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Popeyes Louisiana Kitchen 12596

110 - 11680 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen 12596 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 29, 2025. The most recent inspection, on October 2, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 once on September 18, 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 across 2 separate inspections, most recently on October 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 October 2, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on October 2, 2026:Single-use container without a handle was stored inside a stainless-steel container.Obtain scoop that have a handle and ensure the handle is not in direct contact with the food.Previous violation:Single-use container without a handle was stored inside the magnesol box.Obtain scoop that have a handle and ensure the handle is not in direct contact with the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation cited on October 2, 2026:The lighting in the walk-in cooler was dim and insufficient to adequately illuminate the walk-in cooler.Install adequate light in the walk-in cooler to increase the light intensity in the walk-in cooler and for safe food handling practices.Previous violations:The lighting in the walk-in cooler was dim and insufficient to adequately illuminate the walk-in cooler.Install adequate light in the walk-in cooler to ensure proper visibility and safe food handling practices.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use container without a handle was stored inside the magnesol box.Obtain scoop that have a handle and ensure the handle is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep-fried chicken were left on the counter with a temperature of 30°C.Food discarded.2. Frozen chicken nuggets were left in the sink at the seasoning area to thaw. The general manager indicated that the chicken nuggets are left in the sink to thaw at room temperature for 2 to 3 hours. The general manager had a valid food safety certificate and was advised to take a food safety refresher course.The chicken nuggets were moved to the cooler to thaw.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the walk-in cooler was dim and insufficient to adequately illuminate the walk-in cooler.Install adequate light in the walk-in cooler to ensure proper visibility and safe food handling practices.
  3. Monitoring Inspection

    0 infractions

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