Fisheries Act Regulations (B.C. Reg. 140/76)

1 Fees 2–4 Repealed Part 2 — Harvesting and Processing of Marine Plants

5 Interpretation

6 Harvesting and processing of marine plants Schedule I Schedule II Schedule III Part 3 — Shellfish

7 Sale of shellfish 8 and 9 Repealed

10 Repealed

11 Repealed Part 4 — Sport Caught Fish Inspection

12 Interpretation

13 General

14 Licensing

15 Markings

16 Construction and equipment requirements

17 Operating requirements Part 5 — Licence to Operate a Fish Buying Station

18 Licence to operate a fish buying station Part 6 — Fisherman's Vending Licence

19 Reporting requirements Part 7 —  

20 Repealed Schedule IV Schedule V Schedule VI Part 1 — Fees file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations Fees

1 (1) An applicant for a licence under Part 3 of the Fisheries Act shall pay the appropriate fee set out in Schedule IV. (2)  Where an applicant carries on more than one type of operation, whether or not on the same premises, he shall pay the appropriate licence fee for each operation. (3)  For the purpose of this section and Schedule IV: "commercial salmon cannery" means a cannery that packs commercially caught salmon or both commercially caught and sport caught salmon; "other fin fish" includes herring other than roe herring; "roe herring" includes mature herring roe, immature herring roe and herring spawn on kelp; "salmon processing plant" does not include a commercial salmon cannery. [en. B.C. Reg. 127/82, s. 1; am. B.C. Reg. 394/85, s. 1.] Repealed 2–4 Repealed. [B.C. Reg. 127/82, s. 1.] Part 2 — Harvesting and Processing of Marine Plants Interpretation

5 For the purpose of this Part: "kelp" includes the species Macrocystis integrifolia and Nereocystis luetkeana; "marine plants" includes all benthic and detached algae, kelp and other aquatic plants including marine flowering plants, brown algae, red algae, green algae and phytoplankton; "harvest" includes cut, take, dredge, rake or otherwise obtain marine plants; "area" means that part of the sea and intertidal foreshore in which the holder of a marine plant harvesting licence is granted harvesting privileges; "group" means a specific group of marine plants as listed in Schedule I to these regulations; "marine plant processing establishment" includes any vessel, scow, barge, float or land based facility used to treat, cure, dry, emulsify or otherwise process any marine plant in the Province of British Columbia; "ton" means metric ton (2 205 pounds). Harvesting and processing of marine plants

6 (1) Repealed. [B.C. Reg. 127/82, s. 2.] (2)  A marine plant harvesting licence grants harvesting privileges for a group in a defined area, but no licence authorizes the harvest of marine plants from foreshore leased for any other purpose. file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations (3)  The minister may determine the quantity of a specific marine plant group that may be harvested under each harvesting licence. (4)  No person shall harvest marine plants except with equipment which meets the requirements of Schedule III to these regulations. (5)  The minister may prescribe, in a harvesting licence, the manner in which the harvesting of any group or species of marine plant is carried out. (6)  Every person engaged in harvesting marine plants shall ensure that all plants or portions thereof cut while harvesting are collected and removed at time of harvesting. (7)  Where proper resource management dictates, the minister may order the suspension of marine plant harvesting in either the whole or any part or parts of an area for such period or periods as he deems necessary. (8)  Every person who harvests marine plants shall keep an accurate written record of marine plants harvested monthly, and not later than the 10th day of each month following harvest shall submit a report to the minister in such form and containing such information as the minister may require. All records required by the regulations to be kept by a person harvesting marine plants shall be open at all times during business hours to inspection by an officer of the Marine Resources Branch. (9)  Every person who harvests marine plants shall, immediately upon delivery to a marine plant processing establishment, enter into a book kept for the purpose the quantity and species of all marine plants harvested and the locality where harvest took place. (10)  Every person who harvests marine plants shall pay to the Minister of Finance, not later than the 10th day of the month following harvest, a royalty on all marine plants harvested in accordance with Schedule II to these regulations. (11)  Repealed. [B.C. Reg. 127/82, s. 2.] (12)  Every person who operates a marine plant processing establishment shall enter into a book kept for the purpose the quantity and species of all marine plants received, and from whom received, immediately upon receipt of same. (13)  All records required by these regulations to be kept by a person operating a marine plant processing establishment shall be kept in a form satisfactory to the minister, and shall be open at all times during business hours to inspection by an officer of the Marine Resources Branch. (14)  Every person who operates a marine plant processing establishment shall render a statement, in a form satisfactory to the minister, to the Marine Resources Branch covering the record of operations for the previous month. Such record shall be rendered not later than the 10th day of the month following for which the statement covers. [am. B.C. Reg. 127/82, s. 2.]

Schedule I [am. B.C. Reg. 499/92, s. 1.] Group 1: Macrocystis integrifolia Nereocystis luetkeana file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations Group 2: Laminaria spp. Costaria costata Cymathere triplicata Agarum spp. Hedophyllum sessile Egregia menziesii Pleurophycus gardneri Pterygophora californica Alaria spp. Eisenia arborea Group 3: Gracilariopsis sjoestedtii Endocladia muricata Gracilaria spp. Gilidium spp. Ahnfeltia spp. Gloipeltis furcata Agardhiella tenera Gymnogongrus spp. Group 4: Iridaea spp. Gigartina spp. Group 5: Fucus spp. Cystoseira geminata Sargassum muticum Group 6: Porphyra spp. Enteromorpha spp. Rhodymenia spp. Monostroma spp. Ulva spp. Group 7: Zostera marina Phyllospadix spp. Group 8: Salicornia spp. Group 9: Other marine plants

Schedule II [en. B.C. Reg. 499/92, s. 2.] Group Royalty/Tonne Group Royalty/Tonne Wet Weight Wet Weight $ $ 1 10 6 100 2 10 7 50 3 50 8 50 4 50 9 50 5 10

Schedule III (1) Kelp harvesting apparatus shall be so constructed that (a) the kelp fronds or stalks are severed cleanly; the use of apparatus which strains or breaks the plant from its holdfast or tears or partially tears the holdfast from the substrate is prohibited, and (b) it is impossible to cut fronds of Macrocystis integrifolia deeper than 5 feet below the water surface at any time during the harvest operation. file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations (2)  Apparatus used to harvest Iridaea cordata and Gigartina exasperata shall be so constructed that (a) the thallus is severed cleanly; the use of apparatus which tears or partially tears the holdfast from the substrate is prohibited, (b) the substrate is not unduly disturbed; the use of apparatus which overturns the substrate is prohibited, and (c) it selectively cuts only fronds longer than 10 cm in length. [am. B.C. Reg. 127/82, s. 2.] Part 3 — Shellfish Sale of shellfish 7 (1) In this section "shellfish" means oysters, clams, mussels and other bivalve molluscs, in all their stages of development, and includes parts of them. (2)  A fisher may sell or offer to sell shellfish in accordance with the Fisheries Act, the Fish Inspection Act and the regulations made under those Acts. [en. B.C. Reg. 207/2011, App. 1.] Repealed 8 and 9 Repealed. [B.C. Reg. 207/2011, App. 1.] Repealed 10 Repealed. [B.C. Reg. 11/83.] Repealed 11 Repealed. [B.C. Reg. 207/2011, App. 1.] Part 4 — Sport Caught Fish Inspection Interpretation 12 For the purpose of these regulations: "Act" means the Fisheries Act; "commercial caught salmon" means salmon that is taken for or intended for or used for sale or barter; "conservation officer" means a conservation officer as defined in the Wildlife Act; "dead head" or "leaker" means a can of sport caught fish that has not been properly sealed or has developed a leak; "decomposed" , in respect of sport caught fish, means fish that has an offensive or objectionable odour, flavour, colour or textural defect associated with spoilage; "establishment" means the land, buildings, structures, machinery, appurtenances, appliances and apparatus occupied and used in the processing of sport caught fish; file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations "fat can" means a can of sport caught fish that has been overfilled to the extent that it is distorted; "flipper" means a sealed can of sport caught fish, one end of which bulges with or without jarring after it has been processed and cooled; "game fish" includes arctic grayling (Thymallus arcticus), brook (trout) char (Salvelinus fontinalis), brown trout (Salmo trutta), cutthroat trout (Salmo clarki), Dolly Varden (Salvelinus malma), kokanee (Oncorhynchus nerka), lake (trout) char (Salvelinus namaycush), large mouth bass (Micropterus salmoides), mountain whitefish (Prosopium williamsoni), rainbow (steelhead and Kamloops) trout (Salmo gairdneri), small mouth bass (Micropterus dolomieui); "inspector" means an Inspector of Fisheries appointed under the Act; "operator" means a person, or anyone acting on his behalf, who has been licensed by the Act to operate an establishment; "owner" means the person who delivers sport caught fish to the operator's establishment for processing; "process" or "processing" includes any or all of the operations involved in the canning or freezing of sport caught fish and includes all packaging thereof; "sport caught fish" means fish that is not intended for or used for sale or barter; "sterilized" , in respect of canned sport caught fish, means the absence of bacteria that are capable of growth in a can at a temperature of 35° C; "swell" means a sealed can of sport caught fish, the top or bottom or both of which have been distorted outwards due to spoilage; "tainted" , in respect of sport caught fish, means fish that is rancid or has an abnormal odour or flavour; "unwholesome" , in respect of sport caught fish, means fish that has in or upon it bacteria of a kind and (or) quantity considered by the minister to be a hazard to human health, or substances toxic to man. [am. B.C. Regs. 13/78, s. 6; 394/85, s. 2.] General 13 (1) All sport caught fish, either frozen or canned or in the process of being frozen or canned, shall be subject to inspection by an inspector. (2)  No operator shall process or attempt to process any sport caught fish that is tainted, decomposed or unwholesome, or otherwise fails to meet the requirements of these regulations. (3)  An inspector may take samples of processed sport caught fish free of charge for the purpose of inspection. (4)  An operator shall make readily accessible to an inspector any processed sport caught fish for which inspection is required under these regulations. (5)  Canned sport caught fish shall be sterilized by a method approved by the minister. (6)  All sterilized canned sport caught fish, except canned sport caught fish packed in flat file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations drawn cans, shall have sufficient vacuum to ensure that the ends do not bulge when the product is heated to a temperature of 95° F. (7)  A can of sport caught fish that is a dead head, leaker, flipper or swell, or otherwise defective, shall be disposed of by the owner, under the direction of an inspector, in such a way as to prevent the possibility of the contents being used for human consumption. Licensing 14 (1) No person shall operate an establishment without first obtaining a licence under these regulations. (2)  The minister shall not issue a licence under these regulations unless he is satisfied the establishment meets the requirements of sections 16 and 17 of these regulations. (3)  The minister may cancel a licence where (a) an establishment is not maintained in accordance with the requirements of these regulations, or (b) any contamination considered a hazard to processing pursuant to these regulations is found in that establishment. (4)  Unless licensed pursuant to these regulations, no person shall can or otherwise process sport caught fish for other than his personal use. (5)  No person shall make available to the public premises and equipment to be used for the canning by the public of sport caught fish. [am. B.C. Reg. 174/76.] Markings 15 (1) Every can of sport caught fish packed in an operator's establishment shall be embossed with code markings that (a) identify the establishment, (b) indicate the day, month and year of canning, and (c) identify the species contained therein in accordance with the following table: First Letter of Species Code Markings Game fish G Salmon O (2)  The lid of every can of sport caught fish that is packed in an operator's establishment shall be embossed with the words "sport fish — not for sale". (3)  In the initial stages of processing, each can used shall be marked in such a way as to identify the owner of the fish being processed, and such mark shall be clearly visible on completion of processing. (4)  The markings required by this section shall appear on one end of any case in which the cans are packed. (5)  All master containers of frozen sport caught fish shall be legibly marked in such a manner that the identity of the establishment, the owner of the fish, and the day, file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations month and year of packaging can be determined by an inspector. (6)  Processed fish shall be delivered by the operator only to its owner. (7)  A copy of the key to every code used for the purposes of this section shall be delivered to the minister before the code is put into use. Construction and equipment requirements 16 No person shall operate an establishment unless it is constructed and equipped as follows: (1)  The surface of floors in wet working areas where sport caught fish is received, held, processed or packaged shall be sloped for drainage purposes and constructed of concrete or such other material as the minister may approve. (2)  Floors in dry working areas shall be properly constructed of such material as the minister may approve. (3)  Drains shall be an adequate size, suitable type and, where connected directly to a sewer, equipped with traps. (4)  Inside surfaces of walls in wet working areas where sport caught fish is received, held, processed or packaged shall be constructed of smooth, waterproof, light coloured material that is acceptable to the minister and that can be thoroughly washed. (5)  Rooms in which processing areas for sport caught fish are located shall have ceilings that are free from cracks or open joints and be constructed of smooth, washable, light coloured material acceptable to the minister. (6)  There shall be no exposed pipes other than faucets over working surfaces on which sport caught fish is processed. (7)  Adequate ventilation shall be provided in all processing areas. (8)  A minimum illumination of 50 foot-candles shall be provided on all working surfaces in processing areas. (9)  Adequate toilet facilities of a type approved by the minister shall be provided. (10)  Rooms in which toilet facilities are located shall have doors of a type approved by the minister. (11)  An adequate number of sanitary washbasins with a satisfactory supply of hot and cold water, liquid or powdered soap, air driers or single service towels shall be provided in a location approved by the minister. (12) (a) An adequate supply of safe, sanitary water having a most probable number of coliform bacteria of 2 or less per 100 millimetres, or water from a source approved by the minister, under a minimum operating pressure of 20 pounds per square inch, shall be provided. (b) Notwithstanding subsection (a), an establishment may use water other than water referred to in subsection (b) for fire protection, boilers or auxiliary services if there is no connection between the source of supply of that water or the systems providing the water referred to in subsection (a). (13)  The hot water system shall provide a supply of water at a minimum temperature of 110° F sufficient for the operations of the establishment. file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations (14)  Facilities shall be available, at a convenient location, where protective hand coverings used in processing areas can be disinfected. (15)  Cutting, filleting and skinning boards shall be made of a single piece of planed lumber or other material that is smooth and without cracks and shall be constructed in a manner approved by the minister. (16)  Surfaces, other than cutting, filleting and skinning boards, on which sport caught fish is processed, shall be made of non-corrodible material, other than wood, and all joints on such surfaces shall be smooth and water tight. (17)  The frames and legs of all equipment on which sport caught fish is processed or packed shall be constructed of metal or other material approved by the minister. (18)  Tables shall be so constructed that they and the areas beneath can be cleaned readily. (19)  Containers, trays, tanks, vats and other utensils used for processing sport caught fish shall be of non-corrodible material, other than wood, and shall have a smooth surface, free from cracks and crevices. (20)  Boxes, carts, bins and other containers used in an establishment for holding sport caught fish before it is processed shall provide drainage and, if made of wood, shall be constructed of planed lumber or waterproof plywood coated with a material approved by the minister. (21)  (a) Containers in which offal is stored shall be water tight, have well fitted covers and be constructed of metal or other material approved by the minister. (b) A concrete or other suitable surface, sloped for drainage purposes, shall be placed under elevated offal bins. (22)  Wood shall not be used for the construction of any part of a conveyer that comes in contact with sport caught fish, other than canned or packaged sport caught fish. (23)  Conveyer belts that come in contact with sport caught fish, other than canned or packaged sport caught fish, shall be fitted with a spray of water and, where practical, with a scraper. (24)  Flumes for conveying sport caught fish shall be constructed of non-corrodible material, other than wood, and shall be constructed in such a manner that they can be properly cleaned. (25)  Enamelled utensils shall not be used. (26)  An establishment wherein sport caught fish is canned shall have an adequate supply of steam maintained at a pressure sufficient for canning operations. (27)  An establishment wherein sport caught fish is canned shall be equipped with one or more (a) sealing machines of a type approved by the minister, and (b) retorts equipped with properly installed (i) mercury in glass thermometer, (ii) pressure gauge, file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations (iii) venting valves, and (iv) approved temperature recorder. Operating requirements 17 (1) In addition to the records required under the Act, the operator shall keep on file at the establishment a record to indicate (a) the number, weight and species of sport caught fish delivered to the establishment and the date on which delivery is made, (b) the name and address of the owner of sport caught fish delivered to the establishment, (c) the number and size of cans of sport caught fish returned to the owner and the date on which such return is made, (d) the number and weight of smoked or frozen sport caught fish returned to the owner and the date on which such return is made, and (e) a record of the sterilization treatment used for each batch of sport caught canned fish, which shall be kept on file at the establishment for a period of not less than 12 months. (2)  An inspector or a conservation officer may, at any reasonable time, require to be produced for inspection, or for the purpose of obtaining copies thereof or extracts therefrom, any records which are required to be kept under the Act or these regulations. (3)  Water used for cooling sterilized canned sport caught fish shall be chlorinated to give a chlorine residual of at least 2 parts per million, except where canned sport caught fish is cooled in a retort using a water supply approved by the minister. (4)  Sport caught fish shall be adequately washed prior to processing. (5)  Only clean ice made of water from a source approved by the minister shall be used in an establishment. (6)  Any person who (a) is known to be suffering from any communicable disease, (b) is a known "carrier" of any disease, or (c) has an infected wound or open lesion on any portion of his body shall not be employed in any of the processing areas of an establishment. (7)  Every person engaged in handling, processing or packaging sport caught fish shall wash his hands thoroughly with warm water and liquid or powdered soap after each absence from duty. (8)  Employees who handle processed sport caught fish with their bare hands shall not wear fingernail polish. (9)  Protective hand coverings worn by employees in the processing areas shall be disinfected at each break during the work shift. (10)  All employees engaged in sport caught fish processing operations shall wear clean coveralls, smocks or coats and headgear of a type approved by the minister. (11)  file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations (a) Protective outer garments worn by employees in sport caught fish processing operations shall be clean. (b) Waterproof aprons, coats and pants shall be properly cleaned after each work shift. (12)  No person shall smoke or spit in a processing area. (13)  Floors in wet working areas shall be kept clean and be thoroughly washed and disinfected daily. (14)  (a) Utensils coming in contact with processed sport caught fish, other than canned sport caught fish, shall be cleaned and disinfected at least once during and at the end of each work shift by a method approved by the minister. (b) At the end of each working day the utensils referred to in paragraph (a) shall be air dried and stored in a sanitary manner. (15)  Equipment, including conveyer belts and tables, coming in contact with processed sport caught fish, other than canned sport caught fish, shall be cleaned and disinfected at the end of each work shift by a method approved by the minister. (16)  Toilet facilities shall be maintained in satisfactory condition and a supply of toilet tissue shall be available in each toilet room. (17)  Sewage, including liquid waste from processing operations, shall be disposed of in such a manner that the waste is inaccessible to flies and the establishment water supply will not become contaminated. (18)  Offal or other refuse shall be removed from the processing area at least once daily and be handled in a manner satisfactory to the minister. (19)  Offal containers shall be used only for offal. (20)  Dogs, cats and other animals shall not be allowed in a processing establishment. (21)  (a) A rodent and insect control program satisfactory to the minister shall be maintained in every establishment, and where pesticides and rodenticides are used the application thereof shall be made under the supervision of a responsible operator using proper equipment in a manner that prevents contamination of sport caught fish. (b) Pesticides and rodenticides referred to in paragraph (a) shall be of a kind approved by the minister. (22)  Unnecessary material or equipment shall not be stored in the processing areas. (23)  The area and beach surrounding and under the control of the establishment shall be kept clean. (24)  Brushes, brooms, hoses and other equipment and material necessary for proper cleaning shall be available at all times in an establishment. (25)  Establishments and all equipment and utensils used in the operation of such establishments shall be kept in good repair and in a clean and sanitary condition. file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations Part 5 — Licence to Operate a Fish Buying Station Licence to operate a fish buying station 18 (1) Every holder of a licence issued under section 13 (2) of the Act shall cause the licence or a certified copy of the licence to be kept on the premises referred to in the licence. (2)  Where an inspector of fisheries or an ex-officio inspector of fisheries (a) gives proof that he is an inspector or ex-officio inspector of fisheries, and (b) requests that the person in charge of a fish buying station produce the licence referred to in subsection (1), the person to whom the request is made shall forthwith produce the licence or a certified copy of the licence. (3)  For the purposes of this section, "person in charge" includes the owner, the lessee, if any, and the person usually or actually in charge of a fish buying station. (4)  A person who contravenes this section commits an offence. [en. B.C. Reg. 446/79.] Part 6 — Fisherman's Vending Licence Reporting requirements 19 (1) A fisherman who holds a fisherman's vending licence under section 13 of the Act must provide to the Department of Fisheries and Oceans (Canada), 555 West Hastings Street, Vancouver, B.C., V6B 5G3 on a weekly basis a record, prepared at the time of removal of fish from the fisherman's boat, of all fish removed since the previous report under this section, and must retain a copy for the fisherman's own records. (2)  The record must contain at least the following information: (a) purchaser or offloader's name, address and telephone number; (b) fisherman's name and address; (c) date of purchase or offloading; (d) name and CFV number of catching vessel used; (e) description of gear used to harvest the fish and days spent fishing in each area; (f) area or areas of catch and days spent fishing in each area; (g) the individual species of each fish sold or offloaded; (h) the description of the product or landed form of each species sold or offloaded; (i) the number of fish (pieces) of each species sold or offloaded; (j) the weight of each species sold or offloaded; (k) the price paid for each species sold; (l) the total value of each species sold or offloaded. (3)  A person holding a licence under Part 3 of the Act who is required by section 20 (2) of file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations the Act to keep a record, at the time and place of receiving the fish, of transactions with fish suppliers, must provide to the Department of Fisheries and Oceans (Canada), 555 West Hastings Street, Vancouver, B.C., V6B 5G3 on a weekly basis a record of all fish received from fish suppliers containing at least the information specified in subsection (2), and must retain a copy for the person's own records. (4)  The operator of a Fish Landing Station, as defined under the Pacific Fishery Regulations under the Fisheries Act (Canada), who offloads fish under section 17.1 of the Pacific Fishery Regulations must submit to the Department of Fisheries and Oceans (Canada), 555 West Hastings Street, Vancouver, B.C., V6B 5G3 on a weekly basis a record substantially in the forms in Schedule V, and must retain a copy for the operator's own records. [en. B.C. Reg. 188/94, s. 1.] Part 7 —   Repealed 20 Repealed. [B.C. Reg. 188/94, s. 1.]

Schedule IV [en. B.C. Reg. 281/94.] Fees Annual Fee Licence $ Fish Cold Storage Plant in excess of 80 cubic metres capacity 420 80 cubic metres capacity or less 110 Fish Buying Station to buy salmon 230 to buy roe herring 230 to buy other fin fish 150 to buy invertebrates 150 Fish or Marine Plants Processing Plant to process salmon at a commercial salmon cannery that produces 72 000 lbs. or more of canned salmon a year 1 800 at a commercial salmon cannery that produces less than 72 000 lbs. of canned salmon a year 900 at a salmon processing plant 640 to process roe herring 640 to process other fin fish 290 to process invertebrates 290 to process marine plants 210 to process sport caught fish 210 to process fish at a plant where the entire production of the plant is exclusively not for human 210 consumption to process freshwater fish 50 file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations Marine Plant Harvesting Licence 110 Fisherman's Vending Licence 30

Schedule V [en. B.C. Reg. 188/94, s. 2.] Table 1 FISH LANDING Company: SUMMARY Landing Station: Date WEIGHT IN POUNDS CTV Red White Yr Mo Da Vessel Name Sockeye Coho Pink Chum Herring TOTAL Number Chinook* Chinook* TOTAL WEIGHTS *Chinook salmon I certify that the above information is complete and correct: are also known as "Spring" Salmon Authorized Company Representative Table 2 LANDING STATION SHIPPING CERTIFICATE Landing Station Company Carrier (Shipper) Shipping Destination Name Date & Address Seal Numbers Containers Description (Specie/Size) Gross Weight file:///D/HTML/bc26207.htm[14.01.2025 19:41:22] Fisheries Act Regulations D Total Containers Total Gross Weight: Remarks We certify that the above information is complete and correct Authorized Representative of Shipper Carrier

Schedule VI Repealed [B.C. Reg. 281/94.] [Provisions of the Fisheries Act, R.S.B.C. 1996, c. 149, relevant to the enactment of this regulation: section 26 (1)] Copyright (c) Queen's Printer, Victoria, British Columbia, Canada file:///D/HTML/bc26207.htm[14.01.2025 19:41:22]