Skip to content
Loading map…

Popeyes Louisiana Kitchen

200 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on October 2, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on May 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 28, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on May 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 May 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 28, 2024. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used flour was being sifted but returned to the same contaminated container that held chicken coated flour and residual batter mix. (The container was not being cleaned on a set schedule and was refilled throughout the day. It was requested that the operator sift into a clean container and ensure that the container they place chicken into is cleaned between use or at least an interval of 2 hours.November 27:New containers expected Friday. Using more shallow containers until new ones arrives.May 22, 2025Still sifting into same container that had previously contaminated flour without cleaning and sanitizing container between.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various bags of chicken were being thawed in room temperature water and the internal temperatures of the chicken varied between 0 and 21 degrees Celsius.There were roughly 18 bags of chicken, 2 bags of unseasoned wings, 8 bags of spicy tenders, and 8 bags of boneless wings. Operator discarded all raw chicken as it had been siting for about 3 hours.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not being stored in the paper towel dispenser. Ensure that paper towel is being stored in dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk-in cooler. Clean area noted above.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used flour was being sifted but returned to the same contaminated container that held chicken coated flour and residual batter mix. (The container was not being cleaned on a set schedule and was refilled throughout the day. It was requested that the operator sift into a clean container and ensure that the container they place chicken into is cleaned between use or at least an interval of 2 hours.November 27:New containers expected Friday. Using more shallow containers until new ones arrives.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Biscuit dressing was sitting on top of an ice bath, but the ambient temperature was greater than 10 degrees Celsius (13 degrees Celsius). This was corrected by having the operator add water to the ice bath so that the items sat inside the ice and not just on top. The temperature started to decrease immediately.November 27:This violation was observed again and was again corrected during inspection.
  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used flour was being sifted but returned to the same contaminated container that held chicken coated flour and residual batter mix. (The container was not being cleaned on a set schedule and was refilled throughout the day. It was requested that the operator sift into a clean container and ensure that the container they place chicken into is cleaned between use or at least an interval of 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Biscuit dressing was sitting on top of an ice bath, but the ambient temperature was greater than 10 degrees Celsius (13 degrees Celsius). This was corrected by having the operator add water to the ice bath so that the items sat inside the ice and not just on top. The temperature started to decrease immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw Ghost Pepper marinated wings were thawing in standing cold water. This was corrected by having the water turned on so there was a constant flow. The temperature of the wings was still less than 4 degrees Celsius.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of two Quat sanitizer solution buckets was measured to be at 50ppm. The operator prepared fresh 200ppm solutions during inspection.Ensure the required 200ppm concentration is maintained at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of liquid biscuit dressing placed on a bowl of ice was at 8C. There ice in the bowl was not sufficient. The operator added more ice to further submerge the dressing during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong grease/waste odours were noticed in the back kitchen, indicating that the grease trap required servicing.Please contact your service provider for repairs/servicing.
    • 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?
      • An expired food handling permit was displayed in the facility. The operator replaced the expired permit with a valid permit during inspection.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler by the handwashing sink was in disrepair. Food stored in the inserts were stored on ice.Ensure records are maintained and ice replaced regularly until cooler is repaired.
Own this business? Add a badge to your website