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2012-02-07 at 11:22

Meat processing regulations hurting small business, deli owner says

By tbnewswatch.com
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The owner of a local meat processer says unnecessary safety regulations are putting him out of business.

Paul Bogdala owns Simpson Meat and Deli and said he's had enough. 

He has sent a letter to the prime minister seeking an explanation for new regulations that have him spending upwards of $30,000 just to keep his doors open, and believes he may not be able to keep up with the costly upgrades that are now required of him.

“They are after the small businesses,” Bogdala told CKPR Radio, adding that he believes he is being pushed out by bigger meat processing companies.

“Believe me, every small meat processor, every small slaughterhouse, they are all complaining (about these regulations).”

 

(CKPR Radio)

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Tbnewswatch.com(23)

Comments

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dontlistentome says:
Totally agree with you and thanks for the link. I love this shop and the owner(s), but don't understand the problem with meeting these regulations - safety first with consumer food.

Here's a real problem with this story - the 'cracker-jack' reporting at Dougall, has taken the opinion and/or information from ONE person - and an obviously biased one at that - and simply presented it as fact for public opinion here. Time and time again - this is totally irresponsible reporting and to be honest - pointless without the WHOLE story. I get more "news" from the comments than from the actual reporters here 90% of the time.
2/7/2012 3:15:39 PM
boogie123 says:
This is about unnessesery expensive upgrads in the shops not about food safety.
2/10/2012 9:22:21 AM
NearCanuck says:
I don't know which ones are new, but as far as I can tell these are the regulations that Mr. Bogdala has to comply with:







There could be more, depending on how his establishment is defined by the Government and its inspectors.
2/8/2012 11:33:57 AM
ADLS says:
I think people just need to go down to his store and buy whatever meat products they need to show their support for him, his (local) business and his initiatives to make regulations more fair for small businesses.
2/7/2012 12:20:33 PM
hardrawkin says:
You can't win it's all about helping big business. Best way to eliminate competition is to make up lots of rules.
Is are food any safer? I guess not! We all saw what happened when someone in a Major producer forgets to clean up properly. Half the country gets sick.
2/7/2012 12:47:55 PM
Random says:
You are 100% right. When was the last time you heard of a small business selling contaminated food? Last I recall, it was a small slaughter house in S.Ontario butchering roadkill, but that's about it.
On the other hand, Maple Leaf contaminated half the country (figure of speech).
I totally agree that big business lobbies the gov't for more and more regulations that small business can't afford, nor require. Keep in mind, it's the little guy/gal business that can't afford to mess up, so usually runs a tighter ship then the giant packing houses that have money and inspectors in their back pocket.
2/7/2012 4:30:11 PM
shake'n'myhead says:
I would rather buy from Mr. Bogdala than the chain of stores that sell compressed floor sweepings. The little guy is the guy who can't afford to loose any customers and to retain their customer base will take the time to ensure everything is sanitized.
The big packing plants would turn most people off meat if they were to take a tour. It is one of the most grotesque sights you will ever wish you didn't see. Believe me, been there.
Cuts are ok, processed- rest in peace.
2/7/2012 3:46:54 PM
ibrando says:
Correct me if I am wrong but I thought Provincial/territorial governments are responsible for regulating the production and inspection of meat in small- or medium-sized businesses that operate locally. So why write the Prime Minister. If you were selling your product to another province or out of the country then your company would fall under federal regulations.
2/7/2012 5:01:46 PM
boogie123 says:
First I am responsible for safety as a produser and with the complane I get not very far because inspectors from the bottom to the top of OMAFRA blow in the same HORN !
2/10/2012 12:49:36 PM
wayne says:
mass listeria...I mean hysteria, induced by the Govt regulatory agencies
2/7/2012 5:51:29 PM
tbay87 says:
Unfortunately I have to agree with someone above that this story on its own is absolutely useless. What are the regulations he's referring to? Why are they after only the small business? Why are the regulations unreasonable.

All I can take from this story is a business doesn't like safety regulations that cost him money. Without knowing what those regulations are, how can any of judge if he's being reasonable or not?
2/7/2012 7:14:24 PM
tsb says:
I've been going to Simpson Deli for some time now and have never gotten sick from their food. I have irritable bowel syndrome and the chemicals and additives in mass-produced deli meat often wreaks havoc on my digestive system, but I have never had a problem with products from this or any other local, small meat processor. Thanks to the Bogdalas, I can actually enjoy pepperettes and cheese again.
2/7/2012 9:06:02 PM
realistic1 says:
I wish TB Newswatch would inform us what the regulations are so we can form an opinion. This story doesn't help anyone nor does it provide us with any valuable information...only more questions.
2/7/2012 10:20:38 PM
mikevirtanen1961 says:
The CBC interviewed him and went through his operation. Drywall is no longer allowed, so he must cover the walls with plastic, replace them with concrete, or apply an expensive epoxy paint. Brick is no longer allowed in smokehouses, so he must line his smokehouse with steel. Wood is no longer allowed, so he must replace his cutting boards. He cannot process wild game such as moose sausages for hunters in the same facility that as one that processes commercially-grown meat. It adds up.
2/9/2012 10:22:50 AM
nvjgu says:
If im to be eating meat or anything really," Theres no such thing as to much regulation but there is to much of recalling food after such things as ecoli or others have been found in the food supply after people have consumed it.
2/7/2012 10:50:37 PM
jaytee says:
I sure hope he gets to stay open, the man makes some unreal sausages
2/7/2012 10:57:49 PM
lovestoread says:
It's about time the government focused its attention on the services it is responsible for and is failing at miserably like delivering decent health care, fixing road, bridges and other infrastructure neglect. How about getting some doctors in Thunder Bay so half the population doesn't have to use walk-in clinics and burden the ER with non-emergency concerns. How about they leave people alone at least until they clean up the existing messes they have on the agenda! Who else sees the big elephant in the room? Of course, as long as the politicians keep refocusing the public's attention on all the elephants, we don't have time to see how badly they are screwing up! FAIL!!!
2/8/2012 2:36:10 AM
SadButTrue says:
I believe the new regulations have alot to do with local businesses processing Wild Game. The restrictions put getting your food butchered or processed by these places illegal. I'm not exactly sure what the laws are but I believe it's that places like this cannot touch or have in their establishments anything that was not slaughtered at an abetoire. So anything killed and butchered by people themselves cannot be brought in and in a city where hunting is quite common this is probably a significant portion of their business.
2/8/2012 10:15:35 AM
DontListentome says:
ThAt actually makes quite a lot of sense - again, better reporting from commentors than the Dougall superstars!

The article and sound bite of mr. Bogdala makes it sound like this business will need to spend 30,000 to conform to new regulations - not that hey will loose 30,000 to lost revenue as the new regulations are more prohibitive to their business diversity. It would be great to know which it is for real.

Ultimately, and I realize that mr.bogdala is amazing at his craft, but regulations that limit he cross-contamination of any aspect of the consumer food chain is important. It's not just about our beloved Simpson Street Deli, but the whole. Certainly there are innumerable establishments province and Canadian wide that are not as trustworthy and professional as mr.bogdala.

It's too bad the good get caught up like this, but oftentimes a necessary evil or the greater safety. I don't see the real connection of big business winning - they are held to the same standards too.
2/8/2012 6:26:51 PM
jimmyboy says:
The regulations are based on the science that we know, The OIMP’ points to the increased prevalence of listeria and the changing micro-environment as evidence supporting the rigorous science-based protocols. Thirty years ago listeria wasn’t a problem. Now we have superbugs and strains of e.coli that never existed before that are emerging from the abuse of chemicals and antibiotics. A superbug can burrow into cracks you can’t even see where it produces a bio-film that allows it to replicate so fast.
Tbnewswatch.com

2/8/2012 2:33:12 PM
boogie123 says:
Safety is always number one for small meat plants. We can't afford to poison our customers, we would be out of business!! The problem is that all provincial free standing meat plants are no longer under local health units, but now are under federal inspections. This means costly upgrades for all plants. Does covering my walls with a smooth plastic or stainless steal really make my product more safe? If I don't clean it, it will stay dirty!! Some of the federal regulations are great, but some of it is pushing it too far. PS. Thanks for the support from the local shoppers!!!!
2/9/2012 3:41:04 PM
eddylives says:
Hmmmm lets think about this.....
A handfull of mass producers of meat products that will poison people from coast to coast possibly if there is a problem....
Or local shops across the country from coast to coast that will only poison a small local population of people....
Wonder which one will have a less prominent effect on the population?
2/12/2012 12:15:13 AM
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