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Popeyes Louisiana Kitchen

130 - 2785 Main Street South Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on June 24, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on December 16, 2025. 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 once on December 16, 2025. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop in the bucket was right next to the handwash station. This was corrected during the inspection and the ice scoop was placed away from the handwash station. DO THE FOLLOWING:1. Ensure that food utensils are kept in a manner to prevent contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station in the front and back did not have paper towel.This was corrected during the inspection and operator replaced the paper towel. Ensure that all handwash stations are equipped with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the dish rack shelf had debris built up. DO THE FOLLOWING:1. Ensure this area is cleaned to prevent pest harborage.
  4. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **OUTSTANDING**1. Observed a handler preparing raw chicken and not washing hands between changing gloves.COMPLETE THE FOLLOWING:1. Please ensure that food handlers are washing their hands more frequently. Hands must be washed with soap and water before putting on a new pair of gloves, between changing to a new pair of gloves, and after removing gloves. Gloves do not replace hand washing.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the blue sanitizer buckets containing quats sanitizer had a concentration below 200 ppm. Bucket was refilled with fresh sanitizer during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member handling raw chicken was observed changing gloves without washing hands in between. Please ensure that frequent handwashing occurs, and that hand hygiene is performed before, in between and after glove use. Gloves do not replace hand washing.

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