sink method to wash dishes in the meantime until the dishwasher has been repaired.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in cooler light was out.Please replace the cooler light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler doors in the front service area were dirty.Ensure that this area is regularly cleaned and sanitized.Operators cleaned the doors.

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