It's my understanding that CFIA inspectors already must have reasonable grounds in order to go into a facility, look at documentation, and photograph or whatever. That's the understanding I have, that those rules apply to them at this point in time.
Anyway, I do have some other questions. I want to follow up in terms of inspections of food that comes in from other countries. I believe you talked about high risk and low risk, particularly in terms of meat inspection. Do you know what the process is for products coming in from other countries? Does CFIA already need to have an agreement with that country, having reviewed their systems?