Popeyes Louisiana Kitchen
400 - 975 St. Albert Trail St. Albert AB T8N 4K6 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?