Sun Wai Chinese Restaurant
Last inspected: Mar 17, 2025
50
Score
Public records currently show only two inspections for Sun Wai Chinese Restaurant. On Mar 17, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have moved in the wrong direction: violation counts went from seven to 10.
When inspectors have written things up, insects, rodents & animals not present has been the most frequent reason, cited two times.
The city-wide average sits at 79, which Sun Wai Chinese Restaurant's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
2
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 17, 2025
Routine
1 critical violation. 2 major violations. 7 minor violations. 1 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Bean sprouts and eggs observed held at 47 - 48 degrees Fahrenheit on a cart at room temperature. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food products were removed from refrigeration 2 hours prior to inspection. Bean sprouts and eggs were returned to refrigeration units.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings observed in the basement. No food/food equipment observed to be contaminated. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Areas of droppings must be properly cleaned and sanitized in order to inspect for new activity. Establishment has active pest control. Pest control service is to be increased as needed.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.
4-302.14
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
Unnecessary items or litter present on premises
Inspector notes: Take-out containers, paper products, and unnecessary and/or non-functional equipment or items were observed in the basement against the walls. Foods and equipment must be away from the walls and separated from each other in order to adequately inspect for pest activity. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employees must register in and successfully complete an approved course in food safety management. Once completed, one employee must register with RIDOH Center for Food Protection as the Certified Food Safety Manager.
2-102.12(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients observed not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Onions were observed stored on the floor on the staircase. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rice spoons were observed stored in stagnant water between uses. Utensils must be stored in a clean, dry location.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of equipment (gaskets, shelving) have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
50
Feb 12, 2024
Routine
2 major violations. 5 minor violations. 1 corrected on site.
View 7 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings observed around the perimeter of the basement and in the food storage area. No foods/equipment observed to be adulterated. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Areas of droppings must be thoroughly cleaned in order to observe any new activity. Establishment has active pest control. Pest control service to be increased as needed.
6-501.111
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a tray of food. In addition, no soap was available at this sink. A hand-washing sink shall always be supplied with soap and must be accessible at all times for employee use.
5-205.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) must register/successfully complete approved course in food safety management.
2-102.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the refrigeration units (outer surfaces, gaskets, shelving) have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floor throughout the kitchen is in poor repair. Some progress has been made at the cook/grill line. The physical facilities must be maintained in good repair.
6-201.11
Unnecessary items or litter present on premises
Inspector notes: Take-out containers, paper products, unnecessary and/or non-functional equipment or items were observed against the walls of the basement. Products must be away from the walls in order to be able to inspect for pest activity. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Adequate ventilation & lighting; designated areas used
Inspector notes: The hood vents above the cook/grill line observed to have an accumulation of grease build-up and must be cleaned.
4-204.11
64
Frequently Asked Questions
When was Sun Wai Chinese Restaurant last inspected?
The most recent health inspection at Sun Wai Chinese Restaurant on file is from Mar 17, 2025. The public record contains two inspections in total.
What is the most common violation at Sun Wai Chinese Restaurant?
Across the inspection record, insects, rodents & animals not present has been cited two times, more than any other issue at Sun Wai Chinese Restaurant.
How does Sun Wai Chinese Restaurant compare to other restaurants in East Providence?
Sun Wai Chinese Restaurant most recently scored 50 out of 100, which is lower than the East Providence average of 79.
Has Sun Wai Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Sun Wai Chinese Restaurant have flagged more violations than earlier ones, ticking from about seven per visit to around 10 more recently.
What does a high risk rating mean?
A high risk rating at Sun Wai Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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