40. (1) The only meat permitted at a food premise is meat that has been obtained from an animal inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada) and that has been stamped and labelled or otherwise identified in accordance with that regulation or that Act.  O. Reg. 101/06, s. 2 (1). (2) Despite subsection (1), a food premise where meat is sold, other than a food service premise, may have uninspected meat obtained through hunting that is at the food premise for the purposes of custom-cutting, wrapping and freezing it for its owner if, (a) the uninspected meat is custom-cut, wrapped, frozen and stored in such a manner that it does not come into contact with inspected meat; (b) each quarter or larger section of the carcass bears a tag showing the name and address of the owner of the uninspected meat; and (c) each quarter or larger section of the carcass is legibly stamped “Consumer Owned, Not for Sale” on each of the primal cut areas, using ink made from non-toxic edible ingredients and in letters at least 1.25 centimetres in height.  O. Reg. 74/04, s. 3. (2.1) Despite subsection (1), a food premise that falls within the definition of “meat plant” in Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 may have uninspected meat at the food premise if, (a) an approval has been issued under Part VIII.2 of that regulation for the uninspected meat to enter a meat plant as defined in that regulation; (b) a director has approved the food premise under Part VIII.3 of that regulation for the purposes of receiving the meat for the period of time that the meat is present on the premise; and (c) the uninspected meat is kept out of any part of the food premise where food is sold, served or offered for sale. O. Reg. 99/08, s. 2; O. Reg. 287/13, s. 1. (2.2) Despite subsection (1), a food premise that falls within the definition of “meat plant” in Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 may have uninspected meat that is a hunted game carcass as defined in that regulation on the premise for the purposes of dressing, cutting, wrapping or freezing the carcass or processing hunted game products as defined in that regulation from it for the owner of the carcass if, (a) the premise has been approved under Part VIII.4 of that regulation for the purposes of receiving and processing hunted game carcasses; and (b) the uninspected meat is kept out of any part of the food premise where food is sold, served or offered for sale.  O. Reg. 99/08, s. 2. (3) Despite subsection (1), a food premise located at the Sioux Lookout Meno-Ya-Win Health Centre may have on the premises uninspected meat from wild moose, wild duck, wild goose, wild caribou, wild muskrat, wild rabbit, wild deer, wild beaver, wild elk and wild muskox if the animal or bird was killed in the course of hunting and if the following conditions are met: 1. The uninspected meat is handled, prepared, processed and stored for the sole purpose of serving it to patients, visitors and staff at the Health Centre. 2. The uninspected meat is handled, prepared, processed and stored so that it does not come into contact with other food before the other food is served. 3. Patients, visitors and staff at the Health Centre are informed in writing each time before they are served uninspected meat that the meat has not been inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act
(Canada) and that meat that has been inspected is available for consumption. 4. Patients, visitors and staff at the Health Centre are informed in writing that meat that has been inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada) is always available to be served on the premises.  O. Reg. 502/01, s. 1; O. Reg. 101/06, s. 2 (2). (4) Despite subsection (1), a food premise may have on the premises uninspected meat obtained through hunting that is handled, prepared and stored for the sole purpose of serving it at a wild game dinner or a wild game event, if the following conditions are met: 1. The uninspected meat is handled, prepared and stored so that it does not come into contact with other food before the other food is served. 2. Patrons and staff are notified in writing each time before they are served uninspected meat that the meat has not been inspected in accordance with either Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada).  The notice shall be clearly printed on each ticket issued to a patron of a wild game dinner or wild game event and also be posted in a conspicuous place at the entrance to the venue at which the wild game dinner or wild game event is held. 3. The operator must keep a list of all patrons that attend the wild game dinner or wild game event and must provide a copy of the list to a public health inspector upon request.  The list must contain each patron’s name, address and telephone number in full. 4. The operator must keep a list of all persons who donate uninspected meat for a wild game dinner or wild game event and must provide a copy of the list to a public health inspector upon request. The list must contain, i. each donor’s name, address and telephone number in full, and ii. with respect to each donor, the name of the species from which the donated meat was obtained.  O. Reg. 101/06, s. 2 (3); O. Reg. 175/13, s. 1 (1, 2). (5) In subsection (4), “wild game dinner” means a dinner provided under the authority of an authorization granted under clause 52 (3) (a) of the Fish and Wildlife Conservation Act, 1997; “wild game event” means an event at which game wildlife may be served in accordance with section 135.1 of Ontario Regulation 665/98 (Hunting) made under the Fish and Wildlife Conservation Act, 1997.  O. Reg. 175/13, s. 1 (3).