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Squires Pizza

210 George St Dunnville ON N1A 2T4 · Restaurant

Official record from Haldimand-Norfolk →

Inspection summary

Squires Pizza has been inspected 11 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since May 27, 2025. The most recent inspection, on September 8, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on August 11, 2026. For example: Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)

  • 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 4 times across 3 separate inspections, most recently on August 11, 2026. For example: Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)

  • 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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)

  • 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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Potentially hazardous food is maintained at 4°C (40°F) or less (C)

  • 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 August 11, 2026. For example: Pest control records are available on site (NC)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

11 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    8 infractions

    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • Pest control records are available on site (NC)
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
  4. Required

    0 infractions

  5. Follow-up

    1 infraction

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure hot water sanitizer is maintained at 82°C (180°F) or greater for a minimum of 10 seconds
  6. Required

    5 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure hot water sanitizer is maintained at 82°C (180°F) or greater for a minimum of 10 seconds
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
  7. Follow-up

    0 infractions

  8. Follow-up

    0 infractions

  9. Follow-up

    0 infractions

  10. Follow-up

    0 infractions

  11. Required

    12 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • Pest control records are available on site (NC)
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure sanitary facility is kept clean and sanitary

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