72. (1) Every shower must be provided with
(a) hot and cold water; and
(b) soap or other sanitizing agent.
(2) If duck-boards are used in showers, they must not be made of wood.
73. (1) Every employer must ensure that employees are provided with potable water for drinking, personal washing and food preparation.
(2) The potable water must
(a) be in sufficient quantity to meet the purposes set out in subsection (1); and
(b) meet the quality guidelines set out in the most recent edition of Guidelines for Canadian Drinking Water Quality, prepared by the Federal-Provincial-Territorial Committee on Drinking Water and published by the Department of Health.
(3) Potable water for drinking must be available at all times for the use of every employee working on the vessel.
74. (1) Every employer must develop a potable water management program that sets out the testing procedures and frequency and the measures to be taken to prevent contamination.
(2) The potable water management program must be made readily available for inspection.
75. (1) Every vessel of 300 gross tonnage or more that is not a day vessel must have on board a supply of water that is available for all wash basins, tubs and showers and is sufficient to provide at least 68 l of water for each employee on the vessel for each day that the employee spends on that vessel.
(2) A day vessel must have on board at least 22.7 l of water for each employee on the vessel for each day that the employee spends on that vessel.
76. If it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers must be used.
77. If a portable storage container for drinking water is used,
(a) the container must be securely closed;
(b) the container must be used only for storing potable water;
(c) the container must not be stored in a sanitary facility; and
(d) the water must 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.
78. Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs must be made from potable water, and stored and handled so as to prevent contamination.
79. If drinking water is supplied by a drinking fountain,
(a) the fountain must meet the standards set out in the Air-Conditioning and Refrigeration Institute (ARI) of the United States ARI 1010-2002, Self-Contained, Mechanically-Refrigerated Drinking-Water Coolers; and
(b) the fountain must not be installed in a sanitary facility.
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