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Popeyes Louisiana Kitchen

850 - 1155 Cornerstone Boulevard NE Calgary AB T3N 1A9 · Food - General

Official record from Alberta →

Inspection summary

Popeyes Louisiana Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on November 18, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on November 18, 2025. 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 2 times across 2 separate inspections, most recently on September 3, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 19, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was stored above the fill line of the refrigerated insert container. Chicken measured 8.4C.Pieces of chicken were evenly distributed in the container so that each piece was under the fill line.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mild Chicken was stored above the fill line of the top insert container. Chicken measured 6.8C. - Chicken above the fill line was placed in the bottom of the line cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing violationLight level in the walk-in refrigerator is dim.- install a brighter light.
  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handler was observed removing gloves and putting on a new pair of gloves without handwashing. - The food handler was instructed to wash hands before putting on a new pair of gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was stored above the fill line of the top insert container. Chicken measured 7.5C. - Chicken above the fill line was placed in the bottom of the line cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light level in the walk-in refrigerator is dim.- install a brighter light.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cook handling raw and cooked chicken did not wash hands between changing gloves and resumed to handle cooked product and equipment. Please ensure that hands are washed at a designated hand sink between doffing and donning gloves.

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