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Popeyes Louisiana Kitchen

4 - 8605 Glenlyon Pky, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 4 times by Fraser Health Authority since December 8, 2025. The most recent inspection, on May 1, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on May 1, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 1, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff indicated that the dishes get
      • 10 seconds of contact time with sanitizer after
      • manually washing them.
      • Inadequate sanitizer contact time may not efectively
      • kill or reduce the pathogens to safe levels.
      • Corrective Action(s): Operator to follow the right procedure
      • of manual warewashing.
      • 1. Scrape off any food debris.
      • 2. Wash the dishes with soap.
      • 3. Rinse the dishes to remove soap and loosen food
      • debris.
      • 4. Submerge the dishes entirely in sanitizer for
      • atleast 30 seconds.
      • 5. Air dry the dishes.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit is not posted.
      • Staff could not find the permit during inspection.
      • - Absence of operating permit creates uncertainity regarding
      • validity and safe operating conditions of facility.
      • Date to be corrected by: May 29, 2026
      • Corrective Action(s): Operator was provided with Health
      • operating permit replacement form during inspection. Operator
      • to fill out the form and send to the office by
      • following the instructions written on form to
      • obtain a new permit.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust build up was
      • observed in following areas:
      • - around fried chicken hot holding unit.
      • - On the shelf arounf water heater
      • - behind the thawing cooler
      • - by the back door sweep.
      • Unsanitary conditions may attract pests which can
      • contaminate the food and food contact surfaces.
      • Corrective Action(s): Operator to thoroughly clean and
      • sanitize the aboved noted areas and
      • ensure all the hard to reach areas are cleaned
      • on a more frequent basis.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: see last report for details
      • Corrective Action(s):
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: see last report for details
      • Corrective Action(s):
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishware such as the baking pans too large to fit the dishpit sinks
      • Corrective Action(s): As some of the dishware is too large to wash in the dishpit sinks you will need to sanitize manually by flipping over the baking pans temporarily until the larger dishpit sinks are in.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Equipment ware observed that exceeds the dishpit compartment size such as the baking pans.
      • NOTE: discussed at length options for the operator here such as relocating the handsink to area adjacent and across from the Walk-in cooler in order to extend and install a larger 3-compartment sink -as well the drainboard can be replaced with additional drainrack shelving above if necessary to accomodate even larger wash sinks
      • Corrective Action(s): Largest piece of equipment ware that requires regular washing must be able to fit in the each of the dishpit compartments -to facilitate washing.
      • Violation Score: 15

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