group · 2019-01-25 · winkler meats - final report dear ms. braun: file no. 16-1369-001 on behalf...

KGS GROUP CONSULTING ENGINEERS

WINKLER MEATS MANITOBA ENVIRONMENTAL ACT PROPOSAL

FINAL

KGS Group 16-1369-001 November 2016

PREPARED BY: REVIEWED BY:

'GOrd Siebert, P.Eng. Senior Project Manager

Science Imagination Collaboration I

GRO U P CO N S U LTING E N G:I N EE RS

3rd Floor 865 Waverley Street Winnipeg, Manitoba R3T 5P4 204.896.1209 fax: 204.896.0754 www.kgsgroup.com

Kontzamanis Graumann Smith MacMillan Inc.

November 29, 2016

Environmental Approvals Branch Manitoba Sustainable Development Suite 160, 123 Main Street Winnipeg, Manitoba R3C 1A5

A TIENTION: Ms. Tracey Braun Director

RE: Environment Act Proposal Winkler Meats - Final Report

Dear Ms. Braun:

File No. 16-1369-001

On behalf of the Winkler Meats, KGS Group is pleased to submit four (4) paper copies and one (1) electronic copy of the final Environment Act Proposal for the continued operation of the meat processing facility at 270 George Avenue in Winkler, Manitoba. While the meat processing facility has been in operation for about 50 years, a letter from Manitoba Sustainable Development (MSD), dated June 27, 2016, indicated that Winkler Meats is required to prepare and submit an EAP application in order to obtain an Environment Act Licence for the continued operation of a Class 2 Development under Manitoba Regulation 164/88.

As part of the licensing process, a Manitoba Conservation Environment Act Proposal Form with the $7,500.00 application fee has been included with the Environmental Assessment report.

Please do not hesitate to contact the undersigned if you have any questions or require additional information.

Yours truly,

e Senior, M.A. Environmental Scientist

GS/jr Enclosure

cc: Jeff Senebald, Owner, Winkler Meats

U:\FMS\16-1369-001\CVRL TR_ Wlnkler_Meats_FINAL_EAP. d OCX

Winkler Meats November 2016 Manitoba Environmental Act Proposal KGS 16-1369-001

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EXECUTIVE SUMMARY Kontzamanis Graumann Smith MacMillan Inc. (KGS Group) was retained by Winkler Meats to prepare an Environment Act Proposal (EAP) for the continued operation of the meat processing facility at 270 George Avenue in Winkler, Manitoba. While the meat processing facility has been in operation for about 50 years, a letter from Manitoba Sustainable Development (MSD), dated June 27, 2016, indicated that Winkler Meats is required to prepare and submit an EAP application in order to obtain an Environment Act Licence for the continued operation of a Class 2 Development under Manitoba Regulation 164/88. The development, located at 270 George Avenue, is on the edge of a commercial industrial area. Some single family homes are located adjacent to the development although most adjacent properties are used for industrial or commercial activities. The property at 270 George Avenue includes offices and the meat processing and packaging facility for Winkler Meats. The facility predominantly produces products made from pork although turkey drumsticks are also processed. Livestock are slaughtered and depending on the customer specifications, the carcasses are sent as a whole to the customer, or to the deboning area of the plant. Once the meat is deboned it is packaged and shipped, or sent to the grinding/cutting room where two basic types of consumer end products are produced: Ready to Eat (RTE) and Not Ready to Eat (NRTE). The manufacture of these products uses a number of different raw materials in the form of flavourings and spices mixed with different cuts of meat to produce a final product. The basic processes of grinding, cutting, smoking, cooking and ripening are applied differently depending on the recipe and whether the final product will be consumed as RTE or NRTE. Project-environmental interactions were assessed to identify potential environmental effects associated with the on-going operation of the development. As the site is an existing developed site in a predominantly industrial/commercial part of the city there are no major environmental constraints such as species of conservation concern or heritage resources on the site. Winkler Meats already employs mitigation and follow-up measures such as the use of appropriate personal protective equipment and follows established hazardous materials and fire protocols to address potential adverse environmental effects including, air quality, soils, groundwater, surface water, wildlife and vegetation, health and well-being, and worker safety. Based on the available information on the project and the environment, the assessment of environmental effects outlined in this environmental assessment report, and the application of existing and proposed mitigation measures and the conduct of required follow-up, the continued operation of the Winkler Meats facility will not likely result in any significant residual adverse environmental effects.


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TABLE OF CONTENTS

EXECUTIVE SUMMARY ............................................................................................................. i 1.0 INTRODUCTION .............................................................................................................. 1 2.0 DESCRIPTION OF DEVELOPMENT ............................................................................... 2

2.1 STATUS OF TITLE ............................................................................................. 2 2.2 MINERAL RIGHTS ............................................................................................. 2 2.3 EXISTING AND ADJACENT LAND USE ............................................................ 2 2.4 LAND USE DESIGNATION AND ZONING ......................................................... 3 2.5 PREVIOUS STUDIES AND ACTIVITIES ............................................................ 3 2.6 PROPOSED DEVELOPMENT ............................................................................ 3

2.6.1 Schedule ................................................................................................. 3 2.6.2 Operation and Maintenance .................................................................... 4 2.6.3 Funding ................................................................................................... 8

2.7 STORAGE OF GASOLINE AND ASSOCIATED PRODUCTS ............................ 8 3.0 PHYSICAL ENVIRONMENT ............................................................................................ 9

3.1 LOCATION, PHYSIOGRAPHIC SETTING AND CLIMATE ................................. 9 3.2 GEOLOGY .......................................................................................................... 9 3.3 HYDROGEOLOGY ............................................................................................. 9 3.4 SURFACE WATER ............................................................................................10 3.5 WILDLIFE, HABITAT AND VEGETATION .........................................................10 3.6 SOCIOECONOMIC ............................................................................................11 3.7 HERITAGE RESOURCES .................................................................................12

4.0 POTENTIAL ENVIRONMENTAL EFFECTS ASSESSMENT .......................................... 13

4.1 AIR QUALITY ....................................................................................................13 4.2 SOILS ................................................................................................................14 4.3 GROUNDWATER ..............................................................................................14 4.4 SURFACE WATER ............................................................................................14 4.5 WILDLIFE, HABITAT, FISH AND VEGETATION ...............................................15 4.6 EMPLOYMENT / ECONOMY.............................................................................15 4.7 HUMAN HEALTH AND WELL BEING ................................................................15 4.8 PUBLIC AND WORKER SAFETY ......................................................................16 4.9 HERITAGE RESOURCES .................................................................................17

5.0 ENVIRONMENTAL MANAGEMENT PRACTICES ......................................................... 18

5.1 AIR QUALITY ....................................................................................................18 5.2 SOILS ................................................................................................................18 5.3 GROUNDWATER ..............................................................................................18 5.4 SURFACE WATER ............................................................................................19 5.5 HUMAN HEALTH AND WELL-BEING ...............................................................19 5.6 PUBLIC AND WORKER SAFETY ......................................................................19 5.7 RESIDUAL ENVIRONMENTAL EFFECTS ........................................................19

6.0 FOLLOW-UP ACTIVITIES .............................................................................................. 21

6.1 SOILS ................................................................................................................21


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6.2 GROUNDWATER ..............................................................................................21 6.3 SURFACE WATER ............................................................................................21 6.4 HUMAN HEALTH AND WELL BEING ................................................................21 6.5 PUBLIC AND WORKER SAFETY ......................................................................22

7.0 STATEMENT OF LIMITATIONS..................................................................................... 23

7.1 THIRD PARTY USE OF REPORT .....................................................................23 7.2 ENVIRONMENTAL STATEMENT OF LIMITATIONS .........................................23

8.0 REFERENCES ............................................................................................................... 24 APPENDICES


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LIST OF APPENDICES A. Winkler Meats Facility Plans B. Status of Title C. Site Photographs D. Material Safety Data Sheets List E. Safety and Health Program, Employee Handbook and Fire Escape Routes Protocol F. Government Correspondence


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1.0 INTRODUCTION

Kontzamanis Graumann Smith MacMillan Inc. (KGS Group) was retained by Winkler Meats to

prepare an Environment Act Proposal (EAP) for the continued operation of the meat processing

and packaging facility at 270 George Avenue in Winkler, Manitoba (the development; Appendix

A, Figure A101). As directed in a letter from Manitoba Sustainable Development (MSD), dated

June 27, 2016, while the facility has been in operation for about 50 years, Winkler Meats is

required to prepare and submit an EAP application in order to obtain an Environment Act

Licence for the continued operation of a Class 2 Development under Manitoba Regulation

164/88. As the proposed development consists of continued operation of the existing facility, for

which there have been no complaints during the approximately 50 years of operation, no formal

public consultation process was undertaken.


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2.0 DESCRIPTION OF DEVELOPMENT

The following sections have been structured to address the requirements of the Description of

Development as outlined in the Environment Act Proposal Form.

2.1 STATUS OF TITLE

The development located at 270 George Avenue, Winkler, Manitoba is within the limits of land

owned by Winkler Meats described on Status of Title 2253418/4 (Appendix B) located on Lot 5

Plan 46397 in SW 1/4 3-3-4W.

2.2 MINERAL RIGHTS

The owner of mineral rights beneath 270 George Avenue, Winkler, Manitoba is not explicitly

noted on the Status of Title and therefore is assumed to be Winkler Meats, as the land owner.

2.3 EXISTING AND ADJACENT LAND USE

The property at 270 George Avenue includes offices and the meat processing and packaging

facility for Winkler Meats. The property has some maintained lawn areas on the periphery

(Appendix C: Photo 1) although most of the surfaces around the development are covered in

gravel (Photo 2). The main customer entrance, shipping/receiving and storage areas are

accessed from George Avenue on the north side of the development (Photo 3) while animal

deliveries and waste removal are at the east side of the facility (Photo 4). On the south side of

the property are located two blue shipping containers which are used for storage by the

maintenance department (Photo 5).

The facility is situated just to the north of a residential area, on the edge of a commercial and

light industrial area. The development and surrounding area is generally flat and at a similar

grade to the adjoining properties. Land use on the west, north and east sides of the property is

commercial/light industrial. The land use adjacent the property is as follows;


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• West – Vacant land

• North – City of Winkler gravel / storage yard (Photo 6)

• East – City of Winkler water storage tank and tanker fill building (Photo 7)

• South – Residential homes

2.4 LAND USE DESIGNATION AND ZONING

270 George Avenue is zoned MB – Industrial Business Zone and located on Lot 5 Plan 46397 in

SW 1/4 3-3-4W.

2.5 PREVIOUS STUDIES AND ACTIVITIES

A Phase I Environmental Site Assessment (ESA) was conducted by Pinchin Environmental at

the property in 2008 to assess potential issues of environmental concern. The Phase I ESA was

completed in general accordance with the Canadian Standards Association Phase I

Environmental Site Assessment, Standard Z768-01. The assessment included a review of

readily available historical records, a review of readily accessible regulatory records, a site visit,

interviews, an evaluation of information and report. Based on the results of the Phase I ESA,

nothing was identified that is likely to give rise to potential subsurface impacts in connection with

the site. Given that the original construction of the facility was done prior to 1964, there is a

potential for friable and non-friable asbestos-containing material (ACM) to be present in the

building however an asbestos survey was not conducted as part of the Phase I ESA.

2.6 PROPOSED DEVELOPMENT

2.6.1 Schedule

Operation of the development is ongoing with no anticipated plans to decommission it.


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2.6.2 Operation and Maintenance

Infrastructure

The meat processing and packaging facility occupies approximately 1.33 hectares (3.29 acres)

on the west side of George Avenue, approximately 60 metres (m) north of Albert Street, in

Winkler, Manitoba. The development is a single-storey light industrial building with a mezzanine

level (Photo 8). The building was constructed prior to 1964 with additions constructed in 1985

and 1993.

Washroom vents and kitchen exhausts are discharged through roof stacks. The office area is

heated by a natural gas forced-air furnace and cooled by two rooftop air-conditioning units.

Numerous wall fans are located throughout the production areas and the production area is

supplied by a roof-top air make-up unit (Photo 9). Supplemental heating to the production area

is provided by suspended natural gas heaters.

Below ground, the facility includes a partial basement that houses the water filtration system for

the production plant (Photo 10). The boiler/maintenance room is located within the southern

portion of the building. On-site maintenance includes minor welding and repairs to in-house

equipment.

Raw materials and packaging are received at the shipping entrance of the manufacturing facility

(Photo 11). Chemical storage areas within the production plant include boiler/maintenance room

(Photo 12), furnace room, wash bay, dry storage room (Photo 13), and the temporary chemical

receiving storage. All chemicals were stored in manufacturer-supplied containers. Some

materials are supplied on pallets while others come in plastic containers.

Manufacturing Process

At this time, the facility predominantly produces products made from pork although turkey

drumsticks are also processed. Turkey drumsticks arrive at the factory frozen and in sealed

boxes. After a slow thawing process, the drumsticks are run through a machine which injects

them with brine (Photo 14). Following the brine injection process, the drumsticks are put into a


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vacuum tumbler (Photo 15) which allows the brine to be better absorbed by the drumstick.

Finally, the drumsticks are put into the smoke house (Photo 16) and then packaged and shipped

to the customer.

Smoke in the smokehouse is produced from hickory chips or oak boards (Photo 17). During the

smoking steps employees do not open the doors, however if they need to for any reason, they

evacuate all smoke from the house prior to opening the door. An exhaust fan will remove any

smoke from the area should it escape from the smokehouse. Two new smokehouses were

purchased in 2010 to replace the old smokehouse. These are more efficient than the old house.

According to manufacturer documentation, the percentage of carbon monoxide (CO) in the

smoke produced by the smokehouse is below 0.9%. Smoke emission from the smokehouse has

total carbon content values in the range of 180 – 250 mg/Nm3 which means that very little odour

can be detected. Anecdotal evidence suggests that there is no smell detectable at residential

houses as close as 25 m (1).

For production of pork products, livestock enter through the east side of the plant (Photo 18) into

a holding barn. The livestock then enter the kill floor, where they are slaughtered and prepared

for the carcass cooler. Specified Risk Material (SRM), including the skull, brains, eyes, spinal

cord, small intestine and the dorsal root ganglia (nerves attached to the spinal cord and close to

the vertebral column) of cattle aged 30 months or older are disposed as inedible material within

the offal room where it is picked-up daily by an external contractor (Photo 19).

During the slaughtering process, after the animal has been stunned, it is placed over the

bleeding area (a 1.8 m square area with a floor sloping to a central drain) where it is bled by

cutting the throat. Blood drains into a holding tank in the basement from which it is pumped into

rendering tanks. The tanks are picked up daily by Rothsay Recycling. There is no concern of

blood-borne diseases, but the proponent does have a Foreign Animal Disease Contingency

Plan in place.

Depending on the customer specifications, the carcasses are sent as a whole to the customer,

or to the deboning area of the plant. Once the meat is deboned it is packaged and shipped, or

sent to the grinding/cutting room where two basic types of consumer end products are

produced: Ready to Eat (RTE) and Not Ready to Eat (NRTE). The manufacture of these


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products uses a number of different raw materials in the form of flavourings and spices (Photo

20) mixed with different cuts of meat to produce a final product. Depending on the customer’s

specifications the facility has several different types of grinder-mixer machines (Photo 21) which

are capable of producing a ground product with varying degrees of coarseness. In the

grinding/cutting room, meat, salt and spices are weighed and mixed using a grinder-mixer. From

there, the mixture is sent through sausage stuffers (Photo 22), to the smokehouse room,

processing cooler, and eventually to the packaging rooms. Each sealed package is put through

a metal detector prior to shipping. The basic processes of grinding, cutting, smoking, cooking

and ripening are applied differently depending on the recipe and whether the final product will

be consumed as RTE or NRTE.

Safety Equipment

Various types of personal protective equipment (PPE) are required to be worn by employees

depending on the department where they work and generally consist of steel-toed boots (rubber

in most cases), hearing protection (when necessary), and hard hat. Those working on the kill

floor and in the boning department wear additional PPE including belly protector, mesh glove

and arm guard. Likewise while cleaning, personnel wear additional PPE including an apron,

rubber gloves, and eye protection. Those in the maintenance department wear safety

equipment required for the task at hand.

Wastewater

Numerous pits are located though out the production plant area (Photo 24). Water that is used

within the production plant (i.e., wash bay, floors, etc.) is collected through the pits which are

connected to a drainage system that passes through a common filtration system, located within

the basement level, before it is released into the municipal sewer system. The filtration system

is cleaned twice daily by staff and the waste is removed from site by Rothsay Recycling, an

external licensed contractor. Other wastewater is limited to sanitary effluent. The City of Winkler

monitors the outgoing wastewater from Winkler Meats and tests it monthly for Biochemical

Oxygen Demand (BOD), Total Oil and Grease and Total Suspended Solids (TSS). If the testing

indicates that the wastewater effluent is outside of the testing criteria, the City makes

adjustments to the water and sewage utility bill. An in-ground grease trap is located adjacent to


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the smokehouse room within the facility (Photo 25). The grease trap is emptied twice daily by

staff for off-site disposal by Rothsay Recycling. The City of Winkler inspects the sediment pits

and grease separator on an annual basis.

Non-Hazardous Solid Waste

Non-hazardous domestic refuse is deposited in a metal bin adjacent to the facility. The waste is

removed from the site twice a week by Pembina Valley Containers Ltd. (PVC), a licensed waste

hauler. Recyclables (i.e., cardboard) are stored in a metal bin and are also removed from the

site twice a week by PVC. Domestic waste and recyclables pickup are done more frequently as

required.

Quantities of Livestock Processed

The approximate quantities of different types of animals processed on an annual basis are

summarized as below. The following excludes the turkey drumsticks as these arrive at the

processing facility frozen.

Livestock slaughtered for Winkler Meats: 2015

• Sows – 7,918

• Markets – 738

Volume of finished products: 2015

• Total processed sold – 683,699 kg

• Total fresh pork sold – 205,291 kg

Custom processed livestock: 2015

• Wild boar – 2,911

• Pork – 189

Winkler Meats does not track the volume of custom processed finished product, but on average

it would be approximately 90 kg per head or 279,000 kg.


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Hazardous Materials

Chemicals typically used within a food processing plant for general purpose cleaning and

building maintenance were noted on-site at the time of the site visit (window cleaners,

lubricating oils, deodorizers, etc.). All chemicals observed on-site were stored within

manufacturer-supplied containers (Photo 26). Chemical storage areas within the production

plant include the boiler/maintenance room, furnace room, wash bay, dry storage room and the

temporary chemical receiving storage area. Chemicals were observed to be contained within

manufacturer-supplied containers ranging in size from <1 litre containers to 205 litre drums. The

chemicals appeared to be stored in an orderly fashion. No floor drains or catch basins are

present in the vicinity of the chemical storage areas. A list of all of the chemicals present in the

facility is included in Appendix D. The Winkler Meats Employee Handbook, Safety and Health

Program handbook and Fire Escape Routes protocol are included as Appendix E.

No hazardous waste is generated by Winkler Meats, however SRM, as previously noted, are

disposed as inedible material within the offal room where it is picked-up on Tuesday,

Wednesday and Friday by Rothsay Recycling.

2.6.3 Funding

The proponent is applying for financial assistance through the provincial Growing Value

Commercialization program from Manitoba Agriculture.

2.7 STORAGE OF GASOLINE AND ASSOCIATED PRODUCTS

Gasoline and associated products will not be stored at the site. Three 20 pound propane tanks

are stored outside of the facility in the blue steel shipping containers stationed at the south side

of the property.


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3.0 PHYSICAL ENVIRONMENT

3.1 LOCATION, PHYSIOGRAPHIC SETTING AND CLIMATE

The City of Winkler is located along Provincial Trunk Highway 3, approximately 85 km

southwest of Winnipeg, Manitoba. The project area is located within the Winkler Ecodistrict of

the Lake Manitoba Plain Ecoregion and Prairies Ecozone, which is marked by one of the

warmest and most humid regions in the Canadian prairies (2). The mean monthly air temperature

in the Winkler area ranges from approximately 20.0°C in July to -14.6°C in January (3). The

average annual precipitation is approximately 540.8 mm, with 426.5 mm falling as rain.

3.2 GEOLOGY

The Winkler Ecodistrict is a level to very gently sloping glaciolacustrine plain. Slopes range from

level to less than 2 percent and are smooth and long, usually longer than 150 m. The ecodistrict

slopes northeastward at a rate of approximately 3.8 m per km. Relief of approximately 1 m to

3 m occurs along the numerous meandering creeks emanating from the escarpment and flowing

generally northeastward toward the Red River or Morris River (2).

The surficial geology of the region immediately surrounding Winkler consists of glacial deposits

of unsorted moderately calcareous till, derived primarily from Mesozoic shales with a thickness

of 1 to 10 m. The typical composition of the surficial geology includes sand (33%), silt (31%),

clay (23%) and gravel (13%). The surficial geology of the region also includes a few small

bedrock outcrops, large areas of hummocky stagnation moraine with relief of greater than 8 m

and till plains with relief of less than 3 m (4). The soils in the Winkler Ecodistrict are

predominantly moderately well drained to imperfectly drained Black Chernozems that have

developed on shallow, strongly calcareous, loamy to clayey glaciolacustrine sediments. Local

areas of dominantly clayey Gleysolic soils are also common (2).

3.3 HYDROGEOLOGY

Potable water used at Winkler Meats is obtained from the City’s municipal system. The City of

Winkler owns and operates the Winkler Water Treatment Facility. About 65% of the water for


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the City is drawn from the Winkler Aquifer through a system of 12 deep wells. The aquifer is

located on the west side of Winkler and runs in a northwesterly direction to the Shannon Creek

recharge area. The remaining 35% of the City’s water is supplied by the Pembina Valley Water

Co-Op (5).

3.4 SURFACE WATER

The ecodistrict is a part of the Red River watershed, which is part of the Nelson River drainage

system that drains into Hudson Bay (2). The area around the City of Winkler is part of the

Shannon Creek watershed. There are no lakes or wetlands in the project area. Several small

creeks can be found in the area around Winkler including Deadhorse Creek to the northeast and

Hespeller Drain to the southeast. These waterways, however, generally contain streamflow only

during the spring runoff period or after heavy rainfall events. The nearest of these is

approximately 1 km from the development site and site drainage does not appear to be

connected to these.

3.5 WILDLIFE, HABITAT AND VEGETATION

Vegetation in the Winkler area is characterized by tree species typical to the Lake Manitoba

Plain Ecoregion such as trembling aspen, oak groves, shrubs, and grasses (2). The subject

property is primarily occupied by the meat processing and packaging plant and a gravel parking

area. The small amount of vegetation on-site consists mostly of manicured lawn with typical

weedy species. Trees are planted along the border of some adjacent properties to the south,

west and northwest (Photo 27). As the site is primarily developed and within a larger urban

area, it does not provide any significant wildlife cover and it is unlikely that any wildlife sensitive

to human disturbance would be present. Terrestrial and avian species potentially found in the

project area would be limited to those found in an urban setting.

Mr. Chris Friesen (6), Biodiversity Information Manager, Manitoba Conservation Data Centre

(CDC) completed a search of the CDC rare species database and found no occurrences of

provincially or federally listed species (Manitoba Endangered Species Act and Species At Risk

Act) in the area (Appendix F).


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3.6 SOCIOECONOMIC

The City of Winkler is located 85 kilometres south west of Winnipeg and 20 kilometres north of

the border with the USA, and had a population of 10,670 in 2011. When the Canadian Pacific

Railway constructed a spur running through the area in 1892, settlers were drawn to start a new

community alongside the railway. The land, on which this community sprang up, belonged to

Mr. Valentine Winkler and it was officially incorporated as the Village of Winkler in 1906 (7).

Winkler is part of the Garden Valley School Division which consists of 13 schools, six of which

are within city limits. Post-secondary institutions within the city include the Red River College

Winkler Campus and the Red River College Winkler Community Learning Centre.

The Winkler Airport (Lat. N 49º 10’ 05” W Long. 97º 55’ 7”) in the City’s Industrial Park has two

runways. Runway 08, 26 is a 2,900 ft. paved runway while runway 17, 35 is a grass strip. For

aircraft requiring a longer runway, the Morden Airport (N 49º 12’ 37” W 98º 03’33”) located

approximately 9 km from Winkler in the R.M. of Stanley has a 3, 975 ft. asphalt runway (5).

Emergency medical services are provided by the Boundary Trails Health Center. The Boundary

Trails Health Centre (94 beds) provides quality acute care services to the community and

surroundings area. The hospital is located between Winkler and Morden at the intersection of

Highway #3 and #14, and serves a population of 40,000 - 50,000 in the area. Boundary Trails

Health Centre is a progressive regional health centre providing primary, secondary, and

community health care to the residents of Southern Manitoba. It is an integral part of the

services offered by Southern Health-Santé Sud. Currently, there are approximately 450

employees working at the Boundary Trails Health Centre (8). The C.W. Wiebe Medical Centre

(CWWMC) is located at 385 Main Street in Winkler is a private fee-for-service clinic. Its

operations are not managed, funded, or overseen by the Southern Regional Health Authority

(SRHA) or Manitoba Health. Some of the CWWMC physicians also provide services at facilities

which are operated by SRHA, such as Boundary Trails Health Centre and personal care

homes (9).

The Winker Fire Department serves the City of Winkler and the eastern portion of the Rural

Municipality of Stanley which includes 13 villages. The fire department is part of the Pembina


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Triangle Mutual Aid District which includes eight other fire departments located in the Pembina

Triangle of South Central Manitoba (10).

The first full time police constable in Winkler was hired in 1906 and, as the community has

grown, so too has the police force. In 2002, Winkler officially received City status and the

Winkler Police Service increased by twelve. The police service now includes fifteen officers and

the police service now matches the Canadian ratio of police officers to population. In 2004 there

were 996 Criminal Code offences reported but this number has been in decline and dropped to

966 in 2005 and then fell by another 19.25% in 2006 to only 807 (11).

3.7 HERITAGE RESOURCES

Ms. Suyoko Anne Tsukamoto of Manitoba Sport, Culture and Heritage, Historic Resources

Branch (12), performed a heritage screening and examined the project location in conjunction

with Branch records for areas of potential concern. The potential to impact significant heritage

resources was deemed low in this area, and the Historic Resources Branch has indicated that it

has no immediate concerns with the project (Appendix F).


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4.0 POTENTIAL ENVIRONMENTAL EFFECTS ASSESSMENT

An environmental effect includes any change that the project may cause to the environment

(biological, physical, social and economic). Environmental effects were identified from

interactions between project activities and environmental components. This assessment

focuses on those effects potentially arising from the continued operation of the meat processing

and packaging facility as there are no proposed construction activities. Considering that the

project consists of the continued operation of an existing facility there will be no change to

socio-economic components such as land use or aesthetics and therefore these are not

discussed in the following sections. Mitigation measures and follow-up activities were identified

for environmental effects determined to be adverse.

4.1 AIR QUALITY

Material shipping activities may result in temporary increases in fugitive dust levels, greenhouse

gases and vehicle emissions in the local area. Based on the experience of Winkler Meats in the

past, dust generated in the parking area is low, and the volume of shipping and receiving

activities is low enough that greenhouse gases and vehicle emissions are unlikely to exceed

Manitoba’s air quality guidelines. Therefore the potential adverse effects on air quality in the

local area were assessed to be negligible. In dry years, the effects from fugitive dust can be

mitigated by spraying the gravel parking lot and turnaround area with water in the summer and

controlling vehicle speeds. Mitigation measures to control increased greenhouse gases and

vehicle emissions include requiring a high standard of maintenance for shipping vehicles and

limiting unnecessary long-term idling.

The proponent recently upgraded to a high efficiency smoke house and emissions are fairly low.

Therefore the potential adverse effects on air quality in the local area were assessed to be

negligible. Mitigation measures include requiring a high standard of maintenance for the

smokehouse and exhaust system.


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4.2 SOILS

Soils in the project area may become contaminated from accidental spills or releases of

hazardous substances and waste. In the 50 years of operation there have been no spills outside

of the production facility. Should a spill occur within the production facility, it would be contained

within the facility and cleaned up with no impact to soils on the property. The previously

conducted ESA indicated that there was no evidence of petroleum hydrocarbon impacted soil at

the facility. Therefore the potential adverse effects of continued operation on soil quality were

assessed to be neglible. Proposed mitigation includes preventing leaks, spills and releases,

providing spill clean-up equipment and materials, complying with provincial regulations for

storing hazardous materials, adhering to the chemical spills section of the Safety and Health

Program handbook (Appendix E) and periodic inspection for leaks, spills and releases. If a spill

should occur, the proponent would be responsible to notify MSD Emergency Response

Program (204-944-4888) and the appropriate clean-up would be determined according to the

size of the spill and quantity of contamination.

4.3 GROUNDWATER

Groundwater in the project area may become contaminated from leaks, accidental spills, or

releases of hazardous substances and waste. Any spills that may occur would be contained

within the facility and cleaned up in accordance with the spill response plan in the Safety and

Health Program handbook. As such the potential adverse effects on groundwater quality were

assessed to be negligible. Proposed mitigation includes preventing leaks, spills and releases,

providing spill clean-up equipment and materials, complying with provincial regulations for

storage of hazardous materials using approved containers, adhering to the chemical spills

section of the Safety and Health Program handbook and periodic inspection for leaks, spills and

releases.

4.4 SURFACE WATER

Surface water in the project area may become contaminated from leaks and accidental spills or

releases of hazardous substances and waste. Any spills that may occur would be contained

within the facility and cleaned up in accordance with the Safety and Health Program handbook


15

for spills and unlikely to run-off from the site. In 50 years of operation there have been no spills

outside of the plant. The site is relatively flat with little to no observable runoff towards the

drainage ditches on nearby properties. As previously described process water from the facility is

preliminarily filtered before it is released into the municipal sewer system. Therefore the

potential adverse effects on surface water were assessed to be negligible. Proposed mitigation

includes preventing leaks, spills and releases, providing spill clean-up equipment and materials,

complying with provincial regulations, storing hazardous materials in approved containers,

adhering to the chemical spills section of the Safety and Health Program handbook and periodic

inspections for leaks, spills and releases.

4.5 WILDLIFE, HABITAT, FISH AND VEGETATION

As the site is already developed within a mixed residential-commercial-industrial area, it does

not provide any substantial wildlife cover. It is unlikely that any wildlife sensitive to human

disturbance would be present and the CDC found no occurrences or rare or endangered plant

and wildlife species at the project area (Appendix F). As such effects on wildlife, habitat and

vegetation as a result of the project are expected to be negligible. Likewise, as potential adverse

effects on surface water were assessed to be negligible, it follows that potential adverse effects

on fish and fish habitat would be negligible.

4.6 EMPLOYMENT / ECONOMY

The facility contributes positively to the employment and economy within Winkler and the

continued operation will not change the current employment opportunities or the economy in the

local and surrounding area. As the effect is positive, no mitigation or follow-up has been

proposed.

4.7 HUMAN HEALTH AND WELL BEING

Soil, surface water and groundwater in the project area may become contaminated during

operation activities, from leaks and accidental spills or releases of hazardous substances, which

could adversely affect human health. Any potential spills would be immediately cleaned up as

previously described with no migration off-site. There have been no spills outside of the facility


16

in 50 years of operation. Therefore the potential adverse effects of the project on human health

were assessed to be negligible. Regardless the mitigation measures previously described to

prevent and clean up leaks, spills and releases will be implemented.

4.8 PUBLIC AND WORKER SAFETY

The public does not have access to the production facility and therefore the project should not

have any effect on public safety. The handling of SRM is a requirement of the early stage of the

production process and these materials could be carriers of animal disease. The chemicals

used for cleaning, lubrication and sanitation at the facility are not used in large quantities but

need to be treated with care because in a concentrated form they are corrosive and may cause

skin irritation.

The total reported injuries at Winkler Meats for 2014, 2015 and 2016 were 23, 9 and 22

respectively. Of those injuries, Workers Compensation claims for injuries resulting in lost time

totaled 11, 3 and 12 respectively. Within the last 5 years (2011-2015), approximately half of the

injuries reported to the Workers Compensation Board resulted from employees being struck by

objects and overexertion. Statistics from Safe Manitoba website indicate that the meat

processing industry has had an average of 2.7 injuries per year per 100 workers over the last

3 years (13). Given that Winkler Meats employs 52 people, the lost time injury rates are slightly

above the provincial average.

First Choice Enhanced Hearing Services conducts hearing tests for employees twice a year and

is in the process of checking noise levels in the plant. This should be done by the end of the

year. Winkler Meats has purchased a H2S monitor to check gases in the plant for the safety of

the employees.

The potential hazard to worker health and safety is intermittent while working in the meat

processing and packaging facility and was assessed as minor. Mitigation measures already

implemented and proven to be effective include providing appropriate PPE for workers,

hazardous materials training, storing hazardous materials in approved containers, complying

with Manitoba Workplace Safety and Health Act and regulations, conducting safety briefings

with workers and providing employee training.


17

4.9 HERITAGE RESOURCES

Ms. Suyoko Anne Tsukamoto of Manitoba Sport, Culture and Heritage, Historic Resources

Branch (12) performed a heritage screening and examined the project location in conjunction with

Branch records for areas of potential concern. The potential to impact significant heritage

resources was deemed low in this area, and the Historic Resources Branch has indicated that it

has no immediate concerns with the project (Appendix F). Therefore the potential for the project

to impact archaeological or heritage resources is considered negligible and no specific

mitigation measures or follow-up are proposed.


18

5.0 ENVIRONMENTAL MANAGEMENT PRACTICES

Environmental management practices proposed to be employed to prevent or mitigate

environmental effects that were determined to be adverse, as described in Section 4.0, are

summarized in the following sections. Mitigation is defined under the Canadian Environmental

Assessment Act as the elimination, reduction and control of the adverse effects of a project and

includes restitution for any damage to the environment caused by such effects through

replacement, restoration, compensation or any other means. Mitigation measures must be

technically and economically feasible, and implemented.

5.1 AIR QUALITY

Spraying the gravel parking lot and turnaround area with water in the summer and controlling

vehicle speeds can mitigate increased fugitive dust levels. Requiring a high standard of

maintenance for shipping vehicles and limiting unnecessary long-term idling at the loading

docks can mitigate increased levels of greenhouse gases and vehicle emissions during

operation activities. Continued operation and maintenance of the air ventilation system during

the manufacturing process should maintain appropriate indoor air quality.

5.2 SOILS

Preventing leaks, spills and releases, providing spill clean-up equipment and materials,

complying with provincial regulations, storing hazardous materials in approved containers,

adhering to the spill response plan and periodic inspection for leaks, spills and releases should

mitigate potential soil contamination from leaks and accidental spills during operation.

5.3 GROUNDWATER

The mitigation measures outlined in Section 5.2 above for soil contamination will also mitigate

groundwater contamination from leaks, spills and releases.


19

5.4 SURFACE WATER


surface water contamination from leaks, spills and releases.

5.5 HUMAN HEALTH AND WELL-BEING


human health and well-being concerns related to soil, surface water and groundwater

contamination from leaks, spills and releases.


Personal protective equipment is worn by workers in the facility and prevents contact with

potential biological contaminants and Specified Risk Material is removed from the site by an

external contractor on a daily basis. Providing hazardous materials training and appropriate

PPE for workers, storing hazardous materials in approved containers, complying with Manitoba

Workplace Safety and Health Act and regulations, conducting safety briefings with workers and

providing employee training can mitigate the threat to worker health and safety during operation.

First Choice Enhanced Hearing Services conducts hearing tests for employees twice a year and

conducts an audit of noise levels in the plant. Winkler Meats has purchased a H2S monitor to

check gases in the plant for the safety of the employees.

5.7 RESIDUAL ENVIRONMENTAL EFFECTS

The significance of residual environmental effects, the effects remaining after the

implementation of mitigation measures, was evaluated following procedures outlined in the

Canadian Environmental Assessment Agency, Operation Policy Statement “Determining

Whether a Designated Project is Likely to Cause Significant Adverse Environmental Effects

under the Canadian Environmental Assessment Act, 2012 (14). The degree of change from the

existing conditions and the value of the environmental components being affected determine the

significance of an adverse effect. Criterion for this determination include:


20

• Societal value of the affected environmental components – includes nature and degree of protection provided

• Ecological value – includes rarity and uniqueness, fragility, importance within ecosystem, importance to scientific studies

• Duration – length of time the project activity will last

• Frequency – rate of reoccurrence of the project activity causing the effect

• Geographic extent – area over which the effect will occur

• Magnitude – predicted disturbance compared to existing conditions

• Reversibility – time the environmental component will take to recover after the source of the effect ceases

Based on the available information on the project and the environment, the assessment of

environmental effects outlined in this environmental assessment report, and the application of

proposed mitigation measures and the conduct of required follow-up, the continued operation of

the Winkler Meats meat processing and packaging facility will not likely result in any significant

residual adverse environmental effects.


21

6.0 FOLLOW-UP ACTIVITIES

Follow-up is defined under the Canadian Environmental Assessment Act as a program to verify

the accuracy of the environmental assessment of a project and determine the effectiveness of

measures taken to mitigate the adverse environmental effects of the project. Follow-up activities

include monitoring, surveillance, inspection, and may include data collection, analysis,

evaluation, and reporting. Monitoring of implementation of the standard mitigation measures

identified for environmental effects determined in Section 4.0 to be adverse are described in the

following sections.

6.1 SOILS

Follow-up proposed during operation includes periodic inspections of equipment and storage

containers for leaks, spills and releases, periodic observation for potential soil contamination.

6.2 GROUNDWATER

Follow-up proposed includes periodic inspection for leaks, spills and releases during operation,

as per section 6.1 above.

6.3 SURFACE WATER

Follow-up proposed includes periodic inspection for leaks, spills and releases during operation,

as per section 6.1 above.

6.4 HUMAN HEALTH AND WELL BEING

Follow-up proposed during operation includes periodic inspections of equipment and storage

containers for leaks, spills and releases, periodic observation for potential soil or surface water

contamination and monitoring of soil or surface water quality as required.


22


Follow-up proposed includes recording any occurrence of workplace accidents, ensuring proper

PPE is being used by workers, maintaining records of hazardous materials used on site,

confirming compliance with provincial hazardous waste handling and disposal regulations and

updating health and safety training and the Fire Escape Routes protocol (Appendix E) as

required.


23

7.0 STATEMENT OF LIMITATIONS

7.1 THIRD PARTY USE OF REPORT

This report has been prepared for Winkler Meats and any use a third party makes of this report,

or any reliance on or decisions made based on it, are the responsibility of such third parties.

KGS Group accepts no responsibility for damages, if any, suffered by any third party as a result

of decisions made or actions undertaken based on this report.

7.2 ENVIRONMENTAL STATEMENT OF LIMITATIONS

KGS Group prepared the environmental conclusions and recommendations for this report in a

professional manner using the degree of skill and care exercised for similar projects under

similar conditions by reputable and competent environmental consultants. The information

contained in this report is based on the information that was made available to KGS Group

during the investigation and upon the services described which were performed within the time

and budgetary requirements of Winkler Meats. As the report is based on the available

information, some of its conclusions could be different if the information upon which it is based

is determined to be false, inaccurate or contradicted by additional information. KGS Group

makes no representation concerning the legal significance of its findings or the value of the

property investigated.


24

8.0 REFERENCES

1. Maurer-Atmos. 2010. Smokehouse Operations Manual. Pp. 111-115. Reichenau, Germany.

2. Smith, R.E., H. Veldhuis, G.F. Mills, R.G. Eilers, W.R. Fraser, and G.W. Lelyk. 1998.

Terrestrial Ecozones, Ecoregions and Ecodistricts: An Ecological Stratification of Manitoba’s Natural Landscapes. Technical Bulletin 98-9E. Land Resource Unit, Brandon Research Centre, Research Branch, Agriculture and Agri-Food Canada, Winnipeg, Manitoba.

3. Environment Canada. Canadian Climate Normals 1981-2010, Morden, Manitoba. Visited August 2016 at http://climate.weather.gc.ca/climate_normals/index_e.html

4. Manitoba Mineral Resources Division. 1981. Surficial Geology Map of Manitoba. Scale

1:1,000,000, Map 81-1.

5. Destination Winkler. Climate-Demographics. Webpage visited September 2016 at http://www.destinationwinkler.com/climate-demographics/

6. Manitoba Sustainable Development, Conservation Data Centre. August 2016. Personal

Communication with Chris Friesen, Biodiversity Information Manager. 7. Destination Winkler. A Walk Through History. Webpage visited September 2016 at

http://www.destinationwinkler.com/welcome-to-winkler/a-walk-through-history/ 8. Southern Health-Santé Sud. Boundary Trails Health Centre. Website visited August

2016 at http://www.southernhealth.ca/healthsite.php?id=34 9. C.W. Wiebe Medical Centre, FAQ. Website visited August 2016 at

http://www.cwwiebemedical.ca/faq/ 10. Winkler Fire Department. Website visited August 2016 at http://www.winklerfire.com/ 11. Winkler Police Service. Winkler Police History. Website visited August 2016 at

http://www.winklerpolice.ca/history.html 12. Manitoba Sport, Culture and Heritage, Historic Resources Branch. October 2016.

Personal Communication with Suyoko Anne Tsukamoto, Impact Assessment Archaeologist.

13. Safe Work Manitoba. The Manitoba Workplace Injury Statistics Report 20016-2015. Report downloaded November 2016 from http://safemanitoba.com/sites/default/files /files/annualInjurystats2006_2015_Newsectors_Oct25V2(1).pdf

14. Canadian Environmental Assessment Agency. 2015. Operation Policy Statement: Determining Whether a Designated Project is Likely to Cause Significant Adverse Environmental Effects under the Canadian Environmental Assessment Act, 2012.

http://climate.weather.gc.ca/climate_normals/index_e.html

http://www.southernhealth.ca/healthsite.php?id=34

http://www.cwwiebemedical.ca/faq/

http://www.winklerfire.com/

http://www.winklerpolice.ca/history.html

http://safemanitoba.com/sites/default/files%20/files/annualInjurystats2006_2015_Newsectors_Oct25V2(1).pdf

http://safemanitoba.com/sites/default/files%20/files/annualInjurystats2006_2015_Newsectors_Oct25V2(1).pdf


25

Catalogue No. EN106-145/2015E-PDF. Available at; http://ceaa.gc.ca/default.asp? lang=En&n=363DF0E1-1.

http://ceaa.gc.ca/default.asp?%20lang=En&n=363DF0E1-1

http://ceaa.gc.ca/default.asp?%20lang=En&n=363DF0E1-1


APPENDIX A

WINKLER MEATS FACILITY PLANS

SEWERSEWERSEWERSEWERSEWERSEWERSEWERSEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

WATER

SEWER

SEWER

SEWER

SEWER

SEWER

SEWER

Existing 6" sewer

Existing 4" Water Main

Existing 4" sewer upgraded in 1993

Existing CFIA Registered Building # EST 58 17280 sq ft

775 sq ft Proposed Addition

50' - 0"

280' - 0"

123'

- 6"

202' - 6"

190'

- 0"

198'

- 0"

115'

- 6"

532' - 6"

Existing CSTE

Geo

rge

Aven

ue

109'

- 1

3/16

"

59' - 0"

3" /

12"

1 1/4" / 12"

N

Scale

Date

Drawn By

Checked By

Project Number

1" = 20'-0"

12/04/2012 9:08:47 AM

12/0

4/20

12 9

:08:

47 A

M

270 George AVE.Winkler, MB

A101

Site Plan

Addition andRenovation

CheckerAuthor

40015

Winkler Meats

1" = 20'-0"1 Site

No. Description Date

UP

UP

draina

ge at

site

Ablau

frinne

baus

eits

draina

ge at

site

Ablau

frinne

baus

eits

2

1

DN

TPTP

TPTP

DN

TPTP

TPTP

REF.

7' - 0"

22' - 1 5/8"

9' - 0" 9' - 6"

A1041

123

B

C

2

9

2

9

17

9

5' - 0"

1A105

18' -

0"

0' -

4 1/

2"

0' - 4 1/2" 20' - 10 11/16" 21' - 11 11/16"

43' - 2 7/8"

Office40

Office42

Office43

General Office37

Storage Room39

Order Cooler27

Vestibule41

Shipping/ReceivingDept38

Freezer11

Shipping/RecOffice

17Ship Cooler North2

Shipping CoolerSouth

25

Blast Freezer19

Packaging North47

Packaging DeptSouth

20

Barn18

Electrical Room28

Carcass Cooler24

Kill floor Dept30

Wash Bay21

Boning Dept22

Processing Dept23

Processing Cooler26

SpiceRoom29

SuppliesSharpening

34

Lab31

Hallway44

Electrical33

Kill Floor DryStorage/Waste

water filter Room32

Inedible Room36

Room Legend

Barn

Blast Freezer

Boning Dept

Carcass Cooler

Clean Storage

Cooking Room

Electrical

Electrical Room

Employee Wash up

Freezer

General Office

Hall

Hallway

Inedible

Inedible Room

Kill floor Dept

Kill Floor Dry Storage/Wastewater filter Room

Lab

Maintence

Mens Locker

Mens WashRoom

NRTE Blast Chiller

NRTE Room

Office

Order Cooler

Packaging Dept South

Packaging Employeelunchroom

Packaging North

Processing Cooler

Processing Dept

Processing Office

RTE Blast Chiller

RTE Room

Ship Cooler North

Shipping Cooler South

Shipping/Rec Office

Shipping/Receiving Dept

Shower 1

Shower 2

Smoker 1

Smoker 2

SpiceRoom

Storage Room

Supplies Sharpening

Vestibule

Wash Bay

womens locker

Womens Washroom

A1032

Inedible35

NRTE Room52

RTE Room53

NRTE Blast Chiller6

RTE Blast Chiller56

Hall49

Clean Storage10

Cooking Room3

Maintence1

Shower 27

Smoker 24

Smoker 15

Processing Office9

Employee Wash up57

Shower 18

PackagingEmployeelunchroom

58

womens locker14

Mens Locker15

Mens WashRoom16

WomensWashroom

45

A1171

Womens ChangeRoom

27

Hall29

Stairwell31

Hall22

CFIA Office23

CFIAChange/Washroom

24

Mens Washroom25

Mens ChangeRoom

28

WomensWashroom

26

Lunch Room30

Laundry32

N

Scale

Date

Drawn By

Checked By

Project Number

1/8" = 1'-0"

12/04/2012 9:09:04 AM

12/0

4/20

12 9

:09:

04 A

M

270 George AVE.Winkler, MB

A103

Main Floor Plan

Addition andRenovation

CheckerAuthor

40015

Winkler Meats

1/8" = 1'-0"1 Main Floor

No. Description Date

1/8" = 1'-0"3 2nd Floor Plan


APPENDIX B

STATUS OF TITLE

of 5 2016-10-07Status as of 10:30:30 2253418/4Title Number

STATUS OF TITLE2253418/4Title NumberAcceptedTitle StatusMLTO Client Service stClient File

The Property RegistryA Service Provider for the Province of Manitoba

1. REGISTERED OWNERS, TENANCY AND LAND DESCRIPTION

WINKLER MEATS LTD. IS REGISTERED OWNER SUBJECT TO SUCH ENTRIES RECORDED HEREON IN THE FOLLOWING DESCRIBED LAND: LOT 5 PLAN 46397 MLTO IN SW 1/4 3-3-4 WPM

The land in this title is, unless the contrary is expressly declared, deemed to be subject to the reservations and restrictions set out in section 58 of The Real Property Act.

2. ACTIVE INSTRUMENTS

Instrument Type: CaveatRegistration Number: 35328/4Instrument Status: Accepted

Registration Date: 1975-08-20From/By: THE MANITOBA HYDRO-ELECTRIC BOARDTo:

Amount:Notes: PARTDescription: No description


Registration Date: 1977-01-05From/By: MANITOBA HYDRO-ELECTRIC BOARDTo:

Amount:Notes: PARTDescription: No description



Registration Date: 2006-11-10From/By: HER MAJESTY THE QUEEN (MANITOBA)To:

Amount:Notes: PARTDescription: AGREEMENT FOR SALE DATED 2006/11/02


Registration Date: 2007-09-25From/By: WINKLER MEATS LTD.To:

Amount:Notes: DOMINANT TENAMENTDescription: DOMINANT / SERVIENT EASEMENT AGREEMENT DATED 2007/09/05


Registration Date: 2007-09-25From/By: LAWRENCE ROY GIESBRECHT AND MARGARET GIESBRECHTTo:

Amount:Notes: SERVIENT TENAMENTDescription: DOMINANT/ SERVIENT EASEMENT AGREEMENT DATED 2007/09/05



Registration Date: 2007-09-25From/By: THE CITY OF WINKLERTo:

Amount:Notes: No notesDescription: DRAINAGE EASEMENT AGREEMENT DATED 2007-01-23- SS.111(1)

Instrument Type: MortgageRegistration Number: 1134068/4Instrument Status: Accepted

Registration Date: 2009-03-09From/By: WINKLER MEATS LTD.To: FARM CREDIT CANADA

Amount: $5,000,000.00Notes: No notesDescription: AFFIDAVIT OF LOST DUP CT'S A64888 AND A64889 ATTACHED

Instrument Type: Personal Property Security NoticeRegistration Number: 1134069/4Instrument Status: Accepted

Registration Date: 2009-03-09From/By: FARM CREDIT CANADATo: JOHN T. MCGOEY AS AGENT

Amount:Notes: No notesDescription: PPSR NO. 200903331100 EXPIRES 2015/03/04



Registration Date: 2009-04-21From/By: THE MANITOBA HYDRO-ELECTRIC BOARDTo:

Amount:Notes: RE: EASEMENT PLAN 48579Description: EASEMENT AGREEMENT RE: PLAN 48579

Instrument Type: Personal Property Security NoticeRegistration Number: 1201538/4Instrument Status: Accepted

Registration Date: 2015-03-16From/By: FARM CREDIT CANADATo:

Amount:Notes: No notesDescription: EXPIRES: 2021/03/04

3. ADDRESSES FOR SERVICE

WINKLER MEATS LTD. BOX 759 WINKLER MB R6W 4A8

4. TITLE NOTES

No title notes

5. LAND TITLES DISTRICT

Morden

6. DUPLICATE TITLE INFORMATIONDuplicate not produced

7. FROM TITLE NUMBERS

2253413/4 Partial

8. REAL PROPERTY APPLICATION / CROWN GRANT NUMBERSNo real property application or grant information


9. ORIGINATING INSTRUMENTS

Instrument Type: Transfer Of LandRegistration Number: 1115418/4

Registration Date: 2007-09-25From/By: THE CITY OF WINKLERTo: WINKLER MEATS LTD.Consideration: $1.00

10. LAND INDEX

Lot 5 Plan 46397IN SW 1/4 3-3-4W

CERTIFIED TRUE EXTRACT PRODUCED FROM THE LAND TITLES DATA STORAGE SYSTEM OF TITLE NUMBER 2253418/4


APPENDIX C

SITE PHOTOGRAPHS

Winkler Meats November 2016 Manitoba Environmental Act Proposal Appendix C KGS 16-1369-001

Photo 01 – Cut grass along periphery of property.

Photo 02 – Gravel parking surface surrounds the facility.


Photo 03 – Shipping/receiving docks.

Photo 04 – Domestic waste and recycling containers.


Photo 5 – Shipping containers used as storage by the maintenance department.

Photo 6 – Facing North. City of Winkler gravel storage yard


Photo 7 – Facing south. City of Winkler water storage building.

Photo 8 – Looking southwest along George Avenue. Winkler Meats.


Photo 9 – Kitchen exhaust and roof-top air make-up unit.

Photo 10 – Water filtration system in the basement.


Photo 11 – Raw material and packaging receiving area.

Photo 12 – Chemical storage in boiler / maintenance room.


Photo 13 – Dry storage.

Photo 14 – Brine injection machine.


Photo 15 – Vacuum tubler machine.

Photo 16 – Smoke house.


Photo 17 – Oak boards used for production of smoke in smokehouse.

Photo 18 – Livestock unloading chute.


Photo 19 – Rothsay recycling removing material from the offal room.

Photo 20 – Flavourings and spices storage area.


Photo 21 – Grinder-mixer machine.

Photo 22 – Sausage stuffer machine.


Photo 23 – A floor pit for capturing water used in production.

Photo 24 – Grease trap adjacent to the smokehouse.


Photo 25 – Chemical cleaners in manufacturer-supplied containers.

Photo 26 – Trees on adjacent property south of the processing and packaging facility.


APPENDIX D

MATERIAL SAFETY DATA SHEETS LIST

Winkler Meats Ltd. Est. 58 Chemical Listand

SDS Sheets

PAGE 1of4

Product Name Manufacturer Supplier USE APP. DATE CODE STORAGE LOCATION MSDSA-D ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ABC Accelerated Bowl Cleaner Ecolab (Klenzade) Ecolab (Klenzade) Toilet Bowl Cleaner NA NA laundry room Nov-15Acetone Gotham Industries remove glue on seal bars na maint. maintenance shop May-13AIM Urinal Ring Encounter Ecolab (Klenzade) Ecolab (Klenzade) Air Freshener na na laundry room Sep-14Argon Liquide Air Liquide Air welding gas na maint. maintenance shop Jun-15Antispatter Cantesco Cantesco Welding anti spatter na maint. maintenance shop Oct-13Blue Silicone RTV Permatex JR Bearing gasket maker 18/08/2005 maint. maintenance shop Apr-15Blushield # 10 Liquide Air Liquide Air welding gas na maint. maintenance shop Jun-14Blushield # 12 Liquide Air Liquide Air welding gas na maint. maintenance shop Jun-14Blushield # 8 Liquide Air Liquide Air welding gas na maint. maintenance shop Jun-14Boiler Care 1504 Nalco Nalco boiler treatment 14/02/2008 w1 pump house Aug-15Boost 1001 Ecolab (Klenzade) Ecolab (Klenzade) Additive NA maint. maintenance shop Oct-15Boost 1000 Ecolab (Klenzade) Ecolab (Klenzade) Cleaning product NA maint. maintenance shop Oct-15Bromcresol Green Indicator Science Lab Same Boiler test kit na maint. maintenance office Dec-13Buffer Soln Hard 1 Ecolab (Klenzade) Ecolab (Klenzade) Boiler Test na w1 pump house May-14Indicator 013 Ecolab (Klenzade) Ecolab (Klenzade) Boiler test na w1 pump house May-14Contrac Blox Bell Laboratories PCO Pest Control Rodent poison na na Exterior rodent bait stations Jan-15CRC Contact Cleaner, 312 g CRC Canada Inc. Electronic Cleaner na maintenance shop Oct-11Crystal Plus Softening Salt Sifto Canada Miscillaneous water softener 1997-09-20 w1 maintenance shop Aug-14Cryovac Rotary Valve oil Sealed Air CRYOVAC Sealed Air CRYOVAC Rotary Oil 2007-06-20 n2 Pkg. Dept. Chem. Cupboard Jul-15Crankcase oil ISO 68 Washex Cat Pumps Oil na maint. maintenance shop Jun-15Denaturant G Birko Corp. Jarvis meat identifier 2010-12-24 killfloor dry storage May-15Dermaklenz Ecolab (Klenzade) Ecolab (Klenzade) hand cleaner 1976-09-11 c2 maint., killfloor dry storage Aug-14Dow Corning High Vacuum Grease Dow Corning Sealed Air Vacuum Packer Grease 2002-02-07 maint. shop Mar-15Drakeol 7 Penreco Canada Compound minieral oil 1992-03-30 n3 maintenance shop Apr-15Dry Graphite CRC Canada Inc. rust converter & coater maint. maintenance shop Jun-15DrySans Duo Ecolab (Klenzade) Ecolab (Klenzade) Sanitizer 2015-07-07 QC office & Lunch room Jul-15Dow Corning ® 786 Silicon Sealant Dow Corning Sealant NA maint. maint. shop Oct-15Duron 15w40 Heavy duty Petro Canada Petro Canada Oil NA maint. Maintenance shop Jul-15Duracrylic 5500 GTH Industries Ltd Same Floor Patch NA maint. Maintenance Shop Jan-14Dynamite Nitro Force RC Planet RC Planet Degreaser NA maint. maintenance shop

Version Date: Aug. 12, 2016Replaces: Apr. 21, 2016, Feb. 24, 2016

Authorized By: Chris Graham


SDS Sheets

PAGE 2of4

Product Name Manufacturer Supplier USE APP. DATE CODE STORAGE LOCATION MSDSE-L ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ecocare 250 Ecolab (Klenzade) Ecolab (Klenzade) Hand sanitizer 2002-10-01 c2 packaging/maintenance Mar-16Ecocare 360 Ecolab (Klenzade) Ecolab (Klenzade) Hand sanitizer 30/06/1999 c2 Packaging Dept./Laundri room Jan-15Eco-Wipe FCS Ecolab (Klenzade) Ecolab (Klenzade) Sanatizer Wipes 26/01/2007 v1 maintenance shop Oct-14Electra Coat Aerosol Certified Lab Products Certified Lab Products Lubricant maintenance shop Aug-13Fast Orange Lotion Permatex Centennial Supply hand cleaner none maint. maintenance Apr-15FG 200 Summit Industrial Produc Centennial Supply Lubricant NA maint. maintenance shop Nov-14Fluff - 2000 Ecolab (Klenzade) Ecolab (Klenzade) laundry 1993-02-18 c1 laundry room Jan-14Fluid Film NLS Products JR Bearing penitrating oil/lubricant 2003-05-05 n1 maintenance shop May-15Hydrex AW 68 Petro Canada Petro Canada na n2 Boiler/Vac room Jun-15Hydrex MV 36 Petro Canada Petro Canada injector variator oil na n2 maintenance shop Jul-15HC - 10 Ecolab (Klenzade) Ecolab (Klenzade) chlorinated alkaline cleaner 1981-01-29 c1 maintenance shop May-14Hook & Trolley Lube Ecolab (Klenzade) Ecolab (Klenzade) trolley lubricant 29/10/2008 c1 killfloor dry storage Oct-13JAX Penetrating Oil (JAX101) Pressure-Lube, Inc. Pressure-Lube, Inc. penitrating oil/lubricant na maint. maintenance shop Jun-15Iron Crete 5150 GTH Industries Ltd Same Floor Patch NA maint. maintenance shop Jan-14Klenzmax TFC Green II Ecolab (Klenzade) Ecolab (Klenzade) floor cleaner 17/01/1995 c1 maintenance shop Jan-14Konk 409 Air Guard Control Ltd. Fehrway Feeds flying insect killer Health Canada 20463 maintenance office Jan-14Laundri Soft Ecolab (Klenzade) Ecolab (Klenzade) laundry 13/07/2005 c1 laundry room Dec-14Laundry Neutral Detergent PluEcolab (Klenzade) Ecolab (Klenzade) laundry 1994-08-02 c1 laundry room Jun-15LC - 30 Heavy duty cleaner Ecolab (Klenzade) Ecolab (Klenzade) equipment cleaner 2005-04-06 c1 maintenance shop Jan-14LC-300 Liguid K Ecolab (Klenzade) Ecolab (Klenzade) general foaming cleaner 15/08/05 c1 maintenance shop Dec-13Liqua Terg Ecolab (Klenzade) Ecolab (Klenzade) Cleaning Product 2010-08-07 c1 maintenance shop Jul-15Liquid Smokehouse Cleaner Ecolab (Klenzade) Ecolab (Klenzade) equipment cleaner 2004-09-01 c1 maintenance shop May-14Lock de-icer (Quick Melt) Kleen-Flo Tumbler Ind. Centennial Supply frozen key holes na na maintenance office Jan-15LPS Belt Dressing LPS Laboratories Centennial Supply Lubricant na maint. maintenance Shop Aug-15Lubriplate SFGO Ultra 220 Fiske Bros Refining Co. Centennial Supply Lubricant na maint. maintenance shop May-15

M-Q ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Marking Ink, Blue Birko Corp. Jarvis Carcass tatoo ink 13/08/1985 killfloor dry storage Aug-14855 Dark Blue Bell Mark Technologies Bell Mark Technologiesdate marking ink na pkg Packaging Dept. Mar-14Metal Medic (Qurox) Mantek Centennial Supply rust converter & coater 27/04/1989 d3 maintenance shop Jan-13




SDS Sheets

PAGE 3of4

Product Name Manufacturer Supplier USE APP. DATE CODE STORAGE LOCATION MSDSMikro - Quat - 523 Ecolab (Klenzade) Ecolab (Klenzade) refidgeration cleaner 27/02/2006 l1 maintenance shop May-14Mikroklene Ecolab (Klenzade) Ecolab (Klenzade) sanitizer 1980-10-05 l1, v1 maintenance shop Mar-14MIP Liquid 123 - 1 Ecolab (Klenzade) Ecolab (Klenzade) hook & trolley cleaner 2008-09-12 c1 killfloor dry storage May-14Oxonia Active Ecolab (Klenzade) Ecolab (Klenzade) sanitizer 2000-11-28 c1 maintenance shop 01-AugOxoid Anearogen Oxoid Oxoid Lab Chemical na lab Lab Jul-13P-150 Busch Vacuum Busch Vacuum gear & pump oil maintenance shop Feb-14Pathways Ecolab Ecolab solid drain cleaner 2006-09-03 c6 maintenance shop Jan-15Phenolphthaleain indicator Ecolab (Klenzade) Ecolab (Klenzade) Boiler test kit na na maintenance office Apr-14Precision EP2 Petro Canada Petro Canada equipment grease 1991-03-13 n1 maint. & killfloor Feb-15Prelude 240 (Permethrin) Amvac Chemical Group Abell Pest Control insecticide na maint. maintenance Shop Jan-14Premalube FG Certified Lab Products Certified Lab Products equipment grease 2004-07-05 n maintenance shop Jan-14Purity FG WO 15 Petro Canada Petro Canada mineral oil 1994-08-08 n-n3 throughout plant Jun-15Purity FGAW 68 Petro Canada Petro Canada Hydraulic Fluid na maint. maintenance shop Jul-15QD Contact Cleaner Crc Canada Inc. na na maintenance shop Sep-15

R-Z ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~R-530S Busch Busch Vacuum packer pump oil 2006-08-01 n1 maintenance shop Jan-13RA10 Jif-Pak Manufacturing Unipac Processing Aid 2002-12-02 u1 Spice room Oct-15RAC 100 Ecolab (Klenzade) Ecolab (Klenzade) Sanitizer na maint. maintenance shop Nov-14Redi Kleen Plus II Ecolab (Klenzade) Ecolab (Klenzade) general foaming cleaner 2003-08-05 c1 maint.& killfloor dry storage May-14Regain Heavy duty floor cleaner Ecolab (Klenzade) Ecolab (Klenzade) Floor cleaner/Stripper 2009-07-07 c1 laundry room Jul-15SPAL-PRO 2000 Metzger McGuire Co. Inc Same polyeurothane elastomer na maint. maintenance shop Sep-14Sikadur 32 Hi-Mod Penta Penta Epoxy resin na maint. maintenance shop Feb-15Sani-Step Ecolab (Klenzade) Ecolab (Klenzade) sanitizer 05/28/2008 Maintenance Aug-14Silicone Sealant clear 786 Dow Corning Corp Centennial Supply Silicone na maint. maintenance shop Feb-15SL-2000 NP-730 Ecolab (Klenzade) Ecolab (Klenzade) laundry 1997-12-01 c1 laundry room Jan-15Sodium Chloride Science Lab Costco salt na spice spice room Aug-14Sodium Hydroxide Ricca Chemical CompanyThermofisher ScientificTesting na Lab Lab May-15Ster-Bac Ecolab (Klenzade) Ecolab (Klenzade) sanitizer 29/06/1999 L1-v1-v2 maintenance shop Jun-13Stonclad HT Stoncor Stonhard Floor & Curb repair 1999-05-31 maintenance shop Aug-15Stonclad AGG/ GS Stoncor Stonhard Floor & Curb repair 1999-05-31 maintenance shop Aug-15Sulfamic Acid Pwd Nalco Canada Co Nalco Canada C. Lab testing na Lab Lab Mar-14




SDS Sheets

PAGE 4of4

Product Name Manufacturer Supplier USE APP. DATE CODE STORAGE LOCATION MSDSSulfite 1 RGT Pwd Pillow Nalco Canada Co Nalco Canada C. Lab testing na Lab Lab Nov-14Sulphite 3 SOLN Nalco Canada Co Nalco Canada C. boiler test na maint. maintenance office Mar-13Sulfuric Acid 0.035N Ecolab (Klenzade) Ecolab (Klenzade) Boiler test kit na na maintenance office May-13Titrating Solution #054 Nalco Canada Co Nalco Canada C. Boiler test kit na maintenance office May-13Tremco Vulkem 116- White Tremco Fastenal Walls & ceiling sealant 2004-06-02 e8 maintenance shop Jun-14Tremco Vulkem 116- Gray Tremco Fastenal Walls & ceiling sealant 2004-06-02 e8 maintenance shop Jun-14Tri-Star Neutralizer Ecolab (Klenzade) Ecolab (Klenzade) laundry c1 laundry room Apr-13Unodourized Natural Gas Mb. Hydro Heating/Rendering kettle na na throughout plant Mar-14WD - 40 WD -40 Products CanadaCentennial Supply penitrating oil/lubricant na maint. maintenance Mar-14White Sol Coolant Primedge Primedge coolant na sharpening room May-15Whizard Special Grease Bettcher Industries, Inc. Bettcher Industries, Inc. Lubricating Grease 06/28/1995 n maintenance Jun-15XY-12 Ecolab (Klenzade) Ecolab (Klenzade) laundry 2004-05-06 l1 laundry room Mar-15

Paper Verification ______________________________________________ Onsite Verification ________________________________________




APPENDIX E

SAFETY AND HEALTH PROGRAM, EMPLOYEE HANDBOOK AND FIRE ESCAPE ROUTES PROTOCOL

Employee Handbook Created Jan/99 Last Revised July 05/2016

EMPLOYEE HANDBOOK

Winkler Meats Ltd Employee Handbook Page 2

GENERAL INFORMATION

Address: Phone: 204 325 9593 270 George Ave Fax: 204 325 5753 P.O. Box 759 Email: [email protected] Winkler, MB R6W 4A8 Hours of Operation: Monday to Friday 7am to 3:30pm

Vision Statement

Winkler Meats to be the leading Western Canadian Sausage Brand and manufacturer of premium meat products based in Winkler Meats. We will continue to use traditional manufacturing methods with the finest ingredients and quality lean cuts of meat, while meeting the highest food safety standards. Our Gluten free and allergen free products coupled with our natural smoking process will always deliver an unmatched taste and textural experience. Our pride in performance and workmanship will be supported at the core by a strong and dedicated team. By 2017 in an environmentally sustainable and using humane animal handling practices, we will reach or exceed our annual goal of producing over 1 million kilograms of sausage in our plant.

Mission Statement

To source only the finest ingredients and high quality local proteins

To manufacture using traditional hand crafted methods, without the use of fillers and free of allergens

To proudly produce products that consistently meets or exceeds the highest food safety standards of the Global Food Safety Initiative

To develop, train and create a dynamic respectful, productive and safe culture for our employees to thrive under

To be involved and support the local community

To respect the environment in everything we do, and to handle animals in the most humane way possible

To deliver outstanding consumer and customer satisfaction on-time, in full, as ordered by our loyal customers

mailto:[email protected]

Winkler Meats Ltd. 270 George St

Winkler, Mb. R6W 3M5

Canada

Phone 204-325-9593

Fax 204-325-5735

Safety & Health Program Version Date: September 14, 2016

Replaces: October 2015

INTRODUCTION At Winkler Meats, the safety and health of our employees is important to us. The Safety

Committee has been formed in order to monitor the safety and health issues in the plant

as well as to provide an outlet for employees to report any unsafe issues that they may

encounter while performing their work.

SAFETY AND HEALTH COMMITTEE

PURPOSE

The purpose of the safety and health committee is to enhance the ability of

workers and employer to resolve safety and health concerns reasonably and co-

operatively in the workplace.

MEMBERS

The members of the committee are:

Management – Connie McGuire and Chris Graham

Employee – Nicholas Penner and Rick Tosh

If employees have any safety concerns they are to address these to the employee

representatives who will bring the concern to the safety committee for discussion.

At Winkler Meats Ltd., all levels of management and workers are legally

responsible for safety and health. Everyone must be individually accountable for

carrying out his/her responsibilities.

Winkler Meats Ltd. Page 2

Safety Program

1. The Management is committed to:

Providing a safe and healthy workplace, ensuring that legal safety and

health requirements are met.

To establish and maintain an effective safety and health program, and

obtain input from all levels of the workforce.

Making sure that department managers are trained, supported and held

accountable for fulfilling their workplace safety and health

requirements.

Knowing, understanding and managing the safety and health

performance of department managers, and supervisors and supporting

the Safety and Health Committee

Making sure that persons not in the employers’ service are not exposed

to risks to their safety or health arising out of, or in connection with

activities in the workplace.

Co-operating with other parties in dealing with safety and health

issues.

Taking all precautions necessary to protect the safety and health of

workers under their supervision, and ensuring that they follow safe

work procedures and rules set out by the company

Advising workers of all known or reasonably foreseeable risk to safety

and health in the area where the workers is involved.

2. Employee Responsibilities:

Understanding and following legislation and workplace safety and

health requirements.

Follow safe work procedures.

Using safety equipment, machine guards, safety devices, and personal

protective equipment.

Reporting unsafe acts and workplace hazards.

Reporting accidents, near accidents, injuries or illnesses immediately.

Working and acting safely and helping others to work and act safely.

Co-operating with the workplace safety and health committee and

others on safety and health issues.

Contractor /Self Employed Persons Responsibilities

At Winkler Meats Ltd. we believe that it is important that anyone coming

into our plant to perform work has the same belief in the importance of

safety and health as we do. We will strive to ensure that other employers

and their workers will work in a safe manner and that we will ensure their

safety and health while in our workplace.


Safety Program

Contractors are required to sign in and out on the visitors sign in/out sheet

when completing work at Winkler Meats Ltd.

The Contractor shall, in addition to complying with the Workplace Safety

and Health Act and it’s regulation, shall at all times ensure that:

1) All equipment is protected from all sources of potential danger when

work is being carried out on it.

2) Hard hats, safety boots, hearing protection, hair nets and any other

safety equipment required by Winkler Meats Ltd. to his employees are

worn at all times by the Contractors’ employees

3) Safety harnesses are worn and used properly when there is a risk of

falling a vertical distance of 3 M or more.

4) Oxy-acetylene cylinders are secured and tied off at all times and fire

extinguishers are kept nearby at all times.

5) Plant traffic is blocked off with yellow caution tape. Screen signs are

placed when any hazard is created, including but not limited to

overhead work, lifting, welding, cutting, and that the area within which

the work is under is roped off at all times.

6) Good housekeeping practices are maintained at all times and that

unsafe working conditions are corrected immediately.

7) Job sites are left tidy at the end of the day as to present no hazard to

off-shift personnel.

8) No vehicles travel on Winkler Meats Ltd. property in excess of fifteen

kilometers per hour.

9) All equipment used by the Contractor to perform work under this

contract shall, when not in use, be kept in a location designated by

Winkler Meats Ltd.

10) All employees of the Contractor must have been trained and

understood WHMIS and its procedures when using chemicals.

11) Ladders Safety is followed at all times:

Keep three points contact at all times

No aluminum or other metallic ladders allowed for electrical work

Never stand on the top two steps of a step ladder

Extension ladders must be secured

12) Any and all incidents (no matter how minor) are reported to a Winkler

Meats Ltd. supervisor or safety committee member.

13) The Contractors employees shall abide by all Winkler Meats Ltd. rules

and regulations.

14) Never operate Winkler Meats Ltd. powered lift trucks. If you require

moving a load, ask your project coordinator so our drivers can move

the load.

15) Lockout procedures are followed as indicated in the maintenance SOP.

16) Ensure that any waste generated as part of the contractor’s work is

properly identified, stored, transported and disposed of in accordance

with all applicable legislations.


Safety Program

The following is a list of equipment, which the Contractor shall provide if

Winkler Meats Ltd hasn’t provided it.

Winkler Meats Ltd. will provide – hard hats, hearing protection, CSA

footwear, safety glasses, fire extinguisher, first aid kit, hair nets, beard

nets, and smocks.

If needed, the Contractor will provide – harness/lifeline, respiratory

protection, gloves.

To assist us in this, we will:

1) Require a demonstration of their safety and health performance prior

to them being awarded a tender or contract.

2) Require that they go through an orientation of our safety and health

program and any rules or procedures that may affect them while in our

workplace.

3) Require that department managers ensure any visitors, including other

employers, are monitored while in their department to ensure they are

following the required rules or procedures.

4) Require the contracted employer or self employed person sign a

contract related to safety and health performance and adherence to

rules or procedures required.

*See Contractors Agreement

SAFETY INSPECTIONS

The Employee representatives perform a safety inspection on a month

basis.

At that time all work areas, equipment, tools, procedures and work

practices will be inspected. In each department the lead hand or trained

alternate will be verbally asked if there are any concerns.

A Safety Inspection sheet is followed and items checked off in each

department.

Minor concerns will be corrected through the Maintenance Request Form.

Any more significant concerns will be brought to the Safety Committee

during their next meeting. Urgent items will be discussed immediately and

brought to management for immediate corrections. Any concerns are

noted and discussed at the next meeting.

All Safety Inspection Checklist forms are kept in the Healthy and Safety

Committee filing cabinet.


Safety Program

INCIDENT INVESTIGATIONS At Winkler Meats Ltd. we will strive to have zero injuries or illnesses, we

understand that the potential is there.

If there is a serious incident, the department manager must immediately

contact the Workplace Safety and Health Division emergency line at (204)

945-0581 or toll free at 1-866-888-8186.

A serious incident is classified as an incident where:

A worker is killed.

A worker suffers:

An injury resulting from electrical contact

Unconsciousness as a result of a concussion

A fracture of his/her skull, spine, pelvis, arm, leg, hand or

foot.

Amputation of an arm, leg, hand, foot, finger or toe

Third degree burns

Permanent or temporary loss of sight

A cut or laceration that requires medical treatment at a

hospital

Asphyxiation or poisoning

That involves:

The collapse or structural failure of a building, structure,

crane, hoist, lift, temporary support system or excavation.

An explosion, fire or flood

An uncontrolled spill or escape of a hazardous substance,

the failure of an atmosphere-supplying respirator

The Safety Committee will do accident investigations on all lost time accidents or

incidents (near misses) where the time lost is one working day or more, to see what

caused the accident. The investigation will be performed by one management rep. and

one employee rep. The initial on scene evidence will be collected immediately and the

interviewing process will be completed in the week that follows if possible (availability

of the injured etc.) These investigations may be as simple as reviewing all compensation

claims during a meeting to stopping production to evaluate a situation that has occurred.

The procedures outlined in WHS form will be used to perform the investigations.

EMERGENCY SITUATIONS

In the case of an emergency the following procedures should be followed:

MINOR INJURY In the case of a minor injury not requiring a doctor (e.g. minor cut):

It is at the discretion of the employee whether or not to report the

incident to his/her supervisor.

In the case of a minor injury requiring a doctor (e.g. stitches):

The employee must report the injury to the Lead Hand and pick up a

Functional Capabilities Form when proceeding to the medical clinic as


Safety Program

well as make a Compensation Report in the office regardless if there

is any time lost or not.

MAJOR INJURY In the case of a major injury:

Contact the office immediately that will contact 911 to send an

ambulance.

Contact the safety committee members or trained personal (Paul

Braun, John Hierarchs, Bruce Penner, and Henry Riemer)

immediately by the quickest means possible (intercom). The members

have all had first aid training and can assist the injured person.

If possible do not move the injured person until help arrives.

The safety committee must be notified immediately so a thorough

investigation may be initiated prior to disruption of evidence.

A compensation report must be completed.

*In the case of injury that requires medical attention a Functional Capabilities

Form must be picked-up at the office before going.

IN CASE OF FIRE (EVACUATION)

Notify the office and the rest of the plant through the intercom system

If evacuation is necessary, all department personnel should leave the

building through the nearest safe exit: the group should stay together.

With the lead hand being responsible for a head count of the personnel

under their supervision. All employees should congregate on the North

side of the building for further instruction. DO NOT REENTER THE

BUILDING. The lead hand will report to the Safety Committee

member, who will communicate with the emergency personnel, if all

of their staff is accounted for.

If Emergency personnel are needed, call 911 from the office, if power

is down the phones in the plant will not work, however the phone in

the inspection office will still function. ONLY PHONE FROM THE

OFFICES IF IT IS SAFE TO DO SO. If it is not safe, go to the

neighbors or to Tempo.

IN CASE OF A FLOOD Interior: Evacuate the building (same procedure as fire)

Exterior: Congregate to the 2nd

level (lunchroom) and evaluate the

situation.


Safety Program

POWER OUTAGES

All personnel report to the main office where the lead hands will do a head

count of each member in their department.

The situation will be evaluated from there and it will then be determined

whether an evacuation of the building is necessary.

CHEMICAL SPILLS At Winkler Meats we do not have a lot of dangerous chemicals, however,

the cleaning and sanitizing chemicals need to be treated with care because

in a concentrated form they are corrosive and may cause skin irritation.

Small Spill: (0-20L) Try to contain the spill and immediately notify

management and members of the Safety Committee

Large Spill: (21L-208L) evacuate the area and notify management and

members of the Safety Committee.

SERIOUS INCIDENTS (TORNADO) If there is evidence of a tornado becoming imminent, all staff will

congregate to the boning dept.

SERIOUS INCIDENTS (EXPLOSIONS) Evacuate the building and meet on the north side (same procedure as for

fire). There are no threats from neighboring businesses.

If a serious incident occurs it will be assessed at that time by the Safety

Committee and Management to determine the best course of action.

CORRECTIVE ACTION Following the identification of a hazard, either through plant inspection or

accident investigation, the Safety Committee will develop corrective

actions that need to take place in order to minimize the chance of that

hazard affecting anyone in the workplace. Any major hazard will be

corrected prior to that piece of machinery being used again. In less urgent

cases the hazard correction may be put on the Maintenance Request Form

and will be corrected usually within a month. All accident investigation

Corrective Actions will be reviewed during the quarterly safety meetings

to ensure that they have been implemented and have adequately removed

or reduced the hazard to an acceptable level.


Safety Program

Note: Often small hazards are identified and rectified through our

Maintenance Request Form and never gets to the Safety Committee.

A copy of Committee Minutes and other pertinent information will be kept

on file in the office filing cabinet.

CHEMICAL AND BIOLOGICAL HAZARDS

At Winkler Meats our plan to identify and control our chemical and

biological hazards is very similar to every other hazard. This includes:

1. We will conduct informal inspections of our work areas everyday to

address the chemical and biological hazards. Everyone will be

responsible for doing this in their own departments. We will encourage

workers to come up with a creative control for hazards they have

identified.

2. Managers, Supervisors, and Safety and Health Committee Members

will conduct formal inspections on the third Thursday of every month.

3. Chemical and biological hazards will be addressed when we are

developing our safe work procedures.

4. We will provide training to all managers and supervisors on the

regulation. We will identify what chemical or biological hazards may

need a monitoring program and develop a specific program to ensure

no workers are over exposed.

5. We will maintain a list of controlled products that workers may use or

be exposed to and then implement a WHMIS program to ensure

workers are trained in how to handle them properly. Clear, legible

labels will be on all containers of controlled products. And MSDS are

obtained and kept up when required.

WORKER INVOLVEMENT/INVESTIGATION OF REFUSALS TO WORK

It is important that workers are involved in safety and health at Winkler

Meats Ltd. Workers play an important part in identifying potential hazards

and are key to developing and implementing controls that will work in

operation.

We encourage all workers to bring up concerns as well as ways to address

those concerns. Workers can fill out the concern report form which

provides room for workers to list the concern/hazard, recommend a

control, and a loop so that after review it can go back to the worker for

information.

If workers do not wish to fill out the concern form, at minimum the

worker must report any situation to their supervisor for follow up.


Safety Program

Workers Rights and Responsibilities

Every worker has the right to:

1. Know about the hazards in the workplace and which precautions must be taken to prevent

injury or illness form these hazards. Employee education under the Workplace Hazardous

Material Information System (WHMIS), as well as job-specific training on

chemical/controlled products at the workplace, is an example of the right to know,

supported by the WSH Act. 2. Participate in safety and health activities at the workplace, including involvement in the

workplace safety and health committee or as a worker representative, for example. 3. Refuse work for anything that the worker believes, on reasonable grounds, will cause

immediate and serious or long term effects on their safety and health or the safety and

health of others. 4. Carry out duties or exercise safety and health right, as set out under the WSH Act,

without being subject to discriminatory actions.

Safety and Health Committee

At Winkler Meats Ltd. we have a safety and health committee that helps to ensure

our safety and health program is functioning as it should and is a resource to

everyone at our company when it comes to safety and health.

Our safety and health committee is made up of 4 members – 2

management and 2 workers. The worker members represent the operations

department. The management members represent the office department

and are appointed by the CEO and will reflect the different levels of

management within the company.

Worker members are elected every 2 years at the end of December.

The safety and health committee meets quarterly. After the meeting, the

minutes will be recorded and approved by the co-chairs. After the

approval, the minutes will be distributed to all committee members, posted

on the safety and health committee bulletin board, the CEO and the

Workplace Safety and Health Division.

The safety and health committee will develop and continually update

Rules of Procedure for the conduct of the committee. It will also include

an annual training plan for committee members and review the

responsibilities and duties of the committee members.

EMPLOYEE TRAINING PROGRAM


Safety Program

PURPOSE

To orientate all new employees, at the beginning of their employment, with the

safety concerns that are in their new working environment. This in turn will make

for a safe work environment, less missed workdays and increased productivity.

A map of the building exits is located on the bulletin board in the employee

lunchroom. Please familiarize yourself with the building and the locations of all

the possible means of escape in the case of an emergency. A map of the building

with all fire extinguisher locations and first aid kits is on the bulletin board in the

employee lunchroom. Please take note of these locations in case they are needed.

EMPLOYEE ORIENTATION/TRAINING

On the first day of employment the employee will receive Department Training

and on the job training, “Buddy Training”, during which they will be working

together with the Lead Hand of the department or another, trained employee who

will ensure that they are following good hygiene and sanitary practices.

Within the first fourteen days of employment the employee will receive the

Classroom Training course and will also continue with “Buddy Training”.

CLASSROOM TRAINING

The classroom training will involve training on:

Our Health and Safety Program

A review on the safety and health committee

Safe work practice and procedures

Food Safety & Quality Policy

Personal hygiene and sanitary practices

Communicable diseases/injury

General employee traffic patterns

Special traffic flow, work clothing, and production procedures

Chemical handling

Allergen SOP

SAFETY EQUIPMENT REQUIREMENTS

At the beginning of employment all new employees will be issued the safety

equipment necessary for their department (detailed below). If you are transferred

to a different department the safety equipment needed will be given to you at that

time by the Lead Hand.


Safety Program

Kill floor dept.: Rubber steel-toed boots, mesh glove, arm guard, hearing

protection, and hard hat.

Boning dept.: Rubber steel toed boots, belly protector, mesh glove, arm guard,

hearing protection (during loud operations), and hard hat.

Processing dept: Rubber steel-toed boots, hearing protection (during loud

operations), hard hat.

Packaging dept.: Hearing protection, steel toed footwear.

Shipping dept.: Hardhat, steel toed boots.

Cleaning Personnel: Rubber steel toed boots, hard hat, apron, rubber gloves, and

eye protection.

Maintenance dept.: Hardhat, steel toed boots, hearing protection (when necessary)

any other safety equipment applicable to the task at hand.

Note: The failure to use hearing protection in the recommended areas may cause

permanent hearing loss. Disciplinary action will be enforced on any employee

refusing to wear hearing protection.

Work Place Hazardous Materials Information System Training. (WHMIS)

All employees will be required to complete and pass the MH safety WHMIS

Training. Certificates will be kept on file.

At Winkler Meats, we do not have a lot of dangerous chemicals, however

the cleaning and sanitizing chemicals need to be treated with care because

in a concentrated form they are corrosive and may cause skin irritations

etc.

CONTROLLED PRODUCTS LIST A complete Controlled Products Inventory is posted on the bulletin board

in the employee lunchroom. Please familiarize yourself with the products

that are in your area and may be a concern to you.

MATERIAL SAFETY DATA SHEETS (MSDS) The MSDS are located in 2 white binders in Quality Assurances office.

The sheets are in alphabetical order according to the product name. Feel

free to look at them, but do not remove the sheets from the binder unless

needed for emergency situation.

Every MSDS is divided into sections of information. The order of

information may differ with each supplier, but knowing what each section

contains will help you find important information when you need it.

Production information: Product identifier (name of the product) and

product use. Manufacturer’s name and address, telephone number,

emergency telephone number.


Safety Program

Hazardous Components: A chemical component is considered hazardous

if exposure to the substance would produce a significant adverse effect

during normal use or predictable misuse.

Physical Data: Certain physical properties that will help the user to

choose proper handling and emergency procedures. (Information such as

appearance, odor, pH, boiling points, etc.)

Fire and explosion data: Fire and explosion hazard. Special fire fighting

guidance and explosion warnings.

Reactivity Data: Describes the stability of the material conditions that

could cause a dangerous reaction, also identifies other chemicals that are

incompatible.

Health hazard data: Describes that acute and chronic health hazards and

symptoms that can result from eye or skin contact, swallowing or

breathing the product.

First Aid: Gives emergency for each likely route of exposure.

Special protection information and spill or leak procedure: Identifies

protective equipment needed to handle the product without sustaining

injury. Contains instructions on how to handle spills and leaks, or how to

dispose of unusable or unwanted products.

Preparation information: Name and phone number of the group,

department, or party responsible for preparation of the MSDS

BASIC FIRST AID TREATMENT Following is the basic first aid treatment for the majority of the chemicals

in the plant. The maintenance department has some additional chemicals

that may have different treatments. Consult the MSDS if you are unsure of

any information about a product that you are using.

External: Immediately flush skin with plenty of cool, running water for at

least 15 minutes while removing contaminated clothing and shoes. Wash

clothing before reuse.

Eyes: Immediately flush eyes with plenty of cool, running water. Remove

contact lenses; then continue flushing for at least 15 minutes, holding

eyelids apart.


Safety Program

Internal: Call a physician immediately. If swallowed do not induce

vomiting. Rinse mouth; then immediately drink 1 or 2 large glasses of

water or milk. Never give anything by mouth to an unconscious person.

Inhalation of vapors: Immediately move to fresh air

FORKLIFT TRAINING

ONLY employees who have received the following Forklift Training will

be allowed to operate the forklift.

S•A•F•E LIFT will be used to teach a forklift and pallet truck training

course, which includes instruction, videos, written test as well as a

practical test. We will issue certificates to the employees who pass the

course. Copies of this will be kept on file.

All certified employees will, under the supervision of the training officer

perform a verbal and practical test every 18 months, and a recertification

course every 36 months.

NOTE TO ALL EMPLOYEES

Be alert when walking near the forklift during operations or through

the areas which the forklift usually operates.

Never stand near the load when it is being lifted,

Never walk past the forklift until eye contact has been made with the

operator to ensure that he/she is aware of your presence.

EVALUATION

We will review the content of our safety and health program annually to ensure

that all the content is current. In addition, every 3 years we will undergo a full

safety and health program assessment which will ensure that the program is in

place and it is in use and effective as well.

To do this, the safety and health committee will develop a team to assess the

safety and health program. The team will inspect documentation, the workplace,

and interview a sampling of workers, managers and supervisors. The team will

use the assessment tool provided by the Workplace Safety and Health Division to

perform this assessment. The assessment team will then provide a summary of

the assessment and any recommendations that come out of the assessment.


Safety Program

RECORDS

All employees are to sign that they have received the above safety training on the

appropriate Form.

Management rep.:____________________ Employee rep.:_____________________

Date: _____________________ Date: ______________________

\

\

Safety Program Test

Circle the correct answer

1. Where is the map which shows the Emergency Exits and the Fire Extinguisher

locations?

A. In the main office

B. On the bulletin board above the time clock

C. On the bulletin board in the lunch room


Safety Program

D. In the washroom

2. What safety equipment is required when deboning

A. A 5 finger double cuff mesh glove, belly protector, shield,

B. A 5 finger double cuff mesh glove, belly protector, hard hat, steel toe rubber

boots, forearm guard.

C. A belly protector, shin pads, hard hat, and forearm guard

D. None of the above

3. In the case of a minor injury not requiring a doctor, the employee:

A. Must report the injury to his/her supervisor

B. May report the injury to his/her supervisor if they wish

C. Must see a doctor

D. Should phone their mommy

4. If a fellow employee is found unconscious:

A. Call the office to call 911 for an ambulance

B. Scream for help

C. Call for the safety committee members to assist in first aid.

D. All of the above

5. Where do all employees go following an evacuation:

A. To Twisters for coffee

B. Meet on the north side of building and report to the Lead Hand from your area

C. Go to their cars to keep warm

D. To the office area

6. What do you do if you get a cleaning chemical in your eyes:

A. Wipe it off with some paper towel

B. Bandage it and go to a Doctor

C. Flush the eye thoroughly for several minutes at an eyewash station

D. Flush the eye thoroughly for several minutes at an eyewash station and see a

doctor if any discomfort or vision impairments persist.

7. What do you do if you get chemical on you skin

A. Rinse for several minutes under running water

B. Wipe off the chemical on your smock

C. Leave it alone because removing it will cause more damage then good

D. None of the above.

Fire Escape Routes Protocol

1. Packaging- RTE: 1) Box room door

2) Through the RTE transfer room, lunch room door

3) Through the RTE cooler, chiller, into the clean bucket storage, through

Processing, into the Spice room or Boning table, and through the Shipping

door.

- NRTE: 1) Through Shipping and than the Shipping door

2) Through the NRTE cooler, chiller, clean bucket

storage, and lunch room door

3) Through the NRTE cooler, chiller, Processing, Spice

room or Boning table, and Shipping door

2. Processing- Main room: 1) Through the Spice room or Boning table, and than

Shipping door

2) Through the clean bucket storage and than Packaging lunch room

- Spice room: 1) Shipping door

2) Through Processing, Boning table, and than

Shipping door

3) Though Processing, clean bucket storage,

Packaging lunch room

- Wash Bay: 1) Through Processing, Spice room or Boning table,

than Shipping door

2) Through Kill floor and than the barn

3) Through Kill floor and than the Offal room

4) Through Processing, clean bucket storage, and

than Packaging lunch room

3. Boning table: 1)Shipping door

2) Through the wash bay, Kill floor, and than the barn

3) Through Processing, the clean bucket storage, than Packaging lunch room

4. Kill floor: 1) Through the barn

2) Through the Offal room

3) Through the wash bay, Processing, Spice room or Boning table, and than

Shipping door

4) Through the wash bay, Processing, the clean bucket storage, than through

Packaging lunch room

5. Maintenance: 1) Maintenance door

2) Through the clean bucket storage, and than the Packaging lunch room

door

3) Through the clean bucket storage, Processing, Spice room or Boning table,

than through the Shipping door

Version Date: June 10, 2015 Authorized By: Paul Braun

Replaces Date: Revised By:

6. Shipping: 1) Shipping door

2) Through Packaging NRTE, cooler, chiller, clean bucket storage, and than

Packaging lunch room door

7. Office: 1) Main office door

2) Shipping door

8. CFIA: 1) CFIA exit door

Version Date: June 10, 2015 Authorized By: Paul Braun

Replaces Date: Revised By:


APPENDIX F

GOVERNMENT CORRESPONDENCE

DATE: 2016-10-07 TO: Gene SENIOR

Environmental Scientist KGS Group Consulting Engineers 865 Waverly Street Winnipeg, MB R3T 5P4

FROM: Suyoko TSUKAMOTO Impact Assessment Archaeologist Historic Resources Branch Main Floor – 213 Notre Dame Avenue Winnipeg, Manitoba R3B 1N3

CC: Perry BLOMQUIST Archaeological Services Officer Historic Resources Branch

PHONE NO: FAX:

E-MAIL:

(204) 945-3893 (204) 948-2384 [email protected]

SUBJECT: Heritage Review – 270 George Street, Winkler, MB

HRB File #: AAS-16-10967

No concerns at this time. Further to your general inquiry regarding the above noted property, the Historic Resources Branch has examined the location in conjunction with Branch records for areas of potential concern. The potential to impact significant heritage resources has been deemed low in this area, therefore, the Historic Resources Branch has no immediate concerns with the project. If at any time, however, heritage resources are encountered in association with these lands during testing and development, the Historic Resources Branch must be immediately contacted if an archaeological site is encountered during development. The Historic Resources Branch may require that an acceptable heritage resource management strategy be implemented by the developer to mitigate the effects of development on the heritage resources. Although heritage resources have been deemed low in the immediate vicinity of the development, EAPs must have a provision concerning the possibility of accidentally encountering heritage sites as well as a plan outlining the appropriate measures to mitigate the impacts upon such an encounter. If you have any questions or comments, please feel free to contact me as above. Suyoko Tsukamoto

1

Gene Senior

From: Friesen, Chris (SD) <[email protected]>Sent: September-15-16 9:52 AMTo: 'Gene Senior'Subject: RE: CDC request: Winkler Meats Environmental Assessment

Gene Thank you for your information request. I completed a search of the Manitoba Conservation Data Centre's rare species database and found no occurrences at this time for your area of interest. The information provided in this letter is based on existing data known to the Manitoba Conservation Data Centre at the time of the request. These data are dependent on the research and observations of CDC staff and others who have shared their data, and reflect our current state of knowledge. An absence of data in any particular geographic area does not necessarily mean that species or ecological communities of concern are not present; in many areas, comprehensive surveys have never been completed. Therefore, this information should be regarded neither as a final statement on the occurrence of any species of concern, nor as a substitute for on‐site surveys for species as part of environmental assessments. Because the Manitoba CDC’s Biotics database is continually updated and because information requests are evaluated by type of action, any given response is only appropriate for its respective request. Please contact the Manitoba CDC for an update on this natural heritage information if more than six months pass before it is utilized. Third party requests for products wholly or partially derived from Biotics must be approved by the Manitoba CDC before information is released. Once approved, the primary user will identify the Manitoba CDC as data contributors on any map or publication using Biotics data, as follows as: Data developed by the Manitoba Conservation Data Centre; Wildlife & Fisheries Branch, Manitoba Sustainable Development. This letter is for information purposes only ‐ it does not constitute consent or approval of the proposed project or activity, nor does it negate the need for any permits or approvals required by the Province of Manitoba. We would be interested in receiving a copy of the results of any field surveys that you may undertake, to update our database with the most current knowledge of the area. If you have any questions or require further information please contact me directly at (204) 945-7747. Chris Friesen Coordinator Manitoba Conservation Data Centre 204-945-7747 [email protected] http://www.manitoba.ca/conservation/cdc/

From: Gene Senior [mailto:[email protected]] Sent: August-30-16 12:41 PM To: Friesen, Chris (SD) Subject: CDC request: Winkler Meats Environmental Assessment Chris:

2

Project Description: As directed in the letter from Manitoba Sustainable Development (MSD), dated June 27, 2016, Winkler Meats is required to obtain an Environment Act Licence for continued operation of the facility at 270 George Avenue, Winkler, Manitoba. Information Requested: We request information regarding known locations of SAR (plant, wildlife, aquatic, etc.) occurrences in the project study area and immediate surrounding area. Please provide the specific quarter section of land for each occurrence, if possible. Location: 270 George Avenue, Winkler, Manitoba Thank you, Gene Senior <[email protected]> Environmental Scientist

865 Waverley Street Winnipeg, Manitoba R3T 5P4 p. 204.896.1209 ext. 357 c. 204.218.3285 f. 204.896.0754 http://www.kgsgroup.com

This email and any attachments are for the sole use of the intended recipients and may be privileged or confidential. Any distribution, printing or other use by anyone else is prohibited. If you are not an intended recipient, please contact the sender immediately, and permanently delete this email and attachments.

WINNIPEG REGINA MISSISSAUGA THUNDER BAY

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