I've worked in restaurants. I have been a manager of a restaurant, and I know how important it is to create a safe culture. It's everybody working together. Whether you're a busboy, a server, a sous-chef, or a person who cleans, there has to be a culture and a good environment to nurture food safety. Everybody has to be on the same page. It's a team environment.
I was just wondering—I guess I could ask this to all witnesses—what you thought of an audit of the CFIA? Would you think it's something we should do to create a baseline to find out where we are now and how to move forward?