Popeyes Louisiana Kitchen
166 Ontario Street, Stratford ON N5A 3G7 · Restaurant
Inspection summary
Popeyes Louisiana Kitchen has been inspected 7 times by Huron Perth Public Health since August 24, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.
3 of 7 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 and 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.
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 4 times across 3 separate inspections, most recently on August 13, 2025. For example:
Utensils other than multi-service articles are cleaned and sanitized as often as necessary
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 2 times across 2 separate inspections, most recently on September 16, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
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 August 24, 2023. For example:
Sanitary facilities are kept sanitary, properly equipped and in good repair
About this data
These results come from Huron Perth 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.
7 inspections
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Required
0 infractions
- Required
2 infractions
- Utensils other than multi-service articles are cleaned and sanitized as often as necessary
- Failed to clean utensils as often as necessary
- Failed to sanitize utensils as often as necessary
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure facility surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Failed to ensure facility surface sanitized as necessary
- Utensils other than multi-service articles are cleaned and sanitized as often as necessary
- Required
2 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface cleaned as necessary
- Failed to ensure equipment surface sanitized as necessary
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate
- Sanitized utensils in quaternary ammonium compound solution of less than 200 p.p.m.
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Operated food premise — fail to equip sanitary facility with single service towels or dryer
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate