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The Chopped Leaf CL051

B1311 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf CL051 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on July 15, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 7 times across 5 separate inspections, most recently on July 15, 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 2 times across 2 separate inspections, most recently on March 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution were tested at 400ppm for all sanitizer buckets and sanitizer basin in 3-compartment sink.- Staff corrected the infraction and diluted solution to 200ppm.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update February 11, 2025:High temp dishwasher measured at 49.4*C. Operator said they are not using the dishwasher. However, utensils were observed inside dishwasher during inspection. **Facility will be manually washing dishes in the 3-compartment sink using available QUATS sanitizer. **Ensure dishwasher is either repaired or removed from the facility if not in use. Failure to do so will result in further enforcement action**On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures discussed during the inspection. Staff said that they only sanitize dishes for 10-15 seconds. **Ensure dishes are sanitized for minimum of 2 minutes to kill all the harmful bacteria.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener in the back kitchen area has a significant food debris build up. **Please clean to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk-in-cooler under the storage shelves was dirty. **Please clean to prevent cross contamination of food.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler containing some cheese and meats was measuring 11C ambient air temperaure. Internal temperature of product was 8C.Perishable products moved to working cooler.Please refrain from using this cooler until it is serviced and maintaining a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in buckets measured too weak. Please change sanitizer more frequently to ensure it is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler containing some cheese and meats was measuring 11C ambient air temperaure. Internal temperature of product was 8C.Perishable products moved to working cooler.Please refrain from using this cooler until it is serviced and maintaining a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
  6. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher only reached a maximum of 69 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large cutting board is dirty / stained.If cutting board is no longer cleanable it should be replaced.

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