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The Chopped Leaf

G115-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Chopped Leaf has been inspected 15 times by Interior Health Authority since May 30, 2013. The most recent inspection, on June 3, 2026, found no infractions.

10 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on May 12, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 26, 2024. For example: 7 Are foods protected from contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on July 25, 2014. For example: 2 - Do processes match the written food safety plan?

  • 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 October 7, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior Health Authority, 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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): • NOTE: Preparation bowls should not be placed directly on top of wraps during preparation. As discussed with the site manager, ready-to-eat foods should only come in contact with a clean and sanitized food prep surface (e.g. sanitized white board). • NOTE: Customer order slips should not be placed directly on top of foods in the food preparation bowls.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: At the time of inspection the dishwasher wash cycle water ranged between 99° F (37° C) and 114° F (46° C). For this dishwasher, the wash cycle and rinse cycle water temperature must be a minimum of 120° F (49° C) at the manifold. Monitor the dishwasher water temperature, and if the temperature does not reach 120° F (49° C) then check the booster heater and adjust/repair if needed. • The chlorine sanitizer concentration in the dishwasher final rinse cycle was 50 ppm +.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • At the time of inspection it was noted that water had dripped from the evaporator coil unit in the ceiling of the walk-in cooler, resulting with the covers of some food containers having puddles of water on them. This unit must be repaired/altered in a way that will prevent the dripping of water/liquids onto food containers in the cooler. The onsite manger is aware of this issue. Until the unit is repaired, place a drip pan/tub on the top shelf to collect the water so that the water does not contaminate food containers.. Advise Interior Health when this has been corrected.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    3 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Temperature logs show coolers consistently over 4degC with no corrective actions listed. Staff must take corrective actions when temperatures of coolers go above 4degC. Corrective actions could include: Adjusting the temperature, moving items to increase air circulation or, if the cooler cannot maintain <4degC, have staff move the food items out and call for repair. Discussed the importance of keeping accurate logs and temperatures with manager. Resolved during inspection.
      • 1 Observation, High Severity of Consequences : 'No Cook' processes must follow the food safety plan.
      • 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
    • 4.3 - Do corrective actions match the plan?
      • Observation(s): Temperature logs show coolers consistently over 4degC with no corrective actions listed. Staff must take corrective actions when temperatures of coolers go above 4degC. Corrective actions could include: Adjusting the temperature, moving items to increase air circulation or, if the cooler cannot maintain <4degC, have staff move the food items out and call for repair. Discussed the importance of keeping accurate logs and temperatures with manager. Resolved during inspection.
      • 1 Observation, High Severity of Consequences : Corrective actions must be written in the food safety plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths found to be sitting on the counter, and not kept in the sanitizing solution. Wiping cloths, when not in use, must be kept in the sanitizing solution at all times. Corrected during inspection.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  15. Monitoring

    2 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): • The operator was told to reheat cooked chicken strips to minimum of 74C as prescribed in the food safety plan.
      • 1 Observation, Moderate Severity of Consequences : 'Cool-Chill-Reheat' processes must follow the food safety plan.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): • All food surface area should be cleaned with detergent prior to sanitization.

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