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The Chopped Leaf CL134

2708 James Mowatt Trail SW Edmonton AB T6W 1A8 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was available in the food handling areas.- Staff prepared 200 ppm Quat sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing lines below the back area food preparation sink is leaking- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dressings cooler is not operational. A part has been ordered for the repair. Cooler is currently not being used.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm Quats sanitizer detected in the solution that wiping cloths are immersed in in between uses, needs to be at minimum 200 ppm.- Staff prepared a 200 ppm Quats solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dressings in the top compartment of the Dressing Cooler were measured at 11C. (Lower compartment of the cooler was empty and operating at 11C).- High risk perishable foods must be stored at less than 4C or greater than 60C.- The dressings were relocated to the other prep cooler until a temperature of 4C or colder can be maintained.
    • 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?
      • The Food Handling Permit on display expired April 30, 2025.- Locate and display the current, valid Permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing lines below the back area food preparation sink is leaking- Requires repair.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reheating temperature checks are not being taken for the soups.- A minimum reheating temperature of >165F/74C must be obtained for high risk perishable foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located for the measuring of hot holding, reheating and cooling temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice measured at 47C in the hot holding unit. Staff were instructed to discard the food.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored with the handles in contact with the foods.- Store dispensers out of the foods or in such a manner that the handle does not contact the foods.