390 MARCH RD · Brookside - Briarbrook - Morgan's Grant
March 5, 2026
PassFoods that can spoil quickly were not kept at safe temperatures—they must be stored at 4°C (40°F) or colder, or kept hot at 60°C (140°F) or warmer, and should not stay in the danger zone between these temperatures for more than two hours.
The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
Food contact surfaces and utensils must be in good condition without cracks, crevices, or open seams, and made from corrosion-resistant, non-toxic materials.
The restaurant's ventilation system must be properly maintained to remove cooking odors, fumes, vapors, and smoke from the kitchen.
The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.
The mechanical dishwasher must be designed and maintained to provide a sanitizing rinse using a chlorine solution of at least 100 parts per million.
The restaurant must prevent pests from entering and remove conditions that allow pests to live or breed in the facility.
The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
The restaurant must maintain clean bathrooms and restrooms in good working condition, and provide a proper container for used paper towels and waste.
ANGIE'S CAFE is in the Brookside - Briarbrook - Morgan's Grant neighbourhood. Brookside - Briarbrook - Morgan's Grant, Ottawa has 117 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 20, 2026, there are 113 (97%) that have passed their most recent inspection, with no conditional passes and 1 (1%) closed.
View the Brookside - Briarbrook - Morgan's Grant neighbourhood
This restaurant has been inspected 3 times since April 15, 2025, with 3 passes, 0 conditional outcomes, and 0 closures on record.
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower. Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
All food shall be protected from contamination and adulteration.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Brookside - Briarbrook - Morgan's Grant
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
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 a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair. Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.