3356 Gateway Boulevard NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
The Chopped Leaf is in the CALGARY TRAIL SOUTH neighbourhood. CALGARY TRAIL SOUTH, Edmonton has 89 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 85 (96%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Fatburger
CALGARY TRAIL SOUTH
This restaurant has been inspected 8 times since January 16, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
No violations
No violations
3 violations
** - CUT lettuce is considered a high-risk food item. 5 bins of cut lettuce were stored at room temperature and not in the cooler as required. PHI had to request for the staff to store them in the cooler.
** - carpet/rug must be removed from the kitchen area immediately. All surfaces in a food facility in areas of food preparation must be smooth, cleanable, non-absorbent and durable.
** - buspans for storing processed lettuce were very dirty and require thorough cleaning and degreasing.
3 violations
Frozen soup is reheated at the hot holding and measured <60C at the time of inspection. Food items must be reheated to the cooking temperature on appropriate cooking equipment and held hot. Hot holding at the facility is not designed for reheating. , Corrected during inspection.
Outstanding: , There is a hole in the wall below the dishwash sinks., - Requires repair.
Outstanding: , The rubber anti-fatigue floor matt in the back kitchen area is dirty and in disrepair., - Discard and/or replace.
3 violations
Soup temperatures are not being checked when reheated., - Foods that are being reheated must reach a minimum internal temperature of 74C.
There is a hole in the wall below the dishwash sinks., - Requires repair.
The rubber anti-fatigue floor matt in the back kitchen area is dirty and in disrepair., - Discard and/or replace.
6 violations
**- staff member was not wearing a uniform or apron during food handling.
**-improper thawing observed - several bags of high risk food (soup?) were thawing in stagnant water. Thaw safely by using one of four methods: 1. cooler overnight 2. ice bath 3. under COLD RUNNING water 4. in the microwave. , **-REPEAT VIOLATION
**-do not store cut vegetables at room temperature - must be refrigerated. 2 Large buspans of lettuce cut up was stored at room temperature in shelving.
6 violations
**-several staff members were handling dirty personal cell phones while food handling. PHI had to ask the staff to remove all dirty personal phone devices from the food preparation areas immediately, change the dirty gloves, and wash hands. DO NOT allow for personal phones in food handling areas. Phones are covered in bacteria and saliva.
**-7 bags of chicken were thawing improperly at room temperature. The temperature was already -2'C - 3'C. The staff were busy and informed the PHI that storing it at room temperature for extended periods of time was acceptable. DO NOT store chicken at room temperature. If there are customers, put the chicken away - DO NOT leave it out waiting for portioning or thawing. Thaw only by 1. in the microwave 2. under cold running water. 3. ice bath 4. in the cooler overnight. Take out only one bag of chicken at a time to portion. Please retrain all staff.
2 violations
, Used cleaning cloths were left on the counter when not in use. Sanitizer bucket in the cookline tested <200ppm quat. CDI: sanitizer solution refreshed. Cleaning cloths submerged in sanitizer solution at the time of inspection.
, Used gloves were left on the counter after use. CDI: discussed with staff that used gloves must be thrown in the garbage immediately after use. Discussed glove use guidelines., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
**-most of the cutting boards were fuzzy, overworn, overused, with pieces of plastic missing. Please repair/replace.
**-most of the containers, buspans, and lids were very dirty - a build up of grime was noted though in use to store foods. The salad spinner was also very dirty. Thorough cleaning is required before foods are stored in these containers. Do not store foods in dirty containers.
**-door from kitchen to bathroom area was extremely dirty, requires thorough and daily cleaning. Please include on sanitation schedule.
**-do not store cut vegetables at room temperature - must be refrigerated. 2 Large buspans of lettuce cut up was stored at room temperature in shelving.
**-most of the cutting boards were fuzzy, overworn, overused, with pieces of plastic missing. Please repair/replace.
**-most of the containers, buspans, and lids were very dirty - a build up of grime was noted though in use to store foods. The salad spinner was also very dirty. Thorough cleaning is required before foods are stored in these containers. Do not store foods in dirty containers.
**-door from kitchen to bathroom area was extremely dirty, requires thorough and daily cleaning. Please include on sanitation schedule.