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70 The risks arising from the consumption of unsafe food are, in respect of every workplace at which food is served, prescribed risks for the purpose of paragraph 210.02(2)(a) of the Act and the employer with control over the workplace must ensure that

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• (b) foods that require refrigeration to prevent them from becoming hazardous to health are maintained at a temperature of 4°C or lower;

• (c) foods that require freezing to prevent them from becoming hazardous to health are maintained at a temperature of -18°C or lower; and

• (d) temperature logs are maintained for hot and cold holding units, including refrigerators and freezers.

Marginal note:Portable compressed gas cylinders

• 148 (1) Every employer must ensure that all portable compressed gas cylinders at a workplace under its control

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  • (e) are stored

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    • (ii) in a well-ventilated storage area where the cylinders are not exposed to temperature extremes, in accordance with the specifications of the cylinder manufacturer and the person who supplied the gas,

Marginal note:Entry and occupation requirements

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• Marginal note:Isolation of piping

  (2) The engineering controls referred to in paragraph (1)(g) must, with respect to a pipe containing a hazardous substance or a substance under pressure or at a high temperature, consist of a blank or blind in conjunction with valves or other blocking seals that are secured in the closed position — using a positive mechanical device that is designed to resist being opened inadvertently, other than as a result of excessive force — to prevent the substance from reaching the blank or blind. The employer must ensure that the pipe is clearly marked to indicate the location of the blank or blind and that the valves or seals are clearly marked as being closed.

Marginal note:Materials handling equipment

• 121 (1) Every employer must ensure, with respect to all materials handling equipment used at a workplace under its control, that

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  • (e) the equipment’s use in existing environmental conditions, including wind, sea state and temperature, is continually assessed by the person operating it, having regard to the limitations indicated under subsection 120(2), to determine whether those conditions have reduced the load that the equipment is able to safely handle or support to below its rated capacity and, if so, the extent to which the load has been reduced;