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Search the List of Federally Registered Meat Establishments and their Licensed Operators

Last Update : 2017/03/23
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Telephone numbers:
Ending with /F = Fax Number.
Ending with /I = Inspection Number.
Not ending with anything = Location Number.

* at the end of the operator's name means the establishment is temporarily inactive.

The licensed operator of a registered establishment has a HACCP system (prerequisite programs and HACCP plans) in place that meets FSEP requirements as required by section 29 of the Meat Inspection Regulations, 1990

Registration NumberName of the Operator
Address(s)
Function CodesTelephone Number(s)
076 
VIANDE RICHELIEU INC./RICHELIEU MEAT INC.
---------------
Location Address: :
595 RUE ROYALE, , MASSUEVILLE, QC, J0G 1K0
Mailing Address: :
C.P. 101, MASSUEVILLE, QC, J0G 1K0
1abehi, 3x, 5,
6x,
11ADGHLR,
(450) 788-2667
(450) 788-2622/F
(450) 788-2061/I 
505 
LES VIANDES DE LA PETITE-NATION INC.
Also Doing Business As Name :
LES CERFS DE BOILEAU
---------------
Location Address: :
517, RANG STE-JULIE EST, , ST-ANDRÉ-AVELLIN, QC, J0V 1W0
Mailing Address: :
421, RUE ST-PAUL EST, BUREAU 200, MONTRÉAL, QC, H2Y 1H5
1abeh, 3x,
6x,
11ADHKL,
(819) 983-7941
(819) 983-4041/F
(819) 983-7941/I 
506 
BOUVRY EXPORT CALGARY LTD.
---------------
Location Address: :
S.W. 1/4 SEC. 17, TWP. 9, RG. 25, W. 4, HWY # 3 EAST, FORT MACLEOD, AB,
Mailing Address: :
P.O. BOX 2024, FORT MACLEOD, AB, T0L 0Z0
1aehi, 3x,
6x,
11ACDGHLR,
(403) 553-4431
(403) 553-3037/I
(403) 553-3222/F 
587 
KML MEAT PROCESSORS LTD.
---------------
Location Address: :
6478 KAMLOOPS-VERNON HWY., , WESTWOLD, BC, V0E 3B1
1a,e,h, 3x,
11LH,
(250) 375-2388
(250) 375-2378/F
 
657 
CANADIAN PREMIUM MEATS INC.
---------------
Location Address: :
3401 - 53RD AVE., , LACOMBE, AB, T4L 2L6
1aehi, 3x,
6x,
11ADHLMRSV,
(403) 782-9366
(403) 782-7163/F
(403) 782-7991/I 
This search found 5 establishment(s).

Key To Function Codes:

1. Slaughter    a) Cattle  b) Calves  c) Sheep, lambs and goats  d) Swine  e) Horses  f) Poultry  g) Rabbits  h) Others

1. Ritual Slaughter    i) Halal  j) Kosher

2. Canning    f) Poultry Meat  x) Red Meat  g) Rabbit Meat

3. Boning and Cutting    f) Poultry Meat  x) Red Meat  g) Rabbit Meat

4. Edible Rendering  

5. Casing Preparation  

6. Other Processing    f) Poultry Meat  x) Red Meat  g) Rabbit Meat

7. Packaging, Labelling and Storing  

8. Inedible Rendering  

9. Facilities for inspection of detained or imported meat products    A) Cooked, frozen, boneless beef from South America.  B) Other than cooked, frozen, boneless beef from South America.  C) Not requiring refrigeration.  US) From the United States of America.

10. Storage Only    A) Cold Storage  B) Dry Storage

11. Establishments approved for export to specified markets. Please be advised that the approval of the establishments may be limited to specific products and/or that restrictions may apply. For details on the eligibility status of the establishment click on the following link and consult the applicable section on the market of destination of chapter 11: http://www.inspection.gc.ca/english/fssa/meavia/man/ch11/11.7e.shtml

  A) Mexico  C) Japan  D) United States  F) Australia  G) South Africa  H) European Union* & Switzerland  I) Ukraine  J) Argentina  K) Brazil  L) Hong-Kong  O) Malaysia  P) Indonesia  R) Russia  S) China  B) Saudi Arabia  M) Singapore  Q) Peru  V) Vietnam

*With the exception of St-Pierre et Miquelon

12. Trichina Treatment Facilities