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Popeyes Louisiana Kitchen (Burnaby)

A - 7855 Kingsway, Burnaby · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no detectable sanitizer in the sanitizer buckets. The solution in the sink where the buckets were being refreshed had only 50ppm Quats in it.
      • Corrective Action(s): Test the sanitizer in the sink before refilling buckets. Refresh sanitizer buckets more often.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dredging station required cleaning.
      • Corrective Action(s): As discussed previously, keep on top of cleaning the dredging station.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chicken dressing station noted to have dried debris on whisk handles and basket handles.
      • Corrective Action(s): Have another staff member clean and sanitize the station as discussed.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Coleslaw noted in the cooler in the front service area was about 18 degC
      • Corrective Action(s): Discard all the cole slaw.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Batter station was not maintained in a sanitary condition. Dried marinade/flour were noted on the lids, scoop handles, basket handles, counter.
      • Corrective Action(s): Clean and sanitize this station more often. And use best practices when dredging chicken as discussed.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: In speaking with managers regarding chicken (nuggets, tenders, wings) cook temperatures, they indicated that it should be cooked to 150 degC. This is incorrect. In reviewing the "Love that Food" section of the Food Safety Plan, it was noted that the cook temperatures were not listed. The only temperature listed was the 'held' temperature of 150 degF which staff were mistaking for cook temperature. The "job aid" posters also do not list the cook temperatures for the chicken, just the hold temperatures.
      • Corrective Action(s): The FSP and job aid posters should include cook temperatures as well.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The coleslaw cooler in the front service area was not working. The temperature of the unit was around 18 degC. There was coleslaw being stored in the cooler from the morning (over 4 hours).
      • Corrective Action(s): Coleslaw was discarded. The cooler was replugged and the temperature dropped to 4 degC during the inspection. You may restock the cooler. Monitor the temperature regularly.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The soap dispenser at the hand sink next to the walk-in cooler was empty.
      • Corrective Action(s): Dispenser was refilled during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dried marinade/ckn juices/flour noted on the pan lids, cooler door at the dredging station. Meats were covered with lids and the lids had dried marinade on them. Chicken in one of the pans were still inside plastic bags which were placed in the insert.
      • Corrective Action(s): As mentioned in the previous inspection report, during lunch/dinner rush, remove the lids from the chicken inserts. Remove the chicken from packaging before placing in the inserts.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dried marinade/ckn juices/flour noted on the pan lids, cooler door, handle of the basket in the marinade.
      • Corrective Action(s): During lunch/dinner rush, keep the lids off the raw chicken. Use clean/dirty hand method when dredging chicken.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Marinated chicken is being stored on top of ice at the dredging station. As shown, the chicken temperature ranges from 4 degC to 10 degC. The small layer of ice at the bottom of the pans will not keep the chicken above 4 degC.
      • Corrective Action(s): Store chicken under mechanical refrigeration as discussed. Manager mentioned that they'll start storing the chicken inside the cooler at the dredging station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dried marinade and/or flour noted on cooler doors, pan lids, on white flour pan and sides of the flour container at dredging station.
      • Corrective Action(s): Educate staff on the use of clean/dirty hand practice when dredging chicken. Staff should not be opening lids or cooler doors with marinade on their hands. When they have to use both hands for dredging chicken, then hands should be washed before touching anything.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor is wet or has pooling water in several areas including the office/dry storage room. Consistently wet floors were noted on the pest control report as well.
      • Corrective Action(s): Work harder at keeping floors dry. Night supervisor should ensure that staff are mopping floors properly at night.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dredging station and doors of various coolers and equipment are covered in flour and other food debris. The floor is wet in several areas including the walk-in cooler.
      • Corrective Action(s): Clean prep stations, equipment and cooler doors during non-peak times as discussed. Try to keep the floors as dry as possible to help with pest control.
      • Violation Score: 9