The director shall cause to be made, by experts in sanitation or by other competent inspectors, such inspection of all slaughtering, meat-canning, salting, packing, rendering or similar establishments in which cattle, sheep, swine, goats, horses, mules and other equines are slaughtered and the meat and meat food products thereof are prepared for sale as may be necessary to determine the sanitary conditions of the establishment, and to prescribe the rules of sanitation under which such establishments shall be maintained. If the sanitary conditions of any such establishment are such that the meat or meat food products are rendered adulterated, the director shall refuse to allow such meat or meat food products to be labeled, marked, stamped or tagged as "inspected and passed."