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Grabb-a-Pizza

2 50 Rolling Hills Dr, Orangeville ON L9W 6T6 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Grabb-a-Pizza has been inspected 3 times by Wellington-Dufferin-Guelph Public Health since March 9, 2026. The most recent inspection, on September 2, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Adequate pest control measures and records retained

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: Handwashing station requirements are met

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: Adequate cleaning and sanitizing of food contact surfaces

  • 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 once on July 15, 2026. For example: Food protected from contamination and adulteration

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 9, 2026. For example: Proper Storage of toxic or poisonous substances

About this data

These results come from Wellington-Dufferin-Guelph 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.

3 inspections

  1. Inspection

    3 infractions

    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food handling room not kept free of equipment or materials not regularly used [clause 7 (1) (f)]
    • Floors, walls, and ceilings maintained in sanitary condition
    • Adequate pest control measures and records retained
      • Premises not protected against entry, harboring, or breeding of pests [subsection 13 (1)]
  2. Inspection

    10 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Food premise operated in a manner to not permit health hazards
      • Food premise maintained in a manner permitting a health hazard, adversely affecting sanitary operation, or permitting adverse effect on food [subclause 7 (1) (a) (i)]
    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food handling room not maintained in sanitary condition [clause 7 (1) (e)]
      • Food handling room not kept free of equipment or materials not regularly used [clause 7 (1) (f)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
      • Walls are not kept clean and/or in good repair [clause 7 (1) (d) (g)]
      • Food premise not maintained to permit cleaning or sanitary maintenance of walls [clause 7 (1) (d) (g)]
    • Handwashing station requirements are met
      • Handwashing station not conveniently accessible by food handlers [clause 7 (3) (c)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Furniture, equipment or appliances not constructed or arranged to permit cleaning or to be maintained in sanitary condition (section 9)
      • Racks, shelves or pallets not of readily cleanable design (section 31)
    • Adequate pest control measures and records retained
      • Premises not protected against entry, harboring, or breeding of pests [subsection 13 (1)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
    • Adequate cleaning and sanitizing of non-food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
    • Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
      • Sanitary facility not kept sanitary, properly equipped, or in good repair [subsection 25 (2)]
  3. Inspection

    5 infractions

    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
      • Walls are not kept clean and/or in good repair [clause 7 (1) (d) (g)]
    • Handwashing station requirements are met
      • Handwashing station used for purpose other than the handwashing of employees [subsection 7 (4)]
    • Manual dishwashing requirements are met
      • Sanitize utensils using agent for which test reagent not readily available [subclause 19 (e) (iii)]
    • Proper Storage of toxic or poisonous substances
      • Toxic or poisonous substance not kept in compartment separate from food [clause 23 (a)]
    • Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
      • Sanitary facility not kept sanitary, properly equipped, or in good repair [subsection 25 (2)]

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