Excellent industrial processing building that currently holds Federal and Provincial licenses for "The best smoked salmon in the world" was processed here. Many people enjoyed the true art form of smoking salmon, smoked lobster tails, smoked mussels, smoked mackerel, smoked scallops, smoked trout, smoked eel and gravlax. A unique and exquisite flavour that received many awards in all parts of the world and recognition from chef Michael Smith, Food Network and Reader's Digest. Excellent commercial building and business. Twenty five year building with steel roof, 41' wide x 62' length, one large 10 foot overhead door, oil furnace heat, 3 phase power service, 2 acres land, water well 330 ft deep and septic system, 10 x 10 freezer, 12ft in height, 5 fan circulation system, drainage system, ventilation system, smoke room system, and a hot smoker room, receiving room 37 x 20, front office 10 x 10, 2nd office 12 x 9, lunch room 10 x 12, 1st bathroom 6 x 5.9, 2nd bathroom 6 x 5.8, entrance 9.6 x 5, supply room 10.5 x 8.1, smoke room 6 x 6, processing room 22 x 17, hot smoker 8 x 5, packing room 8.10 x 8.5, receiving room 37 x 20, storage 9 x 14.