Cleaning vs Disinfecting: What Is the Difference?

What is the difference between cleaning and disinfecting?

Cleaning physically removes dirt, grease and organic matter from a surface, usually with detergent, water and wiping. Disinfecting uses a registered product to kill microorganisms on a surface that is already clean. The order matters: dirt shields germs and can neutralize some disinfectants, so a soiled surface cannot be disinfected properly. In Canada a surface disinfectant carries a Drug Identification Number (DIN), and it only works if the surface stays wet for the contact time on its label. Klein's, in Waterdown, cleans first every time.

By Klein's Cleaning and Maintenance, Waterdown, Ontario. Last updated September 26, 2026.

Why must a surface be cleaned before it is disinfected?

Because a disinfectant has to reach the microorganisms to kill them, and a film of grease, food or body fluid is in the way. The Canadian Centre for Occupational Health and Safety's procedure for disinfecting touch points is direct about it: "Make sure the surface to be disinfected is visibly clean. Do not disinfect a visibly soiled surface." CCOHS also publishes guidance for cleaning staff on sanitation and infection control.

Cleaning, sanitizing and disinfecting side by side

Three terms that are often used as if they were the same
Term	What it does	Typical use
Cleaning	Removes dirt and organic matter physically	Every surface, every time, and always first
Sanitizing	Reduces microorganisms to a lower level	Food-contact surfaces, with a product made for that use
Disinfecting	Kills the microorganisms named on the label, on a clean surface, within the stated contact time	Washrooms, high-touch points, illness in the building

What is contact time?

The length of time a disinfectant has to stay wet on the surface to do what its label claims. Spray and wipe straight off, and the product has mostly been used as an expensive cleaner. CCOHS's touch point procedure has the disinfectant applied "to leave a visible film" and the surface allowed to air dry so the contact time is met. Contact times differ between products, so the label is the authority, not habit.

How do I know a disinfectant is approved in Canada?

Look for the eight-digit Drug Identification Number (DIN) on the label. Health Canada is moving surface disinfectants to the Biocides Regulations, which came into force on 31 May 2025, with transition periods running to 31 May 2029 and, for some surface sanitizers used in food premises, 31 May 2031. During the transition you may see a DIN or a biocide market authorization on products that are equally legitimate.

Should a workplace disinfect everything?

No. Most surfaces need cleaning, not disinfecting. Disinfect where hands meet shared surfaces and where there is a real reason: washrooms, door handles and push plates, shared equipment, and during illness in the building. That is more effective, and it is also the more environmentally sensible choice.

How does Klein's handle it?

Cleaning first, every time, and disinfection of high-touch surfaces and washrooms where the scope calls for it. It is part of any janitorial routine and office cleaning scope, written in so you know what is done where.