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Sunset Grill

D1 130 Hwy 20 E, Pelham ON L0S 1E6 · Restaurant

Official record from Niagara Region →

Inspection summary

Sunset Grill has been inspected 6 times by Niagara Region Public Health since November 19, 2024. The most recent inspection, on July 7, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on July 7, 2026. For example: Food storage racks, shelves or pallets are readily cleanable.

  • 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 once on April 11, 2025. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on March 25, 2026. For example: Food handlers refrain from any conduct that could result in the contamination of food or food areas.

  • 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 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.

About this data

These results come from Niagara Region 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.

6 inspections

  1. Routine Inspection

    3 infractions

    • Food storage racks, shelves or pallets are readily cleanable.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  2. Routine Inspection

    3 infractions

    • Food handlers refrain from any conduct that could result in the contamination of food or food areas.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Utensils are maintained in a clean and sanitary condition.
  3. Routine Inspection

    2 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
  4. Routine Inspection

    2 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
  5. Routine Inspection

    1 infraction

    • Mechanical dishwashing is properly constructed, designed and maintained.
  6. Routine Inspection

    1 infraction

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
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