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This data identifies all provincially licensed abattoirs, abattoirs that conduct further processing, freestanding meat plants, and plants that specialize in the slaughter of the following animals across the province of Ontario: * alpaca, llama * beef * buffalo, yak * deer, elk * emus, ostrich, rhea * goats, lamb, sheep * pigs * veal, light calves * chicken, fowl * ducks, geese * fancy poultry * rabbits * turkey A map showing all provincially licensed meat plants in Ontario is also available. For more information on meat inspection in Ontario, please visit the Ministry of Agriculture, Food and Rural Affair’s website. Each dataset contains the following data: * plant name * plant number * contact information * latitude and longitude coordinates * animal class

Number of head and weight for cattle, calves, hogs, sheep and lamb from federally and provincially inspected slaughterhouses.

Data Source:

Federally Inspected Slaughter: Canadian Food Inspection Agency as compiled by Agriculture and Agri-Food Canada, Animal Industry Division, except cattle and calves which is the Canadian Beef Grading Agency as compiled by Agriculture and Agri-Food Canada;

Provincially Inspected Slaughter: Provincial Governments;

Data lags 1-3 months.

Number of head and weight for cattle, calves, hogs, sheep and lamb from federally inspected slaughterhouses.

Data Source:

Federally Inspected Slaughter: Canadian Food Inspection Agency as compiled by Agriculture and Agri-Food Canada, Animal Industry Division, except cattle and calves which is the Canadian Beef Grading Agency as compiled by Agriculture and Agri-Food Canada.

The purpose of the Fish, Seafood and Production Division is to develop and promote appropriate product and process standards that contribute to the achievement of acceptable quality, safety and identity of fish and seafood products, and to provide reasonable assurance of compliance with these standards.

This guidance document is intended for any person in the medical device industry and it provides guidance on regulatory requirements in relation to Medical Device Establishment Licences (MDEL), including when and how to apply for an MDEL, and how to maintain an MDEL once issued.

List of permitted food establishments, permit type, and civic address.

Blood Establishment Licensing Application Form and Instructions

The purpose of this document is to describe Health Canada's approach for inspecting blood establishments in order to assess their compliance with the Food and Drugs Act (the Act) and the Blood Regulations.

​The main objective of this survey was to obtain additional information regarding the presence and levels of undeclared allergens in multi-ingredient meat products. 359 samples were tested, and 13 samples were found to contain at least 1 undeclared allergen including egg, gluten, soy, and the milk proteins beta-lactoglobulin (BLG) and casein. The most frequent positive results of the presence of undeclared allergens were in sausage and hot dog products. 4 products in this survey were deemed to represent a health risk and were recalled.

​The main objective of this survey was to obtain additional information regarding the presence and levels of undeclared allergens and gluten in protein substitute/vegetarian meat products. Of the 290 samples tested, 12 samples were found to contain undeclared gluten or allergens such as beta-lactoglobulin (BLG), casein, egg, peanut, sesame and soy. 2 protein substitute ready-to-eat (RTE) meal products and 2 meat alternative products were deemed to represent a health risk and were recalled.