184.108.40.206. It is prohibited for a restaurant operator to hold or use meat or meat products unless they come exclusively from:
(a) an animal killed 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 part of an animal, in the natural state or processed, treated, prepared or conditioned in a delicatessen plant or a meat cannery which received them exclusively from a slaughterhouse or a plant mentioned in subparagraphs a and b of the first paragraph of section 220.127.116.11.
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. 18.104.22.168; O.C. 314-95, s. 17.