Richmond, B.C. (July 13, 2026) — WorkSafeBC announced today that the preliminary average base rate for 2027 will remain at $1.55 per $100 of assessable payroll. Subject to final approval by WorkSafeBC’s Board of Directors in the fall, this will be the 10th consecutive year that the average base rate has remained at this level.

Surplus funds returned to employers

WorkSafeBC’s rate-setting approach includes mechanisms to return surplus funds to employers when the funding level exceeds its target. In 2027, WorkSafeBC is proposing to return almost $1 billion ($960 million) of surplus funds to employers through discounted rates and assessment credits.

• Discounted rates: WorkSafeBC is returning an estimated $677 million of surplus funds to employers by pricing base rates below the costs to run the workers’ compensation system. The preliminary average base rate of $1.55 will be 18 per cent less than the projected average cost rate of $1.88 in 2027, with the difference funded by the surplus.

• Assessment credits: WorkSafeBC is also providing $283 million in assessment credits to employer accounts in 2027 in those industry groups with significant surpluses. This credit will apply to approximately 31,000 employers in 15 industry groups.

Between 2019 and 2027, WorkSafeBC projects that $3.9 billion of surplus funds will have been returned to employers, primarily through the pricing of base rates below costs.

Changes in 2027 will enhance rate stability

While the average base rate will be unchanged in 2027, each year, the costs in some industries go up, some go down and others stay the same. In 2027, more than half (52 per cent) of employers will either see a decrease in their base rate (30 per cent) or no change (22 per cent), while 48 per cent will see an increase.

To keep rates as stable as possible, base rate increases and decreases are normally capped at 20 per cent. However, given the continuing economic uncertainties facing the province, for 2027, WorkSafeBC will restrict base rate increases to a maximum of 15 per cent, while allowing base rate reductions of up to 30 per cent. This temporary approach, which was also used in 2026, is intended to provide greater rate stability for B.C. employers during challenging economic times.

WorkSafeBC’s strong financial position has allowed the average base rate to remain flat, despite upward claim-cost pressures — particularly for psychological-injury and chronic-pain claims — and a reduction in the surplus.

Premiums fund the workers’ compensation system

The Workers Compensation Act requires WorkSafeBC to set premium rates annually for employers to pay for the workers' compensation system. The system is structured so that today’s employers are accountable for the full cost of today’s workplace injuries.

Premium rate increases and decreases are mainly driven by injury rates, return-to-work performance, and the resulting cost of claims, as well as investment returns.

WorkSafeBC operates a non-profit system funded solely by employer premiums and investment returns. Premiums fund the costs associated with work-related injuries and diseases, health care, wage loss, rehabilitation and administration, including prevention and safety initiatives.

WorkSafeBC’s Board of Directors will finalize the 2027 premium rates in October of this year.

Rate information sessions

Rate information sessions with stakeholders will take place this summer, with general information sessions scheduled for July 13, 14 and 15. These sessions are an opportunity for WorkSafeBC to provide an update on the financial state of the workers’ compensation system, rate and classification changes, and information on health and safety and return-to-work activities. Further details are posted online at worksafebc.com.

TORONTO — In anticipation of the opening of the first Renso Pho-Potle fast casual restaurant later this summer, the team behind the innovative restaurant concept is hitting the festival circuit to showcase Vietnamese flavours and preview the foods people will find on the menu.

The authentic Vietnamese flavours of the Renso Pho-Potle menu — appearing as Renso Ko Bites (a pop-up brand from Renso Foods) —will be on display at the Taste of Vietnam festival, staged at Nathan Phillips Square in Toronto July 16th to 18th, Ontario’s largest celebration of Vietnamese culture, fashion and cuisine. Guests will have the opportunity to sample the bold flavours that define the Renso Pho-Potle experience, including mild, spicy and savoury sauces inspired by different regions of Vietnam.

“Before we open our doors later this summer, we want to give people a first taste of what Renso Pho-Potle is all about — bold Vietnamese flavours, fresh ingredients and a fun, customizable dining experience,” says Linda Vu, founder and Chairwoman of Renso Pho-Potle . “These festival appearances are a chance to introduce our concept to the community and celebrate the culinary traditions that inspired it.”

On the festival circuit, Renso Ko Bites will offer a menu of seasoned protein (pick chicken or beef) skewers, shrimp tacos and Saigon Street Bahn Mi sandwich. These can be washed down with unique beverages like fresh Coconut Water, Ca Phé Sua Da and refreshing regional libations like Golden Mango and Guava Tropics. It is one of the only pop-ups serving halal and non-halal items on the menu.

Opening in September on Queen Street West in Toronto, Renso Pho-Potle reimagines pho for a modern, urban crowd. Combining speed, an individualized approach and bold flavours in a format designed for today’s diner, Renso Pho-Potle is introducing dry pho alongside traditional broth-based bowls, with a bold, flavour-forward take that respects the spirit of pho in a new format.

An innovation from Renso Foods, one of North America’s leading providers of authentic Asian foods and food products, the introduction of the “pho-potle” model to Toronto is a concept years in the making, starting with Renso preparing low-margin food products that are premium in a high-cost industry.

This newest take on fast-casual dining creates a tailored dining experience that is designed to be intuitive and approachable. The “pho-potle” approach puts the customer in complete control of their dish, choosing their broth, protein, rice and flavourful toppings for a truly unique and bespoke dish.

“Renso Pho-Potle is about reimagining how people experience Vietnamese flavours in a way that feels fast, fresh and approachable,” says Head Chef Bich Nguyen. “We’re excited to meet people where they are this summer and share a preview of the dishes, sauces and flavours that will define our restaurant.”

For more information, please visit www.rensophopotle.ca.

VANCOUVER, BC, July 9, 2026 /CNW/ - Proposed national settlements have been reached with JBS USA Company, Swift Beef Company, JBS Packerland Inc., and JBS Canada ULC (collectively, "JBS"), and National Beef Packing Company, LLC ("National Beef"), in the Canadian Beef class actions. These class actions allege price fixing and related conduct in respect of the sale of Beef in Canada. The class actions continue against certain Cargill and Tyson defendants on behalf of all persons in Canada who purchased Beef after January 1, 2015, excluding Beef Products and Beef purchased from the food service industry. "Beef" is defined as the raw portion of cattle carcasses intended for human consumption, and "Beef Products" means products that contain Beef as one ingredient among others except where all non-Beef ingredients have been introduced through the process of mechanical blade/needle tenderizing, brine injection, massaging, aging, chemical/enzyme tenderizing, vacuum tumbling, marination and/or seasoning.

JBS has agreed to pay CAD $7,498,700 for the benefit of class members. National Beef has agreed to pay CAD $495,000 for the benefit of class members. In addition, JBS and National Beef have agreed to provide co-operation to the plaintiffs in pursuing their claims against the non-settling defendants. The settlements are not an admission by JBS or National Beef of liability, fault, or wrongdoing, but are compromises of disputed claims. The settlements must be approved by the courts before they become effective.

Potential class members who do not wish to participate as class members in the Canadian Beef class actions must opt out by August 10, 2026. To opt out, potential class members must send a signed written election to class counsel before the deadline. If class members do not opt out, they will be bound by any judgment or result in the class actions if they are certified against the other defendants. Find out more at the website listed below.

Persons in Canada may be affected by the settlement and may opt out of the class actions if they fall into one or both of the following categories:

-  All persons in Canada, who purchased for resale or personal use, between January 1, 2015, and the date the class action in British Columbia is certified for settlement approval, Beef excluding Beef Products and Beef purchased from the food service industry.

-  All persons who purchased Beef in Quebec between January 1, 2015, and the date the class action in British Columbia is certified for settlement approval.

For more detailed information and to review the short-form and long-form notices, please visit www.beefclassaction.ca.

Vancouver, BC, July 7, 2026 - The Chinese Restaurant Awards (CRA) enters a bold new chapter for its 17th year, expanding beyond Canada to recognize Chinese culinary excellence across North America. The 2026 Awards ceremony will be held on Wednesday, September 23, 2026 at Vancouver’s Fairmont Pacific Rim. To celebrate the annual list announcement, the CRA will also present its second annual Dim Sum Gala, presented by Scotia Wealth Management in the evening. Tickets are now available online.

This year’s Dim Sum Gala is themed “Pearl City Splendor,” transporting guests into the elegance of old Hong Kong and Shanghai supper clubs through a refined multi-course yum cha experience. The evening will explore both the cultural depth and contemporary evolution of dim sum — from the heritage-driven expressions of premium aged tangerine peel (“chenpi”) from Xinhui, China, presented by Chinese Executive Chef Li Chi Wai and Dim Sum Head Chef Cheuk Ka Ching of Michelin one-star The Legacy House at Rosewood Hong Kong, to the bold and personal interpretations of 2025 Dim Sum Chef of the Year Garley Leung of Dynasty Seafood Restaurant, 2025 Canadian Culinary Champion Alex Kim of Five Sails Restaurant, and 2022 & 2023 new wave talent Toby Chen of Chinese Restaurant Awards.

The evening will also feature pairings from The Dalmore whisky, Granriviera Mimosa, and Mt. Boucherie wines, creating an elevated and immersive dim sum dining experience.

“As Chinese cuisine continues to evolve across North America, we felt it was important for the Chinese Restaurant Awards to expand alongside it with the launch of our first Chinese dining guide spanning the U.S., alongside our established lists in Canada and Asia,” says Lee Man, founding judge of the Chinese Restaurant Awards. “Our priority has always been the dining public. We want to create a comprehensive dining guide shaped by Taste Advisors who deeply understand Chinese food and regional Chinese cuisines. Whether it’s helping longtime diners rediscover restaurants or guiding new audiences to where they can experience the best Chinese food, we want the Awards to remain a trusted reference for how and where to dine well, and what signature dishes to order.”

“At Scotia Wealth Management, we’re proud to support initiatives that celebrate cultural heritage and bring communities together,” says Amit Brahme, Vice President, Strategic Cultural Segments, Scotia Wealth Management. “The Dim Sum Gala continues to elevate the conversation around Chinese cuisine and its growing cultural influence, creating connections through food, culture, and shared experiences.”

Rae Kung, CEO of the Chinese Restaurant Awards, says: “Promoting and preserving Chinese culinary culture continues to be  the heart of our mission. This year’s award recipients represent a new chapter in the evolving story of Chinese cuisine, bringing outstanding restaurants and culinary talent to one of the industry’s most important stages. Through Dim Sum Gala, we hope to showcase that yum cha is far more than a dining experience; it is a cultural memory, a living tradition of craftsmanship, and a platform for storytelling and connection.”

The Dim Sum Gala chefs include:

• Executive Chinese Chef Li Chi Wai of Michelin one-star The Legacy House at Rosewood Hong Kong — ranked No. 1 on The World’s 50 Best Hotels — brings more than two decades of Cantonese culinary experience, specializing in refined Shunde regional cuisine. His career includes notable tenures at MGM Macau and MGM Cotai.

• Dim Sum Head Chef Cheuk Ka Ching of Michelin one-star The Legacy House at Rosewood Hong Kong — ranked No. 1 on The World’s 50 Best Hotels — with over 25 years of experience in the industry, has crafted countless delicate dim sum creations for Hong Kong’s most discerning diners elevated the art of Cantonese dim sum to new heights.

• Chef Garley Leung, Dim Sum Head of 2025 Elite 30 CANADA No.1 restaurant Dynasty Seafood Restaurant, was named 2025 Dim Sum Chef of the Year. Born in Hong Kong, Leung began his culinary journey in the 1970s apprenticing in northern-style dim sum at Hong Kong’s Peking Garden. When he arrived in Vancouver in 1981, he became part of the city’s first wave of dim sum chefs.

• Alex Kim, Culinary Director of Five Sails Restaurant,is the 2025 Canadian Culinary Champion, BC Regional Gold Medalist, and runner-up on Top Chef Canada Season 12. Born in Seoul, Kim’s culinary foundation was shaped by his grandmother in Korea and refined through collaborations with international chefs. His cuisine highlights the richness of British Columbia through locally sourced ingredients.

• Chef Toby Chen returns to the Dim Sum Gala after being recognized as an emerging talent at the 2022 Master Chef Gala. A graduate of the Vancouver Community College Asian Culinary Arts program, Chen was formerly chef de cuisine at the now-closed Missing Chopsticks and is currently part of the culinary team at Fairmont Pacific Rim’s Botanist.

17th Annual Chinese Restaurant Awards’ Dim Sum Gala

Date: Wednesday, September 23, 2026 | Time: Reception at 6 p.m., Dinner at 7 p.m.

Location: Fairmont Pacific Rim - 1038 Canada Pl, Vancouver, BC V6C 0B9

Tickets: $450 per individual seat; $4,200 for a table of ten | Ticket Link: online  (Limited to 200 seats; including The Dalmore whisky tasting and cocktail experience, and premium BC wine pairing)

The 2026 Chinese Restaurant Awards North America winners will be announced in Vancouver at the afternoon ceremony on September 23, followed by the announcement of the annual Asia list in November, marking the organization’s continued international expansion.

For more information about the Chinese Restaurant Awards & the Dim Sum Gala, please visit www.chineserestaurantawards.com.