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Search the list of federally registered meat establishments and their licensed operators

Download the entire listing

No entry in any field will return the entire list.

** If "a" is entered in this field, only items beginning with "a" will be shown on the list - link on the right. If the entry is empty, all names will be shown.


(Registration Number: When entering a number under 10 add 2 leading zero's. Example 9 = 009.
When entering a number under 100 add 1 leading zero. Example 99 = 099.
Partial numbers will return all records with that number anywhere in Establishment number)

**  (List of Operator's Names)
**  (List of Doing Business Names)
**  (List of Addresses)
**  (List of Cities)
**  (List of Provinces)

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

Facility Type

Slaughter :                                               

Ritual Slaughter :                 

Canning :                      

Boning and Cutting :                      

Edible Rendering :       

Casing Preparation :       

Other Processing :                      

Packaging, Labelling and Storing :       

Inedible Rendering :       

Facilities for inspection of detained or imported meat products :                           

Storage Only :                 

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:


*With the exception of St-Pierre et Miquelon

Trichina Treatment Facilities :       

Main Page - Registered Establishment List

Please note: Disclaimer
Users of this Agency consolidation are reminded that it is prepared for convenience of reference only and that, as such, it has no official sanction. For information and guidance, please contact Registrar, Meat Programs Division, Canadian Food Inspection Agency.

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