About Us - The Blue Buoy Story, in the beginning....

Stanley Lewis Bursey
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1970 an entrepreneur named Stanley Lewis Bursey noticed a market in Newfoundland and Labrador for local fish and meat products of a higher quality.
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Acquiring a local name, Chalkers, Stanley went on to construct a state of the art 22,000 sqft processing facility (still certified by the Canadian Food Inspection Agency (CFIA ).
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In the late 70’s Stanley relinquished control to his son, Stanley James (Jim) Bursey. Jim ran Blue Buoy Foods over the next 3+ decades with the assistance of many valued employees, Including his son, Stanley’s grandson, Ken. Ken took over the family business in 2012.
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In the early 90’s as time passed and our manufacturing facilities expanded, the fish stocks in Eastern Canada had depleted to a point where a Moratorium was put in place.
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Management, with the increased cost to import fish, decided to eliminate the fish items from their product list and focus on, and expand, their cured meat products.
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In 2012 Blue Buoy Foods also received SQF Certification from the GFSI, Global Food Safety Initiative.
About Us - The Blue Buoy Story, today....
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Still a family run business, by Stanley’s grandson, Ken Bursey the 3rd generation to carry on the Blue Buoy tradition of creating quality products under the Chalkers Brand.
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Chalkers has become a brand that is recognized across Canada and in synonymous with great taste and quality.
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Each of our production plant employees have been with company over 40 years, a testament to product commitment established over the last 45 years.
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Chalker’s Meat products are created using our unique production process that uses only Non Chlorinated water.
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With production and quality control staff having over 400 years of combined experience, Blue Buoy Foods is ready to make Chalker’s Brand Cured Meat Products a household name, worldwide.
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In 2020, we are proudly celebrating 50 years in business and would like to thank our customers for their ongoing business.