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Popeyes Louisiana Kitchen (Burnaby)

A - 7855 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Popeyes Louisiana Kitchen (Burnaby) has been inspected 9 times by Fraser Health Authority since October 14, 2021. The most recent inspection, on March 4, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on November 16, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 4, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 20, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 16, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 4, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

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

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