Mr. Speaker, I will take the word of Tommy and Peter. They have not only worked in small butcheries themselves but they have also worked in large slaughterhouses and they know exactly how inspections work. I have sat through many evenings when they told me this distinctively.
Canada brought in a tightly regulated meat inspection regime in the 1960s and it was based on having food inspection agents on the floor ensuring that these machines are clean 24 hours a day. When we have voluntary compliance by companies, especially in these megafactories, there will be mistakes, and that is why we have had the largest recall of beef in Canadian history.