Gazette officielle du Québec. Québec official gazette., 26 mai 1982, Partie 2 anglais mercredi 26 (no 25)

[" Gazette officielle du Québec Laws and Part 2 Regulatio olume 1 26 May 1 No.25 ^^*ypi ^p^p^p^ ^p^p^pi ^p^p^^ Gazette officielle du Québec Part 2 Volume 114 Laws and 2N60M2a5y 1982 Regulations Summary Table of contents.1569 Orders in Council.1571 Draft Regulation.1595 Notices.1599 Erraturp.1609 Index.1611 Legal deposit \u2014 1\" Quarterly 1968 Bibliothèque nationale du Québec © Éditeur officiel du Québec, 1982 NOTICE TO READERS The Gazette officielle du Québec (Laws and Regulations) is published under the authority of the Legislature Act (R.S.Q., c.L-l) and the Regulation respecting the Gazette officielle du Québec (O.C.3333-81, dated 2 December 1981).Part 2 of the Gazette officielle du Québec is published at least every Wednesday under the title \"LOIS ET RÈGLEMENTS\".If a Wednesday is a legal holiday, the Official Publisher is authorized to publish on the preceding day or on the Thursday following such holiday.1.Part 2 contains: 1.Acts assented to, before their publication in the annual collection of statutes; 2.proclamations of Acts; 3.regulations made by the Government, a minister or a group of ministers and of Government agencies and semi-public agencies described by the Charter of the French language (R.S.Q., c.C-ll), which before coming into force must be approved by the Government, a minister or a group of ministers; 4.Orders in Council of the Government, decisions of the Conseil du trésor and ministerial orders whose publication in the Gazette officielle du Québec is required by law or by the Government; 5.regulations and rules made by a Government agency which do not require approval by the Government, a minister or a group of ministers to come into force, but whose publication in the Gazette officielle du Québec is required by law; 6.rules of practice made by judicial courts and quasi-judicial tribunals ; 7.drafts of the texts mentioned in paragraph 3 \u2022whose publication in the Gazette officielle du Québec is required by law before their adoption or approval by the Government.2.The English edition The English edition of the Gazette officielle du Québec is published at least every Wednesday under the title \"Part 2 \u2014 LAWS AND REGULATIONS\".When Wednesday is a holiday, the Official Publisher is authorized to publish it on the preceding day or on the Thursday following such holiday.The English version contains the English text of the documents described in paragraphs 1, 2, 3, 5, 6 and 7 of section 1.3.Rates 1.Subscription rates Subscription rates are as follows: Part 2 (French) .65 $ per year English edition .65 S per year 2.Special rates The annual subscription does not include the Drug List whose publication is required under the Health Insurance Act (R.S.Q., c.A-29).The said publication is sold separately by number at a maximum rate of 30 S a copy.3.Rates for sale separate numbers Separate numbers of the Gazette officielle du Québec, except the publication mentioned in paragraph 2, sell for 4 S a copy.4.Publication rates The publication rate is 0,60$ per agate line regardless of the number of insertions.For information concerning the publication of notices, please call: Georges Lapierre Gazette officielle du Québec Tél.: (418) 643-5195 Offprints or subscription rates only: Service de la diffusion des publications Tél.: (418) 643-5150 All correspondence should be sent to the following address : Gazette officielle du Québec 1283, boul.Charest ouest Québec, QC GIN 2C9 L'Éditeur officiel du Québec Part 2_GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1569 \\ .Table of contents .Page Order(s) in Council 1054-82 Construction Decree \u2014 Extension .1571 1055-82 Food (Amend.) .:.1572 1099-82 Grande-Grève, Cap-aux-Os, Cap-des-Rosicrs, Péninsule-de-Gaspé and Rose-Bridge \u2014 Tourist area .1593 1158-82 Régie de Y assurance-dépôts du Québec \u2014 General Regulations .1594 1194-82 Highway Safety Code \u2014 Amount of security required on the issue of a summary notice .1601 1195-82 Highway Safety Code \u2014 Form and tenor of an infraction ticket, a preliminary notice and a summary notice .1602 1196-82 Highway Safety Code \u2014 Amount of costs referred to in the preliminary notice.1600 1197-82 Highway Safety Code \u2014 Amount of costs referred to in section 485 .1599 \u2022 Draft Regulation(s) Building service employees \u2014 Montréal .1595 Notice(s) Highway Safety Code \u2014 Amount of costs referred to in section 485 .1599 Highway Safety Code \u2014 Amount of costs referred to in the preliminary notice .1600 Highway Safety Code \u2014 Amount of security required on the issue of a summary notice .1601 Highway Safety Code \u2014 Form and tenor of an infraction ticket, a preliminary notice and a summary notice 1602 Erratum 15-82 Hydro-Québec Retirement Plan 1609 Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1571 Order(s) in Council O.C.1054-82, 30 April 1982 An Act respecting labour relations in the construction industry (R.S.Q., c.R-20) Construction Decree \u2014 Extension concerning the extension of the Decree respecting the construction industry.Whereas the Decree respecting the construction industry was iopted by Order in Council 3938-80 of 17 December 1980 and amended by Orders in Council ( 1801-81 and 1802-81 of 23 June 1981; Whereas under the first paragraph of section 51 of the Act respecting labour relations in the construction industry (R.S.Q., c.R-20), the Government may extend the Decree with the consent of the employers' association and that of the associations of employees whose representativeness is more than fifty per cent ; Whereas the employers.' Association of Building Contractors of Québec and the associations of employees whose representativeness is more than fifty per cent,, that is the Québec Fédération of Labour (QFL-CONSTRUCTÏON), \"the \"Conseil provincial du Québec des métiers de la construction (INTERNATIONAL) and the \"Confédération des syndicats nationaux\" (\"CSN\") requested respectively on 30 April and 28 April 1982, the extension of the said Decree for a period of one month; Whereas under the third paragraph of section 51 of the Act a regulation to extend the Decree comes into force as of its adoption, but must be published without delay in the Gazette officielle du Québec; It is ordered, therefore, upon the recommendation of the Minister of Labour, Manpower and Income Security : That the Decree respecting the construction industry adopted by Ordef in Council 3938-80 of 17 December 1980 and amended by Orders in Council 1801^81 and 1802-81 of 23 June.1981 be extended in accordance with thé text attached to this Regulation ; That this Regulation come into force on the day of its adoption and be published without delay in-the Gazette officielle du Québec.Louis Bernard, Clerk of the Conseil exécutif.Extension of the Decree respecting the construction industry An Act respecting labour relations in the construction industry (R.S.Q., c.R-20) 1.The Decree respecting the construction industry adopted by Order in Council 3938-80 of 17 December 1980 and amended by Orders in Council 1801-81 and 1802-81 of 23 June 1981 is further amended by replacing the second paragraph of section 32.01 by the following : \"It remains in force until 31 May 1982.\".2.This Regulation comes into force on 30 April 1842-0 1572 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25_Part 2 O.C.1055-82, 5 May 1982 The Agricultural Products, Marine Products and Food Act (R.S.Q., c.P-29) Food \u2014 Amendments Concerning the Regulation amending the Food Regulation.Whereas sections 7, 8 and 40 of the Agricultural Products, Marine Products and Food Act (R.S.Q., c.P-29), as amended by Chapter 29 of the Statutes of 1981, empower the Government to regulate the standards of construction, layout and equipment of establishments where the preparation or processing of food is carried out, and the operations of conditioning or keeping food for sale or for the furnishing of services for remuneration, and the rules respecting the origin of meat products; Whereas it is expedient to amend the Food Regulation in order to prescribe categories of permits for processing plants and for sea food products canneries, as well as the conditions and the fees payable for their issuance and their renewal, and to determine the rules for conditioning and keeping such products, while declaring that the standards of sanitation and of registration prescribed in this Regulation also apply to operators of establishments keeping food for the purpose of furnishing services for remuneration, and stating the rules respecting the origin of meat products.It is ordered, therefore, upon the recommendation of the Minister of Agriculture, Fisheries and Food: That the Regulation amending the Food Regulation, attached hereto, be made.Louis Bernard, Clerk of the Conseil exécutif.Regulation amending the Food Regulation The Agricultural Products, Marine Products and Food Act (R.S.Q., c.P-29, ss.7, 8 and 40) 1.The Food Regulation made by Order in Council 2282-75 dated 4 June 1975, amended by the Regulations made by Orders in Council 4185-77 dated 7 December 1977, 887-80 dated 26 March 1980 and 1240-80 dated 28 April 1980, is further amended by replacing section 1.2.1 by the following: \"1.2.1 Registration.Every person, except a fisherman or a farmer who sells solely to consumers products obtained exclusively from his operations or from a person holding a permit pursuant to section 9 of the Act, who is engaged in the sale of food or in the preparation, conditioning, processing or keeping of food for the purpose of sale or of furnishing services for remuneration, is required to register with the Minister.\".2.Section 1.3.1.2 of the Regulation is amended by replacing subparagraph b of the second paragraph by the following: \"(b) the name and address of the warehouse operator whose services he uses, and the location of the warehouse.\".3.Section 1.3.1.4 of the Regulation is amended by replacing the first paragraph by the following: \"1.3.1.4 Authorization.The applicant must attach to his application for a permit the authorizations issued respectively by the ministère de l'Environnement, the Commission de protection du territoire agricole du Québec and the municipal corporation concerned to the effect that the site, design, construction and layout of the processing plant or the sea food products cannery comply with the requirements of the Environment Quality Act (R.S.Q., c.Q-2), of the Act to Preserve Agricultural Land (R.S.Q., c.P-41.1) and the Regulations for the application of those Acts, as well as municipal zoning by-laws.\".4.The Regulation is amended by adding, after section 1.3.1.15, the following: \"1.3.1.16 Canned goods.Identification code.At the time of his application for a permit or for its renewal, a producer of canned meat or of canned sea food products shall inform the Minister of the identification code he intends to use in accordance with section 6.4.4.8 or, where it applies, section 9.3.3.12\".5.The Regulation is amended by adding, after Subdivision 1.3.5, the following: §1.3.S.A Permit to operate a processing plant or a sea food products cannery 1.3.5.A.1 Categories of permits to operate a processing plant.There are 2 categories of permits to operate a processing plant: Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26.1982, Vol.114, No.25 1573 1.a permit to operate a processing plant, \"salting and drying\" category; 2.a permit to operate a processing plant, \"fresh, frozen or semi-preserved\" category.1.3.S.A.2 Permits in the \"salting and drying\" category.A permit to operate a processing plant, \"salting.and drying\" category, authorizes the holder to prepare salted and dried sea food products in a plant that complies with the requirements of section 9.2.2.1.1.3.5.A.3 Permits in the \"fresh, frozen or semi-preserved\" category.A permit to operate a processing plant in- the \"fresh, frozen or semi-preserved\" category authorizes the holder to prepare fresh, frozen or semi-preserved sea food products in a plant that complies with the requirements of section 9.2.2.2.1.3.5.A.4 Permit to operate a sea food products cannery.A permit to operate a sea food products cannery authorizes the holder to can sea food products in a plant that complies with the requirements of section 9.2.3.1\".6.The Regulation is amended by adding, after section 1.3.6.4, the following: - \"1.3.6.5 Fee for a processing plant permit.The fee payable for the issuing or renewal of each category of permit to operate a sea food products processing plant is 100$.1.3.6.6 Fee for a sea food products cannery permit.The fee payable for the issuing or renewal of a permit to operate a sea food products cannery is 100$.\" 7.Section 3.3.4 of the Regulation is amended as follows : (a) by replacing the first paragraph by the following : \"3.3.4 Labelling of displays.When displayed in a retail business establishment, the product, its packaging or container, or a sign referring to a single lot of identical products must bear a label including:\"; (li) by deleting what precedes subparagraph a of the second paragraph.8.Sections 6.2.2 and 6.2.3 of the Regulation are replaced by the following: \"6.2.2 Delicatessen plant.The preparation, processing or any other conditioning for purposes of sale or of furnishing services for remuneration, of meat or meat products intended for human consumption must be carried out in a delicatessen plant in accordance with this Regulation.6.2.3 Meat cannery.The preparation or any other conditioning for purposes of wholesale sale, or for furnishing of services for remuneration, of canned meat intended for human consumption must be carried out solely in a meat cannery in accordance with this Regulation.\".9.Section 6.4.4.9 of the Regulation is revoked.10.Section 6.5.2.26 of the Regulation is amended by replacing the fourth paragraph by the following: \"However, meat or meat products kept or used by a retailer may not be obtained from: (a) another retailer; (b) the person referred to in section 6.5.2.30; (c) an operator of a delicatessen plant for purposes of wholesale sales who does not hold the permit referred to in subparagraph b of the first paragraph of section 9 of the Act; or (d) an operator of a delicatessen plant for purposes of furnishing services for remuneration.\".11.Section 6.5.2.28 of the Regulation is amended by replacing the second paragraph by the following: \"However, in the case of subparagraph b of the first paragraph, the meat or meat products may not be obtained from: (a) another restaurant operator; (b) the person referred to in section 6.5,2.30; (c) an operator of a delicatessen plant for purposes of wholesale sales who does not hold the permit referred to in subparagraph b of the first paragraph of section 9 of the Act; or (d) an operator of a delicatessen plant for purposes of furnishing services for remuneration.\".12.Section 7.1.1 of the Regulation is amended by replacing clause 3 of subparagraph a of paragraph B by the following: \"(3) is put or has been put in the same rooms or vehicles as products or substances that might spoil or contaminate it, in a room or compartment for wastes, or in a container referred to in sections 6.4.1.16, 7.3.10, 9.3.1.11 or 9.3.1.14;\".13.Section 8.8.7 of the Regulation is replaced by the following : \"8.8.7 Signs for counter sales.Any person who offers for sale or keeps for the purpose of selling over the counter a maple substitute must affix, in indelible, legible and conspicuous characters, on a sign that 1574 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.T147Nô.25 Part 2 applies to the same lot of identical products, a name that meets the requirements of this Division.\".14.The Regulation is amended by adding, after Chapter 8, the following Chapter: \"CHAPTER 9 SEA FOOD PRODUCTS DIVISION 9.1 GENERAL PROVISIONS 9.1.1 Definitions.In this Chapter, unless otherwise indicated by the context, the following words or expressions mean : \"canned sea food products\": sea food products treated to destroy any toxic microorganisms : \"sea food products cannery\": plant where sea food products are canned for wholesale markets; \"processing\": the operations of gutting, cleaning, filleting, candling, refrigerating, freezing, thawing, smoking, salting, cooking, pickling, drying, packaging or any other type of preparation or treatment of sea food products, except canning of sea food products; \"sea food products\" : fish, molluscs and crustaceans, able to live in a marine environment, including parts of such animals and the products or by-products derived therefrom ; \"semi-preserved sea food products\": sea food products treated by salting, smoking, pickling or treated with vinegar, sugar or spices, or a mixture of those ingredients, and packaged in such a manner as to make them fit for human consumption for at least 6 months if refrigerated only; \"processing plant\": plant where sea food products are processed for wholesale markets.9.1.2 Exclusive nature of operations.The processing of sea food products for wholesale markets must be carried out exclusively in a processing plant, except for processing activities carried out on board a fishing vessel or on a loading wharf, and freezing operations carried out in a cold storage warehouse described in Division 9.5.The canning of sea food products for wholesale markets must be carried out exclusively in a sea food products cannery.DIVISION 9.2 _ CONSTRUCTION AND OUTFITTING OF PROCESSING PLANTS AND SEA FOOD PRODUCTS CANNERIES §9.2.1 General Provisions 9.2.1.1 Extent of land.The land occupied by a sea food products processing plant or cannery must: 1.provide for receiving sea food products, removal of waste and non-edible products, and shipping of sea food products that have been processed or canned; 2.provide separate routes for edible and non-edible products outside the buildings; 3.be clear of residues and debris.§9.2.2 Standards for construction and outfitting of processing plants 9.2.2.1 Processing plant.Salting and drying.Premises.A processing plant operated under a permit in the \"salting and drying\" category must contain: 1.a receiving room including: (a) a refrigerated chamber at a temperature between 0°C and 2°C for keeping sea food products before, processing ; (b) an area for cleaning, disinfecting and storing bins; 2.a processing room including an area for cleaning and disinfecting equipment used in processing sea food products ; 3.a room for salting; ~4.a drying room, unless the drying is done in the open air ; 5.a room for storing sea food products that have been fully processed; 6.a room or compartment for storing salt, spices and other additives and preservatives; 7.a refrigerated room or compartment at a maximum temperature of 7°C for keeping remains of sea food products not intended for human consumption; 8.a room or compartment for storing packaging materials ; 9.sanitary rooms, including a rest room with drinking fountains, washbasins, cloakrooms and toilets for the use of the operator's employees; 10.a machines room separated from the other rooms and including an area for the installation of heating appliances, compressors and switchboards, and an area for the repair and mechanical maintenance of equipment ; Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1575 11.a compartment for storing cleaning, disinfecting and sanitation materials and pesticides.12\" a room reserved exclusively for an inspector or the person designated by the Minister and assigned to grading sea food products.The room or compartment prescribed in subparagraph 7 of the first paragraph need not be refrigerated, where the remains of sea food products not intended for human consumption are removed daily.A processing plant need not contain the room or compartment prescribed in subparagraph 7 of the first paragraph where the remains of sea food products not intended for human consumption are removed from the plant regularly by a continuous process.A processing plant need not contain the room prescribed in subparagraph 12 of the first paragraph where the operator makes another room available to an inspector or the person designated by the Minister and assigned to grading sea food products.9.2.2.2 Processing plant.Fresh, frozen and semi-preserved.Premises.A processing plant operated under a permit in the \"fresh, frozen, or semi-preserved\" category must contain: 1.a receiving room including: (a) a refrigerated chamber at a temperature between 0°C and 2\"C for keeping sea food products before processing ; (b) an area for cleaning, disinfecting and storing bins; 2.a processing room including: (a) a cooking area, if the operations require it for treating sea food products; (b) an area for salting, if the operations require it for treating sea food products; ¦(c) a pickling area, if the operations require it for treating sea food products; (d) an area for cleaning and disinfecting the equipment used in processing sea food products; 3.a smoke-curing room, if the operations require one for treating sea food products, unless the smoke-curing house is in a separate area inside the processing room; 4.à refrigerated storage chamber at a temperature between 0°C and 2°C for refrigerated sea food products and, where applicable, a storage room at a maximum temperature of -23° C, arranged for keeping in separate divisions: ! (a) frozen sea food products, whole or.in portions, intented for processing for human consumption; (b) processed sea food products, frozen and intended for human consumption; (c) packaged and frozen food products, other than sea food products, intended for the preparation of sea-food-product-basèd dishes for human consumption ; 5° a room or compartment for storing salt, spices and other additives or preservatives; 6° a refrigerated room or compartment at a maximum temperature of 7°C for keeping remains of sea food products not intended for human consumption ; 7° a room or compartment for storing packaging materials ; 8\" sanitary rooms including a rest room with drinking fountains, washbasins, cloakrooms and toilets for the use of the operator's employees; 9\" a machines room separated from the other rooms and including an area for the installation of heating appliances, compressors and switchboards, and an area for repair and mechanical maintenance of equipment ; 10° a compartment used for storing cleaning, washing, disinfecting and sanitation materials and pesticides.11° a room reserved exclusively for an inspector or the person designated by the Minister and assigned to grading sea food products.Where the operator of a plant processes exclusively semi-preserved sea food products, the refrigerated storage room prescribed in subparagraph 4 of the first paragraph may be maintained at a maximum temperature of 10° G.The room or compartment prescribed in subparagraph 6 of the first paragraph need not be refrigerated where the remains of sea food products not intended for human consumption are removed daily.A processing plant need not include the room or compartment prescribed in subparagraph 6 of the first paragraph where the remains of sea food products not intended for human consumption are removed from the plant regularly by a continuous process.A processing plant need not contain the room prescribed in subparagraph 11 of the first paragraph where the operator makes another room available for an inspector or the person designated by the Minister and assigned to grading sea food products.9.2.2.3 Receiving room.The receiving room must be provided with appliances for cleaning and disinfecting the bins.9.2.2.4 Wire mesh instruments.Wire mesh instruments, except washing and pickling instruments must be used solely for manipulating molluscs in the shell, crustaceans in the shell and unsealed fish. 1576 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 Part 2 9.2.2.5 Cooking area with hood.The cooking area described in item a of subparagraphe 2 of the first paragraph of section 9.2.2.2 must be provided with a hood equipped with an electric fan to eliminate steam and condensation.§9.2.3 Standards for construction and outfitting of sea food products canneries 9.2.3.1 Sea food products cannery.Premises.A sea food products cannery operated under a permit must contain : 1.a receiving room including: (a) a refrigerated chamber at a temperature between 0° C and 2° C for keeping sea food products refrigerated before canning and.where appropriate, a refrigerated chamber at a maximum temperature of -23°C, arranged for keeping in separate divisions: i.frozen sea food products, whole or in portions, intended for canning for human consumption ; ii.packaged and frozen food products, other than sea food products, intended for use in manufacturing sea-food-product-based canned goods for human consumption ; (b) an area for cleaning, disinfecting and storing bins; 2.a canning room for treating and canning sea food products including: (a) an area for commercial sterilization; (b) an area for cleaning and disinfecting equipment used in canning sea food products; 3.a room or compartment for storing salt, spices and other additives or preservatives; 4.a refrigerated room or compartment at a maximum temperature of 7°C for keeping remains of sea food products not intended for human consumption ; 5.a room or compartment for storing packaging materials ; 6.a room for storing canned sea food products; 7.sanitary rooms including a restroom with drinking fountains, washbasins, cloakrooms and toilets for the use of the operator's employees; 8.a machines room separated from the other rooms and containing an area for installing heating appliances, compressors and switchboards and an area for repair and mechanical maintenance of equipment; 9.a compartment used for storing cleaning, disinfecting and sanitation materials and pesticides.10.a room reserved exclusively for an inspector or the person designated by the Minister and assigned to grading sea food products.The room or compartment prescribed in subparagraph 4 of the first paragraph need not be refrigerated where the remains of sea food products not intended for human consumption are removed daily.A sea food products cannery need not contain the room or compartment prescribed in subparagraph 4 of the first paragraph where the remains of sea food products not intended for human consumption are removed from the plant regularly by a continuous process.A sea food products cannery need not contain the room prescribed in sub-paragraph 10 of the first paragraph where the operator makes another room available for an inspector or the person designated by the Minister and assigned to grading sea food products.9.2.3.2 Receiving room.The receiving room must be equipped with appliances for cleaning and disinfecting bins.9.2.3.3 Canning room.Equipment.The room for canning sea food products must contain: 1.a pressure cooker or boiler if the sea food is not cooked during the autoclave treatment; 2.a hood equipped with an electric fan to eliminate steam and condensation; 3.a sealer; 4.an autoclave with thermograph, thermometer, manometer and chronometer; 5.an incubator for incubating samples of canned sea food at a temperature of 37\" C.9.2.3.4 Wire mesh instruments.Wire mesh instruments, except washing baskets and pickling instruments, must be used solely for manipulating molluscs in the shell, crustaceans in the shell and unsealed fish.§9.2.4 Standards for Layout of Processing Plants and Sea Food Products Canneries 9.2.4.1 Floors, walls and ceilings.The premises of sea food products processing plants and sea food products canneries must satisfy the following requirements : 1.the floors must be constituted of a material free from cracks, waterproof, washable, non:slippery, chemically stable and resistant to any warping.They must have a slope towards the drains of 2 centimetres per metre and a drainage system for liquids; 2.the ceilings and walls must be covered with a washable, smooth and rot-proof material; in addition, the wall covering must be constituted of a waterproof material resistant to warping; Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1577 3.paragraph 2 applies to the walls of washrooms up to a height of 130 centimetres from the point where they join the floor; 4.the joins between walls and those between the walls and the floors must be rounded.9.2.4.2 Lighting.Illumination must be at least 50 decalux in work rooms and 20 decalux in other rooms, 9.2.4.3 Ventilation.Mechanical ventilation in unrefrigerated rooms and sanitary rooms must provide 5 changes of air per hour.In refrigerated rooms, the elimination of steam and condensation during washing must be carried out mechanically.9.2.4.4 Water supply.Each establishment must be provided with a system of running drinkable water under pressure.Hot and cold water outlets must' be installed and arranged so that the rooms and equipment may be cleaned under pressure.Where an establishment is equipped with a source of salt water, such water must be free from contamination.9.2.4.5 Hot water temperature.The temperature of the hot water for cleaning the rooms or the equipment must be at least 60° C.9.2.4.6 Waste water system.Every establishment must be provided with a drainage system for storm waters and for waste water.Such system must be designed to separate different sources.Such drainage system must contain a cleanout, flushes, building traps, protective gratings and solid intercepters.Wash water pipes must be independent of the sanitary drain pipes toilets, urinals and wash basins.9.2.4.7 Sanitary rooms.The sanitary rooms in any establishment must be provided- with hot and cold running water and devices for cleaning the hands and wiping or drying them by means of dryers or individual towels that must be discarded after ,each use.Access to toilets must be through rooms other than work rooms.Such sanitary rooms must comply with the standards prescribed by section 67 of the \"Regulation respecting the quality of the work environment\", made by Order in Council 3845-80 dated 17 December 1980.9.2.4.8 Work rooms.Work rooms must have pedal-operated wash basins that dispense, simultaneously or separately, hot and cold water and liquid soap dispensers for washing the hands and dryers or individual towels for drying them.Towels must be discarded after each use.Such rooms must also be equipped with a device for disinfecting the hands so placed as to enable them to be disinfected immediately after cleaning them.9.2.4.9 Windows.The rooms used for the operations of processing or canning sea food products may not contain windows opening to the outside of the establishment.DIVISION 9.3 OPERATING STANDARDS FOR PROCESSING PLANTS AND SEA FOOD PRODUCTS CANNERIES §9.3.1 Operations related to all plants 9.3.1.1 Cleanness.The employees, premises and materials of a processing plant, a sea food products cannery, a cold storage warehouse, or an establishment or a business used for retail selling of sea food products must be clean.9.3.1.2 Employees.Employees shall wear white or light-coloured work clothing that makes any soiling evident, and a clean head covering or hair net that completely covers the hair.Such clothing, used exclusively for work, must be cleaned in such a manner as to be clean for the return to work each day, and, during the days's operations, they must be replaced when they become soiled.Persons who have been in contact with contaminated sea food products shall immediately wash their hands and arms with hot water and a germicide.Employees wearing gloves to handle sea food products must, each time they, return to work, clean and disinfect the gloves or change them when it is impossible to eliminate dirt and contamination.9.3.1.3 Protection against harmful animals.Work rooms must be free of any animals other than the sea food products treated therein.9.3.1.4 Handling of sea food products.Working with and handling of sea food products is reserved exclusively for persons who: 1.are not suffering from a contagious disease in the communicable stage or do not have infected sores or wounds ;' 2.are not carrying pathogenic bacteria likely to contaminate sea food products; 3.having an uninfected wound, wear a waterproof bandage on it to prevent contamination of sea food products.9.3.1.5 Medical examinations.An employee suffering from or suspected of suffering from an infectious illness must submit to clinical and diagnostic 1578 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25_Part 2 examinations and to appropriate prophylactic measures to detect and treat such illness.9.3.1.6 Cleaning and disinfecting of instruments and fittings.The equipment and instruments used for work on sea food products must be cleaned and disinfected at the end of the day's operations or before being reused, if they have been contaminated.Containers of sea food products intended for use as bait or for a use other than that of human consumption must be cleaned and disinfected before being reused to contain sea food products intended for human consumption.9.3.1.7 Scouring.Scouring must be carried out by means of a non-metallic instrument or pad.9.3.1.8 Detergents, disinfectants and other products.Detergents, disinfectants and means for combatting harmful animals must comply with the requirements specified in paragraphs 9 and 10 of section 9 of the Meat Inspection Regulations (P.C.1979-2123 dated 9 August 1979 \u2014 SOR 79-579, Canada Gazette Part n, Vol.113, No.16, 79/08/22, p.2911), made under the Meat Inspection Act (R.S.C., 1970, c.M-7).9.3.1.9 Avoidance of contact.Sea food products must not come into contact with the floor or walls of a room.Sea food products containers must be placed on supports more than 10 centimetres above the floor.9.3.1.10 Contact with sea food products.Utensils, containers or appliances that come into contact with sea food products must be made of stainless, non-rotting material.9.3.1.11 Exclusive use.During periods when a sea food products processing plant or sea food products cannery is operating, the premises, tools and materials used in processing, canning or treating sea food products must be used solely for those purposes.9.3.1.12 Use of tabacco.Tabacco may not be used in work or storage rooms where there are fresh or frozen sea food products, raw materials or packaging material.9.3.1.13 Temperature reading.In any place where refrigerated or frozen sea food products are kept, there must be a thermometer indicating the maximum temperature in the place.9.3.1.14 Disposal of unclean sea food products and wastes.Sea food products unfit for human consumption, offal, wastes and refuse of all kinds must be deposited in watertight containers fitted with a cover, and must be transported to the room or compartment for wastes at the end of the day's operations, and, during operations, when they are full.The content of such containers must then be eliminated by one of the following methods: 1.incineration ; 2.sanitary landfilling; 3.destruction by a chemical process; 4.withing 60 hours after they are filled, by delivery or shipping to a dismembering plant or salvaging by a salvager ; 5.in the case of sea food products unfit for human consumption, by conversion in the processing plant into flours, oils, products intended for animal feed or industrial by-products.Containers must be cleaned as soon as they are empty.Such containers must be labelled \"unfit for use as food\" in characters 2 centimetres high in thick lettering, in uniform characters and colours.The colour of the letters must be different from that of the container.In spite of the first paragraph, remains of sea food products obtained from processing operations may be removed from the processing or canning room regularly by a continuous process.9.3.1.15 Handling without refrigeration.Where an operation of processing or treating sea food products is carried out in an unrefrigerated room, the product, unless it is salted or dried, must be taken to and kept in a refrigerated or freezer chamber as soon as the operation is finished.9.3.1.16 Forbidden substances.In the processing or canning of sea food products, the following may not be used: 1.antiseptics or harmful substances or substances that are dangerous for the health; 2.in salting, salt or brine that is spoiled or contaminated, or has already been used.9.3.1.1 Ice.The ice used for keeping sea food products must be obtained from drinking water or salt water, and must be free from contamination.Such ice must be protected against contamination while it is being transported and stored.9.3.1.18 Chemicals.Sea food products intended for human consumption must be free of any trace of antibiotics or antiseptics.9.3.1.19 Canned sea food products.Canned sea food products intended for human consumption must be free of any toxic microorganisms and toxins.9.3.1.20 Composition and characteristics.The composition and characteristics of sea food products must comply with the standards prescribed in Titles 1, 6, 15, 16, 17, 21 and 23 of Part B of the Food and Drug Regulations (C.R.C., c.870) made under the Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1579 Food and Drugs Act (R.S.C., 1970, c.F-27) or the standards prescribed in sections 25 and 26 of Part II, sections 31 and 33 of Part UI, section 37 to 40 and 42 to 50 of Part IV, Parts V and VI, except sections 59, 60, 61, 64, 74 and 80, sections 99 to 102 of Part VII, sections 103 to 109, and 111 to 119, and the table of section 120 of Part VIII of the Fish Inspection Regulations (C.R.C., c.802), made under the Fish Inspection Act (R.S.G., 1970, c.F-12).9.3.1.21 Packaging.Sea food products packaging must be new and clean.§9.3.2 Operations related to processing plants 9.3.2.1 Person designated.In this subdivision, \"person designated by the Minister\" means the person assigned to grading designated by the Minister in accordance with subparagraph e.\\ of section 40 of the Act.9.3.2.2 Grading.Beginning 1 April 1984, as soon as sea food products are received at the processing plant and before they are used, the operator must see that they are graded by a person designated by the Minister ift accordance with the grading standards prescribed in Schedules 9.A and 9.B.9.3.2.3 Use.The operator must, for the processing of products intended for human consumption, use solely the following sea food products: 1.fish graded in classes Extra, A and B; 2.crustaceans or cephalopods graded in classes A and B ; 3.whole shellfish graded in class A.Fish, crustaceans or cephalopods graded in class C and whole shellfish graded in class B must be used by the operator solely for a purpose other than human consumption.9.3.2.4 Grading report.The person designated by the Minister shall prepare a grading report attesting to, for each batch of sea food products in the same delivery, the class assigned in the grading and the use prescribed by section 9.3.2*3.The grading report is prepared in quadruplicate: the first and second copies are kept by the person designated by the Minister, and the third and fourth are given or sent to the operator of the fishing boat which brought the sea food products and the operator of the processing p'ant, respectively, or to their representatives.9.3.2.5 Wholesomeness.Sea food products kept in the processing plant, in the natural state or after processing must be fit for human consumption.9.3.2.6 Compulsory services.The operator of a processing plant is required to provide the following services : 1.the cleaning and disinfection of the vehicles used to transport sea food products; 2.the cleaning and disinfection of rooms, yards, passages and docks within the bounds of the establishment ; 3.the cleaning and disinfection of the bins for sea food products.9.3.2.7 Sequence of operations.The operations of the processing plant must be carried out in continuous sequence, without any crossing or overlapping of the different processing operations.9.3.2.8 Processing temperature.The operations of processing sea food products, except those requiring heating, smoking, salting related to drying, or drying, must be carried out in such a manner that the internal temperature of the products is not more than 4°C.9.3.2.9 Temperatures for preservation.Refrigerated sea food products must be maintained at a temperature of between 0°C and 2°C.Frozen sea food must be maintained at a temperature of not more than -23° C.Semi-preserved sea food must be stored at a temperature of not more than 10° C.9.3.2.10 Freezing before storing.Sea food products and other food products to be kept in the frozen state must be frozen at a temperature of not more than -23° C before storing in the freezer chamber described in subparagraph 4 of the first paragraph of section 9.2.2.2, or in the.installation prescribed in item a of subparagraph 1 of the first paragraph of section 9.2.3.1.9.3.2.11 Freezing.Technique.Processed sea food products must be frozen by means of a technique that makes it possible to reduce the temperature, at the centre of a block of unpackaged fillets 25 millimetres in thickness to -21 °C in not more than 2 hours.9.3.2.12 Outdoor drying.Where sea food products are dried outside the processing plant, it must be done in such a manner as to avoid contaminating the products.9.3.2.13 Shipping.Sea food products must be shipped from one of the following rooms: 1.a shipping room; 2.the processing room prescribed in subparagraph 2 of the first paragraph of section 9.2.2.1 or subparagraph 2 of the first paragraph of section 9.2.2.2; 1580 GAZETTE OFFICIELLE DU QUÉBEC, May 26.1982, Vol.114, No.25_Part 2 3.the storage room prescribed in subparagraph 5 of the first paragraph of section 9.2.2.1 or the storage chambers prescribed in subparagraph 4 of the first paragraph of section 9.2.2.2.In the case where products are shipped from the room referred to in subparagraph 2 of the first paragraph, they must not be shipped while processing activities are being carried on in that room.9.3.2.14 Registers of operations.The operator of a processing plant must keep registers and vouchers for his operations.Such registers and vouchers must indicate : 1.the nature and quantity of the sea food products bought or received, the class assigned to them in grading, and the use for which they are intended; 2.the date on which they were purchased or received ; 3.the name and address of the supplier, and where the products are stored, the name and address of the warehouse operator and the location of the warehouse ; 4.the nature and quantity of the sea food products sold or delivered; 5.the date on which they were sold or delivered ; 6.the name and address of the consignee.9.3.2.15 Length of time for keeping papers.Registers must be kept for each calendar year.The said registers and vouchers to which they refer must be kept for at least 1 year beginning from the end of each calendar year.§9.3.3 Operations related to sea food products canneries 9.3.3.1 Person designated.In this Subdivision the expression \"person designated by the Minister\" means the person assigned to grading that the Minister designates in accordance with subparagraph e.1 of section 40 of the Act.9.3.3.2 Grading.Beginning 1 April 1984, as soon as sea food products are received at a sea food products cannery, and before they are used, the operator must see that they are graded by a person designated by the Minister in accordance with the grading standards prescribed in Schedules 9.A and 9.B.9.3.3.3 Use.The operator must, for canning products intended for human consumption, use solely the following sea food products : 1.fish graded in the classes Extra, A and B ; 2.crustaceans or cephalopods graded in classes A and B; 3.whole shellfish graded in class A.Fish, crustaceans or cephalopods graded in class C and whole shellfish graded in class B must be used by the operator solely for a purpose other than that of human consumption.9.3.3.4 Grading report.The person designated by the Minister is subject to the same obligations as those enumerated in section 9.3.2.4 in regard to the grading report.9.3.3.5 Wholesomeness.The sea food products kept in a sea food products cannery, in the natural state or after canning, must be fit for human consumption.9.3.3.6 Obligatory services.The operator of a sea food products cannery shall provide the services described in section 9.3.2.6.9.3.3.7 Sequence of operations.The operations of a sea food products cannery must be carried out in a continuous sequence, without any crossing or overlapping of the different canning operations.9.3.3.8 Identification of batches.The batches of canned sea food products must be identified before being sterilized and so kept until stored.9.3.3.9 Sterilization.Canned sea food products must be so sterilized as to make them free of any toxic micro-organisms.The sterilization treatment shall be registered on thermograms, which must be kept at the sea food products cannery for 2 years from the date of the recording.9.3.3.10 Sample put in incubator.A sampling equivalent to 1% of the cans of sea food products in a single batch or 3 cans per basket in an autoclave, whichever is less, must be put in an incubator at a temperature of 37\" C for at least 10 consecutive days.After that time has elapsed, if the sample in the incubator is found to be fit for human consumption, the cans of sea food products in the same batch as the sample may be delivered to the consignee.9.3.3.11 Containers for sea food.A container enclosing sea food products must be completely watertight and hermetically sealed, without any bulging, traces of leaks or other external sign that might indicate spoilage of the products.Such container must enclose only the maximum quantity of products that may be introduced without altering the appearance, quality or state of preservation of those products.9.3.3.12 Indications and markings.The containers enclosing sea food products must be labelled as prescribed in section 3.3.3. Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1581 Each container of sea food products shall also display on the metal cover the manufacturer's code consisting of conventional signs, letters or figures for the purposes of identifying each batch canned and its manufacturer, and of indicating the date of canning.9.3.3.13 Shipping.Canned sea food products must be shipped from one of the following rooms: 1.a shipping room; 2.the canning room prescribed in subparagraph 2 of the first paragraph of section 9.2.3.1 ; 3.the storage room prescribed in subparagraph 6 of the first paragraph of section 9.2.3.1.In the case where products are shipped from the room referred to in subparagraph 2 of the first paragraph, they may not be shipped while sea food products canning activities are being carried on in that room.9.3.3.14 Registers of operations.Lenght of time they must be kept.Sections 9.3.2.14 and 9.3.2.15 apply to the operator of a sea food products cannery.DIVISION 9.4 STANDARDS IN RESPECT TO FISHING BOATS 9.4.1 Handling and storage.Sea food products handled and stored on board'fishing boats must be free from contamination.A fork may not be used to handle sea food products.9.4.2 Premises, equipment and materials.The premises, equipment and materials containing or coming into contact with sea food products must be clean.9.4.3 Washing and disinfecting.The premises, equipment and materials used in handling, processing or storing sea food products must be cleaned and disinfected at the end of the day's operations or before being reused) if they are contaminated.9.4.4 Temperature.The internal temperature of sea food products kept on board must not exceed 4\" C.DIVISION 9.5 STANDARDS RESPECTING STORAGE OF SEA FOOD PRODUCTS' 9.5.1 .Temperatures for keeping sea food products.The operator of a cold storage warehouse who receives sea food products for keeping must keep them at the following temperatures: 1.for refrigerated sea food products, at a temperature between 0°C and 2°C; 2.for frozen sea food products intended for human consumption, at a temperature not exceeding -23° C; 3.for frozen sea food products intended for a use other than that of human consumption, at a temperature not exceeding -18°C; 4.for semi-preserved sea food products, at a temperature not exceeding 10° C.Frozen sea food products intended for human consumption and those intended for another use must be at respective internal temperatures not exceeding -23° C and -18°C when they enter the storage rooms referred to in section 9.5.3.9.5.2 Cleanliness.A cold storage warehouse where sea food products are stored must be kept clean.9.5.3 Outfitting of cold storage warehouse.A cold storage warehouse used to store frozen sea food products must be furnished with: 1.a room for storing, in different areas: (a) processed sea food products intended for human consumption ; (b) whole sea food products or sea food products in portions intended for processing or canning for human consumption ; 2.a room for keeping sea food products or carcasses of sea food products intended for use as bait or for a use other than human consumption; 3.thermographs or recording thermometers in the room described in subparagraph 1 ; 4.shelves made of stainless material and a floor constituted of a material resistant to any warping, fitted so as to keep frozen sea food products intended for human consumption and those intended for another use at respective temperatures not exceeding -23° C and -18°C.The cold storage warehouse need not be provided with the shelves prescribed in subparagraph 4 of the first paragraph where the operator uses the palletization technique.9.5.4 Warehouse label.The sea food products stored in a cold storage warehouse must be grouped in batches and each batch must bear a warehouse label indicating the date received, as well as the batch number corresponding to the entries in the register kept by the warehouse operator in accordance with sections 2.2.5 and 2.2.6.9.5.5 Packaging or freezing.Sea food products stored in a cold storage warehouse and intended for human consumption must be packaged or frozen so as to protect the products against contamination.9.5.6 Freezing.Place.Technique.In the case where sea food products are frozen in the cold storage 1582 GAZETTE OFFICIELLE DU QUÉBEC, May 26.1982, Vol.114, No.25 Part 2 warehouse, the freezing must be carried out outside the storage rooms referred to in section 9.5.3.Sea food products must be frozen by means of a technique that makes it possible to reduce the temperature at the centre of a block of unpackaged fillets 25 millimetres in thickness to -21° C in not more than 2 hours.9.5.7 Rules that apply by reference.In addition to Divisions 2.1 2.2, Subdivision 9.3.1 applies to the operation of a cold storage warehouse.DIVISION 9.6 STANDARDS APPLYING TO LANDING OF SEA FOOD PRODUCTS 9.6.1 Bins.Sea food products must, immediately upon landing, or, where weighing operations are carried out on the wharf, immediately after those operations have been completed, be put and kept in bins complying with the following standard of the Bureau de normalisation du Québec: BNQ 1620-800 \u2014 plastic bins for handling and storing sea food products.Any sea food products landed or placed in the bins described in the first paragraph must be kept therein, until they are unloaded at the processing plant or at the sea food products cannery.9.6.2 Landing.Protection.The means of landing sea food products must be so constituted and used as to prevent deterioration of the product.A fork may not be used to handle sea food products.Sea food products must be protected against contamination, bad weather and solar radiation during landing and keeping on the wharf.9.6.3 Landing temperature.During landing and keeping on the wharf, the internal temperature of sea food products must not exceed 4°C.9.6.4 Employees.Employees handling sea food products on wharves must wear work clothes.Such clothing, used exclusively for work, must be cleaned for the beginning of each day's work, and during the day's operations it must be replaced when it is soiled.9.6.5 Shipping.When the loading, weighing or putting in bins is completed, sea food products must be immediately shipped to a processing plant or sea food products cannery.DIVISION 9.7 STANDARDS RESPECTING TRANSPORT OF SEA FOOD PRODUCTS FROM THE UNLOADING WHARF TO PROCESSING PLANTS OR CANNERIES 9.7.1 Transport equipment.The boxes of vehicles, bins or other equipment used to transport sea food products to a processing plant or sea food products cannery must be clean.The products must be transported in the bins in which they were landed or put in accordance with section 9.6.1.9.7.2 Refrigeration.Protection.Sea food products intended for processing or canning must be iced or otherwise refrigerated during transport and must be protected against contamination, bad weather and solar radiation.Fresh sea food products must be protected against contamination, bad weather and solar radiation during loading and unloading.9.7.3 Cleaning and disinfection of bins.Bins that have held sea food products must be cleaned and disinfected so that they are clean when reused.9.7.4 Cleaning and disinfection of vehicles.Vehicles used to transport sea food products must be cleaned and disinfected so that they are clean when they are to be loaded.9.7.5 Employees.The employees assigned to handling sea food products must wear work clothes.Such clothing, used exclusively for work, must be cleaned for the beginning of each day's work, and during the day's operations it must be replaced when it is soiled.DIVISION 9.8 TRANSPORT OF SEA FOOD PRODUCTS INTENDED FOR CONSUMER MARKETS 9.8.1 Transport vehicles.Outfitting.Any vehicle intended for transport of sea food products must meet the following requirements: 1\" the inside walls or any other part that may come into contact with sea food products must be such that they can be cleaned and disinfected, and must be of smooth, non-corrosive material so as not to alter the organoleptic characteristics of sea food products; 2° it must be watertight and free of insects and dust; 3° it must be so fitted as to permit the circulation of air between the packages of sea food products and the floor ; Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1583 4° it must be entirely sealed, and opened only during loading and unloading operations; 5.it must be so designed and equipped that the internal temperature of fresh sea food products does not exceed 4° C until delivery, except for frozen sea food products, whose internal temperature must not be more than -23° C.In the case where the vehicle transports exclusively semi-preserved sea food products, their internal temperature may not exceed 10° C.9.8.2 Employees working on transport.Employees assigned .to handling sea food products must wear work clothes.Such clothing, used exclusively for work, must be cleaned so as to be clean for the beginning of each day's work, and during the day's operations, it must be replaced when soiled.9.8.3 Cleaning and disinfection of vehicles.Any vehicle used Jo transport sea food products must be cleaned and disinfected so that it is clean when it is to be loaded.9.8.4 Transport equipment.The boxes of vehicles, cans, bins, barrels and other equipment used to transport sea food products must be clean.\u2022 DIVISION 9.9 STANDARDS FOR RETAIL SALES 9.9.1 Rules that apply be reference.In addition to Divisions 2.1 and 2.2, Subdivision 9.3.1 applies to the operation of establishments or businesses that sell sea food products retail.Those provisions and the provisions in this Division also apply to the operation of establishments where sea food products are served for .remuneration.9.9.2 Materials of floors, walls and ceilings.In the rooms for treating and processing sea food products for retail sale, the floor must be free of cracks and made of material that is waterproof, washable, and resistant to any warping.The wall and ceiling coverings must (also be washable.9.9.3 Materials for market stalls and counters.Market stalls and counters put in such rooms shall be made of hard, smooth, washable, non-absorbent materials.9.9.4 Living sea food products.Sea food products intended to be sold live must be kept alive until they are delivered to the consumer.9.9.5 Cold chamber.A plant where sea food products are processed for retail markets must contain a cold chamber that makes it possible to store all the sea food products kept by the operator.Such cold chamber must be maintained at a temperature between 0°C and 2°C, except in the case of frozen sea food products, whose storage temperature must not exceed -23° C.In the case where the operator of the plant carries out exclusively the processing of semi-preserved sea food products, the cold chamber may be jnaintened at a temperature not exceeding 10° C.9.9.6 Display of sea food products.Temperature.Sea food products may be exposed outside the cold chamber described in section 9.9.5 only for the time required for the operations of preparation and cutting for retail markets.The cut and prepared pieces are to be put on trays or shelves in a refrigerated counter at a temperature not exceeding 4°C, and frozen sea food products must be put in a refrigerated counter at a temperature not exceeding -23° C.Semi-preserved foods may be placed in a refrigerated counter at a temperature not exceeding 10° C.Unpackaged sea food products kept in a refrigerated counter must be protected against handling by the public.A refrigerated counter must also be arranged so as to be free from any accumulation of water or exudation.9.9.7 Cleaning and maintenance.The floors of the rooms where sea food products are prepared and sold retail must be cleaned daily and swept in such a manner as to avoid raising dust and dirt.The floors of such rooms and of the storage rooms must be free of dust, sawdust or any other dry matter.9.9.8 Retail food sales.Retail food sales enterprises keeping sea food products must meet the following requirements: 1.the area where sea food products are kept must be so arranged that the products do not come into contact with other food products ; 2.the floor must be free from cracks and must be made of washable material, and the wall and ceiling coverings must be washable; 3.such area must include refrigerated counters: (a) at a temperature not exceeding 4°C and equipped with a compartment reserved exclusively for displaying and keeping fresh sea food products; (b) at a temperature not exceeding -23° C and equipped with a separate area reserved exclusively for displaying and keeping frozen sea food products; 4.counters and stalls shall be covered in hard, smooth, washable, non-absorbent material; 1584 GAZETTE OFFICIELLE DU QUEBEC, May 26, 1982, Vol.114, No.25_Pan 2 5.unpackaged sea food products must be protected from handling by the public.In the case where a refrigerated counter is used solely for semi-preserved sea food products, the temperature must not exceed 10° C.9.9.9 Thawing.Frozen sea food products submitted to thawing treatment must: 1.be thawed at a temperature not exceeding 10° C ; 2.be kept in an unfrozen state at a temperature not exceeding 4°C until they are delivered to the consumer ; 3.indicate directly or on the package that they have been thawed.9.9.10 Public trading.Any person who carries on trading in sea food products in a public market, on public highways or from door to door shall: 1.keep the sea food products under refrigeration at a temperature not exceeding 4°C, and in the case of frozen sea food products, at a temperature not exceeding -23°C, until they are delivered to the consumers ; 2.cany on such trade using a watertight, closed booth of smooth, washable material or a vehicle reserved solely for transporting sea food products and meeting the requirements of Division 9.8; 3.where the vehicle or booth is equipped with stalls, they must be of'washable material and be covered so as to prevent the public from handling the products.In the case where the said persons carry on trading exclusively in semi-preserved sea food products, the temperature during detention may not exceed 10° C.9.9.11 Change in or replacement of freezing equipment.In the case where the freezing equipment referred to in sections 9.9.5, 9.9.6, 9.9.8 and 9.9.10 and used at the coming into force of this Regulation has a freezing capacity that does not reach -23° C, frozen sea food products may be kept therein at a temperature not exceeding -18°C.From 1 January 1985, frozen sea food products must be kept at a temperature not exceeding -23° C\".15.The Regulation is amended by replacing Schedules 1.3.A and 1.3.B by Schedules 1.3.A and 1.3.B attached to this Regulation.16.The Regulation is amended by adding Schedules 9.A and 9.B attached to this Regulation.17.This Regulation replaces the Regulation respecting the preparing and inspection of fish made by Order in Council 779 dated 8 May 1963, amended by the Regulations made by Orders in Council 1407 dated 22 July 1964 and 2197 dated 26 July 1972.This Regulation replaces the Regulation concerning cold storage warehouses for fish made by Order in Council 948 dated 25 August 1949.18.This Regulation comes into force on the eleventh day following the date of its publication in the Gazette officielle du Québec.SCHEDULE 1.3.A (s.1.3.1.1) MINISTÈRE DE L'AGRICULTURE, DES PÊCHERIES ET DE L'ALIMENTATION The Agricultural Products, Marine Products and Food Act (s.10) APPLICATION FOR A PERMIT A.Information about the operator 1.Name or firm name of the operator (individual, partnership or corporation) 2.Address of the operator.Telephone Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1585 3.Mailing address.,.Postal code.For a corporation, indicate the address of its head office ; where the head office is located out of Québec, indicate the principal place of business in Québec.For a partnership, indicate the address of its principal place of business in Québec .;.Postal code.4.Juridical classification (a) Natural person doing business alone under his own name ?(b) Natural person doing business alone under a registered firm name ?Name and address of the person.V.'.(c) Natural persons carrying on a business together or a corporation under a registered firm name (general partnership or limited partnership) ; - ?Names and addresses of partners -¦'f>r.: (d) Company, cooperative or any other limited liability corporation ; ?Names and addresses of principal officers: President.'.Secretary.Treasurer.,.N.B.: In the case of paragraph b, c or d, attach to this form a certificate from the prothonotary of Superior Court in the judicial district where the operator carries on business attesting that he has complied with the Companies and Partnership Declaration Act (R.S.Q., c.D-l).In the case of paragraph d, attach also a copy of the charter, letters patent or by-laws accompanied with the certificate of incorporation.5.Names and addresses of the establishments and name of each manager (in the case of operators who have several places of business); (use additional sheet if necessary) 1586 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 B.Information about the category of permit applied for 1.Meat unfit for human consumption ?Dismembering plant (categories) Rendering plant ?Boning ?Relay ?Raw meat ?Animal food cannery ?General processing ?Depot ?Special processing ?Salvaging (categories) .Carcasses ?By-products ?Oil ?2.Meat fit for human consumption ?Livestock slaughterhouse Slaughterhouse A-l (varieties) Slaughterhouse A-IB (varieties) Cattle and pigs ?Cattle ?Sheep ?Goats ?Slaughterhouse A-IP (varieties) Slaughterhouse A-2 (varieties) Pigs ?Horses ?Slaughterhouse A-3 Slaughterhouse A-4 Poultry ?Pheasants ?Rabbit ?Guinea fowl ?Partridge ?-\u2014 Quail .?Plant for preparing, treating, processing or wholesale sales with ?or without ?stamp.General delicatessen ?Horsemeat processing ?Meat cutting and mincing ?Pizza preparation C Meat cannery ?Hare meat processing ?Hare meat cannery ?3.Sea food products ?Sea food products processing plant (categories) Salting-drying ?Fresh, frozen, semi-preserved ?Sea food products cannery C.Information about the nature of the processed sea food products 1.Fish salted-dried ?fresh ?frozen ?semi-preserved ?canned ? Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1587 2.Crustaceans fresh ?frozen ?semi-preserved ?canned ?3.Molluscs fresh ?frozen ?semi-preserved 1 ?canned ?4.Other Give details.D.Information about the operator's methods of transportation Trucks ?Number ?\u2022MQUENT>EL il I 1.1__Il I I ïcooe MUMcnu.\t:omte\tDiS'RCT A/oOAy*\t\toatcoc iw«c««n î 1 ï\t[Ht UNE ; 1 i ,\t \tnom\t\tPRENOM\t\t\tn NON U RÉSIDENT D\tadresse ho nue\t\t\t\tapp\t D\t\t1 COMTE\t\tPROVINCE\tCOOt pos'al 1 1\t1 1 \tPERMIS Of CONDUIRE IOATI Of NAISSANCE I jour I MM | i i i i ! i 1 i 1\t\t1' ANNEE 1\tfstovr RESERVE\t\tPftOVACC \tXtOPfttTAMC 1 I AUtRt CONTRJvtHANI nom\t\tû1 PRENOM\t\t\tn non LJ rcsccnt p\t¦DRESSE NO nw APP\t\t\t\t\t \t\u2022XK\t\t\tCOMIC\t\t \t\">Ov-pNC( COOf PO S 1*1 1 1\t\t1 1\tD*tl Di NAISSANCE .* I H I J 1 1 1 1 I\tHt SERVE\t D\tmarque ou vtMCun\t\tANNEt\tIMMATRICULATION\tannee\tPROVINCE \tMffucro*\t\t\t\t\t C\tj»\u2014 lARTlClf SlTUATKJN «\"C'I , ,\tM- k*»PE ORKME INUMERO lANNEE ^\"P__1 .1.1 1 1 1.1 1,.\t\t\tarticle .J i\t1 SITUATION wmcu J_I fWI CWXirNI i NUMERO J_LJ ARTClE _L M J_I_LE I I I i'nncï ;_I I constatee par 1 - radar 3 - air ! - vehicule 4 - enquete ?T**»( OfliGU* NUMERO J__I I I I ANNEE I 1APTO.E I I _nI_«al il_«al_I_ i wv.i | I \\i ¦ demi j_| 7 8 9 10 11 12 13 14 ?vois ofscmptioN ocs cows au vchso K ?H amende payable sur reception oune reclamation par la poste AMENDE PAYABLE DANS LES 10 JOURS (CS.R.) OU DANS LE DÉLAI PRESCRIT CI-APRÊS (RÈGLEMENT MUNICIPAL).AMENDE: ?10$ ?25$ ?50$ ?100$ ?200$ ?Autre m PONTS OlNAPTlTuDÉ MATPXUJIE 1_I_I_L J_L informations additionnelles _ IV EXPLICATIONS CONCERNANT LES MODALITÉS DE PAIEMENT DES AMENDES AMENDE: ?10$ ?25$ ?50$ ?100$ Q 200$ ?Autre.date OF LWnUCnON ; i ¦ i i /Al PERSONNE,, F.ME NT CONSTATE LES * MS \u2014HQutS EM III I J I I SlONATURC OC L AGENT Of LA PAIR M.Tr,^v,( /ai PtRSONNil, F.MENT CONSTATE IES FAITS INOtOUtS EN | | | I I I S»0w»Tlj«C 0c lAGiN» OC LA PU, IMATMCIAC ¦ fîl:'.: .¦ ; - 1604 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 ANNEXE B CONTRE- f\u2014I VENANT I\u2014I AVIS DE «8 HEURES - RAPPORT D'INFRACTION Code de le sécurité routière «ou'c I I I -1_L onoONMti I I I u OC i n' ; ' ¦-n E I I I SCOuCnKl I I I COOC MUNOPAI I I I O-STA-C AJOClAlO* D.l( ût 1 LNIBACfXX |hCUA| î I I I i CONOuC'Cu*» H PRORRi NOM ADWSSl NO B COOC POSTA! _I_L_ I I Tir »MiS M CONOu*! OAU 0\u20ac NAiSSANCI i i i i-1 I I I.J utRI CON'«Cv(NAN >0A(SSi no J_L I I 0»9 - feux DÉ plaque 55 - pare-brise 032-1 - certificat o immatriculation 06711 - permis de CONDUIRE [ 03?12 - ATTESTATION d ASSURANCE 06712-PERMiS O APPRENTI 03213 - CERTIFICAT OE LOCATION 06713 - certificat de competence 03214 - PREUVE DE PRÊT 06714 - permis restreint AAlllf _I_L CGC* t _I_L coot i J_L J_L J_L 3 4 5 6 7 8 9 10 U 12 13 14 ?voir ojscwoiv ocs coois tu venso INFORMATIONS ADDITIONNELLES.M N ?UEN \u2022All\tERSONfrtllt CONSIATf lES S «BOUES Eh 111\t1 1 1 1\t1 1\tJA< PCRSONNCllC MCNT CONSTAT! Lf 5 'Ai'5 -NOiOUIS (N 1 | |\t\t1 1 1 1\t\t1 1 $CN»ru*.[ « l «GIN' OC v> P«n\t\tMAIBlCWÏ 1 1 t 1\tJNI'I 1 1\tS'GNAttjAC 01 l AGIN' 0( VA PAtl\t\tWAIRiCL.il 11(1\t\t1 1 0\tAVIS AU CONTREVENANT VOUS AVEZ 48 HEURES POUR FOURNIR A UN AGENT DE LA PAIX LA PREUVE OUE VOUS ETIEZ TITULAIRE DES PIÈCES INDIQUEES (v) OU QUE VOUS AVEZ EFFECTUÉ OU FAIT EFFECTUER LES RÉPARATIONS OU LES CORRECTIONS INDIQUÉES IV).LE DEFAUT DE FOURNIR UNE TELLE PREUVE FERA DE CET AVIS UN BILLET D'INFRACTION OUI SERA SUIVI DE LA RECLAMATION OE L'AMENDE ET DES FRAIS PRESCRITS\t\t\t\t\t\t\t p\tVERIFICATION J'AI VERIFIE LES DOCUMENTS ET/OU L EQUIPEMENT DU VÉHICULE OÉCRIT SUR CE RAPPORT ET JATTESTE OUE LE TOUT EST CONFORME AUX EXIGENCES OU CODE\t\t\t.NDRO»\t\tDA'C OC VÏRffiCA'iON î 1 ï 1 î\t\t \t\t\t\tS'GNAIUKI D, ï «Gf-l! M l* PAU\tMAIfttUlC 'II'\t\tC»EO 1 1 1 1\t Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1605 1 - TYPE DE CONTREVENANT AP - APPRENTI-CONDUCTEUR CM - COMMERÇANT CO - CONDUCTEUR EC - ÉCOLE DE CONDUITE ES - ENSEIGNANT DE LA CONDUITE FA - FABRICANT LO - LOCATAIRE PA - PASSAGER PI -PIÉTON .PR - PROPRIÉTAIRE RE -RECYCLEUR AU - AUTRE CONTREVENANT 2-TYPE DE VÉHICULE AB -AUTOBUS AE - AUTOBUS D'ÉCOLIERS Bl -BICYCLE CM - CAMION CY -CYCLOMOTEUR EN - ENSEMBLE DE VÉHICULES ROUTIERS HN - VÉHICULES HORS NORMES MB - MINI-BUS MO - MOTOCYCLETTE VE - VÉLOMOTEUR NM - VÉHICULE NON-MOTORISÉ RM - REMORQUE .SC - VÉHICULE D'ESCORTE SR - SEMI-REMORQUE TD - VÉHICULE TRANSPORTANT DES MATIÈRES DANGEREUSES VA - VÉHICULE AUTOMOBILE VC - VÉHICULE DE COMMERCE PRIVÉ VL - VÉHICULE DE COMMERCE PUBLIC VP - VÉHICULE DE PROMENADE VR - VÉHICULE ROUTIER VS - VÉHICULE DE SERVICE VT - VÉHICULE TAXI VU - VÉHICULE D'URGENCE AU - AUTRE VÉHICULE 3 - SEXE F - FÉMININ M - MASCULIN 4 - LANGUE F - FRANÇAIS A - ANGLAIS 5 - ACCIDENT 1 - PAS D'ACCIDENT 2 - ACCIDENT 6 - CATÉGORIE DE ROUTE 11 - AUTOROUTE OU ROUTE A ACCÈS LIMITÉ 12 - ROUTE À CHAUSSÉE SÉPARÉE 13-ROUTE A DEUX VOIES 14 - ROUTE A VOIES MULTIPLES 15 - VOIE D'ACCÈS 16 - VOIE DE SORTIE 17-CARREFOUR DIRECTIONNEL 18 - RUELLE 99 - AUTRES 29 - CHAMP 30 - COURS D'EAU 31 -LAC 32 - SENTIER 33 - VOIE FERRÉE 7 - DIRECTION DU VÉHICULE 1 - NORD 2 - NORD-EST 3-EST 4 - SUD-EST 5-SUD 6 - SUD-OUEST 7 - OUEST 8 - NORD-OUEST 8 - ÉCLAIREMENT JOUR 1 - CLARTÉ 2 - DEMI-OBSCURITÉ NUIT 3 - CHEMIN ÉCLAIRÉ 4 - CHEMIN NON ÉCLAIRÉ 9 - ENVIRONNEMENT 1 - ÉCOLE 2 - RÉSIDENTIEL 3 - AFFAIRES/COMMERCIAL 4 - INDUSTRIEL/MANUFACTURIER 5 - RURAL 6 - FORESTIER 7 - RÉCRÉATIF/PARC/CAMPING 10-TEMPS 1 - CLAIR 2 - NUAGEUX/SOMBRE 3-PLUIE/BRUINE 4-NEIGE/GRÊLE 5 - BROUILLARD 6 - AVERSE 7 - VENT FORT 9 - AUTRE 11 - ÉTAT DE LA CHAUSSÉE 1 - EN BON ÉTAT 2 - EN CONSTRUCTION 3 - EN RÉPARATION 4 - TROU.ORNIÈRE, CAHOT 9 - AUTRE 12 - NATURE DE LA CHAUSSÉE 1 - ASPHALTE 2 - BÉTON 3 - GRAVIER 4 - TERRE 9 - AUTRE 13 - ÉTAT DE LA SURFACE 1 - SÈCHE 2 - MOUILLÉE 3 - ENNEIGÉE 4 - GLACÉE 5 - BOUEUSE 6 - HUILEUSE 9 - AUTRE 14 - PRÉSENCE SUR LA ROUTE 1 - AUCUNE 2 - MÊME SENS 3 - EN RENCONTRE 4 - TRANSVERSALE 5 - PIÉTON(S) 6 - CYCLISTE(S) 1606 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 Part 2 ANNEXE C BILLET-RAPPORT D'INFRACTION (Stationnement) Code de la sécurité routière et règlements LIEU DE L'INFRACTION\t\t\tFACE A\t\t\tCRf\t0 i i r OATE OE L INFRACTION A m J 1 1 1 1 I\tJOUR\tHE\tURE\tAFFICHE\tDIRECTION DU VEHICULE\t\t| | ACCIDENT INFRACTIONS\t\t\t\t\t\t\tCODE MUNICIPAL 1 1 1 1 .RÉFÉRENCE\tarticle 3 i 6 i 4\tsituation\t\tRÈGLEMENT\tL type\torigine 1\t\tnumero 1 1 1 1\t\tannee 1\tarticle 1 1\tsituation RÉFÉRENCE\tarticle 3 1 6 i 5\tsituation\t\tREGLEMENT\ttype\torigine 1\t\tnuméro 1 1 1 1\t\tannee 1\tarticle 1 1\tsituation RÉFÉRENCE\tarticle 3 i 6 i 6\tsituation\t\tRÈGLEMENT\ttype\torigine 1\t\tnuméro 1 1 1 1\t\tannee 1\tarticle 1 1\tsituation RÉFÉRENCE\tarticle 3 i 6 i 9\tsituation\t\tREGLEMENT\ttype\torigine 1\t\tnumero 1 1 ,1 1\t\tannée 1\tarticle\tsituation type de I vehicule 1 1\t\t\tmarque\t\t\t\tannee\t\t_ r p.*\t\t\t AMENDE fJlOS ?15$ 020$ 025$ O 30$ O 35$ O 40$ O AUTRE LE PROPRIETAIRE INSCRIT AU CERTIFICAT D'IMMATRICULATION EST RESPONSABLE DE L'INFRACTION COMMISE AVEC LE VÉHICULE (C.S.R.ART 500) DÉCRIT CI-DESSUS SIGNATURE DE L'AGENT DE LA PAIX OU DU PRÉPOSE AU STATIONNEMENT date de l infraction a m j AMENDE Ol0$ Ol5$ ?20$ (^25$ Q 30$ 035$ [^40$ O AUTRE INSTRUCTIONS\t EXPLICATIONS CONCERNANT\t LES MODALITÉS DE\t¦ PAIEMENT DES AMENDES\t\u2022 ACP-23 (82-02) \u2022t-: i ¦r-.Kï-&*îk Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol 114, No.25 1607 \u2022-\t'\\ 2-\tTYPE DE VÉHICULE\t AB\t- AUTOBUS\tse\t- VÉHICULE D'ESCORTE AE\t-AUTOBUS D'ÉCOLIERS\tSR\t- SEMI-REMORQUE Bl\t- BICYCLE\tTD\t- VÉHICULE TRANSPORTANT DES CM\t- CAMION\t*\tMATIÈRES DANGEREUSES CY\t- CYCLOMOTEUR\tVA\t- VÉHICULE AUTOMOBILE EN\t- ENSEMBLE DE VÉHICULES\tVC\t- VÉHICULE DE COMMERCE PRIVÉ \tROUTIERS\tVL\t- VÉHICULE DE COMMERCE PUBLIC HN\t- VÉHICULES HORS NORMES\tVP\t- VÉHICULE DE PROMENADE MB\t- MINI-BUS\tVR\t- VÉHICULE ROUTIER MO\t- MOTOCYCLETTE\tVS\t- VÉHICULE DE SERVICE VE\t- VÉLOMOTEUR\tVT\t- VÉHICULE TAXI NM\t- VÉHICULE NON MOTORISÉ\tVU\t- VÉHICULE D'URGENCE RM\t- REMORQUE\tÀU\t- AUTRE VÉHICULE ANNEXE D AVIS SOMMAIRE Canada Province de Québec Disrict de (nom) (prénom) du (adresse) titulaire du permis de conduire ou d'apprenti-conducteur no - '\u2022\u2022 ., \u2022.' \" délivré par (État où le permis a été délivré) Alors que vous conduisiez (ou que vous assistiez un apprenti-conducteur dans la conduite d'un véhicule routier de marque., modèle ., portant le numéro d'identification.et immatriculé par.-.:.(État où le véhicule a été immatriculé) sous le no.vous ayez le .à (jour-mois-an) (description.de l'infraction) \u2022h, à .(endroit) vous rendant passible d'une amende minimale de .de l'inscription de.'.points d'inaptitude sur admission ou déclaration de culpabilité. 1608 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 Part 2 Le montant du cautionnement fourni est de.\u2022.En conséquence, ordre vous est donné de comparaître devant le tribunal le .(jour-mois-an) à.h, au Palais de justice de.p°ur répondre (adresse) (salle) au présent avis.Délivré à.ce.jour de .'.en l'année mil neuf cent.à .h, dans le district judiciaire de.Signature de l'agent de la paix 1840-0 Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25_1609 Erratum Hydro-Québec Act (R.S.Q., c.H-5) Hydro-Québec Retirement Plan Gazette officielle du Québec, Part 2, Laws and Regulations, No.5 dated 3 February 1982.\"By-law No.278 regarding the Hydro-Québec retirement plan\" (O.C.15-82, 6 January 1982).On page 187, in the first line of section 11.1, \"Beginning January 1, 1980.\" should read \"Beginning January 1, 1981.\".3S51-o Part 2 GAZETTE OFFICIELLE DU QUÉBEC, May 26, 1982, Vol.114, No.25 1611 Index Statutory Instruments Abbreviations: A; Abrogated, N: New, M: Modified Regulations \u2014 Statutes Page Comments Agricultural Products.Marine Products and Food Act \u2014 Food .1572 M (R.S.Q., c.P-29) Building service employees \u2014 Montréal.1595 Draft (Act respecting collective agreement decrees, R.S.Q., c.D-2) Commercial establishments business hours.Act respecting.\u2014 Grande-Grève, Cap-aux-Os.Cap-des-Rosiers.Péninsule-de-Gaspé and Rose-Bridge \u2014 Tourist area .'.1593 N (R.S.Q.c.H-2) Construction industry.Act respecting labour relations in the.\u2014 Construction Decree.'.\u2022.1571 N \u2022 (L.R.Q., c.R-20) Deposit Insurance Act \u2014 Régie de l'assurance-dépôts du Québec \u2014 General regulations .'.1594 M (R.S.Q., c.A-26)' ¦ 'i Food .'.1572 M (Agricultural Products, Marine Products and Food Act, R.S.Q., c.P-29) Form and tenor of an infraction ticket, a preliminary notice anda summary notice 1602 Notice (Highway Safety Code.1981, c.7) , / S Grand-Grève, Cap-aux-Os, Cap-des-Rosiers, Pcninsule-de-Gaspé and Rose-Bridge \u2014 Tourist area.1593 N (Act respecting commercial establishments business hours, R.S.Q., c.H-2) Highway Safety Code \u2014 Amount of costs referred to in section 485 .1599 Notice (1981, c.7) Highway Safety Code \u2014 Amount of costs referred to in the preliminary notice .1600 Notice (1981, c.7) \u2022 ,.Highway Safety Code \u2014 Amount of security required on the issue of a summary notice .*.1601 Notice (1981.c.7) Highway Safety Code \u2014 Form and tenor of an infraction ticket, a preliminary notice and a'summary notice .'602 Notice (1981, c.7) Hydro-Quebec Retirement Plan.1609 Erratum (Hydro-Québec Act, R.S.Q., c.H-5) Régie de l'assurance-dépôts du Québec \u2014 General Regulations .1594 M .(Deposit Insurance Act.R.S.Q.c.A-26) ¦ ¦ I "]