Apply In Person:

1. To Apply for Butcher Licence (Permit), the applicant has to approach the Food Premises license Link
2. An application form will be provided to the applicant by the concerned officer.
3. The applicant has to fill in all the necessary details in the application form. (Incomplete applications are not accepted)
4. Make sure that the applicant has attached all the necessary documents that are mentioned in the “Required Documents” section of this page.
5. The applicant has to attach the photocopies of the required documents along with the application form while submitting.
6. The fee for this procedure is mentioned in the “Fees” section of this page.
7. Submit all the documents with the completed form package to the concerned officer.
8. After receiving the application, the concerned authority will check the submitted application and document set. If all are in place, the application will be accepted.
9. An acknowledgment receipt will be provided. Please save it for future reference.
10. Then the application will be processed further for technical review. All the updates on the application status will be sent via SMS to the applicant’s mobile number.
11. The inspection will be made by the officer in the field to check the meat.
12. Once the process gets completed, the applicant gets a call from the office regarding the application.
13. The applicant will get the license from the office through mail.
14. This entire process can be completed within 30 days or as per the timeline advised by the respective department authority.

• Application form
• A completed, signed, and dated license application
• A completed business profiles
• A copy of the articles of incorporation (for corporations only)
• All floor plans and specifications as outlined in the Plans and Specifications Information Sheet
• Business Profile
• Course completion certificate
• Food Handler Information Sheet
• Fee challan
• Any other documents (if required)

Food Premises license
165 St. Andrew Street
Bathurst
Contact link

• Any butcher-qualified course-completed person who intends to Apply for Butcher Licence (Permit) is eligible to make this application.

• The applicant has to pay the fee of a cheque of $100.

• The validity of the license is 5 years.

Please attach documents that can be used by people. e.g. links

Please attach sample completed documents that would help other people.

• This entire process can be completed within 30 days or as per the timeline advised by the respective department authority.

Videos explaining the procedure or to fill the applications.
Attach videos using the following tag <&video type='website'>video ID|width|height<&/video&> from external websites.
Please remove the '&' inside the tags during implementation.
Website = allocine, blip, dailymotion, facebook, gametrailers, googlevideo, html5, metacafe, myspace, revver,
sevenload, viddler, vimeo, youku, youtube
width = 560, height = 340, Video ID = Can be obtained from the URL of webpage where the video is displayed.
e.gIn the following url 'http://www.youtube.com/watch?v=Y0US7oR_t3M' Video ID is 'Y0US7oR_t3M'.

• Applicants must complete the application form before submitting it. Incomplete applications will not be accepted.
• Applicants must provide genuine information while applying for this procedure.

• Name
• Address
• Contact number
• Email id
• Mailing address
• Bank details
• Nationality
• City
• Other details
• Date
• Signature

• All meat shops and slaughterhouses need to apply for a Butcher license to run their business. This license or registration is also very much a mandatory document for meat shops to address the legal requirement.

Category 2 activities as defined by the meat regulation are:

• Canning, curing, dehydrating, emulsifying, fermenting, or smoking a meat product.
• Processing burnt heads or feet of cattle or sheep.
• Unfinished green tripe or casings.
• Bile or blood products containing salt or other ingredients or reproductive organs from the carcasses of food animals.
• Preparing mechanically separated meat.
• Receiving, skinning, cutting, wrapping or freezing farm-slaughtered carcasses.
• Grinding meat from farm slaughtered carcasses.
• Processing ham, bacon and sausage from farm slaughtered carcasses that are derived from pigs.
• Any other processing activity performed on a carcass, a part of a carcass or a meat product that, in the opinion of a director, presents a medium to high risk of adversely affecting the safety for human consumption of the carcass, the part of the carcass or the meat product.

Please explain what are other uses of obtaining this document/certificate.
e.g. Birth Certificate can be used as proof of identity.

Link

• The average butcher salary in Canada is $35,100 per year or $18 per hour. Entry-level positions start at $31,200 per year, while most experienced workers make up to $42,413 per year.