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City Pizza

39 King George Rd., Brantford ON N3R 5K2 · Food Take Out

Official record from Brant County →

Inspection summary

City Pizza has been inspected 8 times by Brant County Health Unit since February 5, 2025. The most recent inspection, on September 25, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 10 times across 4 separate inspections, most recently on March 10, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on September 25, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 3 times across 2 separate inspections, most recently on February 17, 2026. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 February 17, 2026. For example: Food is held at 4°C (40°F) or less

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 5, 2025. For example: Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request

About this data

These results come from Brant County Health Unit, 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.

8 inspections

  1. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
  2. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide hot and cold running water under pressure
  3. Demand

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  4. Demand

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Food is held at 4°C (40°F) or less
  5. Required

    1 infraction

    • Refrigeration and hot-holding equipment maintained
  6. Complaint

    0 infractions

  7. Follow-up

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Provide and use sanitizer test reagents
  8. Required

    9 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post public health Inspection grade certificate at or near entrance to premise
      • All signs must be clearly visible to the public at or near the entrance to the premise.
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Provide hot and cold running water under pressure
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater 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
    • Provide and use sanitizer test reagents
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less

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