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The Chopped Leaf

7107-8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was observed on a cutting board at the front preparation area with no sanitizer residue detected in it and not in the sanitizer bucket. - Operator changed the cloth and placed a new one in the bucket with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils (rice paddle and a scoop) were placed in a container of water at room temperature beside rice cookers on a food prep table at the front.- Operator placed utensils in a sanitizing solution.Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration. Replace the water when the ice has melted or when visibly soiled with food debris.2. Utensil observed to be sitting directly inside a container of pita chips beside a prep cooler at the front preparation area.- Operator instructed to remove the utensils and place uprightly.Ensure that utensils are stored in a manner that the handles do not come in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wrapped in paper stored in prep cooler inserts beside the oven were overly stocked beyond the maximum capacity of the container. Internal temperatures measured around 7 degrees Celsius.- Operator was instructed to remove and transfer them into another cooler.Ensure that high risk foods are not stored above maximum capacity/fill line to maintain proper refrigeration.
    • 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 sewer smell was coming off the pipe vent from the grease trap. Not sure if this meets plumbing standards. Please have the plumbing assess by a City of Calgary plumber and address the sewer smell.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was observed to have a cloth inserted in the doorframe.Fix the dishwasher to ensure it is functioning properly and maintained in a sanitary condition.
  2. Demand Inspection

    1 infraction

    • 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 sewer smell was coming off the pipe vent from the grease trap. Not sure if this meets plumbing standards. Please have the plumbing assess by a City of Calgary plumber and address the sewer smell.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the front bucket was 100 ppm.A new sanitizing solution was prepared by the operator which was tested at 200 ppm.-Ensure that the Quat sanitizer solution concentration is 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The container of chicken was stored right beside the hand wash station.The container was removed by the operator.-Ensure that food is not stored beside the hand wash station in order to prevent contamination which could be caused by splashing of water during hand washing.