CFIA suspends the Safe Food for Canadians licence of St. Ann's Foods Inc., for non-compliances related to control measures
September 25, 2019, Ottawa: Effective September 21, 2019 The Canadian Food Inspection Agency (CFIA) has suspended the Safe Food for Canadians (SFC) licences #6NTLWYHV of Canadian Select Meats Inc., and #8HMG4GLC of The Beef Boutique LTD., both operating under St. Ann's Foods Inc., Est. 639.
St. Ann's Foods Inc. is a meat processing establishment located in Toronto, Ontario.
While the suspension is in effect, no activities falling under the scope of SFC licence #6NTLWYHV and licence #8HMG4GLC can be conducted.
There are currently no recalls associated with this suspension. CFIA is conducting a food safety investigation. If products are recalled, CFIA will notify the public by posting recall information on our website and issuing Public Food Recall Warnings when required.
CFIA suspended the licence because the company failed to implement effective control measures in accordance with Part 4 of the Safe Food for Canadians Regulations (SFCR).
Licence holders are responsible for ensuring that they comply with Canada's food laws. CFIA is committed to enforcing those laws.
Safe Food for Canadians licences can be suspended:
- for failure to comply with the Safe Food for Canadians Act, the Food and Drugs Act and their related regulations
- for default of payment of any fee related to the licence
- if risk of injury to the public may result from continuing to conduct the licensed activity
The licence suspension will be lifted if CFIA determines that corrective action has been taken. If corrective action is not taken within 90 days after suspension, CFIA may cancel the licence. CFIA may also cancel the licence on other grounds set out in section 39 of the SFCR. Cancellation can occur after the licence holder has been notified of the grounds for cancellation and provided with an opportunity to be heard.
CFIA publishes SFC licence suspensions and cancellations on its website.
Report a problem or mistake on this page
- Date modified: