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EUROMAX FOODS

#6-1001 LANG'S DR, CAMBRIDGE ON N1R 7K7 · Facility

Official record from Waterloo Region →

Inspection summary

EUROMAX FOODS has been inspected 4 times by Region of Waterloo Public Health since August 26, 2025. The most recent inspection, on August 20, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 on February 5, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 once on February 5, 2026. For example: Food protected from contamination or adulteration

  • 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 once on February 5, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 once on February 5, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on February 5, 2026. For example: Food safety procedures maintained where manufactured meats products are processed

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.

4 inspections

  1. Compliance Inspection

    0 infractions

  2. Re-inspection

    0 infractions

  3. Compliance Inspection

    11 infractions

    • Food safety procedures maintained where manufactured meats products are processed
      • Develop and follow approved written food safety procedures in relation to manufactured meat products
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
      • Displayed food must be enclosed in a manner to prevent contamination
    • Manufactured meat products adequately processed
      • Process meat products in order to destroy bacteria, parasites or other forms of contamination
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Adequate record and identifiers for manufactured meats are available and maintained
      • Create and maintain records for manufactured meats
      • Maintain records of manufactured meats for one year from the date of production
      • Maintain records identifying types of meat manufactured
      • Maintain records of name and address of supplier of meat products
      • Maintain record identifying weight of meat used for production
      • Maintain record identifying date meat products were received
      • Identify processing plant of origin for meat supplier products
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
      • Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
      • Maintain records of food purchased for one year
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  4. Compliance Inspection

    0 infractions

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