Oil and Gas Occupational Safety and Health Regulations (SOR/87-612)

Regulations are current to 2019-06-20 and last amended on 2018-05-23. Previous Versions

PART XSanitation (continued)

Wash Basins (continued)

 All wash basins and industrial wash troughs and circular wash basins referred to in section 10.14 shall be supplied with hot and cold water.

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

  • SORS/88-199, s. 19
  • SOR/2014-141, s. 14(F)

 In every personal service room that contains a wash basin or an industrial wash trough or circular wash basin, the employer shall 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 where 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 shall 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 shall be constructed and arranged in such a way that water cannot leak through the walls or floors.

  • (3) Every shower shall be provided with

    • (a) hot and cold water;

    • (b) soap or other cleaning agent; and

    • (c) a clean towel.

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

  • SOR/88-199, s. 19
  • SOR/2014-141, s. 14(F)

Potable Water

 Every employer shall provide potable water for drinking, personal washing and food preparation that meets the standards set out in the Guidelines for Canadian Drinking Water Quality, 1978, published by authority of the Minister of National Health and Welfare.

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

 Where a storage container for drinking water is used,

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

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

  • (c) the water shall be drawn from the container 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, 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

  • (a) be made from potable water; and

  • (b) be so stored and handled as to prevent contamination.

 Where drinking water is supplied by a drinking fountain, the fountain shall meet the standards set out in ARI Standard 1010-82, Standard for Drinking-Fountains and Self-Contained, Mechanically-Refrigerated Drinking-Water Coolers, dated 1982.

Field Accommodation

 All field accommodation shall meet the following standards:

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

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

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

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

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

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

  •  (1) Subject to subsection (3), all field accommodation referred to in sections 1.1 to 1.3 of CSA Standard A394-M1984, Guide to Requirements for Relocatable Industrial Accommodation, dated March 1984, shall, so far as is reasonably practicable, meet the standards set out in that Standard except section 2.2, clauses 4.4.1, 4.4.2 and 4.4.4, paragraph 4.4.7(a) and Appendix A.

  • (2) The installation of plumbing fixtures in field accommodation referred to in subsection (1) shall meet the standards set out in the Canadian Plumbing Code, 1985, issued by the Associate Committee on the National Building Code, National Research Council of Canada, dated 1985, as amended to January 1987.

  • (3) In field accommodation referred to in subsection (1) that is not equipped with sleeping quarters, the employer shall provide water closets and wash basins in accordance with subsection 3.6.4 of the National Building Code.

  • (4) All mobile homes provided as field accommodation shall meet the standards set out in CSA Standard Z240.2.1-1979, Structural Requirements for Mobile Homes, dated September 1979, as amended to April 1984.

  • (5) For the purposes of clause 4.12.4 of the Standard referred to in subsection (4), there is no other approved method.

  • SOR/94-165, s. 32(F)

Sleeping Quarters

 In any field 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 shall be provided for each employee;

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

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

Preparation, Handling, Storage and Serving of Food

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

  • (2) No person who is suffering from a communicable disease shall work as a food handler.

 Where food is served in a work place, the employer shall adopt and implement Section G of the Sanitation Code for Canada’s Foodservice Industry, published by the Canadian Restaurant and Foodservices Association, dated September 1984, other than items 2 and 11 thereof.

  •  (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) Foods that require freezing 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 and free from cracks, crevices, pitting or unnecessary indentations; and

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

 No person shall 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 water closet, urinal or shower; or

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

  • SOR/88-199, s. 19
  • SOR/2014-141, s. 14(F)

Food Waste and Garbage

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

  • (2) Food waste and garbage shall be

    • (a) disposed of by a sanitary drainage system;

    • (b) held in a garbage container; or

    • (c) incinerated.

  • (3) Every employer shall 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 work place or the integrity of any equipment.

  • SOR/94-165, s. 33(E)
 
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