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Mr. Sun

1085 Lauzon Rd Windsor ON N8S 3M8 · Restaurant (Fast Food)

Official record from Windsor-Essex →

Inspection summary

Mr. Sun has been inspected 8 times by Windsor-Essex County Health Unit (WECHU) since May 16, 2025. The most recent inspection, on July 30, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 9 times across 3 separate inspections, most recently on July 20, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 3 times across 3 separate inspections, most recently on July 20, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 April 2, 2026. For example: Ice is made from potable water and is stored and handled in a sanitary manner

  • 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 5 times across 4 separate inspections, most recently on April 2, 2026. For example: General housekeeping is satisfactory

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on April 2, 2026. For example: Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

8 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    3 infractions

    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Manual dishwashing equipment and procedures are satisfactory
      • (b) Corrosion-resistant drainage racks are NOT provided [N]
  3. Required Re-Inspection

    7 infractions

    • Results of inspections are posted in accordance with the inspector's request
    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
      • (c) Cloths and towels are used for purposes other than cleaning, drying, or polishing utensils or cleaning food contact surfaces [S]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (b) Corrosion-resistant drainage racks are NOT provided [N]
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  4. Required

    11 infractions

    • Results of inspections are posted in accordance with the inspector's request
      • (a) Results of inspections are NOT posted in accordance with Public Health Inspector's request [N]
    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Sanitary facilities provided and maintained as required
      • (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (b) Corrosion-resistant drainage racks are NOT provided [N]
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  5. Required Re-Inspection

    0 infractions

  6. Required

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  7. Required Re-Inspection

    0 infractions

  8. Required

    5 infractions

    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]

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