Canadian Food Inspection Agency Fees Notice
Part 16 - Fish Inspection Fees

Interpretation

1.(1) The definitions in this subsection apply in this Part.

"Act" means the Safe Food for Canadians Act. (Loi)

"Regulations" means the Safe Food for Canadians Regulations. (Règlement)

(2) Unless otherwise provided in this Part, other words and expressions have the same meaning as in the Act and the Regulations.

Payment

2. The fee set out in item 1 of Table 1 shall be paid at the time the application for a licence or a renewal of a licence is submitted.

3. The fees set out in items 2 to 5 of Table 1 and in Tables 2 and 3 shall be paid on receipt of an invoice from the Agency.

Table 1

Licences, Inspection Certificates and Inspections
Item Column 1
Service, Right, Product, Privilege or Use
Column 2
Fee
Licence
1.
For the issuance of a licence under section 20 of the Act or the renewal of a licence under section 22 of the Act $250 per licence, valid for 2 years
Inspection
2.
For an inspection under section 24 of the Act carried out to determine whether corrective action has been taken for the purpose of addressing a contravention of the Regulations following the suspension of a licence $1000
3. (1) For the inspection under section 24 of the Act of an establishment identified in a licence:  
(a) where the total size of processing areas in an establishment is 300 metres2 or less $1000 per year per establishment if the establishment is inspected in the year
(b) where the total size of processing areas in an establishment is more than 300 metres2 $1500 per year per establishment if the establishment is inspected in the year
(2) In addition to the fee referred to in paragraph (1) (b), the fee that is payable for the inspection under section 24 of the Act of an establishment with processing areas of a total size greater than 300 metres2 is in accordance with the following types of process operations:  
(a) canning fish $1000 per year per establishment if the establishment is inspected in the year
(b) processing ready-to-eat fish $1000 per year per establishment if the establishment is inspected in the year
(c) processing shellfish $1000 per year per establishment if the establishment is inspected in the year
(d) pickling, spicing or marinating fish $500 per year per establishment if the establishment is inspected in the year
(e) salting or drying fish $500 per year per establishment if the establishment is inspected in the year
(f) processing fresh or frozen fish or semi-preserves $500 per year per establishment if the establishment is inspected in the year
(g) any other type of process operation $1000 per year per establishment if the establishment is inspected in the year
(3) In addition to the fees referred to in subitems (1) and (2), the initial fee payable for the inspection under section 24 of the Act of an establishment that will conduct shellfish process operations by depuration:  
(a) where the total size of processing areas in an establishment is 300 metres2 or less $6000 for the initial inspection of a new establishment
(b) where the total size of processing areas in an establishment is more than 300 metres2 $7500 for the initial inspection of a new establishment
Inspection Certificate
4.
(1) Subject to subitem (2), the fee for issuing an inspection certificate, including a certificate or other document referred to in section 48 of the Act:  
(a) where an inspection of the fish is performed $100
(b) where an evaluation of the request is performed $25
(2) Maximum amount payable by a person under subitem (1) in a calendar year $10,000
Facility Inspection
5.
An inspection under section 24 of the Act other than an inspection referred to in items 2 and 3, requested by any person to determine whether their establishment meets the applicable requirements of the Regulations $500

4. (1) Subject to subsection (2), a licensed importer who imports fish into Canada shall pay in respect of the type of product set out in column 1 of an item of table 2, an inspection service fee, per kilogram of declared weight of fish imported, in the amount identified in column 2 of table 2, unless the importer held a valid Quality Management Program import licence immediately before the coming into force of the Act and Regulations and continues to meet the requirements of such a licence, in which case the inspection service fee is identified in column 3 of table 2.

For the purposes of this section a Quality Management Program (QMP) means a fish inspection and control system that includes procedures, inspections and records, for the purpose of verifying and documenting the processing of fish and the safety and quality of fish processed in, exported from or imported into Canada.

Table 2

Inspection Service for Imports

Fee per kilogram (based on weight declared)

Item Column 1
Type of Product
Column 2 ($) Column 3($) (QMP - import licence)
1. Ready-to-eat $0.15 $0.002
2. Canned $0.02 $0.002
3. Fresh $0.01 $0.002
4. Raw molluscan shellfish $0.01 $0.002
5. Other $0.01 $0.002

(2) The fee payable for an inspection service is $30 for each shipment of fish if the fish being imported is intended for further processing that will result in a substantial transformation of the fish and the fish is being delivered to an establishment operated by a licence holder.

5. A person who appeals a decision shall pay the applicable fee set out in Table 3 for the type of re-inspection requested.

Table 3

Re-inspection Fees
Item Column 1
Type of Inspection
Column 2
Sample Size
Column 3
Fee($)
1. Sensory evaluation (a) 13 174
    (b) 21 226
    (c) 29 296
    (d) 48 314
    (e) 84 366
    (f) 126 505
    (g) 200 or more 627
2. Net content determination (a) 7-13 87
    (b) 14-21 105
    (c) 22-29 122
    (d) 30-48 174
    (e) 49-84 192
    (f) 85-126 261
    (g) 127 or more 296
3. Label evaluation    
  (1) Inner container   87
  (2) Outer container   52
  (3) Container coding   52
4. Container integrity evaluation    
  (1) Cans 1250 906
  (2) Other containers (a) 13 105
    (b) 21 122
    (c) 29 157
    (d) 48 174
    (e) 84 192
    (f) 126 261
    (g) 200 or more 314
5. Fish content of battered or breaded products (a) 13 157
    (b) 21 or more 192
6. Histamine (a) 13 157
    (b) 21 or more 192
7. Electrophoresis species identification   157
8. Food additives   244
9. Sodium and potassium   244
10. Moisture content   191
11. Salt content   87
12. pH   87
13. Quality indices   226
14. Water activity   87
15. Tuna colour   87
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