Posted in Greenhouse Odor Control

Environmental controls, sanitation, training and monitoring can look like overhead when every capital request is competing for attention. Their value becomes clearer when a cannabis business calculates what one contamination event could actually cost.A failed microbial result can tie up inventory, consume quality-assurance time and interrupt production. If affected product has already entered the supply chain, the response may expand into a recall involving customers, distributors, regulators...

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...