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Sunset Cafe/Ring-a-Wing

184 Sunset Dr, St. Thomas ON N5R 3C3 · Restaurant

Official record from Southwestern Ontario →

Inspection summary

Sunset Cafe/Ring-a-Wing has been inspected 9 times by Southwestern Public Health since November 7, 2024. The most recent inspection, on August 28, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on March 25, 2026. For example: Acceptable sanitizing method and testing

  • 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 3 times across 3 separate inspections, most recently on December 12, 2025. For example: Temperature control for storage of potentially hazardous foods

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 18, 2026. For example: Food premises free of conditions that attract pests

  • 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 6 times across 6 separate inspections, most recently on August 28, 2026. For example: Food premises maintenance

  • 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 August 28, 2026. For example: Equipment, utensils and multi-service articles maintenance

About this data

These results come from Southwestern 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.

9 inspections

  1. Follow-up

    2 infractions

    • Food premises maintenance
      • ensure every room is kept free from materials and equipment not regularly used in the room
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
  2. Required

    4 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Storage of food
      • store foods off the floor
  3. Required

    5 infractions

    • Food premises maintenance
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Sanitizing food contact surfaces and equipment
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Food handler hygiene
      • ensure every food handler takes reasonable precaution to prevent contamination of food by hair
  4. Required

    2 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  5. Follow-up

    1 infraction

    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  6. Follow-up

    0 infractions

  7. Required

    4 infractions

    • Food premises maintenance
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Mechanical dishwasher operation and maintenance
      • ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
  8. Required

    1 infraction

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
  9. Required

    0 infractions

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