Interpretation

1  In this regulation:

"Act" means the Health Act;

"approved" means approved in writing by a medical health officer or a public health inspector;

"health hazard" means a condition or circumstance that has or may have an adverse effect on the health of a person, and includes a condition or circumstance that is insanitary or which prevents or hinders the suppression of disease;

"inspected" means inspected by a medical health officer or a public health inspector;

"operator" means the person operating a slaughter house, and includes the owner.

 Application

2  This regulation applies with respect to a slaughter house only if the slaughter house

(a) is located in an area of the Province located outside all the areas set out in Column 2 of the schedule to this regulation, and

(b) is operating at the time this section comes into force.

[en. B.C. Reg. 356/2004, s. 1 (a).]

 Responsibility and compliance

3  No person who is an operator shall

(a) operate or manage a slaughter house, or

(b) permit any premises, building, structure, equipment, utensil or other thing used in or as part of a slaughter house to be so used

except in accordance with the standards and requirements of this regulation.

 Approval

4  (1)  No person shall construct, convert or establish a building into or for use as a slaughter house unless its plans and specifications have been first approved.

(2)  No person shall operate a slaughter house until it has first been inspected and approved.

 Inspections

5  (1)  Every slaughter house shall be inspected as often as is necessary in the interests of public health and safety, to ensure compliance with this regulation and the Act.

(2)  Animals intended for slaughter and all fresh meat exposed for sale shall be inspected as often as may be necessary in the interests of public health and safety, and to ensure compliance with this regulation and the Act.

 Basic requirements for slaughter house

6  Every slaughter house shall have

(a) yards and pens with shelter for cattle and appliances and conveniences for feeding and watering them,

(b) a killing floor,

(c) a refrigerated storage room with a separate hanging room,

(d) proper and adequate appliances for killing animals and for cleaning and hanging their carcasses, for heating water for removal of blood and offal, and for receiving the organs and fat,

(e) an adequate supply of pure water for flushing and general cleansing purposes,

(f) sufficient and proper appliances for heating and ventilation,

(g) thorough and adequate ventilation, and

(h) an approved sewage disposal system and method of waste disposal, sufficient in each case to prevent a health hazard arising.

 Dry ground required

7  The ground on which a slaughter house is to be situated shall be selected for its dryness, and, where necessary, subsoil water shall be carried away by a 7.6 cm (3 inch) field tile laid

(a) around the outside of the foundation of the building, and

(b) lower than the floor of the building.

 Floors in slaughter house

8  The floors in a slaughter house shall be laid on a foundation of

(a) concrete and constructed from concrete with roughened surface, or

(b) other material impervious to water.

 No dwelling in slaughter house

9  No building occupied in whole or in part as a slaughter house shall be occupied at any time as a dwelling or lodging place.

 Non-absorbent material required

10  Where, in a slaughter house, persons treat or handle meat, refuse, offal, fertilizer or any other materials derived directly or indirectly from the slaughtering of animals, the floors at that location shall be made of water tight, non-absorbent material, properly drained, and the walls of every killing room, meat dressing room and cooling room shall be finished with non-absorbent material that facilitates easy cleaning.

 Controlled drainage required

11  The yards, other than where cattle are kept, shall be

(a) constructed so as not to absorb liquid filth, and

(b) graded so as to permit controlled drainage.

 Woodwork to be painted

12  All interior woodwork shall be painted.

 Offensive odours

13  (1)  Blood from slaughtered animals shall, while still fresh, be treated so as not to become offensive.

(2)  All offensive odours arising from the handling of meat and the treating of and caring for offal, blood or any other material stored or manufactured shall be immediately extinguished and not allowed to escape into the outside air.

 Pits and wells in slaughter house

14  No blood pit, dung pit or privy well shall remain or be constructed within any slaughter house, and no accumulation of any refuse whatever, when tainted or emitting a noxious odour, shall be permitted to remain in or around a slaughter house.

 Removal of manure

15  The contents of any manure pit or manure pile on the premises shall be removed as often as necessary to prevent a health hazard arising.

 Diseased or unfit condition

16  No animal found

(a) in a state unfit to be slaughtered for the purpose of selling its meat for human food, or

(b) in a diseased condition

shall be slaughtered for the purpose of selling its meat for human food.

 Meat deemed unfit

17  Where meat is

(a) found to be diseased or unwholesome, or

(b) from

(i)  a calf less than 3 weeks old when killed,

(ii)  a lamb less than 8 weeks old when killed,

(iii)  a piglet less than 5 weeks old when killed, or

(iv)  an emaciated or wasted animal,

the meat shall not be used for human food.

 No other animals

18  Animals, other than those intended for slaughter, shall not be kept in or around slaughter houses.

 Animals intended for slaughter

19  Animals intended for slaughter shall not be kept for a longer period than 48 hours in or around a slaughter house.