Towboat Crew Accommodation Regulations (C.R.C., c. 1498)

• 28 (1) There shall be fitted to every bath, shower, wash-basin and sink, taps for cold fresh water and, where subsection 36(5) requires hot water, taps for hot fresh water.

• (2) Every tap on a ship shall be clearly marked to indicate whether the water supply is hot or cold.

29 Every bath on a new ship shall

• (a) be at least

  • (i) 1 345 mm in internal length,

  • (ii) 535 mm in internal breadth, and

  • (iii) 380 mm in internal depth;

• (b) be made of vitreous enamelled iron or other material having a smooth and impervious surface that is not likely to crack, flake or become corroded; and

• (c) have or be fitted with a means that will provide a non-skid internal bottom surface.

30 Every wash-basin on a new ship shall

• (a) have a capacity of at least 6.8 L below a line measured at least 38 mm below the rim of the basin; and

• (b) be made of vitreous china, vitreous enamelled iron or other material having a smooth and impervious surface that is not likely to crack, flake or become corroded.

• 31 (1) Every shower space shall

  • (a) have a non-skid floor surface or be equipped with a floor grating or mat;

  • (b) be fitted with a handrail;

  • (c) be fitted with kerbs and with curtains or rigid screens, to retain the water in the shower space; and

  • (d) have a floor area that measures at least 685 mm on one side and is at least 0.58 m².

• (2) Every shower shall be fitted with

  • (a) controls by which a person using the shower can manually regulate the temperature of the water that flows from the shower head; and

  • (b) where the hot water supply to the shower is heated to a temperature of over 54°C, an automatic control that will protect a person using the shower from injury by scalding.

• (3) Where light fixtures are fitted inside a shower space, they shall be of waterproof construction with the switches located outside the shower space.

• 32 (1) Every water-closet shall have

  • (a) a bowl of vitreous china or other suitable material;

  • (b) a hinged seat; and

  • (c) a trap constructed in such manner as to facilitate cleaning.

• (2) Every water-closet shall be provided with

  • (a) an adequate flush of water; and

  • (b) a soil pipe of adequate size that is so constructed as to

    • (i) facilitate cleaning,

    • (ii) minimize the risk of obstruction, and

    • (iii) when the soil pipe does not lead to a device for treating or retaining sewage, discharge the sewage overboard.

• (3) There shall be fitted adjacent to each water-closet a toilet paper holder and a handrail or grip.

Galleys

• 33 (1) Where it is necessary to prepare food on board a ship, the ship shall be provided with a galley situated as near as possible to the dining area.

• (2) In a day ship, where any member of the crew is required to eat on board but no galley is provided, a hot plate or range, a refrigerator or cooler, and dishwashing facilities shall be provided.

• (3) Every galley shall be provided with exhaust fans and hoods that will draw off fumes from the galley ranges and discharge the fumes into the open air.

• (4) The cooking appliances in a galley shall be arranged so as to facilitate the cleaning of the galley and so as not to be dangerous to crew members.

• (5) All cupboards and dressers in a galley shall

  • (a) be finished with a material that is impervious to dirt and moisture and can easily be kept clean; and

  • (b) be constructed so as to avoid infestation by vermin.

• (6) All cupboards and dressers in a galley shall be fitted so that

  • (a) the bottoms are flush with the deck; or

  • (b) the deck spaces beneath the cupboards and dressers are readily accessible for cleaning.

• (7) Every galley shall be provided with equipment that will

  • (a) enable food, sufficient in quantity for all the crew, to be prepared at the same time;

  • (b) enable hot food to be served hot in the dining area; and

  • (c) allow the cooking utensils, dishes and cutlery to be properly cleaned.

• (8) Every galley shall be provided with a refrigerator of adequate capacity with regard to

  • (a) the number of persons the galley is intended to serve;

  • (b) the duration of the voyages that the ship normally makes; and

  • (c) the capacity of cold rooms and refrigerators provided elsewhere for the crew’s provisions.

• (9) Every galley shall be provided with an adequate supply of hot and cold fresh water through taps.

• (10) Salt water taps shall not be fitted over a sink in a galley or over a sink in any other place in which food may be prepared.

• 34 (1) On every new ship, except in the case of access from a cook’s room, access to a galley shall not be directly from a sleeping room and shall, wherever reasonable and practicable in the circumstances, be from a passageway.

• (2) On every new ship the top plate of every cooking range shall be at a height of not less than 915 mm and not more than 1 065 mm above the floor of the galley.

• (3) Every galley on a new ship shall be provided with a double sink.

Supply of Potable Water

• 35 (1) Every ship shall have on board a supply of potable water that is sufficient to meet the needs of the crew until that supply is likely to be replenished.

• (2) If potable water service tanks are fitted they shall be directly connected with the ship’s main potable water storage tanks.

• (3) Cold drinking water shall at all times be available for the use of the crew.

Supply of Water for Washing Accommodation

• 36 (1) Subject to subsection (2), every ship shall have on board a supply of fresh water that is available for all wash-basins, baths and showers, which supply shall be sufficient to provide at least 68 L of fresh water for each member of the crew for each day until that supply is likely to be replenished.

• (2) In the case of a day ship, the supply of fresh water required by subsection (1) shall be sufficient to provide at least 22.7 L of fresh water for each member of the crew for each day until that supply is likely to be replenished.

• (3) If service tanks are fitted on a ship for the purpose of supplying the water required by subsection (1) or (2), those tanks shall be directly connected with the ship’s main washing water tanks or potable water storage tanks.

• (4) Adjustable thermostatically controlled calorifiers or other equally safe and efficient means shall be provided that are capable of heating fresh water to a temperature of not less than 49°C.

• (5) Subject to subsection (6), on every ship, hot and cold fresh water through taps shall be supplied to all baths, showers, wash-basins and sinks.

• (6) On a day ship, hot fresh water through taps need not be supplied to wash-basins and sinks.