Fumoir Grizzly has grown quickly from two to 65 employees, but always with people in mind and an ongoing concern for our employees. A few highlights
Opening of a brand new, ultramodern 16, 500 sq. ft. plant in the Saint-Augustin-de-Desmaures industrial park, near Quebec City. This initiative cemented Grizzly's position as leader of the smoking industry in Canada.
Acquisition of an automatic slicer
Acquisition of a one-of-a-kind, custom-design an automatic slicer.
Computerized production line
Integration of a state-of-the-art computerized production line. Unique in North America, it was designed in France to meet the company's specific neeeds.
Grizzly is proud to work in partnership with some of the most prestigious research and education institutions in the country and the world to contribute to public health. This scientific collaboration has led to significant progress in the safety and storage of the products we offer.
At Fumoir Grizzly we continue to modernize our equipment, increase our production capacity, and create new products to maintain our position as leader. With our state-of-the-art facilities, we maintain a sense of authenticity and desire to preserve time-honored methods. Of course, were still firmly committed to offering healthy, tasty products!
At Grizzly, every employee is made aware of the importance of compliance with the requirements of various certifications and is trained in this regard. Team leaders are highly qualified and can rely on support from management at all times.
Grizzly applies HACCP standards, which consist of analyzing the risk of contamination associated with the consumption of seafood products, to determine the critical control points that establish the critical limits and putting in place the most efficient monitoring system possible to ensure these points are controlled.
Grizzly has SQF Level 2 certification (7th edition). The Safe Quality Food (SQF) code, recognized by the Global Food Safety Initiative (GFSI), is based on various risks according to the type of production carried out. Grizzly cares about the impact that a company can have on the environment. That’s why we use only fish from sustainable fisheries, as evidenced by the Alaska Seafood certification for our wild salmon and the BAP certification for our farmed salmon.
We have specialized in cold smoking for over 24 years. Our technique and the selection of our raw material enable us to offer moist and tender fish.
First, our fish are cured in our homemade blend of spices to release their aroma. We then brush them with Quebec pure maple syrup to give them a slightly sweet touch and prevent the salt from penetrating the flesh too deeply. To complete processing, we smoke them over maple wood for 24 to 36 hours to give them a unique flavor.
The result is an exclusive healthy product very low in sodium that is smoked by our dedicated artisans using our time-honored method.