184.108.40.206. Meat or meat products held or used by a restaurant operator must come exclusively:
(a) from 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) from meat or parts of an animal, in the natural state or processed, treated, prepared or conditioned in a delicatessen plant or a meat cannery that received them exclusively from a slaughterhouse or from a plant described in subparagraphs a and b of the first paragraph of section 220.127.116.11.
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 18.104.22.168;
(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.
The rule concerning source provided for in the first paragraph does not apply to caribou.
However, caribou meat must come from a caribou that has:
(a) been slaughtered in accordance with subparagraph b of the fourth paragraph of section 6.2.1; and
(b) undergone a post mortem inspection in a delicatessen plant operated by an authorized operator or in a plant registered under the Meat Inspection Act.
R.R.Q., 1981, c. P-29, r. 1, s. 22.214.171.124; O.C. 1055-82, s. 11; O.C. 314-95, s. 16.