The plant at the centre of the biggest beef recall in Canadian history wasn't properly following some safety procedures, the head of the Canadian Food Inspection Agency says.

George Da Pont said Wednesday the CFIA had issued seven corrective action requests to the XL Foods plant in Brooks, Alta., and was monitoring them before the agency decided to shut the plant down.

It appears the plant wasn't always using one of the measures that Federal Agriculture Minister Gerry Ritz pointed to Wednesday as a "safety valve" for the Canadian meat industry.

"When we find a shipment that has a contaminant like E. coli, such as we've found, we do what's called bracketing," Ritz said Wednesday in Calgary.

"And we take out the shipment ahead of it and the shipment behind it and search those out, and everything is brought back. That's the safety valve."

But Da Pont said the company didn't always follow those safeguards.

"What we found is that the plant was not doing appropriate trend analysis when they had spikes [in E. coli] the previous week," Da Pont said.

"We found that there were, when we did the further investigations, a few instances where the bracketing process that the minister described was not properly followed... Specifically, it seems that there were a few instances that we could document where they did not divert either the [carcass] before or after."

Later in the day, House of Commons Speaker Andrew Scheer approved a motion to have an emergency debate on food safety. The non-binding debate will take place between 7:30 p.m. and 12:30 a.m. ET.

CFIA lacks power to compel information, president says

Da Pont also said he doesn't have enough power to compel companies to hand over records quickly.

CFIA officials asked the XL Foods plant in Brooks, Alta., for distribution information and test results for all products made on the same days as E. coli-tainted samples.

But they couldn't get them right away, Da Pont said.

"We asked on the 6th of September.... We did ask for all of the information. There was a delay in getting it. And in fact that is one of the provisions that we have put in the new food safety act [Bill S-11]," Da Pont said.

"We have limited authority to compel immediate documentation. There is a provision in that [bill] to authorize us to do that."

CBC News has asked several times to interview Senator Don Plett, the parliamentarian behind the bill, but Plett has declined to be interviewed, saying the bill has nothing to do with the problems found at XL Foods.

CFIA officials wanted records on beef produced on Aug. 24 and 28. Beef processed on those days tested positive for E. coli in tests done at the U.S. border and by CFIA on Sept. 4.

Took 4 days to produce records

XL Foods turned over the information on Sept. 10 and 11, according to a timeline posted on CFIA's website. Based on those records, CFIA started investigating beef produced on Sept. 5 too. On Sept. 12, U.S. officials found two more samples of beef that tested positive for E. coli. On Sept. 13, the CFIA banned XL Foods from shipping any more meat to the U.S. but didn't alert the Canadian public until Sept. 16.

Da Pont says the system did what it was designed to do, but no system is perfect. In the first few days after finding E. coli in products from the plant, the problem seemed to be under control.

"For those particular days, we had control of all of the product that tested positive. Obviously, the shipment at the border was all at the border, the shipment that we found, some of it had gone into distribution. We immediately got it back. None of it had gone to the retail level," he said.

Ritz said that inspection staff at the XL Foods plant have done "a terrific job" until now.

Ritz, who hasn't been at question period in Ottawa since the recall was expanded over the weekend, told a news conference that "the 46 professional staff that are on the ground there have done a terrific job up to this point."

The CFIA has 40 in-house inspectors and six veterinarians at the XL Foods plant in Brooks.

Ritz's staff ushered him out of the news conference after 8½ minutes.

The recall of beef possibly tainted by E. coli now affects 1,500 products processed at the plant and hits stores in every province and territory, as well as in 41 American states.

CBC News has learned the CFIA found XL foods did not follow at least six protocols. One dealt with E. coli controls in the plant, and the others focused on plant sanitation and maintenance issues. One problem was that some hot water nozzles were clogged, Hannah Thibedeau reported.

'Full contingent of inspectors onsite'

Asked whether 46 was enough inspection staff, Ritz didn't directly answer.

"There is a full contingent of inspectors onsite and there was before this incident," he said. "That is a 20 per cent increase over the last couple of years. So, you know, we are ramping it up, there are more people on the ground to address these types of situations. We are proud of that as a government."

CFIA has another 13 people at the plant now to look at what happened and report to the government, Ritz added.

A food safety expert at the University of Calgary says the CFIA could learn some lessons from inspection systems elsewhere in the world.

Bonnie Buntain, the former chief public health veterinarian for the food safety and inspection service in the U.S., says that in Australia all testing done at beef processing plants is downloaded to a government database.

"Then the government has immediate access to that data and can sit down and talk about trends, and be more proactive, and look at where the risks might be occurring," she said.

Buntain says the recall in Canada is a good opportunity to improve the system here.

There have been five confirmed cases of illness linked to a Costco store that sold meat from XL Foods, and four other cases under investigation. Officials have determined another case that was being investigated is not linked to meat from XL Foods.

There were also more cases of E. coli than usual in Saskatchewan in September, leading the province's Ministry of Health to investigate whether there's a link to the recalled beef.

Related on HuffPost:

Loading Slideshow

• August 23

  Cows are slaughtered at XL Foods Inc. plant in Brooks, Alta. Beef slaughtered that day will later be recalled.

• August 24, 27, 28 & 29

  Beef processed at the Brooks facility on these days is later recalled.

• September 23

  Canadian Food Inspection Agency (CFIA) is alerted by U.S. officials that beef from the Brooks plant has tested positive for E. coli bacteria. An investigation begins.

• Septemeber 4

  Four consumers who bought Kirkland Signature brand strip loin grilling steaks from Edmonton Costco at 13650 50th St. N.E. later become ill.

• September 4

  A Calgary girl, 4, is hospitalized for symptoms caused by E. coli bacteria.

• September 11 & 12

  Four in Edmonton who ate Kirkland strip loin steak seek medical for symptoms of E. coli poisoning. Two went to hospital but all four are recovering.

• September 16

  The CFIA issues their first warning, telling people not to eat, sell or serve 26 ground beef/ground-beef products sold at several major stores because they “may be contaminated with E. coli.” Although XL Foods Inc. voluntarily issued the recall, no reported illnesses have been linked to this recall.

• September 17

  55 more ground beef and ground-beef products are added to the list of products recalled across Canada. All were manufactured at the XL plant in Brooks, Alta.

• September 18

  Fourteen more products are added to the recall list.

• September 19

  XL Foods releases a statement saying XL Foods prides itself on providing safe and high quality beef products. Meanwhile, the recall list by the CFIA grows to add 75 more items.

• September 20

  The United States Food Safety and Inspection Service issues a public-health alert, while the CFIA adds another 37 products to the recall.

• September 21

  Another 47 products are added to the recall.

• September 22

  Another 10 products are added to the recall.

• September 24

  An in-depth review uncovers “several deficiencies” during an investigation into the Brooks facility.

• September 25

  - 60 products to the Canadian recall. - U.S. recalls products in California, Oregon, Michigan, Nebraska, Utah, Texas, Washington and Wisconsin. - Alberta Health Services (AHS) investigate a total of eight E. coli cases - four in Edmonton, three in Calgary and one in central Alberta. The tests confirm Edmonton patients were infected by E. coli-tainted steaks bought at Costco. The CFIA is notified about the test results.

• Spetember 26

  - The CFIA recalls Kirkland steaks packaged and sold September 4-7 from the Edmonton Costco. - It is confirmed the steaks were processed by XL Foods Inc. in Brooks. - Costco stores are asked by top doctors to stop using a meat-tenderizing machine that could potentially move E. coli bacteria from the surface of the meat to the centre. - Ten states are now affected by the The United States Food Safety and Inspection Service recall.

• September 27

  AHS investigates a fourth case of E. coli in Calgary. AHS is investigating what caused E. coli poisoning in the Calgary patient and the central Alberta patient.

• September 28

  The Canadian Food Inspection Agency suspends the operating licence of XL Foods' Brooks plant.

• September 28

  The Canadian Food Inspection Agency suspends the operating licence of XL Foods' Brooks plant

• September 28

  There was no initial reason to order a public recall or shut down the XL Foods facility in Brooks, say officials from the Canadian Food Inspection Agency, defending their delay in alerting the public.

• September 28

  The Canadian Food Inspection Agency comes under fire. Alberta Premier Alison Redford and NDP MP Linda Duncan question the delay in alert.

• September 28

  The Canadian Cattlemen's Association says it's possible federal regulators will clear the XL Foods beef plant to resume operations by next week but the real challenge will be getting U.S. to accept beef exports from the plant again.

• September 29

  The beef recall expanded to Co-Op, Metro and Walmart stores in Canada.

• September 30

  The beef recall gets expanded to include dozens of cuts of meat.

• September 30

  Alberta Premier Alison Redford says Alberta beef is safe and that the province breeds a high quality product with the highest standards possible.

• October 1

  The Liberals and the NDP gang up on the Conservative government over the safety of Canada's meat supply.

• October 2

  Beef recall is expanded again. This time to include dozens of additional products including roasts and sausages.

• October 2

  The XL Foods beef recall gets expanded to B.C. More than 20 B.C. retail chains pull beef products from their shelves as the Canadian Food Inspection Agency continues to expand the recall from the plant.

• October 2

  The XL foods beef recall becomes the biggest beef recall in Canadian history.

• October 4

  XL Foods finally breaks silence, issuing a press release in which they took responsibility for the circumstances that led to the recalls. Not much was made available in terms of explanation or courses of action. Meanwhile, the recall is expanded yet again.

• October 5

  Workers at the XL plant in Brooks speak out and what they have to say is not pretty. They describe high output demands, low staffing levels of disgusting hygiene issues. Meanwhile, the CFIA says the plant failed to maintain or update it's E. coli plan.

• October 5

  Five new E. coli cases are linked to the tainted meat. Recall expands again.

• October 8

  The beef recall, the largest in Canadian history, got much bigger with meats being pulled off shelves in Hong Kong.

• October 9

  Federal inspectors begin a detailed assessment of the Brooks XL Foods Plant. The investigation would last weeks.

• October 10

  This little baby starts making its rounds... Meanwhile, the union at the plant said it was a case of greed over health that led to the massive recall and claim the plant is nowhere near safe.

• October 11

  A partial reopening of the plant is considered and Alberta Premier Alison Redford rejects calls for a provincial inquiry into the recall.

• October 12

  The U.S. announces it will audit the Canadian Food Inspection Agency, as Quebec E. coli cases are linked to the Alberta plant and new E. coli cases are confirmed in B.C.

• October 13

  2,000 workers at the XL Foods plant in Brooks are temporarily laid off.

• October 14

  800 of the 2,000 workers temporarily laid off the day before are recalled so that CFIA can continue its investigation in the plant.

• October 17

  JBS USA announce they're taking over the management of the plant and reserve the option to purchase XL Foods. Earlier that day, workers at the plant were laid off again, as the recall of beef products expands yet again.

• October 17

  Also on the 17th, B.C. residents announce their intent to sue XL Foods over E. coli-tainted meat, as Brooks declares itself in a state of crisis due to the thousands of workers, many of them of foreign origin and of modest means, are left without income and in need of services.

• October 17

  JBS USA announces it intends to work with the union and the community to fix the conditions in the plant that led to the massive beef recalls.

• October 19

  The CFIA announces that some of the meat stored in warehouses after the recalls may end up on your dinner table once the recalls end. Meanwhile, remaining carcasses at the plant test negative for E. coli.

• October 21

  Tons of meant from the XL Foods plant is tossed into Alberta landfills.

• October 22

  Former XL Foods manager says CFIA inspectors require better training. Later that afternoon, it is announced that all workers would return to the plant on Oct. 29 for further training and to partially reopen the beleaguered plant.

• October 25

  JBS CEO Bill Rupp addressed the Brooks plant, the community and the media and vowed that safety at the plant would be the number one priority, adding the culture at the plant would change for the better.

• October 29

  Production at the XL Foods plant in Brooks resumes for the first time since E. Coli tainted meat from the plant resulted in the largest Canadian beef recall in history.

• October 30

  R-CALF, a U.S. ranchers lobby group, asks U.S. courts to block the possible sale of the Brools XL Foods plant to JBS USA, which is at the time managing the plant but which has reserved the option to buy the Alberta facility, as well as some U.S. plants. (Getty)

• Nov. 1

  Another case of E. coli is linked to the XL Foods Inc. plant in Alberta. The Public Health Agency of Canada says the case was in Quebec, bringing the total number of confirmed cases across the country to 17.

• Nov. 4

  The Canadian Food Inspection Agency discloses that its staff observed a number of problems at XL Foods the previous week, as the plant worked to get back to normal operations. They included meat areas that weren't adequately cleaned and water sanitizer that wasn't maintained at a high enough temperature.

• Nov. 14

  The total number of e-coli cases across the country linked to the XL Foods Brooks plant climbs to 18. The Public Health Agency of Canada said the new case is in Alberta.

Loading Slideshow

• Campylobacter Enteritis

  A common bacterial infection producing severe gastrointestinal upset that can hang around as long as two weeks. It's rarely fatal in healthy people. <strong>The culprits: </strong>Improperly slaughtered or processed meat not thoroughly cooked, contaminated vegetables, milk or water. Pets can also shed the bacteria through their "business." <strong>What it feels like: </strong>You'd pay closer attention to the flulike symptoms (fever, aches and pains) if you weren't running to the bathroom every 15 minutes of your life. <strong>Maybe you shouldn't have: </strong>Plucked that mass-processed pack of pork chops out of the "manager's special" bin. Also, if you really need to be told, leave seagulls alone. They're neither friendly nor tasty and are known to harbor higher concentrations of the bacteria. Common sense and decent kitchen cleanliness should protect you from needless downfall. <strong>Related: <a href="http://www.foodrepublic.com/2011/08/31/are-these-5-foods-trying-kill-you?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=food-poisoning" target="_hplink">Are These 5 Foods Trying To Kill You?</a></strong> <em>Photo via Flickr user <a href="http://www.flickr.com/photos/stuartwebster/5829527553/" target="_hplink">StuartWebster</a></em>

• Cholera

  Contrary to what literature might have you believe, there will be no love in the time of cholera, only misery, woe and lots of diarrhea. <strong>The culprits:</strong> Contaminated water and eating raw or undercooked seafood that was hanging out in that water. <strong>What it feels like:</strong> Being slowly dried in a dehydrator that looks surprisingly like your bathroom while your abdomen is squeezed by a giant godlike fist. You might just want to set up shop in there for a spell, the toxin in the cholera bacteria causes any water in your body to "release." Replenish as you might, it likely won't stay in there very long. Keep at it diligently, though, and you'll be fine in about a week. <strong>Maybe you shouldn't have:</strong> Splashed around in a stagnant portion of the Meekong Delta for so long, or eaten those Mexican oysters with quite as much gusto. <em>Photo via Flickr user <a href="http://www.flickr.com/photos/philosophygeek/3964899327/" target="_hplink">philosophygeek</a></em>

• E. Coli Enteritis

  The black sheep of the food poisoning world, E. coli's the one with a strain that'll actually kill you regardless of treatment attempts. How subversive. <strong>The culprits</strong>: Escherichia coli, or E. for short, has one incredibly powerful strain: O157:H7, although other related strains can cause infection as well. This bacterium is found in mass-processed ground beef and on vegetables that were improperly cleaned or handled by contaminated fingers. <strong>What it feels like:</strong> You've been stabbed in the colon, which would explain the crippling cramps and other things that might happen if one were actually stabbed in the colon, including blood. Not that there's a "better" food poisoning to get, but this is one you really want to avoid. <strong>Maybe you shouldn't have:</strong> Eaten that rare burger of questionable origin while chugging raw milk in that crazy crowded public pool, all of which have been known to harbor the bacteria. <strong>Related: <a href="http://www.foodrepublic.com/2011/06/06/update-new-e-coli-culprit-europe?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=food-poisoning" target="_hplink">Update: New E. Coli Culprit In Europe</a></strong> <em>Photo via Flickr user <a href="http://www.flickr.com/photos/khawkins04/5969315133/" target="_hplink">khawkins04</a></em>

• Ciguatera (Fish Poisoning)

  An incurable disease caused by eating fish contaminated by coral algae toxins. A real doozy, with an estimated 50,000 cases each year. <strong>The culprits:</strong> Ciguatera is limited to fish of tropical origin. It's impossible to detect by seafood processors, and can't be killed by cooking or freezing. Live in fear of grouper, or continue on with your life with relatively minimal risk. <strong>What it feels like:</strong> At first, typical food poisoning symptoms may present, but the bigger problem with ciguatera is its severe and often irreversible neurological effects. These can include trouble sensing hot or cold, tingling "phantom limb" pain in the extremities and other symptoms that may be confused with anything from multiple sclerosis to heart failure. <strong>Maybe you shouldn't have: </strong>Hit that fried "mystery tropical fish" eating contest at that Margaritaville in that tropical location with your buddies. To minimize your risk of catching this seriously unfun bug, make sure you know what your fish is and if possible, where it came from. Larger fish from shallower waters in a tropical environment are your worst bet. <strong>Related: <a href="http://www.foodrepublic.com/2012/04/06/trouble-brewing-fda-and-sushi?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=food-poisoning" target="_hplink">Trouble Brewing For The FDA. And, Sushi.</a> </strong> <em>Photo via Flickr user <a href="http://www.flickr.com/photos/alonsoinostrosa/4055075930/" target="_hplink">alonso_inostrosa</a></em>

• Listeria

  The range of listeria infection, or listeriosis, lands you somewhere between asymptomatic and dead and can occur from eating or drinking basically anything that was grown, raised or milked. <strong>The culprits:</strong> Raw or improperly pasteurized dairy products, vegetables grown in contaminated soil (yup, it can live in soil), preserved and smoked meats (can be identified by a slippery or slimy film), canned and raw seafood and fresh fruit. <strong>What it feels like:</strong> A bad flu, although more serious complications like meningitis can occur in people with weakened immune systems, as well as in young children, pregnant women and the elderly. <strong>Maybe you shouldn't have:</strong> Eaten all those root vegetables straight from the ground without washing them right after milking your cow. I mean a hippie farmer's life is great, unless your land is rife with listeria. <em>Photo via Flickr user <a href="http://www.flickr.com/photos/9229859@N02/2575380447/" target="_hplink">bucklava</a></em>

• Staphylococcus

  This is the picnic food poisoning everyone warns you about, especially you, dude who brought the mayo-choked potato salad (<a href="http://www.foodrepublic.com/2012/02/10/potato-salad-horseradish-recipe ?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=food-poisoning" target="_hplink">try this one instead</a>). <strong>The culprits:</strong> The bacteria releases its toxins at the comfy incubator that is room temperature food, which gives staph food poisoning its signature cookout-ruining reputation. The worst part? Reheating contaminated food won't kill it off. Actually the worst part is the symptoms. <strong>What it feels like:</strong> Explosive, and not in a romantic feelings kind of way. Within an hour of ingesting contaminated food, both ends will be entirely occupied for up to a day. The good news is, once it's out, it's out and you can get right back to the picnic. Oh wait, it's over. <strong>Maybe you shouldn't have:</strong> Microwaved that leftover potato salad thinking no bug could possibly survive the ordeal. <em>Photo via Flickr user <a href="http://www.flickr.com/photos/stuart_spivack/274140418/" target="_hplink">stu_spivack</a></em>

• Salmonella

  The bacteria that causes salmonellosis, or salmonella poisoning, has a serious reputation among poultry and their handlers, and BOY does it love hanging out on the stretches of counter you missed with the sanitizer. <strong>The culprits:</strong> Although eggs, processed chicken parts and other raw meat are particularly good at spreading the bacteria, pet reptiles and rodents are also carriers. Wash everything any dead or live animal comes in contact with and maybe don't allow live animals in the kitchen while you're cooking, period. <strong>What it feels like:</strong> Your small intestine betraying you entirely. Expect a week or so of your typical diarrhea, abdominal cramps and possibly a fever. <strong>Maybe you shouldn't have:</strong> Attempted your own Japanese-style chicken breast sashimi or let Shelly the turtle roam around willy-nilly on the cutting board. Especially before slicing said chicken sashimi. <em>Photo via Flickr user <a href="http://www.flickr.com/photos/vseehua/518875309/" target="_hplink">Casper Jen</a></em>

• Shigellosis

  Similar to salmonella but yet so very different is shigella, which attacks the large intestine rather than the small. <strong>The culprit: </strong>You're going to love this -- human waste. While plenty of food-borne illness can be spread this way, particularly by catching a ride in food or water, many cases of shigellosis can be directly attributed to contact with... well, you know. It can also be resistant to antibiotics, so definitely practice safe sewage-wading. <strong>What it feels like: </strong>Salmonella, only with more blood. <strong>Maybe you shouldn't have:</strong> Taken on that blackout drunken dare to see what's really under that manhole by the creek, then gone straight to In-N Out. Just maybe. We live in a developed nation, you almost have to try to get this one. It's Darwinism, people. <em>Photo via Flickr user <a href="http://www.flickr.com/photos/nathanreading/6141237661/" target="_hplink">Nathan Reading</a></em>