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Popeyes Louisiana Kitchen

5086 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on January 6, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 12, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in dishwash sink was measured at 100 ppm. The operator replaced the solution with a freshly prepared one, which measured 200 ppm, meeting the required concentration for effective sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings and French fries were being stored in a hot holding unit, and the infrared thermometer measured an ambient temperature of 45°C. Internal temperatures of the chicken measured 51°C. Operator destroyed the products held below 60°C in hot holding unit.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper ice-water bath setup. Container of butter stored on the counter was placed on top of ice instead of immersed in an ice-water bath. 2. Large container of raw chicken located in the top cooler compartment was placed on ice. The top layer of raw chicken pieces in the container were measured at 8C, not the required 4C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Damaged quat sanitizer test papers were being used. Also, the color indicator chart was not available with the papers.- The manager obtained a new package of test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle/black buildup in hard to reach areas under the drive thru area pop dispenser counter, around equipment legs at the front hot holding cases and by the staff washroom entrance. The black plastic crates that boxes of raw chicken are stored on in the cooler had an accumulation of raw meat juice/blood spills.- Cleaning is required
  4. Demand Inspection

    0 infractions

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