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The Chopped Leaf CL013

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

Official record from Alberta →

Inspection summary

The Chopped Leaf CL013 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on September 25, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on September 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there were at least 6 bags of chicken out at room temperature. Product temperature ranged from 3 C to 13C. Staff removed to the cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were bits of debris present on the bowls and utensils that were had been put through the dishwasher. ***There were knives stored ready for use that were dirty with debris present dried on the blades.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration in the cleaning cloth buckets were 100ppm Quat solution. The sanitizer dilution station was not putting out a 200ppm sanitizer solution. Ensure that an effective concentration of sanitizer is maintained in the cleaning cloth containers.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Food safety logs were problematic as the freezer temperatures were being recorded between 1 and 4C. and the sanitizer concentration was written as 200ppm when the dilution station was not providing this concentration. This leads to the question of the veracity of the remaining documentation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The prep cooler lids were being left open after the staff were done serving from the unit. Ensure that the lids are closed when the staff are not actively stocking or retrieving foods from the unit. This will help with food protection and temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not effective in cleaning and removing food particles from the dishes. There were bits of debris present on the bowls and utensils that were 'clean'. Observed a large amount of food debris build up in the dishwasher screen. Discussed the dishwashing procedure with the staff. They indicated that they clean the dishwasher every 10 runs or so. Explained that this did not appear to be effective as there were soiled dishes present after they had been through the dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff were requested to check the sanitizer concentration and were not following the manufacturer's instructions. They were leaving the test strips in the solution longer that acceptable and therefor were getting a higher than accurate reading.***The test strips were discoloured at the start of the coil. Discussed that if the strips were not starting at the 0ppm colour that the results may not be accurate. Staff removed the exposed part until the test strip was the same colour as the 0ppm colour on the interpretation guide.***Food safety logs were problematic as the freezer temperatures were being recorded between 1 and 4C. and the sanitizer concentration was written as 200ppm when the dilution station was not providing this concentration. This leads to the question of the veracity of the remaining documentation.***The prep cooler lids were being left open after the staff were done serving from the unit. Ensure that the lids are closed when the staff are not actively stocking or retrieving foods from the unit. This will help with food protection and temperature control.Information was provided to the staff during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The sanitizer dilution station was not putting out a 200ppm sanitizer solution. Ensure that the equipment is maintained in safe and effective working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was some equipment (cutting boards, containers) that were in disrepair and unclean or uncleanable. There was a cutting board present that had deep gouges with discolouration indicating that it was unclean. There was a tong container with the edges all chewed up creating a rough uncleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were bits of debris present on the bowls and utensils that were had been put through the dishwasher. ***There were knives stored ready for use that were dirty with debris present dried on the blades.
  3. 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.
  4. 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.
  5. 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.
  6. Monitoring Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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