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Popeyes Louisiana Kitchen

1304 17 Avenue SW Calgary AB T2T 0C3 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The previous violation has not been addressed or resolved yet.January 23, 2023:The door to the mop sink was opened slightly. -Ensure that the door to the mop sink is closed completely when the mop sink is not in use.June 9, 2022:The door to the mop sink does not close completely.-Ensure that the door to the mop sink closes completely so that the door can be closed when the mop sink is not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upon inspection within the walk-in cooler unit, noted that certain batches of food items, which had been prepared the previous evening, including cooked red beans and Mac and Cheese, showed indications of improper temperatures. These items were stored in deep hotel pan containers. The internal temperature measurements were as follows:- Red Beans #1: 18.7 to 21°C- Mac and Cheese #1: 7.8 to 9.7°CFood items with temperatures above 4°C were discarded. Corrective Measures:- Initiate the cooling process promptly after cooking. Break down big portions of hot food into smaller amounts and cool in shallow metal pans, use ice baths, or cooling wands.- Monitor the internal food temperature during the cooling process. The food temperature must go down from 60°C to 20°C within the first 2 hours, and from 20°C to 4°C in the next 4 hours. - If cooling in containers in the walk-in cooler, ensure the air can flow around the containers in the cooler so that the cooling happens uniformly. Stacking containers hinders air circulation, impeding cooling; ensure even cooling by avoiding stacking and providing ample space.- Maintain a temperature log that records the time of food preparation along with temperature readings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside the cooler adjacent to the batter station (west side of the chicken processing area) was noted as 10.8 degrees Celsius, while the chicken cuts stored within remained below 4 degrees Celsius. All items of food within the cooler were directed to be relocated to the walk-in cooler.- Repair, adjust, or replace the cooler. All coolers must maintain 4 degrees Celsius or less at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) The pest control monitoring device contained grease debris. - To rectify this issue, contact your pest control service company to replace the monitoring device.2) It was observed that the weatherstripping beneath the rear exit door was worn off.- Please take appropriate action to address this concern and prevent rodent entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper wells were not turned on during the inspection. Corrected on Site.- Ensure that water flows through the dipper wells while in operation.