It's funny you mention that, because we followed up on that with Mr. Weston, and I believe you've probably already read in the press what one of his aides said. They were simply indicating that food inspection, as an activity, should be happening everywhere--not just at major chains and major manufacturers, but also at farmers' markets, etc.
We agree. It's preventive. I've heard comments that you can't see bacteria. It's true, but you can certainly see the conditions that lead to problems, and it just so happens that the people who work at CFIA, both in my union and in PIPSC, are experts at determining those situations that can lead to problems. I believe the more inspection, the more preventive measures you're taking and the safer it is.