Surrender of Certificate of Registration
58.1 If an establishment’s registration is suspended or cancelled, the operator of the establishment shall surrender the certificate of registration to an inspector on request.
- SOR/2002-68, s. 4.
Conditions Respecting Registered Establishments
59. Every registered establishment that is a building shall be situated on land that
(a) provides or permits good drainage; and
(b) is not in proximity to any source of pollution or any place that harbours insects, birds, rodents or other vermin that are likely to contaminate produce in the establishment.
- SOR/90-218, s. 3;
- SOR/95-475, s. 2(E).
60. (1) Every registered establishment that is a building shall
(a) be of sound construction and in good repair;
(b) be constructed of material that is durable and free of any noxious constituent;
(c) be separate from and have no direct access to areas in which are carried out operations that are incompatible with the handling of produce;
(d) be protected against the entry of insects, birds, rodents and other vermin or anything that is likely to contaminate produce;
(e) have no room in the establishment open onto premises used for the manufacture or storage of anything that is likely to emit an odour that could affect the flavour of produce;
(f) have suitable facilities and equipment for the grading and handling of produce;
(g) have areas with temperature, light and ventilation that are suitable for the preservation of produce;
(h) have lighting over the grading equipment that provides a minimum illumination of 550 lx as measured by photometer at the surface of the produce that is being graded;
(i) be equipped, in those areas where produce or packaging materials are exposed, with light bulbs and fixtures that are of a type that will not cause contamination of produce in the event of breakage;
(j) have facilities for the use of inspectors that meet the conditions set out in paragraphs 41(1)(a) and (b);
(k) have available to its employees lavatories that are
(i) capable of being kept in a clean and sanitary condition,
(ii) adequate in size and equipment for the number of people using them,
(iii) well lighted and ventilated, and
(iv) separate from and not leading directly into any room used for handling produce;
(l) be supplied with potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the establishment;
(m) have adequate facilities and means for the cleaning of equipment; and
(n) have adequate means of drainage, waste removal and waste disposal.
(2) In a registered establishment, water other than potable water may be used for fire protection and auxiliary services, including the washing of soil from raw produce and the fluming of raw produce, if there is no connection between the system for that water and the system for potable water.
- SOR/86-363, s. 4;
- SOR/90-218, s. 3;
- SOR/92-618, s. 22;
- SOR/95-475, s. 2.
- Date modified: