SUN MING RESTAURANT

15 COLBORNE ST, FENELON FALLS ON K0M 1N0 · Food Safety

6 inspections

1. Follow-upApr 23, 2026

   3 infractions

   • Utensils sanitized mechanically as prescribed in the regulation.
     • Fail to ensure mechanical equipment provided clean wash water between 60 degrees Celsius and 71 degrees Celsius.
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
   • Food is safe to eat.
2. Follow-upMar 26, 2026

   3 infractions

   • Utensils sanitized manually as prescribed in the regulation.
   • Utensils sanitized mechanically as prescribed in the regulation.
   • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
3. RequiredFeb 26, 2026

   11 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
     • Fail to maintain and arrange equipment in clean and sanitary condition
   • Pest control shall be maintained in a food premise as prescribed in the regulation.
     • Fail to maintain records of pest control measures taken
   • Testing reagent used to determine concentration of sanitizer.
     • Fail to use or provide test reagent to determine concentration of sanitizer
   • Utensils sanitized mechanically as prescribed in the regulation.
     • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
     • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
   • Food is safe to eat.
     • Fail to protect food from contamination and adulteration
   • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
     • Fail to maintain potentially hazardous foods at internal temperature of 60 degrees Celsius or higher
   • Food in storage protected from contamination.
     • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
   • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
     • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
   • Single service containers and articles kept free from contamination.
     • Fail to maintain single service containers and articles free from contamination
   • Adequate number of conveniently located and maintained hand wash stations are provided
     • Fail to maintain hand washing station with adequate supplies
4. Follow-upJul 21, 2025

   1 infraction

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
5. RequiredJun 27, 2025

   5 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
   • Utensils sanitized mechanically as prescribed in the regulation.
     • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
   • Sanitary facilities shall be maintained as prescribed in the regulation.
   • Food is safe to eat.
   • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
6. RequiredJul 24, 2024

   5 infractions

   • Pest control shall be maintained in a food premise as prescribed in the regulation.
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
     • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
   • Food is safe to eat.
     • Fail to process food in a manner safe to eat
   • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
     • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
   • Food in storage protected from contamination.