Skip to content
Loading map…

Popeyes Louisiana Kitchen

2050 Main St Penticton BC V2A 5H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 8 times by Interior Health Authority since August 19, 2019. The most recent inspection, on January 9, 2026, found no infractions.

3 of 8 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, Protecting food from contamination and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on March 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 29, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 29, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 19, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, 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. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich preparation station temperature at 9C. Actions required: - repair the sandwich station fridge - use ice bath to keep any of potentially hazardous foods at or below 4C until the fridge is repaired. (CDI) Hot holding temperatures at or above 60C.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen chicken was thawing at room temperature. The operator was remined that all food must be defrosted in a walk-in fridge overnight.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cooler shelving units require cleaning, some spots on shelving are starting to rust Clean cooler shelves Ensure shelving units have a smooth, easily cleanable surface
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator stated if cooling was taking too long and exceeded the cooling curve limits that the food was reheated to cooking temperature and then cooled again within the limits Corrective Action: If cooling curve limits are not met, food is to be discarded. Food can not be reheated
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  7. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Liquid from chicken dripping onto the floor in the walk-in-cooler. Mould observed in the ceiling tiles located at the cook line above the ventilation hood Wall behind the dish pit is dirty and needs to be maintained regularly Area across from the grill, the food preparation area for chicken, needs to be cleaned and maintained on a regular basis
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station by the office not fully stocked during time of inspection
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees have not been paid and operator does not have a valid operating permit to operate. Operator has been informed to pay and has stated that he will pay as soon as possible. Also need to determine if the operation is greater than 50 or less than 50 due to patio

Nearby inspected facilities

Own this business? Add a badge to your website