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PART 8Electrical Safety (continued)

Defective Electrical Equipment

 Defective electrical equipment that is likely to be hazardous to the health or safety of an employee must be disconnected from its power source by a means other than the control switch and notices must be placed on the equipment and at the control switch to indicate that the equipment is defective.

Electrical Fuses

  •  (1) Electrical fuses must be of the correct ampere rating and fault capacity rating for the circuit in which they are installed.

  • (2) An employee must not replace missing or burnt-out fuses unless authorized to so do by a qualified person.

Power Supply Cables

  •  (1) Power supply cables for portable electrical equipment must be placed clear of areas used for vehicles unless the cables are protected by safety devices.

  • (2) A three-wire power supply cable on electrical equipment or on an electrical appliance must not be altered or changed for the purpose of using the equipment or appliance on a two-wire power supply.

Grounded Electrical Equipment

 Grounded electrical equipment and appliances must be used only when connected to a matching electrical outlet receptacle.

PART 9Sanitation

Interpretation

 The following definitions apply in this Part.

ARI

ARI means the Air-Conditioning and Refrigeration Institute of the United States. (ARI)

change room

change room means a room that is used by employees to change from their street clothes to their work clothes and from their work clothes to their street clothes, and includes a locker room. (vestiaire)

personal service room

personal service room means a change room, toilet room, shower room, living accommodation or a combination of them. (local réservé aux soins personnels)

General

  •  (1) Every employer must ensure that each personal service room and food preparation area used by employees is maintained in a clean and sanitary condition.

  • (2) Personal service rooms and food preparation areas must be so used by employees that the rooms or areas remain in as clean and sanitary a condition as is reasonably practicable.

 All cleaning and sweeping that may cause dusty or unsanitary conditions must be carried out in a manner that prevents the contamination of the air by dust or other substances injurious to health.

 Each personal service room must be cleaned at least once every day that it is used.

 Every plumbing system that supplies potable water and removes water-borne waste must be installed and maintained by a qualified person.

  •  (1) Each enclosed part of a workplace, each personal service room and each food preparation area must be constructed, equipped and maintained in a manner that prevents the entrance of vermin.

  • (2) If vermin have entered any enclosed part of a workplace, any personal service room or any food preparation area, the employer must immediately take all steps necessary to eliminate the vermin and prevent the re-entry of the vermin.

 A person must not use a personal service room for the purpose of storing equipment unless a closet fitted with a door is provided in that room for that purpose.

 In each personal service room and food preparation area, the temperature, measured 1 m above the floor in the centre of the room or area, must be maintained at a level of not less than 18°C and, when reasonably practicable, not more than 29°C.

  •  (1) In each personal service room and food preparation area, the floors, partitions and walls must 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 in any food preparation area or toilet room must be water-tight and impervious to moisture.

Toilet Rooms

  •  (1) If reasonably practicable, a toilet room must be provided for employees and, when persons of both sexes are employed at the same workplace, a separate toilet room must be provided for employees of each sex.

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

  • (3) If persons of both sexes use the same toilet room, the door of the toilet room must be fitted on the inside with a locking device.

  •  (1) Every toilet room must be so designed that

    • (a) it is completely enclosed with solid material that is non-transparent from the outside;

    • (b) subject to subsection (2), there is no direct access into the toilet room from a sleeping room, dining area or food preparation area;

    • (c) if reasonably practicable, there is direct access into the toilet room from a hallway; and

    • (d) if it contains more than one toilet, each toilet is enclosed in a separate compartment fitted with a door and an inside locking device.

  • (2) If a toilet room is provided as part of private living accommodation, there may be direct access to it from the sleeping quarters for which the toilet room is provided.

 Toilet paper must be provided at each toilet.

 A covered container for the disposal of sanitary napkins must be provided in each toilet room provided for the use of female employees.

Wash Basins

  •  (1) Every employer must provide wash basins in each toilet room as follows:

    • (a) if the room contains one or two toilets or urinals, one wash basin; and

    • (b) if the room contains more than two toilets or urinals, one wash basin for every additional two toilets or urinals.

  • (2) If an outdoor privy is provided, the employer must provide wash basins required by subsection (1) as close to the outdoor privy as is reasonably practicable.

  • (3) An industrial wash trough or circular wash basin of a capacity equivalent to the aggregate of the minimum capacities of the wash basins referred to in subsection (1) may be provided in place of the wash basins.

  • (4) For the purposes of subsection (3), the minimum capacity of a wash basin must be determined by reference to the applicable municipal by-laws or provincial regulations or, if there are no such by-laws or regulations, by reference to the National Plumbing Code of Canada, published by the Canadian Commission on Building and Fire Codes.

  • SOR/2017-116, s. 15

 All wash basins and industrial wash troughs and circular wash basins referred to in section 92 must be supplied with hot and cold water.

 If the health of employees is likely to be endangered by skin contact with a hazardous substance, the employer must provide wash facilities to clean the skin and aid in the removal of the hazardous substance.

 In every personal service room that contains a wash basin or an industrial wash trough or circular wash basin, the employer must provide

  • (a) powdered or liquid soap or other cleaning agent in a dispenser at each wash basin or trough or between adjoining wash basins;

  • (b) sufficient sanitary hand drying facilities to serve the number of employees using the personal service room; and

  • (c) a non-combustible container for the disposal of used towels when disposable towels are provided for drying hands.

Showers and Shower Rooms

  •  (1) A shower room with at least one shower head for every 10 employees or portion of that number must be provided for employees who regularly perform strenuous physical work in a high temperature or high humidity or whose bodies may be contaminated by a hazardous substance.

  • (2) Every shower stall must be constructed and arranged in such a way that water cannot leak through the walls or floors.

  • (3) Every shower must be provided with hot and cold water, soap or other cleaning agents, and a clean towel.

  • (4) If duck boards are used in showers, they must not be made of wood.

Potable Water

 Every employer must provide potable water for drinking, personal washing and food preparation that meets the standards set out in the Guidelines for Canadian Drinking Water Quality, published by Health Canada.

  • SOR/2017-116, s. 16

 If water is transported for drinking, personal washing or food preparation, only sanitary water containers must be used.

 If a storage container for drinking water is used,

  • (a) the container must be securely covered and labelled that it contains potable water;

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

  • (c) the water must be drawn from the container by a tap, a ladle used only for the purpose of drawing water from the container, or any other means that precludes the contamination of the water.

 
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