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employees
employees
Grizzly has a staff of over 85 during the peak season and provides employees with an opportunity t otake part in various training sessions, pursue their studies, and take French languages courses.
square feet
square feet
Grizzly’s ultramodern 16,500 sq. ft. plant is the only one in North America with its own unique high-precision automatic slicer.
in Quebec
in Quebec
Grizzly is a leader in smoked salmon sales in Quebec and has made its mark on the Quebec market.
Smokehouses in Canada
Smokehouses in Canada
Our new production management system and the efficiency of our staff enable us to produce up to 1,800 kg of finished product per shift.

A constantly
growing plant

Fumoir Grizzly has grown quickly from two to 85 employees, but always with people in mind and an ongoing concern for our employees. A few highlights

 

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.

2007
 

Acquisition of an automatic slicer

Acquisition of a one-of-a-kind, custom-design an automatic slicer.

2006
 

New plant

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.

2003
 

NOUVELLE USINE

Inauguration de la toute nouvelle usine ultramoderne de 16 500 pieds carrés, située dans le parc industriel de Saint-Augustin-de-Desmaures, à proximité de Québec. Cette initiative confirme la position de Grizzly en tant que leader de l’industrie du fumage au Canada.

2003
 

ACQUISITION D'UN TRANCHEUR AUTOMATISÉ

Acquisition d’un trancheur automatisé unique en son genre, conçu et réalisé sur mesure.

2006
 

CHAÎNE DE PRODUCTION INFORMATISÉE

Intégration d’une chaîne de production informatisée à la fine pointe de la technologie. Unique en Amérique, elle a été conçue en France pour répondre précisément aux besoins de l’entreprise.

2007
 

NOUVEAUX PROPRIÉTAIRES

Laura Boivin a insufflé un souffle nouveau à Fumoir Grizzly, qu’elle a acheté en octobre 2009. L’usine de Saint-Augustin-de-Desmaures est mieux que jamais positionnée pour continuer de croître.

2009
 

GRIZZLY FÊTE 30 ANS

le 1 er août 2021 Grizzly célèbre 30 ans d'histoire. L’innovation étant au cœur de la mission de l’entreprise on retrouve maintenant plusieurs nouveaux produits tous développés dans le souci d'offrir des produits de qualité supérieure et authentique au savoir-faire ancestral. En plus des différentes variétés saumons fumés, Grizzly offre maintenant des tartares, cubes à pokés, burgers et produits prêts-à-manger !

2021

Today

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, we're 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 30 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.

OUR COMMITMENT

Fumoir Grizzly has only one priority:
Fumoir Grizzly has only one priority: to make every one of our products destined for the market the best in its category. With this in mind, Grizzly uses only top quality ingredients and chooses only suppliers that agree to comply with our strict quality and safety standards.