Karl's Butcher shop on Roncesvalles is shutting down after 46 years, and is blaming new food safety regulations.
After almost 46 years, (Karl) Jarzabek will close his doors forever in two weeks because he can't afford an estimated $200,000 in renovations to make the store legal under the province's Food Safety and Quality Act., which came into force in 2005.
"The meat industry actually benefits from stronger standards" because it increases consumer confidence, said Brent Ross, a spokesperson for the Ministry of Agriculture, Food and Rural Affairs. Because Karl's smokes meat and makes sausages it is defined as a "free-standing meat plant," he said.
Karl's shop is one of 150 smaller meat businesses facing similar reviews, starting on Oct. 1.
"The future of small business looks very limited under this regime," said his son Walter, 52.
Among the required changes, Karl's would need separate rooms for raw and cooked meat, separate entrances for employees, a change room, a curing room, a spice room and a separate lunchroom. All of the walls have to be covered in a white Plexiglas film and the floor space has to be refinished with a non-absorbing tile. All packaging must have nutritional labels.
Nutritional labels? On European sausage?? Hahahahaha!!!
Next: Vitamin labels for booze!