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Popeye's Louisiana Kitchen

A 965 Talbot St, St. Thomas ON N5P 1E8 · Food Take Out

Official record from Southwestern Ontario →

Inspection summary

Popeye's Louisiana Kitchen has been inspected 16 times by Southwestern Public Health since October 8, 2024. The most recent inspection, on July 15, 2026, found no infractions.

2 of 16 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 July 7, 2026. For example: Temperature control for storage of potentially hazardous foods

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 7, 2026. For example: Food protected from contamination and adulteration

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 29, 2025. For example: Food premises free of conditions that attract pests

  • 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 21 times across 13 separate inspections, most recently on July 7, 2026. For example: Food premises operation general

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on June 16, 2025. For example: Equipment, utensils and multi-service articles maintenance

About this data

These results come from Southwestern 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.

16 inspections

  1. Follow-up

    0 infractions

  2. Required

    5 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  3. Follow-up

    0 infractions

  4. Follow-up

    3 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
  5. Follow-up

    3 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
  6. Required

    3 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
  7. Required

    2 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  8. Follow-up

    2 infractions

    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
  9. Follow-up

    3 infractions

    • Food premises operation general
    • Equipment, utensils and multi-service articles maintenance
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
  10. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
    • Storage of food
      • cover all food in storage
  11. Follow-up

    1 infraction

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
  12. Follow-up

    3 infractions

    • Food premises operation general
    • Food premises maintenance
    • Sanitary facilities maintenance
  13. Complaint

    4 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
    • Storage of food
      • cover all food in storage
  14. Follow-up

    2 infractions

    • Food premises maintenance
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Storage of food
      • cover all food in storage
  15. Required

    5 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Storage of food
      • cover all food in storage
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  16. Follow-up

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Storage of food
      • cover all food in storage

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