Public education
How does meat stay safe before it reaches your table?
Licensed meat facilities use inspection, sanitation, temperature control, safe water, humane handling, traceability and documented corrective action to manage risks long before meat reaches a store or restaurant.
InspectionDay explains what happens behind the scenes, in plain language.
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What Meat Inspectors Check
Live-animal and carcass inspection explained without jargon.
From Animal to Package: The Journey Through a Licensed Facility
Nine stages from arrival to traceability, in plain language.
Cleaning and Sanitation Inside a Meat Facility
Why facilities clean before production, and what happens when they do not.
Why Temperature Control Matters in Meat Facilities
Chilling, monitoring and what facilities do when temperatures drift.
Why Safe Water Matters in Meat Facilities
Potable water, testing and why unsafe water spreads contamination fast.
Humane Handling and Slaughter at Licensed Facilities
Handling, stunning and oversight, factual and respectful.
What Happens When Something Goes Wrong?
Detection, correction, recheck and documentation, the mature food-safety pattern.
Meat Traceability and Recalls
Lot codes, records and why recalls depend on traceability.
Who Regulates Meat in Canada?
Federal CFIA, Alberta and Ontario systems, similar goals, different rules.
How to Find a Licensed Meat Facility
Authoritative directories for Alberta and Ontario licensed facilities.
Operators
For licensed facilities
InspectionDay helps operators organize recurring checks, records, evidence and corrective actions in one operational workflow. InspectionDay does not inspect facilities or replace government oversight.
Explore InspectionDay for meat facilities