184.108.40.206. The meat and meat products held or used by a retailer who, even occasionally, makes wholesale sales to a restaurant operator must, whatever their destination, come exclusively from:
(a) an animal slaughtered in a slaughterhouse mentioned in subparagraph a of the first paragraph of section 9 of the Act whose operator holds a valid permit or in a slaughterhouse registered under the Meat Inspection Act (R.S.C. 1985, c. 25 (1st Suppl.)); and
(b) meat or parts of an animal, in the natural state or processed, treated, prepared or conditioned in a slaughterhouse or plant whose operator is an authorized operator or in a plant registered under the Meat Inspection Act.
Only subparagraph a of the first paragraph applies to guinea fowl, pheasant, partridge and quail meat, and only subparagraph b of the first paragraph applies to caribou meat.
The rule concerning source provided for in the first paragraph does not apply to unskinned and uneviscerated hares.
Subparagraph a of the first paragraph applies to all retailers other than those mentioned in the said first paragraph.
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 220.127.116.11;
(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.
R.R.Q., 1981, c. P-29, r. 1, s. 18.104.22.168; O.C. 1055-82, s. 10; O.C. 314-95, s. 14.