On Board Trains Occupational Health and Safety Regulations (SOR/87-184)

Regulations are current to 2018-07-05 and last amended on 2018-05-23. Previous Versions

 No person shall use on-board accommodation, a toilet room or a food preparation area for the purpose of storing equipment unless

  • (a) a storage closet fitted with a door is provided in the on-board accommodation, toilet room or food preparation area; or

  • (b) the equipment is secured in a manner that protects employees from injury.

 In each on-board accommodation, toilet room and food preparation area, the temperature, measured 1 m above the floor in the centre of the room or area, shall, where reasonably practicable, be maintained at a level of not less than 18°C and not more than 29°C.

  • SOR/95-105, s. 12(F).
  •  (1) In each on-board accommodation, toilet room and food preparation area, the floors, partitions and walls shall be so constructed that they can be easily washed and maintained in a sanitary condition.

  • (2) The floor and lower 150 mm of any walls and partitions that are in contact with the floor in any food preparation area or toilet room shall be water-tight and impervious to moisture.

  • SOR/95-105, s. 13(F).

Toilet Rooms

  •  (1) Where reasonably practicable, every employer shall provide a toilet room on rolling stock, other than rolling stock designed for transporting freight and maintenance of way equipment.

  • (2) Where it is not reasonably practicable to provide a toilet room pursuant to subsection (1), the employer shall provide a toilet room that is readily accessible to employees and is

    • (a) off the rolling stock; or

    • (b) coupled to the rolling stock.

  • SOR/95-105, s. 14(F).

 Every toilet room shall be fitted on the inside with a locking device that can be opened from the outside in an emergency.

  •  (1) Subject to subsection (2), where a toilet room is provided pursuant to section 6.11 and employees of both sexes are employed at the same work place, an employer shall provide a separate toilet room for employees of each sex.

  • (2) An employer may provide only one toilet room for employees of both sexes if the toilet room is completely enclosed with solid material that is non-transparent from the outside.

  • (3) Where separate toilet rooms are provided for employees of each sex, each toilet room shall be equipped with a door that is clearly marked to indicate the sex of the employees for whom the room is provided.

  •  (1) Subject to subsection (2), the toilet provided in a toilet room shall

    • (a) in the case of a locomotive, be of the self-contained chemical flush type; and

    • (b) in the case of a caboose, be of such a type and construction that waste is not deposited on the track bed or on any part of the caboose.

  • (2) Outside flush or dryhopper type toilets that are suitable for year-round use may be used in a locomotive or caboose if they were installed in that locomotive or caboose prior to May 1, 1969.

  •  (1) Subject to subsection (2), every toilet room shall be provided with

    • (a) toilet paper on a holder or in a dispenser; and

    • (b) hand cleaning and drying supplies.

  • (2) An employer may provide toilet paper and hand cleaning and drying supplies to each individual employee.

  • (3) In or adjacent to every toilet room, a non-combustible container shall be provided for the disposal of hand cleaning and drying supplies.

  • (4) A covered container or a bag that is impervious to moisture shall be provided for the disposal of sanitary napkins in each toilet room for the use of female employees.

  • SOR/95-105, s. 15.

 Every employer shall, where reasonably practicable, provide at each washbasin in a toilet room hot and cold running water.

  • SOR/95-105, s. 16(F).

 Hot water that is provided to employees for personal washing shall be maintained at a temperature of not less than 35°C and not more than 43°C and shall not be heated by mixing with steam.

  • SOR/2015-143, s. 24.

 In every toilet room that contains a washbasin, the employer shall provide soap or another cleaning agent in a dispenser at the washbasin.

Potable Water

 Potable water that is provided to employees for drinking, personal washing and food preparation shall meet the standards set out in the Guidelines for Canadian Drinking Water Quality – Summary Table, prepared by the Federal-Provincial-Territorial Committee on Drinking Water of the Federal-Provincial-Territorial Committee on Health and the Environment and published by the Department of Health, as amended from time to time.

  • SOR/95-105, s. 17;
  • SOR/2015-143, s. 25.

 Where it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers shall be used.

 Where a portable storage container for drinking water is used,

  • (a) the container shall be securely covered and closed;

  • (b) the container shall be used only for the purpose of storing potable water;

  • (c) the container shall not be stored in a toilet room; and

  • (d) where the container is not a single-use storage container, water shall be drawn from it by

    • (i) a tap,

    • (ii) a ladle used only for the purpose of drawing water from the container, or

    • (iii) any other means that precludes the contamination of the water.

 Except where drinking water is supplied by a drinking fountain or a single-use portable storage container, sanitary single-use drinking cups shall be provided.

 Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs shall be

  • (a) made from potable water; and

  • (b) stored and handled in a manner that prevents contamination.

 [Repealed, SOR/2015-143, s. 26]

Preparation, Handling, Storage and Serving of Food

 [Repealed, SOR/2015-143, s. 27]

 [Repealed, SOR/2015-143, s. 27]

  •  (1) Foods that require refrigeration to prevent them from becoming hazardous to health shall be maintained at a temperature of 4°C or lower.

  • (2) Where foods stored by the employer for consumption by employees require freezing to prevent them from becoming hazardous to health, the foods shall be maintained at a temperature of -11°C or lower.

 All equipment and utensils that come into contact with food shall be

  • (a) designed to be easily cleaned;

  • (b) smooth, free from cracks, crevices, pitting or unnecessary indentations; and

  • (c) cleaned to maintain their surfaces in a sanitary condition.

 No person shall eat, prepare or store food

  • (a) in a place where a hazardous substance may contaminate food, dishes or utensils;

  • (b) in a toilet room; or

  • (c) in any other place where food is likely to be contaminated.

  • SOR/88-200, s. 14;
  • SOR/2015-143, s. 73(F).

Food Waste and Garbage

  •  (1) No food waste or garbage shall be stored in a food preparation area.

  • (2) The employer shall ensure that an employee who is responsible for handling food waste and garbage or for removing it from a food preparation area does so in accordance with subsections (3) to (5).

  • (3) Wet food waste and garbage shall be

    • (a) disposed of by mechanical grinders or choppers connected to sewage disposal lines; or

    • (b) held in leak-proof, non-absorptive, easily-cleaned containers with tight-fitting covers in a separate enclosed area or container until removal for disposal.

  • (4) Dry food waste and garbage shall be removed or incinerated.

  • (5) Food waste and garbage containers shall be fitted with covers and the food waste and garbage shall be removed as frequently as is necessary to prevent unsanitary conditions.

  • (6) Food waste and garbage containers shall be cleaned and disinfected in an area separate from the food preparation area each time they are emptied.

  • SOR/2015-143, s. 28.
 
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