An odor complaint arrives during a busy production week. Your team checks the filters, reviews the ventilation settings and starts comparing products advertised as cannabis odor absorbers. The options range from small passive containers to equipment designed for continuous exhaust treatment.Which one fits your operation?When choosing an odor absorber for cannabis growing, evaluate the air stream and emission sources the system must treat, its performance under your operating conditions, and t...

A harvest can enter the drying room with a distinctive aroma, then begin smelling more like cut grass or hay. For a commercial grower, that change raises questions about product quality, drying consistency and whether something in the process has gone off track.A hay smell during drying can accompany changes in cannabis aroma as plant material loses moisture. It can also prompt an investigation into drying conditions and aroma loss. The smell alone does not identify the cause, confirm contami...

Commercial cannabis facilities are designed around what happens inside the building: cultivation, drying, processing, storage, employee movement and environmental control. Long-term success, however, also depends on what leaves the property.Odor that can be detected beyond a site boundary may generate complaints from residents, neighbouring businesses or municipal officials. One complaint does not necessarily mean a facility has violated a law, and cannabis is not always the source of a repor...

It is a normal production day. Employees are moving through their assigned areas, irrigation systems are operating, deliveries are arriving and environmental conditions appear stable. Then the front desk receives notice that Health Canada inspectors have arrived.Would your team know what to do? Could the appropriate personnel promptly retrieve the requested records? Would your sanitation logs match what an inspector sees on the production floor? If a filter change, humidity excursion or corre...

Building or expanding a commercial cannabis facility involves much more than selecting cultivation equipment and arranging production rooms. The way air moves through the building can influence temperature, humidity, odour management, sanitation, employee workflows and the risk of contamination. Decisions made during the design stage can therefore affect product quality and operational efficiency for years to come.Under Health Canada’s Good Production Practices (GPP), buildings used to produc...