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Popeyes Louisiana Kitchen

104 - 9394 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on January 13, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used flour was being sifted but returned to the same contaminated container that held chicken coated flour and residual batter mix. (The container was not being cleaned on a set schedule and was refilled throughout the day. It was requested that the operator sift into a clean container and ensure that the container they place chicken into is cleaned between use or at least an interval of 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice bath for the biscuit dressing was not keeping sauce cold. More ice and water was added to submerge containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink had pickles resting in the hand sink.These were discarded and removed from hand sink by operator. Hand sinks are to be used for the purposes of handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the walk-in cooler.Clean area noted above.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice bath for the biscuit dressing was not keeping sauce cold. More ice and water was added to submerge containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the prep cooler under the biscuit oven.This was cleaned once noted by inspector.
  3. Monitoring Inspection

    0 infractions

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