Popeyes Louisiana Kitchen
2050 Main St Penticton BC V2A 5H7 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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
- F3.1 Does the operator have a valid operating permit or approval to operate?