Popeyes Louisiana Kitchen
13213 102 Street Grande Prairie AB T8X 0V5 · Food - General
Inspection summary
Popeyes Louisiana Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on April 1, 2026, found no infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 February 11, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 8 times across 5 separate inspections, most recently on March 5, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 3 times across 2 separate inspections, most recently on May 26, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 February 10, 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?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on March 10, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
10 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich hot holding unit (second layer) is not maintaining proper hot holding temperature. Temperature of the second layer holding unit was at 32 Deg C. Ensure second layer of the sandwich hot holding unit is not used until it is repaired and can maintain hot food temperature at 60 Deg C or hotter.Update: February 17, 2026- Not in use. Parts are on order for repairs. Manager stated that it should be repaired in a few weeks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich hot holding unit (second layer) is not maintaining proper hot holding temperature. Temperature of the second layer holding unit was at 32 Deg C. Ensure second layer of the sandwich hot holding unit is not used until it is repaired and can maintain hot food temperature at 60 Deg C or hotter.Update: February 17, 2026- Not in use. Parts are on order for repairs. Manager stated that it should be repaired in a few weeks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front counter reach in fridge temperature was 17 Deg C. Coleslaw was stored inside the fridge was also at 17 Deg C. 12 containers of coleslaw were discarded.Ensure front counter fridge is not used until it is repaired and can maintain a temperature of 4 Deg C or colder. Out of Order sign was posted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front counter reach in refrigeration unit is not maintaining temperature of 4 Deg C or colder. Ensure front counter reach in refrigeration unit is not used until it is repaired and can maintain food temperature at 4 Deg C or colder.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich hot holding unit (second layer) is not maintaining proper hot holding temperature. Temperature of the second layer holding unit was at 32 Deg C. Ensure second layer of the sandwich hot holding unit is not used until it is repaired and can maintain hot food temperature at 60 Deg C or hotter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Kitchen area is flooded due to sewer backup. Facility was open for business and serving food to the public. Verbal closure order was issued to district manager.Contact a plumber for necessary repairs. Once repairs are completed, clean the sanitize the entire kitchen. Ensure the facility remains closed until closure order is rescinded by an Executive Order.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen area is flooded due to sewer backup. Facility was open for business and serving food to the public. Verbal closure order was issued to district manager.Contact a plumber for necessary repairs. Once repairs are completed, clean the sanitize the entire kitchen. Ensure the facility remains closed until closure order is rescinded by an Executive Order.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler not washing hands after removing gloves contaminated with raw chicken. Food handler was educated on glove use and hand washing. Ensure hands are washed prior to wearing gloves and wash hands after removing gloves especially after handling raw chicken. Glove use does not replace hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pop & juice refrigeration unit temperature was 13 Deg C. Ensure cooler is repaired and can maintain a temperature of 4 Deg C or colder.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Storage room door that stores cleaning chemicals was not locked. Easily accessible by the public.Ensure door is always locked to prevent unauthorized access especially by children.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
8 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All the paper towel dispensers in the kitchen including the staff were empty. It was refilled during inspection. All food handlers were instructed to wash hands afterwards as well. Ensure all hand washing sinks are adequately supplied with liquid soap and single use paper towels at all times. Dispensers must be refilled immediately once they are empty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid soap dispenser was empty in the public washroom. It was refilled during inspection.Ensure liquid soap and single use paper towels are available at all hand washing sinks.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Cardboard is used to line the floor inside the walk-in freezer. Slipping hazard. Ensure all cardboard is removed from the floor.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not posted in a conspicuous location. Ensure food handling permit is posted in a location where it is easily visible to the public.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The deep fryer surface has a buildup of grease. Ensure deep fryer is cleaned thoroughly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Top of the oven is dusty. Ensure surface of the oven is thoroughly cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty dishware/utensils were kept on the shelves. They were taken to the 3-cpmaprtment sink for cleaning. Ensure all dirty or unclean dishware/utensils are not stored in the clean area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The plastic crates inside the walk-in cooler were dirty.Ensure plastic crates are cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions