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The Chopped Leaf CL097

3 - 715 2 Street W Brooks AB T1R 1A9 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf CL097 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on September 15, 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 once on July 28, 2026. 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 July 28, 2026. 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. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Vegetables stored in the prep cooler were not covered. Flies were also observed in the facility, which could land on exposed food and contaminate it.* All food stored in the prep cooler must be properly covered with lids or other suitable food-protection barriers to prevent contamination and cross-contamination.
  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)?
      • Quat sanitizer concentration measured 50 ppm in the sanitizing sink compartment. Food handler committed to draining and refilling the sink for the after-lunch dishes. *Quat sanitizer concentration must be maintained at 200 ppm for sanitizing dishes. Verify sanitizer concentration using the quat test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Approximately five or six black flies were observed in the premise. *Kill flies and implement fly controls to prevent flies from breeding to larger numbers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable chopper contains dried food debris on the bottom side of the chopper. *Clean and sanitize vegetable chopper after every use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Three compartment sinks contain scum and greasy residue along the sink edge and sink drains. *Thoroughly clean and sanitize three-compartment sinks. Maintain sinks clean and sanitary for dishwashing purposes.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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