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The Chopped Leaf CL013

330 - 525 St. Albert Trail St. Albert AB T8N 4J8 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 100 ppm. Operator was advised to prepare fresh one and later was measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food container and water bottle were observed in the food handling area of the kitchen. The operator was advised to ensure that staff consume food and keep personal items only in designated areas. The items were removed immediately upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit (expiry date: March 31, 2026) was observed displayed in the facility. The operator was advised to locate and post a valid permit. The operator subsequently provided a photo confirming that a valid food handling permit (expiry date: March 31, 2027) is now posted on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white cutting board was observed with deep grooves and accumulated black debris. The operator was advised to replace it with a new one and to regularly monitor cutting boards for deterioration and replace them as needed.
  2. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***the sanitizer solutions were less than the effective 200ppm Quat solution. Corrected during the inspection, new solution was made up that was 200ppm Quat solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were stored on the counters and not in a sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Discussed that the coolers with the tops opens created opportunity for contamination of the foods. Discussed and explained why the tops were to be closed when the unit was not in active use. cooler tops were closed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The utensils were stored in room temperature water with no sanitizer present. Discussed options and staff emptied the containers and refilled with ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a colander of shrimp present over the sink. Shrimp were temperature checked with a probe thermometer and were 17C. Discussed that when perishables were out being handled and staff was called away to deal with customers, perishable foods were not to remain out at room temperature. Staff discarded the shrimp during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed that the coolers were not maintaining the safe food temperatures when the tops were open. This was not keeping the temperature to a safe 4C or colder. Picture was received following the inspection of the foods being 4C.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions