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PART 9Sanitation (continued)

Potable Water (continued)

 Except when drinking water is supplied by a drinking fountain, sanitary single-use drinking cups must be provided.

 Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs must be made from potable water and must be so stored and handled as to prevent contamination.

 If drinking water is supplied by a drinking fountain, the fountain must meet the standards set out in ARI Standard 1010, Self-Contained, Mechanically-Refrigerated Drinking-Water Coolers.

  • SOR/2017-118, s. 17

Living Accommodation

 All living accommodation must meet the following standards:

  • (a) it must be so constructed that it can easily be cleaned and disinfected;

  • (b) the food preparation area and dining area must be separated from the sleeping quarters;

  • (c) if a water plumbing system is provided, the system must operate under sanitary conditions;

  • (d) garbage disposal facilities must be provided to prevent the accumulation of garbage;

  • (e) toilet rooms and outdoor privies must be maintained in a sanitary condition; and

  • (f) vermin prevention, heating, ventilation and sanitary sewage systems must be provided.

Sleeping Quarters

  •  (1) In any living accommodation provided as sleeping quarters for employees,

    • (a) a separate bed or bunk that is not part of a unit that is more than double-tiered and is so constructed that it can be easily cleaned and disinfected must be provided for each employee;

    • (b) mattresses, pillows, sheets, pillow cases, blankets, bed covers and sleeping bags must be kept in a clean and sanitary condition; and

    • (c) a storage area fitted with a locking device must be provided for each employee.

  • (2) Sufficient individual sleeping quarters in a field accommodation are provided such that the maximum number of employees sleeping in one room is not more than

    • (a) 2 for a production facility; and

    • (b) 4 for any other marine installation or structure.

Preparation, Handling, Storage and Serving of Food

  •  (1) Each food handler must be instructed and trained in food handling practices that prevent the contamination of food.

  • (2) A person who is suffering from a communicable disease must not work as a food handler.

 If food is served in a workplace, the employer must adopt and implement a food safety program that is in accordance with the Guide to Food Safety published by the Canadian Food Inspection Agency.

  • SOR/2017-118, s. 18
  •  (1) Foods that require refrigeration to prevent them from becoming hazardous to health must be maintained at a temperature of 4°C or lower.

  • (2) Foods that require freezing must be maintained at a temperature of -11°C or lower.

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

  • (a) designed to be easily cleaned;

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

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

 A person must not eat, prepare or store food

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

  • (b) in a personal service room that contains a toilet, urinal or shower; or

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

Food Waste and Garbage

  •  (1) Food waste and garbage must be removed daily from personal service rooms and food preparation areas.

  • (2) Food waste and garbage must be disposed of by a sanitary drainage system, held in a garbage container or incinerated.

  • (3) Every employer must adopt and implement a procedure that requires that combustible garbage not be incinerated unless precautions have been taken to ensure that the fire does not endanger employees, the safety of the workplace or the integrity of any equipment.

 Garbage containers must be

  • (a) maintained in a clean and sanitary condition;

  • (b) cleaned and disinfected in an area separate from personal service rooms and food preparation areas;

  • (c) if there may be internal pressure in the container, so designed that the pressure is relieved by controlled ventilation;

  • (d) constructed of a non-absorbent material and provided with a tight-fitting top;

  • (e) located in an area that is inaccessible to animals; and

  • (f) if liquids, wet materials or food waste are disposed of in them, leakproof.

Dining Areas

 Every dining area provided by the employer must be

  • (a) of sufficient size to allow seating and table space for the employees who normally use the dining area at any one time;

  • (b) provided with non-combustible covered receptacles for the disposal of food waste or garbage; and

  • (c) separated from any place where a hazardous substance may contaminate food, dishes or utensils.


 The intake or exhaust duct for a ventilation system must be so located that no employee may be exposed to any hazardous substance drawn in or exhausted through the duct.

Clothing Storage

 Clothing storage facilities must be provided by the employer for the storage of overcoats and other clothes not worn by employees while they are working.

  •  (1) A change room must be provided by the employer if

    • (a) the nature of the work engaged in by an employee makes it necessary for the employee to change from street clothes to work clothes for health or safety reasons; or

    • (b) an employee is regularly engaged in work in which his work clothing becomes wet or contaminated by a hazardous substance.

  • (2) If wet or contaminated work clothing referred to in paragraph (1)(b) is changed, it must be stored in such a manner that it does not come in contact with clothing that is not wet or contaminated.

  • (3) An employee must not leave the workplace wearing clothing contaminated by a hazardous substance.

  • (4) Every employer must supply facilities for the drying or cleaning of wet or contaminated clothing referred to in paragraph (1)(b).

PART 10Hazardous Substances


 The following definitions apply in this Part.

hazard information

hazard information means, in respect of a hazardous substance, information on the proper and safe storage, handling and use of the hazardous substance, including information relating to its toxicological properties. (renseignements sur les dangers)

lower explosive limit

lower explosive limit means the lower limit of flammability of a chemical agent or a combination of chemical agents at ambient temperature and pressure, expressed

  • (a) for a gas or vapour, as a percentage per volume of air, and

  • (b) for dust, as the weight of dust per volume of air. (limite explosive inférieure)

product identifier

product identifier means, in respect of a hazardous substance, the brand name, code name or code number specified by the supplier or employer or the chemical name, common name, generic name or trade name. (identificateur du produit)


supplier means a person who is a manufacturer, processor or packager of a hazardous substance or a person who, in the course of business, imports or sells a hazardous substance. (fournisseur)


 This Part does not apply to the transportation or handling of dangerous goods to which the Transportation of Dangerous Goods Act and regulations made under it apply.

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