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Matos Meats

250 Water Street, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Matos Meats has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since February 16, 2024. The most recent inspection, on May 9, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 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.

  • 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 4 times across 3 separate inspections, most recently on November 30, 2024. For example: Hot holding temperatures of 60C (140F) or hotter

About this data

These results come from Prince Edward Island Department of Health and Wellness (Environmental 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.

8 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Routine Inspection — Satisfactory

    0 infractions

  3. Follow Up Inspection 2 — Satisfactory

    0 infractions

  4. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    1 infraction

    • Hot holding temperatures of 60C (140F) or hotter
      • Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • Hot holding temperatures of 60C (140F) or hotter
      • Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
  6. Follow Up Inspection 1 — Satisfactory

    0 infractions

  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Proper reheating procedures
      • Failure to reheat potentially hazardous food to 74C (165F) or hotter within 2 hours.
  8. Routine Inspection — Satisfactory

    0 infractions

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