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Angela’s Place Social Café and Fuel Station

211 Grouse Street, Port Clements, V0T 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Angela’s Place Social Café and Fuel Station has been inspected 5 times by Northern Health Authority since June 13, 2022. The most recent inspection, on June 23, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 23, 2026. For example: 203 - Critical Repeat Food not cooled in an acceptable manner [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 April 8, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 June 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 8, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Northern 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Critical Repeat Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Soup cooled in large deep pots at time of inspection, possibly making the centre of the pot in the danger zone for longer than two hours. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots .
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops left in flour and sugar at time of inspection. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
  2. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A large container of soup was cooling at room temperature at time of inspection. The soup was measured at 37.8°C at time of inspection. (Public Health Significance): Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large containers on the counter. Operator placed the soup in the refrigerator at time of inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (1)Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Untreated wooden shelves observed in the dry storage area (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. (2) Seal on the chect freezer by the door is coming apart. There is damage to the roof of the chect freezer as well. (Public Health Significance):Broken seals on fridges or freezers can lead to temperature abuse inside if they are not properly sealed. For freezers broken seals may lead to a freeze thaw cycle. The freeze thaw cycle may allow microbes present in food to multiply in the warmer temperatures whereas in correct freezer temperatures (-18°C or colder) these microbes are dormant.
      • Corrective Action: (1) Refinish surfaces to provide a durable easy to clean surface. (2) Replace the seals of the chest freezers so the lids can properly close and seal. Repair the damage to the roof of the chest freezer.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on duty did not have a valid FoodSafe certificate.
      • Corrective Action: Have all staff obtain valid FoodSafe especially if they are going to working alone in the facility.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: One freezer in very bad condition
      • Corrective Action: Replace the freezer
  5. Routine Inspection

    0 infractions

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