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Popeyes Louisiana Kitchen

1-3610 27 St Vernon BC V1T 4X2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 7 times by Interior Health Authority since March 24, 2022. The most recent inspection, on May 20, 2026, found no infractions.

4 of 7 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on May 23, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on September 27, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 24, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on March 24, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 24, 2022. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. 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.
  5. 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.
  6. Monitoring

    0 infractions

  7. 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.

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