Food and Drug Regulations (C.R.C., c. 870)

B.14.065. [S]. (naming the meat) Stew

• (a) shall contain vegetables and the named meat in the following amounts, calculated as raw ingredients:

  • (i) 20 per cent or more stew meat, and

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.066. [S]. Irish Stew

• (a) shall contain mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients:

  • (i) 20 per cent or more stew meat,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.067. [S]. Meat Ball Stew

• (a) shall contain vegetables and meat balls in the following amounts, calculated as raw ingredients:

  • (i) 22 per cent or more meat balls,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.068. [S]. Specialty Meat Stews

• (a) shall contain meat and vegetables in the following amounts, calculated as raw ingredients:

  • (i) 25 per cent or more stew meat,

  • (ii) 30 per cent or more vegetables; and

• (b) may contain gravy, salt, seasoning and spices.

B.14.070. [S]. Wieners and Beans or Wieners with Beans shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 25 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

B.14.071. [S]. Beans and Wieners or Beans with Wieners shall be the food prepared from dried beans and wieners, may contain sauce, seasoning, spices and a sweetening agent and shall contain not less than 10 per cent wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981.

B.14.072. No person shall sell meat or a meat by-product that has been barbecued, roasted or broiled and is ready for consumption unless the cooked meat or meat by-product

• (a) at all times

  • (i) has a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher, or

  • (ii) has been stored at an ambient temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher; and

• (b) carries on the principal display panel of the label a statement to the effect that the food must be stored at a temperature of 40°F (4.4°C) or lower, or 140°F (60°C) or higher.