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Popeyes Louisiana Kitchen

400 - 975 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on January 28, 2026, found no infractions.

1 of 4 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: Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on May 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 1, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that the facility was not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper three compartment dishwashing procedures. Proper three compartment dishwashing manual procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water in the first sink. - rinse with clean water in the second sink. - prepare quaternary ammonium solution in the third sink at 200 ppm. Leave clean dishes fully submerged in the quat solution for at least two minutes. - air dry the dishes.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat solution was noted to be at 0 ppm. The operator attempted to make quat solution multiple times and was still 0 ppm. It was noted that the concentrated quat bag was empty. This bag was replaced during the inspection and the concentration was noted to be at 200 ppm. The operator was further advised to test the concentration on frequent basis.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks and were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between glove changes. Please wash hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper three compartment manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following dishwashing procedures:- wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare quat solution at 200 ppm in the third sink and leave clean dishes fully submerged in the quat solution for at least two minutes. - air dry all dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not testing concentration of quat solution. This was discussed with the operator during the inspection. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was not rinsing dishes after washing them with soap and before sanitizing them. Proper manual three compartment dishwashing procedure was discussed with the operator during the inspection. The operator rinsed all dishes during the inspection.

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