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The Chopped Leaf (Maple Ridge)

520 - 20395 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

The Chopped Leaf (Maple Ridge) has been inspected 16 times by Fraser Health Authority since April 30, 2019. The most recent inspection, on August 17, 2026, recorded 1 infraction.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on March 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 November 14, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on August 17, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of dried up soap observed under the dishwasher. Operator stated the soap was spilled while changing the soap bucket for dishwasher.
      • Corrective Action(s): Operator to clean under the dishwasher.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler against back wall with grated cheese, pickles, corn mix, preportioned falaffel and steak was not working (approx 14C) and products were in an ice bath. However several containters on ice were significantly taller than the ice bath resulting in the top portion of the food being approx 8-9C. Staff stated that most items are used up by the end of the day but some are left over and returned to the fridge. Staff stated this cooler has been broken for several weeks and a new one is on order.
      • Corrective Action(s): Reduce volume of product in all inserts so that the ice level is as high, if not higher than the food level.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler along back wall is around 14C (see previous note). Temperature records state that this cooler has not been working for over two months. Staff using ice to keep products cool however this can only be used as a very temporary measure.
      • Corrective Action(s): Replace this cooler to ensure that products are kept 4C or less at all times. Due: March 11, 2026
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts within inserts for prep cooler. Cut lettuce and corn/bean mix observed to be at 8C.
      • Corrective Action(s): Operator reports they were placed in there after lunch rush within 1 hour. Operator relocated all inserts into working coolers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal items observed on top of food-contact surfaces (phone, binder, and water bottle)
      • Corrective Action(s): Operator sanitized food contact surface at the time of inspection. Do not keep personal items on top of food contact surfaces as it may be source of cross contamination.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found food in prep cooler to be 11.4 C (i.e. sour cream)
      • Corrective Action(s): Must keep potentially hazardous food at or below 4 C at all times, discard items. Use ice to keep new product cold until unit repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found prep cooler to be 13 C and food temperature to be 11 C
      • Corrective Action(s): Have unit repaired or replaced so it can maintain 4 C or colder at all times, including at peak hours.
      • Store only small amounts of potentially hazardous foods in unit, using ice to keep food below 4 C until unit repaired/replaced.
      • CORRECT: immediately
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found food in prep cooler on back wall to be 9.2 to 10.1 C.
      • Corrective Action(s): Ensure potentially hazardous foods are stored at or below 4 C at all times.
      • Use ice water bath to keep foods cool, until cooler is repaired.
      • CORRECT: immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris noted in hard to reach areas around poles
      • Corrective Action(s): Ensure to clean under all equipment, and shelving units so build up does not occur around or between the legs of prep tables/coolers
      • CORRECT 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler on back wall was 8 C underneath, food temperatures were above 4 C
      • Corrective Action(s): Must ensure coolers are able to maintain 4 C at all times including the busiest times of the day.
      • Have unit replaced or repaired.
      • CORRECT: Today
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris build ups under prepping areas at the front
      • Date to be corrected by: Today
      • Corrective Action(s): Thoroughly clean and sanitize the premises, pay extra attention to hard to reach areas (eg: water/behind prep coolers, under and behind dishwashing areas, coolers)
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 2 wooden flooring boards are lifting on the joint under the grill area at the front. Small accumulation of food debris found between joints.
      • Date to be corrected by: May 13
      • Corrective Action(s): Repair/replace with new boards. So food does not get accumulated under the boards and erise cleaning
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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