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The Chopped Leaf

640 - 20 Longview Common SE Calgary AB T2X 4S8 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for surfaces in prep areas.b) Dirty cleaning cloth was kept in contact with a bag of chicken strips in back prep area.Requirement:a) Provide ready to use sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned food and a bag of Dunya was kept directly on floor in back prep area.Requirement:Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cut apples stored in insert of prep cooler was 8.1 C.Requirement:Ensure that cut apples are stored at 4C or less.Cut apples were moved to bottom part of the prep cooler during inspection.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Pop bottles and take out bags were stored directly on floor in front area.b) Scoop handle was stored in the shrimp in insert of prep cooler.Requirement:a) Ensure that food/drinks/take out bags are stored at least 15 cm off the floor.b) Store scoop handle outside the food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler was 10 C and internal temperature of perishable foods stored in this cooler were: Shrimp at 11 Shredded cheeses at 8.6C, portioned chicken at 8.4C, portioned tofu at 7.1C falafel at 8.5C.Requirement:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Shrimp were discarded.-Remaining perishable foods were moved to other cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in the warmer was 49CRequirement: -Ensure that rice are stored at 60C or higher during hot holding.-Rice were discarded during inspection.