Popeyes Louisiana Kitchen
1833 Cranbrook St N Cranbrook BC V1C 3S9 · Restaurant - Food Service
5 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Raw chicken legs were observed being stacked on top of each other in a metal pan with ice cubes underneath in the preparation area. The chicken legs at the top layer were measured to be at 13C. The manager did not keep track of the time the chicken legs spent on the metal pan.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): The flour mixture for dredging raw chicken was measured to be at 18C. The flour mixture The manager indicated that the flour was prepared at 10 am when the store was open and it had not been changed since then. The inspection occurred at 3 pm, meaning the flour had been left at ambient temperature for longer than 2 hours.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Multiple scouring pads and dish cloths in the cleaning bucket beside the kitchen sink were dirty with excessive food residues clinging on the surfaces. The scouring pads were worn with the fibres sticking out.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan was not available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan was not available on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dining area and Kitchen require cleaning prior to opening
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Facility license must be paid prior to opening to Public
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?