Inspection
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The Canadian food inspection system is complex - with federal, provincial and municipal governments playing a role in the process that ensures Canadians have access to a safe food supply.
At federally-registered establishments, inspection and safety of meat and meat products is the responsibility of Health Canada and the Canadian Food Inspection Agency. Inspection at these plants is mandatory before any inter-provincial trade or export of meat is possible.
At these federally registered facilities, random tests for residues in meat are taken. Over the past few years, results from the Canadian Food Inspection Agency showed beef consistently in 99.7% compliance or higher for the substances monitored. Any carcass or organs that do not meet the government’s high standards are condemned and destroyed. These rigorous inspection procedures are a means of ensuring only wholesome foods end up in the hands of the consumer.
Imported meat products are allowed only from countries that have been approved by the Canadian government. These products must be inspected at a registered establishment in Canada before they are made available for sale to Canadian consumers.
Provincially inspected meat may only be distributed within the province of inspection. Depending on the province, meat inspection is the responsibility of the Ministry of Health or Agriculture
The Meat Inspection Stamp indicates the product has been inspected and meets Canadian requirements for food safety. It does not indicate grading, nor does it mean the product was necessarily grown in Canada.
Link to CFIA’s meat inspection program:
CFIA's Meat Inspection Act
Links to provincial meat inspection programs:
British Columbia
Alberta
Saskatchewan
Manitoba
Ontario
Nova Scotia
