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The Chopped Leaf CL102

7911A 104 Street NW Edmonton AB T6E 6M6 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf CL102 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on November 5, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on October 29, 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 once on October 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on October 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom sink does not provide enough water pressure to adequately wash your hands. Please ensure the water pressure is maintained so appropriate handwashing can occur.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of the quatz sanitizer was measured to be at 100 ppm. Solution was re-made during inspection and reached an appropriate concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of sliced carrots was found in the walk-in cooler uncovered. Tray was covered with plastic wrap during inspection to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cut vegetables in the mix prep cooler were measured to be at 4.6C using a probe thermometer. The temperature control for the prep cooler read error, and was unable to be adjusted by the operator at the time. Please ensure the prep cooler is fixed by the end of the day today as food is currently being held in the danger zone (4-60C).
    • 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was found in the rice container. The scoop was removed from the rice during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom sink does not provide enough water pressure to adequately wash your hands. Please ensure the water pressure is maintained so appropriate handwashing can occur.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer dispenser is not dispensing any QUATs; please repair.Sanitizer buckets and spray bottles were manually prepared and measuring at 200 ppm QUATs.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water was measuring at temperatures of 30-35C. Operator indicated they had a plumber come and he is purchasing a part to repair the hot water tank.
  8. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water was measuring at temperatures of 30-35C. Operator indicated they had a plumber come and he is purchasing a part to repair the hot water tank.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer buckets measured at 0 ppm QUATs. Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small cardboard/paper container was stored in the falafel. Only use scoops that are cleanable and that have handles. These can be used once and then discarded. The item was discarded.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water is measuring warm/comfortable at around 24-30C. Maximum water temperature must be able to reach 45C.

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