§ 57

The interior of any facility or conveyance where a food is manufactured, prepared, stored, packaged or labelled or where a food animal is slaughtered must be

(a) designed to prevent the accumulation of substances that present a risk of contamination of the food, including dust, dirt, micro-organisms and food particles, and to permit effective maintenance, cleaning and sanitizing;

(b) designed, constructed and maintained in such a manner that (i) the size and layout is adequate to accommodate the activity being conducted and the equipment used in the activity, (ii) the entry of insects, rodents and other vermin is prevented, (iii) any floors, walls, ceilings, windows and doors are smooth, non-absorbent and impervious to moisture, except if those floors, walls, ceilings, windows or doors do not present a risk of the contamination of the food, and (iv) any floors provide or permit good drainage, except if there is no risk of liquid accumulation;

(c) constructed of, and maintained using, materials that are (i) suitable for their intended use, (ii) appropriate for the food or the food animal, as the case may be, and for the activity being conducted, (iii) durable, (iv) capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, repeated sanitizing, and (v) free of any noxious constituent; and

(d) of sound construction and in good repair.