Tashi Farmilo
Published online March 12, 2026, at www.pontiacjournal.com.
SHAWVILLE – The Shawville abattoir is entering its final preparation phase after months of corrective work, though an official opening date has not yet been set, according to the Coopérative de solidarité AgriSaveur du Pontiac.
The MRC Pontiac purchased the abattoir building in May 2024 for $1.6 million after the previous operator went bankrupt. The original project was launched in 2018 at a cost of $3.4 million, with about $900,000 invested by the owners and the remainder financed through loans and government grants.
After acquiring the building, the MRC approved additional funding to address significant water damage and repairs to the refrigeration system uncovered during a full assessment of the facility. In September, council authorized just over $350,000 for corrective work.
That work is now largely complete. The facility finished a full refurbishment of its processing floor on February 27, including repairing cracks, correcting areas of water infiltration, rebuilding damaged lower wall sections, applying a non-slip treatment, and coating surfaces with a food-grade epoxy system compliant with Canadian food processing standards.
“The abattoir has received all government approvals and shortly the producers from the co-op will begin processing their own livestock,” said MRC Pontiac Warden Jane Toller. “We’re also working on the store to sell products to the public. We hope to have a grand opening and will inform everyone when that date is set.”
The cooperative said the start-up will proceed gradually, allowing equipment and procedures to be tested in collaboration with inspectors from Quebec’s Ministry of Agriculture (MAPAQ). During a December tour of the facility, AgriSaveur project manager Maryse Vallières-Murray described how that process would unfold.
“After that, we’ll have MAPAQ inspectors come in, and the opening will depend on whether they give us a permit or if we have some adjustments to make,” she said. “But if everything is OK, which is what we’re hopeful for, we should be able to start some testing very soon.”
Once approval is secured, members of the cooperative will use their own livestock to test procedures and train staff before the facility begins accepting reservations.
Remaining steps include renewing required permits, completing internal procedures, and making final operational adjustments. Protocols covering animal welfare, employee health and safety, sanitation, hygiene, and traceability are also being finalized.
Vallières-Murray noted the regulatory demands involved in operating such a facility. “Running an abattoir, you have a lot of laws to respect and things to put in place,” she said. “We need to have protocols in place, specifically for animal welfare, but also cleaning protocols.”
The producers’ cooperative, which has already been established, will manage day-to-day operations once the facility opens. Members have committed to assisting with the start-up phase, and the hiring process for a general manager is underway, with recruitment of additional staff to follow.
Photo: The Shawville abattoir in May 2024. (BZ)
