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Report finds construction company got $42M in excess claims on Winnipeg police HQ
Inquiry finds Winnipeg was overcharged on cop HQ
THE CANADIAN PRESS/Steve Lambert
The commissioner of a public inquiry into the development of Winnipeg's police headquarters has found that the city was overcharged and overpaid tens of millions to the lead construction company.
Garth Smorang wrote in his final report he is satisfied the evidence presented during the inquiry, which began earlier this year, suggests Caspian Construction received approximately $42 million for excess claims, while another $1.3 million was paid to an employee of a consulting firm for project costs but was diverted elsewhere.
The inquiry is examining the city's development of a headquarters for the Winnipeg Police Service, which ran more than $70 million over budget by the time it was completed in 2016.
Smorang says had the city not been overcharged, the project's final costs would have fallen well within the total that was approved by council in 2011.
The purchase and renovation of the former Canada Post building was the subject of an RCMP investigation into fraud, but no charges were laid.
A judge in a civil court case, launched by the city, found in 2022 that Phil Sheegl, the city's former chief administrative officer, accepted a bribe from the owner of Caspian.
Sheegl had said the money was for an unrelated real estate transaction in Arizona, in which the contractor bought equity and the proceeds were split with former Mayor Sam Katz, who was a co-investor in the property.
Katz told the inquiry that he should have disclosed the sale.
He said the money he received had no influence on his votes on the project, and he was hurt by the description of the land sale as a bribe.
Smorang issued 25 recommendations relating to procurement policies and how the city handles major projects, including improving the city's request for proposals on large-scale projects.
This report by The Canadian Press was first published Oct. 19, 2026.
By Brittany Hobson | Copyright 2026, The Canadian Press. All rights reserved.
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Canadian Coast Guard’s only large drone is testing Arctic capability in Nunavut
The drone will fly as far north as 72 degrees North during testing through spring 2027.
A Hermes 900 Starliner surveillance drone was disassembled and shipped from Greenwood, N.S., to Iqaluit in early October, and its capacity for flying in Arctic conditions will be tested until spring 2027, according to the Canadian Coast Guard.
The drone is currently being housed in Iqaluit’s Transport Canada hangar and is the Canadian Coast Guard’s only large remotely-operated piloted aircraft, but micro drones are also in the fleet.
Monitoring ships in Canada’s waters, pollution detection, ice reconnaissance and surveillance activities in the Arctic are all part of its functionality.
“These test flights help Canadian Coast Guard personnel familiarize themselves with drone operations and procedures so we can expand our use of this system for future surveillance operations in the North,” said Craig Macartney, a communications advisor at federal agency National Defence.
Macartney said the surveillance drone will go as far as 72 degrees North, which is on the same parallel as Pond Inlet.
The Canadian government purchased the Hermes 900 Starliner from Israeli military contractor Elbit Systems for $36 million in 2020.
Since then, the surveillance drone has conducted 80 hours of testing.
“The Canadian Coast Guard is leveraging drone technology to enhance data collection for research, inform vessel deployment decisions, map response areas, monitor hazardous vessels and potential spills, and to expand our surveillance operations in the North,” Macartney said.
Copyright 2026, Nunavut News. All rights reserved.
William Koblensky Varela, Local Journalism Initiative Reporter, Nunavut News.
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Quebec's strategic maple syrup reserve running dry amid high demand
Quebec's strategic maple syrup reserve running dry
THE CANADIAN PRESS/Christinne Muschi
The Canadian Press
The head of Quebec's maple syrup producer's association says the province's strategic syrup reserve has run dry amid high demand for the product.
Québec Maple Syrup Producers President Luc Goulet says government support will be needed to ensure the industry doesn't miss out on opportunities to grow the sector.
Maple syrup yields depend on weather conditions.
As a result, the producers' association has established a strategic reserve to ensure prices and supply remain relatively stable.
Last year, U.S. commercial customers stocked up, fearing that President Donald Trump would carry out his threat to impose tariffs.
Goulet says the buffer has been exhausted as sales continue to rise.
“Our strategic reserve has been reduced to zero,” Goulet said in an interview at the release of a report on the industry's economic benefits. That means the industry could lose customers if weather conditions are less favourable for maple sap flow, he said.
Goulet cites the stock shortages in 2007 and 2008 as an example.
“We lost some markets because the product wasn’t available,” Goulet said. “Then, consumers very quickly turn to another sweet product. And once that happens, those consumption habits are established.”
Quebec maple syrup is gaining market share abroad, according to the president of the Maple Industry Council, which represents authorized buyers.
Louis Turenne notes that exports increased by 9.34 per cent in 2024 compared to the previous year. The pace accelerated in 2025 with a 15.8 per cent increase as the threat of new tariffs loomed over the industry.
In 2026, exports rose at a slower rate — 2.48 per cent from January through August compared to the same period the previous year. "It's always hard to beat an exceptional year," Turenne said.
Goulet acknowledges that satisfying the demand of eager consumers is a nice problem to have. However, he believes the industry can still grow. “There is still a great deal of untapped potential in Quebec’s maple groves," he said.
Investments from Quebec City “are too low for our liking,” says Goulet, who hopes to have the ear of the newly-elected Parti Québécois government.
“When we’re told that we have an industry that's thriving, that we’re growing, and that we don’t need support — well, I no longer accept that line of reasoning at the government level,” he said.
For his part, Turenne believes that Quebec could encourage increased production by providing financial support to producers, and helping processors in their search for new markets abroad.
Currently, nearly 65 per cent of maple syrup exports go to the United States “We’ve made significant progress in diversifying our markets in recent years. Twenty years ago, that figure was 80 per cent,” Turenne said.
“But we need to accelerate the opening and development of European, Australian, and Asian markets to become less dependent on the U.S. market,” he said.
While the maple leaf graces the Canadian flag, the syrup industry is heavily concentrated in Quebec. More than 70 per cent of North American production is in the province, according to the industry group's report, released Thursday.
When production, processing, and specialized equipment manufacturers are included, the maple syrup industry contributed $1.21 billion to the gross domestic product in 2025, the report said.
In total, the sector employs more than 10,000 full-time equivalent workers and generated $285 million in tax revenue, excluding municipal taxes and fees for the lease of public lands.
This figure does not include the sugar shacks that many Quebecers visit in the spring.
“Sugar shack operations are more akin to the restaurant industry,” Turenne said.
The maple syrup producers' group used the recent election campaign to highlight the industry's importance as an employer and economic driver, and Goulet says the candidates were often surprised by the important role it played.
In some municipalities, "if you take away maple syrup production, you might as well shut down the villages,” Goulet said.
This report by The Canadian Press was first published Oct. 19, 2026.
By Stéphane Rolland | Copyright 2026, The Canadian Press. All rights reserved.
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Un gros party tout en blanc débarque à Montréal dans un lieu 100 % secret
Bonne bouffe, sparklers, danse et outfits mémorables!
Ta liste d'activités à Montréal vient de s'allonger : le Diner en Blanc (DEB) débarque dans la métropole et ce sera l'occasion parfaite pour célébrer la fin de l'été en beauté. Lors de cet événement gastronomique d’inspiration française et festif à souhait, tenue blanche de la tête aux pieds, pique-nique décadent et soirée dansante sous le ciel étoilé sont au programme.
Les festivités suivant le repas, qui se tiendra dans un lieu tenu secret jusqu’à la dernière minute, seront lancées en allumant des sparklers distribués aux invité.e.s., alors que musique live et ambiance électrisante s'empareront de la place pour cette quatorzième édition.
Que tu sois foodie, fan de mode ou simplement une personne qui aime être dans le feu de l'action, voici quoi savoir sur ce party incontournable en ville.
Avant de te lancer dans la vague de gens qui seront rassemblés afin de célébrer en habit monochrome, note qu'il y a certaines règles à respecter afin de participer.
Les personnes qui le souhaitent pourront donc apporter leur propre repas ainsi que leur vin et leur champagne (les deux seuls types d'alcools permis afin de respecter l'influence française de l'événement), ou réserver l'un des deux menus conçus pour la fête.
Le premier panier est proposé par le chef Laurent Godbout et contient des olives grillées au romarin et orange, une salade de tomates cerises façon ffattoush, du labné à l’avocat avec crudités, des endives à la rémoulade de canard confit, une focaccia à la stracciatella et prosciutto, des pappardelles de carottes marinées au sésame et noix de cajou, du poulet fumé tonato, des câpres frits et roquette ainsi que du fromage de chèvre frais avec compote de pêches grillées. Pour finir avec une touche sucrée, tu pourras te régaler de la panna cotta de maïs avec chocolat blanc et bleuets, ainsi que d'un parfait au chocolat et au caramel à la fleur de sel. Un véritable festin.
Le panier du chef Jérôme Ferrer est tout aussi alléchant avec une verrine de rillettes de saumon à l’érable, un pot de mousse de foie de volaille et foie gras au porto, du popcorn à l’huile de truffe blanche et parmesan, du pain brioché avec beurre truffé, des bols poké au thon rouge et en guise de dessert, un duo de tartelettes au bleuet façon clafoutis et aux poires amandines.
Tu te vois déjà sur place? Alors, ne tarde pas à réserver ta place dès maintenant!
Le Diner en Blanc de Montréal
Prix : À partir de 62 $ par personne pour l'inscription - 95 $ par repas pour deux personnes
Quand : Le 6 septembre 2024
Adresse : Un lieu secret dévoilé quelques minutes avant l’événement
Site Internet du Diner en Blanc