Popeyes Louisiana Kitchen
1-3610 27 St Vernon BC V1T 4X2 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation of area near the rear prep area needs attention as there is chicken debris on the cooler door handle and general area. The floor needs minor attention in the rear area to remove boxes and debris.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin located near the front of the prep area requires paper towels in the dispenser and the liquid soap dispenser repaired. The handwash basin located in the rear of the kitchen has soap and paper towels.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Handwash basin located in food prep area did not have paper towels present or soap present thus there was no opportunity for food handlers to perform handwashing hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizing procedures and documenting of sanitizers is not being performed.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The excessive amount of boxes and food debris on the floor and surfaces creates a pest attractant and does not allow for proper cleaning of the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed multiple bags of chicken pieces that were being thawed at room temperature on the dish table and in the dish table sink which is an extreme violation of good food handling practices. The dish table and dish sink are for cleaning dishes and not for use in food handling. All frozen items such as meats must be thawed in the cooler and not at room temperature.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation plan is not being followed as evidenced by the very poor condition of sanitation and accumulation of boxes and containers in the kitchen. Food debris from chicken was present on the walk in cooler door handle , food debris was present on the floors , walls and surfaces. Every area of the kitchen requires attention to cleaning and it appears a thorough cleaning has not been performed for an extended period of time.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwash basin located in the food prep area did not have soap or paper towels present.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?