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Popeyes Louisiana Kitchen

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

6 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.
  6. Initial Inspection

    0 infractions