31 Sunmills Drive SE
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 25, 2026
Concentration of chlorine measured 10 ppm in sani pail located in the kitchen., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Temperature of bar cooler was 8C, , Requirement:, , Ensure that temperature of the cooler is maintained at 4C or less., Temperature was adjusted during inspection.
Sun Island Eatery is in the SUNDANCE neighbourhood. SUNDANCE, Calgary has 44 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 27 (61%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Thirstsoda - CGY-2615
MIDNAPORE
This restaurant has been inspected 5 times since August 12, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Concentration of chlorine measured 10 ppm in sani pail located in the kitchen., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Temperature of bar cooler was 8C, , Requirement:, , Ensure that temperature of the cooler is maintained at 4C or less., Temperature was adjusted during inspection.
3 violations
Cleaning clothes were kept on prep counter after use in the kitchen., (Repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Frozen meat was being thawed in standing water in a bin., , Requirement:, Thaw frozen meats by any of the following approved methods, , a) In the cooler, b) under running cold water, c) by heating in the microwave, , Meat was moved to the cooler during inspection.
Corn was left in the can after opening located in the kitchen., , (Repeat violation from previous inspection), , Requirement:, , Transfer food to glass/stainless steel/plastic containers after opening the can.
7 violations
Cleaning clothes were kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Several food containers containing cooked meat were kept uncovered in glass door cooler in the kitchen., , b) a container of chopped mushrooms was kept inside uncovered cut broccoli in glass door cooler in the kitchen, , Requirement:, , a) Keep food covered to prevent from cross contamination., , b) Do not store food container inside uncovered food to prevent from contamination.
Internal temperature of spring rolls stored in a basket on the counter without temperature control was 21.8 C., , Requirement:, Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , Spring rolls were discarded.
2 violations
Hand washing sink located in the kitchen was blocked with a basket kept in the sink basin., , , Requirement:, , Ensure that hand washing sink is available for use all the time and must not be blocked.
Oyster sauce was left in the can after opening located in the cooler., , (Repeat violation from previous inspection), , Requirement:, , Transfer food to glass/stainless steel/plastic containers after opening the can.
7 violations
No ready to use sanitizer solution was provided for surfaces in front beverage prep area., , Requirement:, Provide ready to use sanitizer solution for surfaces.
Chopped onion container was stored in uncovered bean sprouts located in glass door cooler., , Requirement:, Do not store food container in uncovered food to prevent contamination.
a) Raw meat was stored along with other foods: peas, noodles in two chest freezers., b) Scoop handle was stored in ice of ice machine., d) Flour bag was left open after use, e) Fried dace with salted black soyabean was left in the can after opening, coconut milk was left in the can after opening located in the cooler., , Requirement:, a) Store raw meat apart from any other food to prevent cross contamination., , b) Store scoop handle outside of ice to prevent contamination. Scoop can be stored vertically with handle up., c) Keep flour bag tightly closed after use or transfer flour to a bin after opening., d) Transfer food to glass/stainless steel/plastic containers after opening.
Oyster sauce was left in the can after opening located near the grill., , (Repeat violation from previous inspection), , Requirement:, , Transfer food to glass/stainless steel/plastic containers after opening the can.
a) Bowls without handles were provided in flour bulk bins to scoop flour., , b) There was heavy flour buildup on these bowls., , Requirement:, , a) Provide scoops with handle to prevent contamination of flour., , b) Use clean scoops in bulk bins.
a) Rubber bin in use to store cooked meat was broken., , b) Spice containers located at spice cart had heavy food buildup., , Requirement:, a) Do not use broken/damaged dishes or utensils to handle food., , b) Use clean containers to store spices.
a) Heavy food and dirt buildup on cooking equipment., b) Dirt and debris under and behind cooking equipment, , Requirement:, , Clean the above noted areas and equipment.
Knives were stored in the gap between prep table and back of prep cooler. This area cannot be adequately cleaned and sanitized., (Repeat violation from previous inspection), , Requirement:, Store knives in sanitary way in a clean container not in this gap to prevent contamination.
a) Single use plastic cans were cut from top and reused in the kitchen for storage., , b) A bin and a pot were stored in front of staff , washroom., , Requirement:, a) Discard single use containers after each use., b) Store bins and pots in a clean place away from washroom.
a) Heavy dirt buildup on chest freezer lid located near back door., b) Heavy dirt buildup on cart located near back door., , b) Dirt buildup on staff washroom door., c) Several extra items not required in daily operation were stored in the facility making place clutter., , d) Staff washroom was filthy., Requirement:, , a) Clean the above noted areas and equipment., , d) declutter the facility.
a) Bulk bins located in the kitchen were sticky and dirty., b) Door handles of coolers were sticky and dirty., , (repeat violation from previous inspection), , Requirement:, Clean the above noted areas and equipment.