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SQUARE BOY PIZZA

47 ELIZABETH ST, BRIGHTON ON K0K 1H0 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

SQUARE BOY PIZZA has been inspected 5 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since October 21, 2024. The most recent inspection, on March 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times on October 21, 2024. For example: Food in storage protected from contamination.

  • 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 once on February 3, 2026. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

  • 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 October 21, 2024. For example: Testing reagent used to determine concentration of sanitizer.

  • 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 3 times across 3 separate inspections, most recently on February 3, 2026. For example: Food handler completed food handler training.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.

5 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
      • Fail to ensure completion of food handler training by food handler or supervisor
  3. Required

    1 infraction

    • Food handler completed food handler training.
  4. Required

    0 infractions

  5. Required

    4 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Food in storage protected from contamination.
    • Food handler completed food handler training.
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
      • Fail to ensure completion of food handler training by food handler or supervisor
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls

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