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The Chopped Leaf (Scott Rd)

A - 7347 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

The Chopped Leaf (Scott Rd) has been inspected 19 times by Fraser Health Authority since January 3, 2018. The most recent inspection, on May 20, 2026, found no infractions.

11 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 4 separate inspections, most recently on February 4, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 27, 2020. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 3, 2018. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient temperature of one of the prep-coolers is at 8.5C.
      • Staff stated they were very busy during lunch. Inspection conducted at 2pm. Facility also appears very busy.
      • Corrective Action(s): All potentially hazardous items stored in the lower compartment moved to working cooler that can maintain 4C and below.
      • All inserts will be placed on an ice bath in the prep-cooler. All items in the ice bath must be used up by the end of today and discarded.
      • No overnight storage in this prep-cooler until technician has serviced cooler.
      • Please ensure cooler is able to maintain 4C and below at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have mildew growth in the interior compartment.
      • Corrective Action(s): Please empty, take apart the vents to deep clean, and sanitize ice machine.
      • To be corrected by: May 9, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the prep-coolers (protein) measure ambient temperature of 8.5C lowest.
      • Corrective Action(s): Please service prep-cooler so it can maintain 4C and below.
      • No overnight storage of potentially hazardous food in this cooler.
      • Only inserts on ice may be placed at insert level. Food stored on ice in this cooler must be used up in 4hours or discarded.
      • To be corrected by: May 12, 2026
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have mold growth in the inner compartment.
      • Corrective Action(s): Please empty, deep clean, and sanitize ice machine.
      • Please send EHO picture of cleaned/sanitized ice machine.
      • Staff will clean/sanitize as best they can today.
      • Staff will get technician to come in for a deep clean/service.
      • To be corrected by: Oct 10, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher does not run after being turned on.
      • Corrective Action(s): Staff aware of the issue and is doing 2 sink dishwashing method using the 2 compartment sink. Ensure to wash and rinse in one compartment and sanitize in the other. Technician has been contacted but staff is not sure when they can come onsite. Please inform health inspector once the dishwasher is fixed. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Toaster oven that is not being used stored on top of standing freezer.
      • Corrective Action(s): Remove unused equipment from the premises to prevent dust accumulation. Date to be corrected by: 1 week.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in dressing cooler registered an internal temperature of 12-13 C. Ambient air temperature at 12 C.
      • Corrective Action(s): Discard all potentially hazardous foods that have been stored in this cooler for more than 2 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dressing cooler with inserts registered an ambient air temperature of 12 C.
      • Corrective Action(s): Repair cooler immediately.
      • In the interim, cooler may be used only if the following conditions are met:
      • 1. Used for the storage of potentially hazardous foods for maximum 2 hours after which they are discarded.
      • or
      • 2. Ice is placed in the cooler and temperature logs are maintained to prove that a temperature of 4 C was achieved and maintained.
      • Please note options1 & 2 are only interim measures and cooler must be repaired or replaced as soon as possible.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were placed in a broken cooler and kept in there for more than 2 hours.
      • The Internal temperature of sour cream, eggs, and tzatziki was 12 C.
      • Corrective Action(s): All potentially hazardous foods must be stored at 4 C or below at all times.
      • Potentially hazardous foods that were >4C were discarded at the time of inspection.
      • Staff were instructed to place food on ice and discard food every 2 hours until cooler is repaired.
      • Only fill containers with the amount that will be used within 1-2 hours and change ice as needed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler used for sauces and dressings had an air temperature of 12.5 C.
      • Corrective Action(s): Cooler must be at a temperature of 4 C or below. Service/replace cooler so that is able to maintain a temperature of 4 C or below. Correct immediately.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats from dispenser registered at 50 ppm (air bubble formed in the line).
      • Corrective Action(s): Follow manufactuer's recommendations for chemicals (use at 200 ppm and test daily with test strips).
      • Air bubble was removed and Quats registered at 200 ppm from dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Edameme beans stored in open container right beside handsink (without a splash guard in between).
      • 2. Ice machine visibly dirty with mould.
      • Corrective Action(s): 1. Do not store food right by hand sink. Food can become contaminated when hands are washed. Corrected.
      • 2. Ice machine must be free of mould at all times. Increase frequency of cleaning and sanitizing. Correct immediately
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back designated hand wash station paper towel dispenser empty.
      • Corrective Action(s): Ensure during operation all designated hand wash stations are provided with liquid soap and paper towels.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back food preparation area designated hand wash station obstructed from use by food containers requiring washing.
      • Corrective Action(s): Ensure all hand wash stations are clear of obstructions and available for use at all times. Liquid soap and single use paper towels to be provided at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
      • Corrective Action(s): Permit was issued on June 21, 2017. Post in plain view of the public. If a replacement permit to operate is required contact our billing department at [email protected] or (604) 918-7507. Correct by January 31, 2018.
      • Violation Score: 1
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