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Popeyes Louisiana Kitchen

236 - 4820 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 7 times by Fraser Health Authority since November 28, 2024. The most recent inspection, on October 9, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on October 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times on May 26, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Fraser 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door undercounter cooler (across from deep fryers): chicken inserts are not placed within cooler, but stacked upon ice filled trays outside of the cooler.
      • Corrective Action(s): All food insert trays shall be placed directly in mechanical cooler units to remain at 4 C or colder in accordance with proper cooler function.
      • If ice is used to supplement cooler function, ice can be added directly on top of food ingredients.
      • Manager correctly set-up food inserts in cooler during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food utensil dipper well turned off, utensils sitting in stagnant water.
      • Corrective Action(s): Dipper well is to be turned on to provide continuous flow of cold water to maintain food utensil sanitation while in use.
      • Manager turned on dipper well during inspection and replaced food utensils with new cleaned, sanitized utensils.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor in corners of front service area and under front handsink station.
      • Grease build-up on cabinet surfaces under front center fry warmer unit.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken sauce and raw chicken inserts in cooler
      • units on cooling line displaced outside of coolers
      • with ice bins.
      • - remove all ice bins and place all fod filled
      • inserts directly within cooler units to be
      • refrigerated at 4 degree C
      • - ice may be added to top of food product
      • to assist refrigeration.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink adjacent to drink upright cooler,
      • motion sensor does not work consistently.
      • repair/replace faucet to provide access to
      • handwahing provisions.
      • Date to be corrected by: June 7, 2026
      • Corrective Action(s):
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw chicken stored at
      • room temperature at 11 degree C.
      • Operator stated he took the chicken out of the walk-in
      • cooler 20 minutes ago.
      • Corrective Action:
      • Operator moved the chicken
      • to walk-in cooler during inspection.
      • Ensure cold potentially hazardous foods are
      • stored at 4 degree C or below to prevent pathogen growth.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed at knife rack
      • by prep area were unsanitary.
      • Corrective action: Staff washed the knives during inspection
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Soap dispenser at the servery
      • handsink was stuck and did not
      • dispense any soap.
      • 2. Automatic faucet sensor at the handsink by
      • pop cooler was not working, Staff stated
      • the battery of sensor was low.
      • Corrective action:
      • 1. Staff fixed the soap dispenser
      • at servery handsink.
      • 2. Staff replaced the batteries at faucet sensor during inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff used two dirty pans from the
      • dishwashing area to store bags of
      • chicken.
      • Corrective action: Staff moved the chicken bags to
      • the clean pans during inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken was observed
      • thawing in stagnant water inside
      • the prep sink. Temperature of water
      • measured at 13.8 degree C.
      • Corrective Action: Staff discarded the chicken
      • bag during inspection. Ensure to follow
      • proper procedures to thaw chicken:
      • - Either keep it inside prep sink under
      • cold running water.
      • - or thaw inside the walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 door prep cooler - bottom shelf 6 C, large food bin stored on upper shelf obstructing adequate air flow inside cooler. Upper shelf and top food inserts 3-4 C.
      • Corrective Action(s): Manager re-arranged product inside cooler and replaced large bin with a smaller food container.
      • Ensure air flow is encouraged by not overstocking shelves or using oversized containers within the small cooler unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer wiping rag containers less than 50 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Sanitizer solutions were replaced during inspection.
      • Ensure sanitizer solutions are changed frequently to maintain 200 ppm Quaternary Ammonia.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were not following the proper 3 compartment warewashing procedure during the inspection
      • Corrective Action(s): Retrain staff on proper 3 comp warewashing PROCEDURES. Wash with detergent and warm water, then rinse with warm water, then rinse with warm water, then submerge in sanitizer (200 ppm QUATs) for 1 minute, and allow dishes to air dry.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Automatic handsink at back of kitchen, and next to chicken hot holding units did not dispense warm water.
      • Corrective Action(s): Both handsinks were adjusted during the inspection and have hot and cold running water.
      • DATE TO BE CORRECTED BY: Immediately
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Milk crates are being used to hold dirty dishes in dishwashing area.
      • Corrective Action(s): Remove milk crates and find an alternative method to store dirty dishes. Ensure that everything is stored 6 inches off the floor to facilitate cleaning.
      • DATE TO BE CORRECTED BY: May 26, 2025
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

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