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Popeyes Louisiana Kitchen 13663

C1A - 317 Banff Avenue Banff AB T1L 1A3 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen 13663 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on July 20, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on July 6, 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?

  • 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 once on January 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink by the topping's cooler was dripping. Plumber has been contacted to repair the drip. - Please ensure the drip is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some grease and food debris buildup behind the fryers and in the chicken warmers. - Please clean these areas.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration in the sink and in the bucket was low (around 100 ppm), buckets were replaced, fresh sanitizer had a concentration of 200 ppm. - Please ensure QUAT sanitizer concentrations are maintained between 200-400 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was flour debris spilt on the floor of the dry storage area. - Clean this area.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was flour debris spilt on the floor of the dry storage area. - Clean this area.
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When speaking with the operator about manual dishwashing procedures, they mentioned that dishes are submerged in sanitizer then immediately removed and airdried. This is incorrect and dishes need to be submerged in the sanitizer solution for at least 2 minutes before being airdried. This was explained to the operators onsite. - Ensure proper manual dishwashing procedures are followed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • When speaking with the operator about the breading procedure for the chicken, it was noted that the bus bins used to transport the chicken were only washed once a day. - Ensure these bins are washed more frequently (around every 4 hours).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Observed some dust build-up on the ceiling vent in the kitchen. - Please thoroughly clean this area to prevent dust from falling into food.2) There was some mould noted along the caulking of the back hand sink and dishwashing sink. - Remove the mould and replace the caulking if necessary. 3) There was flour debris spilt on the floor of the dry storage area. - Clean this area.

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