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Square Boy Pizza @ Jug City

320 Main Street, Dundalk ON N0C1B0 · Take Out

Official record from Grey Bruce →

Inspection summary

Square Boy Pizza @ Jug City has been inspected 13 times by Grey Bruce Health Unit (Grey Bruce Public Health) since August 24, 2023. The most recent inspection, on August 14, 2026, recorded 3 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 15 times across 9 separate inspections, most recently on August 14, 2026. For example: Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose

  • 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 4 times across 4 separate inspections, most recently on August 20, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 3 separate inspections, most recently on October 21, 2025. For example: Food is protected from contamination and adulteration

  • 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 once on August 20, 2024. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 6 separate inspections, most recently on August 14, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

13 inspections

  1. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
  2. Routine

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  3. Routine

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
    • Food is protected from contamination and adulteration
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  4. Routine

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
  5. Routine

    3 infractions

    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
  6. Follow-up

    1 infraction

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
  7. Routine

    6 infractions

    • Potable hot and cold running water provided
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
    • Multi-service articles are cleaned and sanitized after each use
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  8. Routine

    0 infractions

  9. Follow-up

    2 infractions

    • Multi-service articles are cleaned and sanitized after each use
    • Food handler washes hands as necessary to prevent contamination of food or food areas
  10. Routine

    5 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Multi-service articles are cleaned and sanitized after each use
    • Food is protected from contamination and adulteration
  11. Routine

    3 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
  12. Follow-up

    0 infractions

  13. Routine

    4 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean utensils as often as necessary
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
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