Skip to content
Loading map…

The Chopped Leaf CL071

107 - 201 Southridge Drive Okotoks AB T1S 2E1 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf CL071 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on November 2, 2025, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 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 4 times across 2 separate inspections, most recently on November 2, 2025. 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 October 28, 2025. 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 2 times across 2 separate inspections, most recently on October 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 13, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats test strips were expired. Obtain new test strips to use for verification of sanitizer concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher could not reach the sanitizing temperature and was recorded at 60.8 degrees after 5 attempts. Recommended to manually sanitize utensils while waiting for the dishwasher to be repaired.***REPAIR DISHWASHER***OUTSTANDING***
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats test strips were expired. Obtain new test strips to use for verification of sanitizer concentrations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle kept in contact with product in food container. Keep scoop handles vertically or out of food container to prevent contamination. Scoop removed from product and place outside container.**CORRECTED DURING INSPECTION
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lower prep cooler closest to the hot holding units was recorded at 14 degrees Celsius using a probe on eggs, chicken and sauces. Operator noted that products were in that cooler for more than 2.5 hours. Repair the cooling unit to ensure it consistently maintains a temperature of 4°C or lower. Do not use cooler until repairs are completed***Products were discarded during inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher could not reach the sanitizing temperature and was recorded at 60.8 degrees after 5 attempts. Recommended to manually sanitize utensils while waiting for the dishwasher to be repaired.***REPAIR DISHWASHER
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was observed in room temperature water. **Ensure rice scoop is stored at 4 degrees Celsius or colder OR 60 degrees Celsius or hotter. ***CORRECTED DURING THE INSPECTION. ICE BATH WAS USED.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the back shelf in the walk in cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front-right prep cooler was measured at an ambient temperature of 7C.Modify cooler to ensure it can maintain stored foods at a temperature of 4C or lower.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following were noted as requiring more frequent cleaning:-Can opener-White containers for dry bulk food storage

Nearby inspected facilities

Own this business? Add a badge to your website