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The Chopped Leaf (Port Coquitlam)

873 Village Dr, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

The Chopped Leaf (Port Coquitlam) has been inspected 14 times by Fraser Health Authority since November 17, 2017. The most recent inspection, on April 29, 2026, found no infractions.

10 of 14 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 9 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.

  • 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 2 times across 2 separate inspections, most recently on February 11, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 26, 2019. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

  • 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 December 20, 2018. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of chopped fruit in a container sitting directly on top of ice.
      • Corrective Action(s): Container of fruit must be pushed into ice and ice level at least as high as level or fruit for the ice to keep all the fruit cold. Ice container changed out during inspection for a larger container that could hold both container of fruit and ice.
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: One of the employees have long nails that may impede with proper hand washing.
      • Corrective Action(s): All foodhandlers must have well trimmed nails to ensure proper hand hygiene. Use of gloves does not eliminate the need for proper handwashing.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was made at the time of inspection.
      • Corrective Action(s): Ensure to prepare sanitizer solution and sanitize all food contact surfaces prior to handling foods.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup on hot holding unit (soup warmer) measured 50C at the time of inspection. Staff stated that soup is reheated to >70C, held >60C during operation. Leftover is cooled on ice bath in fridge and re-used only once. Temperature monitoring at 11am and 5pm with the probe thermometer.
      • Corrective Action(s): Staff rasied the temperature of the soup warmer during inspection. The soup was put into the warmer 2 hours ago and has not reached the adequate reheating temperature yet. The internal temperature raised to 61C during inspection. Do not serve the soup until the internal temperautare reaches >70C.
      • It is recommended that the temperature monitoring of soup occurs at least once more in between 11am and 5pm to ensure that soup is maintained at or above 60C. If the temperatuare is not adequate for longer than 2 hours, discard.
      • Violation Score: 15
  14. Routine Inspection

    0 infractions

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