That's a very good question. Thank you.
We're very proactive in terms of working with local health units. Here in Ontario there are 36 health units. We've helped them identify a champion in each local unit who has responsibility for the farmers' market. It's the same thing across the country. We urge them to visit our markets. We try to file vendors' lists at the beginning of the market season, and we encourage them to come to the markets.
We do all kinds of food safety training. If you were to go to the Farmers' Markets Ontario website, there's a really dynamic food safety training manual that's downloadable. Really, the health units are key to farmers' markets, because they're local, and the inspectors are local. We tell them that we think their first duty to us—not that we preach to them—is one of education, and certainly compliance comes afterwards. If there's a need for compliance, we think they should clamp down.
We just gave the boot to a lady in one of our markets in Toronto because she was selling eggs under the table. They weren't graded. We're just not going to put up with that. It's very clear that ungraded eggs can't be sold beyond the farm gate.
So we do our due diligence and we're concerned about food safety. There's a very high level of trust. Eighty per cent of shoppers feel that the food is as safe as or safer than at a supermarket, so there's a great feeling that food is safer coming from a farmers' market. That's a high level of trust that we can't play around with. If we ever had a food scare, it could be really tough on us, so we work very hard to make that not happen.
I'm going back to that ill-timed remark at the national food summit of a few weeks ago. The Toronto Star did a major story. Jennifer Bain, the food writer, was in touch with CFIA about when the last time there was a food scare or a recall at farmers' markets. They didn't have any, because we really work hard at that. But it's not to say it couldn't happen. If it did, we'd get really worried about that.