Provincially licensed meat plant

Buyers of butcher shops, abattoirs and processors meet this term when they ask which inspection system a plant operates under. A provincially licensed plant answers to a province’s meat law. A federally licensed one answers to federal food law, and the Safe Food for Canadians Act covers interprovincial trade in food. Which regime applies affects where the product can be sold.

Two provinces, two regimes

Ontario’s Ministry of Agriculture, Food and Rural Affairs regulates provincially licensed meat plants under the Food Safety and Quality Act, 2001. The ministry says abattoirs that are not federally licensed need a provincial licence, and that provincially licensed abattoirs can sell meat only within Ontario’s borders. Alberta licenses abattoirs under its Meat Inspection Act and Meat Inspection Regulation, and says slaughter operations there are either federally or provincially regulated. This entry covers Ontario and Alberta only, so name the province before relying on any of this.

What to check or ask

• Which licence the plant holds, and under which Act or regulation.
• Whether the licence stays with the plant, or must be applied for again by a buyer; ask the licensing ministry.
• Whether current customers or growth plans depend on selling outside the province.
• Inspection reports and any conditions on the licence; see buying a meat processing business.