According to a CTV Montreal report, the city has been coming down hard on wood-burning restaurants. The report gives the example of Rotisserie Portugalia, which is has been given an ultimatum: install a new $100,000 ventilation system or face a $53,000 fine. The worst part? The restaurant claims they had just underwent a $200,000 renovation, installing in the process, a ventilation system approved by the city!
Now city officials are saying that the ventilation system is not adequate, citing the thick smoke wafting out of the resto’s chimney. They say that it affects citizens’ health and quality of life (and that they’ve received 50 residents’ complaints). They also have stated that nine hours of BBQ-ing on a wood-burning stove is equivalent to a car travelling 18,000 km. I have no clue how they managed to come up with that figure. I do, however, understand their point of view. On the other hand, enforcing laws like this may make it harder for people in the city to get their hands on something like this:
Photo by Neda Pandza
This air quality bylaw, by the way, was enacted in the 1990s, but hasn’t really been enforced until recently.
Portugalia is not the only portuguese chicken haven to feel the burn. Rotisserie Romados were forced to changed their ventilation system two years ago. Total cost: $150,000. Ouch.
The Quebec government has, in the past, also gone after wood-burning stoves.
What do you think? Is this a good idea? Or is it just another hassle for local restauranteurs?
I like food too much. 
Portugalia’s chicken is so damn good, but the entire neighbourhood smells like it, which is nice when your hungry, but I would have to imagine if you lived around there you would tire of it in a hurry.
The city should pay for the entire ventilation system that they approved. They should also cover any monetary losses that the business faced while the renovations took place.
If the city doesn’t pay for it, what’s the point of having anything approved or paying people to approve them.
OK that’s it, I’ve gotta go eat some smoked chicken now.