ANGIE'S GRILL
2181 ST JOSEPH BLVD OTTAWA ON K1C 1E7 · Food Safety
Inspection summary
ANGIE'S GRILL has been inspected 5 times by Ottawa Public Health since October 15, 2025. The most recent inspection, on July 17, 2026, recorded 1 infraction.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.
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.
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 July 17, 2026. For example:
The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
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 December 2, 2025. For example:
Every food premise shall be provided with employee hand washing stations.
About this data
These results come from Ottawa 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.
5 inspections
- Required
1 infraction
- The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Every food premise shall be provided with employee hand washing stations.
- Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
- Provide a mechanical dishwasher constructed, designed and maintained to provide clean wash water clean at all times and maintaining a temperature not lower than 60°C or higher than 71°C.
- Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse at a temperature not lower than 82°C applied for a minimum of 10 seconds.
- Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
- Required
0 infractions
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