Processed Products Regulations (C.R.C., c. 291)

13. Every establishment registered pursuant to section 11 shall be situated on land that

• (a) is free of debris and refuse;

• (b) provides or permits good drainage; and

• (c) is not in such proximity to any source of pollution or any place that harbours insects, rodents or other vermin that food products in the establishment are likely to be contaminated.

• 14. (1) Every establishment registered pursuant to section 11 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 protected against the entrance of insects, birds, rodents and other vermin or anything likely to contaminate food products;

  • (d) have floors, walls and ceilings in the preparation and packing areas that are constructed in such a way that they can be cleaned and are impervious to moisture;

  • (e) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the operations carried out therein and constructed so as to facilitate their cleaning and disinfection;

  • (f) be equipped, in areas where food is exposed, with light bulbs and fixtures that are of a type that will not cause food contamination in the event of breakage;

  • (g) have a sufficient number of rooms to accommodate separation of incompatible operations;

  • (h) have dressing rooms, lunch rooms and 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) in the case of lavatories, separate from and not leading directly into any room used for handling a food product;

  • (i) subject to subsection (2), be capable of supplying potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the registered establishment;

  • (j) have adequate means of waste removal and disposal;

  • (k) have drainage and sewage facilities that are

    • (i) in accordance with the plumbing code of the province in which the establishment is located,

    • (ii) adequate to handle all wastes,

    • (iii) equipped with traps and vents,

    • (iv) designed and constructed so that there is no cross-connection between the effluent of human wastes and any other wastes in the establishment, and

    • (v) located in such a manner as to prevent product contamination;

  • (l) have, for the inspection, processing, packaging, grading, marking or storing of a food product, equipment that is

    • (i) constructed of corrosion-resistant material, free of any noxious constituent and cleanable,

    • (ii) accessible for cleaning, servicing and inspection or easily disassembled for those purposes, and

    • (iii) effective for the purpose for which it is intended;

  • (m) have food contact surfaces that are

    • (i) non-toxic,

    • (ii) smooth,

    • (iii) free from pitting, crevices and loose scale,

    • (iv) unaffected by food products,

    • (v) capable of withstanding repeated exposure to normal cleaning, and

    • (vi) non-absorbent;

  • (n) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment;

  • (o) be equipped with appropriate container cleaning equipment located in the establishment; and

  • (p) have adequate means of establishing, maintaining and verifying the temperature and humidity of rooms where raw materials are located and food products are stored.

• (2) A registered establishment may use water other than potable water referred to in paragraph (1)(i) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.