Fish Inspection Regulations (C.R.C., c. 802)

9.1 If an inspection certificate is requested for fish that has been caught in accordance with a recreational or sport fishing licence issued under the Fisheries Act and that is to be exported for personal consumption or use to an importing country that requires that the fish be accompanied by an inspection certificate issued by the exporting country, an inspector shall issue the inspection certificate for the fish if

• (a) the fish was not prepared for export in a registered establishment or by a person who holds a fish export licence; and

• (b) the applicant provides the following information and documents:

  • (i) a copy of the fishing licence or the fishing licence number,

  • (ii) a description of the fish, including the species of the fish and its weight,

  • (iii) the date on which the fish was caught,

  • (iv) the business name and address of the establishment where the fish was prepared for export or the name and address of the person who prepared the fish for export, and

  • (v) evidence to substantiate that the fish was eviscerated and packaged under sanitary conditions.

• 10. (1) Where a person interested in a decision of an inspector in respect of any inspection, grading, marking or other matter under Part I of the Act or these Regulations is not satisfied with that decision, the person may, within 30 days after such decision, by notice in writing, appeal the decision to the President of the Agency who shall, subject to section 11, order a reinspection.

• (2) Where a reinspection is made pursuant to subsection (1) and the President of the Agency makes a decision as a result thereof, that decision shall be final.

10.1 A person who appeals a decision under subsection 10(1) shall pay the applicable fee fixed by the Canadian Food Inspection Agency Fees Notice for any of the following types of reinspection that is ordered under that subsection:

• (a) sensory evaluation;

• (b) net content determination;

• (c) label evaluation;

• (d) container integrity evaluation;

• (e) fish content of battered or breaded product;

• (f) histamine;

• (g) electrophoresis species identification;

• (h) food additives;

• (i) sodium and potassium;

• (j) moisture content;

• (k) salt content;

• (l) pH;

• (m) quality indices;

• (n) water activity; and

• (o) tuna colour.