107 - 13205 102 Street
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 mai 2026
Hot holding unit was checked for temperature. Water level was not touching the bottom of the metal inserts and food handlers stated that dial is turned down to 6 from 10 after water becomes hot. Temperature of hot water was at 65 Deg C at 10 setting, and it took about 1 hour to reach this temperature. Both the operator and food handlers were educated and was instructed to not lower the dial as cooked food must be held at 60 Deg C or hotter. These changes were implemented immediately., , Note: cooked foods were not kept inside the hot holding unit at the time of inspection.
Facility is currently operating without a valid permit. In process of obtaining one.
Cleaning schedule has not be implemented and cleaning logs are not available., , Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept on site.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Popeyes Louisiana Kitchen
Ce restaurant a été inspecté 8 fois depuis le 17 octobre 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
3 infractions
Hot holding unit was checked for temperature. Water level was not touching the bottom of the metal inserts and food handlers stated that dial is turned down to 6 from 10 after water becomes hot. Temperature of hot water was at 65 Deg C at 10 setting, and it took about 1 hour to reach this temperature. Both the operator and food handlers were educated and was instructed to not lower the dial as cooked food must be held at 60 Deg C or hotter. These changes were implemented immediately., , Note: cooked foods were not kept inside the hot holding unit at the time of inspection.
Facility is currently operating without a valid permit. In process of obtaining one.
Cleaning schedule has not be implemented and cleaning logs are not available., , Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept on site.
Aucune infraction
2 infractions
Bar freezer was not equipped with a thermometer. , , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Pest control monthly checklist is not completed on a consistent basis., , Ensure AHS checklist is completed once a month.
1 infraction
Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). , , Ensure both skids are removed from the kitchen., , April 17, 2025, Skids are still stored inside the kitchen. Operator has 2 weeks to remove it from the kitchen.
1 infraction
Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). , , Ensure both skids are removed from the kitchen., , April 17, 2025, Skids are still stored inside the kitchen. Operator has 2 weeks to remove it from the kitchen.
1 infraction
Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). , , Ensure both skids are removed from the kitchen.
13 infractions
Sanitizer buckets were not labeled., , Ensure all chemicals and cleaning supplied are appropriately labeled when they are not in their original container.
Fridge next to the hand washing sink: thermometer is broken. , , Ensure a working thermometer is provided for the fridge.
Meat and rice are not reheated to the 74 Deg C for 15 seconds. Food handlers are also not using a thermometer to verify reheating or cooking temperatures. Food handler was instructed to reheat the food again. Hot holding unit was also adjusted to increase the temperature. , , Ensure a thermometer is used to verify reheating and cooking temperatures of the food. Hot holding unit must be a 60 Deg C or hotter before cooked or reheated food is placed in it. Do not reheat or cook until hot holding unit is at 60 Deg C or hotter.
2 infractions
, The sanitizer solution containing cleaning cloth was measured at 0 ppm. , The operator made a new sanitizing solution. , , Ensure the cleaning cloth is immersed in a sanitizing solution and measured at 200 ppm. Check the solution at least twice daily, as the sanitizing solution loses its efficacy.
The quaternary ammonium chloride sanitizing solution had passed its expiration date., The operator replaced it with a valid sanitizing solution. , , Use a valid sanitizing solution and check daily to obtain a concentration of 200 ppm.
Frozen ground pork was defrosting/thawing at room temperature. Meat was still frozen, so food handler was instructed to move it inside a fridge. Food handler was educated on proper defrosting methods., , Ensure frozen food is not defrosted/thawed at room temperature.
Observed food handler quickly dip washed utensil in the sanitizer with no contact time with the sanitizer., , Ensure all washed dishware/utensils are submerged in the sanitizer for at least 5 minutes or as per manufactures directions.
Hand washing sink: cold water has low pressure and makes a hammering noise when turned on. , , Ensure hand washing sink is in good repair.
Observed open packages of sugar and salt. , , Ensure all open food packages are stored appropriately to prevent contamination. E,g. in a food grade container with a tight lid.
Two skids containing equipment are stored inside the kitchen. One skid is blocking the fire exit door. Food handler stated that it has been sitting there for a while (almost for a year). , , Ensure both skids are removed from the kitchen.
Monthly pest control records are kept but mouse traps are not set up for monitoring. , , Ensure mouse traps are setup at various locations throughout the facility for monitoring.
Food handling permit is posted inside the kitchen., , Ensure food handling permit is posted in front of the facility where it is easily visible to the public.
Bucket underneath the 3-compartment sink is dirty., , Ensure bucket is cleaned.
Written sanitation program has not been implemented, and cleaning logs are not kept., , Implement sanitation program and keep daily weekly and monthly cleaning logs.
Facility has 2 public washrooms. East facing public washroom: toilet paper dispenser was empty. Food handler stated that they ran of toilet paper. Out of order sign was posted on the door. , , Ensure washroom is not used until it is adequately supplied with toilet paper.