DIMEX MEATS

Inspection summary

DIMEX MEATS has been inspected 5 times by Region of Waterloo Public Health since January 23, 2025. The most recent inspection, on August 13, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

  Recorded 5 times across 4 separate inspections, most recently on August 13, 2026. For example: Food protected from contamination or adulteration

• Cleaning and sanitizingHigher risk

  Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

  Recorded 3 times across 2 separate inspections, most recently on February 12, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

• Food temperature controlHigher risk

  Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

  Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

• Handwashing and staff hygieneHigher risk

  Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

  Recorded 2 times across 2 separate inspections, most recently on July 18, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

• Food safety training and certificationLower risk

  Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

  Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Separate hand washing basin provided for food handlers

About this data

These results come from Region of Waterloo 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.

• View the official Region of Waterloo Public Health disclosure site
• See all inspected facilities in Waterloo Region
• How to read an inspection report