Frequently Asked Questions

1. Why should I have my birds done by a licensed, inspected processor?

Inspected meat products can legally be sold to end users as well as to stores and restaurants. If you only produce for your own use then you are entitled to process your own birds. Unlicensed processing by third parties is not legal. The law states "all meat sold for human consumption must be gov't inspected.

2. Can I call for processing a few days ahead of time?

The best way to proceed is to book your slaughter before you order your chicks. Okanagan Poultry Processing has to file an exact schedule with the inspectors in advance in order to assure inspector availability. Given the volumes she does, scheduling is very important so no one is missed. We will probably be unable to accommodate last-minute calls for service.

3. I work Monday to Friday. Can I get slaughter services on the weekend?

The BC Government is currently not guaranteeing weekend inspection. Arrangements can be made to drop your birds off prior to your workday starting and pick up can be arranged for after your work day ends. Please let us know well in advance if you need to drop off or pick up your birds outside of our regular work day.

4. What does working with a licensed processor mean for my operation with regard to the Chicken and Turkey Marketing Boards?

Under personal exemption, you may raise up to 200 broilers, 99 layers or 50 turkeys. These birds, however, may not be sold or given away. If you are raising birds to sell the meat, you require a small lot permit from each board, for a small annual fee (for chicken it is $20,turkeys $25). Small lot permits cover up to 2000 birds per year of chicken, up to 399 layers, and up to 300 turkeys. Quota and licences are not required for growers with personal exemptions or small lot permits, and the poultry industry’s on-farm food safety program (OFFSAP) is voluntary. For further information contact the BC Chicken Board at info@bcchicken.ca, tel 604.859.2868 or the BC Turkey Board at info@bcturkey.com, tel 604.534.5644.

5. What is the role of the inspector at a poultry slaughter establishment?

The inspector, who is presently an employee of the Canadian Food Inspection Agency on contract to the province of BC, is only there to inspect live birds prior to slaughter and dead birds as they are being processed. Inspectors are not looking for violations of any other bylaws, guidelines or regulations. Once the finished birds have passed inspection and been cooled to 4C, the inspection criteria have been satisfied.

6. Does the inspector have a role in approving finished bird storage and transport?

Once birds have been cooled and handed over to their owners, CDC/CFIA have no further responsibility. The agency responsible for product safety after handover is the local Health Authority. However, the inspectors on site have a high level of knowledge about food safety and can provide helpful suggestions about safe transport and storage of finished product.