Maritime Occupational Health and Safety Regulations (SOR/2010-120)

69 The deck and lower 150 mm of any partition or bulkhead that is in contact with the deck in a galley or sanitary facility must be watertight and impervious to moisture.

Sanitary Facilities

70 In every sanitary facility, the employer must provide

• (a) toilet paper on a holder or in a dispenser in each toilet compartment;

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

• (c) sufficient sanitary hand drying facilities to serve the number of employees using the sanitary facility;

• (d) a non-combustible container for used disposable towels if disposable towels are provided; and

• (e) a covered container lined with a plastic bag for the disposal of sanitary napkins, if the sanitary facility is provided for the use of female employees.

Wash Basins

71 In every personal service room that contains a wash basin, the employer must provide

• (a) powdered or liquid soap or other sanitizing agent in a dispenser at each wash basin 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 if towels are provided.

Showers

• 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.

Water

• 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 quality 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.

Preparation, Handling, Storage and Serving of Food

80 Each food handler must be trained and instructed in food handling practices that prevent the contamination of food.

81 A person who is suffering from a communicable disease must not must work as a food handler.

82 If food is served in a work place, the employer must adopt and implement the most recent edition of the Food Safety Code of Practice, published by the Canadian Restaurant and Foodservices Association.

• 83 (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 to prevent them from becoming hazardous to health must be maintained at a temperature of –18°C or lower.

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

• (a) designed to be easily cleaned;

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

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

85 No person must eat, prepare or store food in

• (a) a place where a hazardous substance may contaminate food, dishes or utensils;

• (b) a personal service room that contains a water closet, urinal, tub or shower; or

• (c) any other place where food may be contaminated.

Garbage

86 Food waste or garbage must not be stored in a galley.

87 Garbage must be held in leak-proof, non-absorptive, easily cleaned containers with tight-fitting covers.

88 Dry food waste and garbage must be removed or incinerated.

• 89 (1) Food waste and garbage containers must be kept covered and the food waste and garbage removed as frequently as is necessary to prevent unsanitary conditions.

• (2) Food waste and garbage containers must be cleaned and disinfected in an area separate from the galley each time they are emptied.

PART 5Safe Occupancy of the Work Place

DIVISION 1General

90 [Repealed, SOR/2020-130, s. 49]

Fire Protection Equipment

91 Fire protection equipment must be installed, inspected and maintained on board every vessel.

Emergency Evacuation

92 Emergency evacuation equipment must be installed, inspected and maintained on board every vessel.

Emergency Procedures

• 93 (1) Every employer must prepare emergency procedures, including evacuation procedures.

• (2) Notices that set out the details of the emergency procedures must be posted in conspicuous places that are accessible to every employee in the work place.

Training and Instruction

94 Every employee must be trained and instructed in

• (a) the procedures to be followed by an employee in the event of an emergency; and

• (b) the location, use and operation of fire protection equipment and emergency equipment provided by the employer.

Inspections

• 95 (1) A visual inspection of every vessel must be carried out by a qualified person at least once every six months and must include an inspection of all fire escapes, exits and stairways and fire protection equipment on board the vessel in order to ensure that they are in serviceable condition and ready for use at all times.

• (2) A record of each inspection must be dated and signed by the person who carried out the inspection and kept by the employer on board the vessel for a period of two years after the day on which it is signed.

96 [Repealed, SOR/2020-130, s. 50]

97 [Repealed, SOR/2020-130, s. 50]

98 [Repealed, SOR/2020-130, s. 50]

99 [Repealed, SOR/2020-130, s. 50]

100 [Repealed, SOR/2020-130, s. 50]

101 [Repealed, SOR/2020-130, s. 50]

102 [Repealed, SOR/2020-130, s. 50]

103 [Repealed, SOR/2020-130, s. 50]

104 [Repealed, SOR/2020-130, s. 50]

PART 6Medical Care

Interpretation

105 The following definitions apply in this Part.

detached work place

detached work place means a work place away from a vessel where employees normally employed on the vessel are engaged in work related to the operation of the vessel for extended periods of time. (lieu de travail isolé)

first aid room

first aid room means a room used exclusively for first aid or medical purposes. (salle de premiers soins)

health unit

health unit means a consultation and treatment facility that is in the charge of a person who is a registered nurse under the laws of any province. (service de santé)

medical facility

medical facility means a medical clinic or the office of a physician. (installation médicale)

medicine chest

medicine chest means a container in which an assortment of medicines is stored. (pharmacie de bord)

General

106 [Repealed, SOR/2021-122, s. 34]

• 107 (1) A vessel must carry a complete and up-to-date list of radio stations from which medical advice can be obtained.

• (2) If a vessel is equipped with a system of satellite communication, it must carry a complete and up-to-date list of coast earth stations from which medical advice can be obtained.

108 Employees with responsibility for medical care or first aid must be instructed by the employer in the use of the ship’s medical guide and in the medical section of the most recent edition of the International Code of Signals so that they can understand the type of information needed by the advising doctor and the advice received.

109 Every employer must

• (a) establish written instructions that provide for the prompt rendering of first aid to an employee for any injury, disabling injury or illness;

• (b) make a copy of the instructions readily available for examination by employees; and

• (c) if a cargo that is classified dangerous, within the meaning of the Transportation of Dangerous Goods Act, 1992, has not been included in the most recent edition of the Medical First Aid Guide for Use in Accidents Involving Dangerous Goods published by the IMO, ILO and World Health Organization, make readily available to employees the necessary information on the nature of the substances in the cargo, the risks involved, the necessary personal protection equipment required, the relevant medical procedures and specific antidotes.

110 If an employee sustains an injury or becomes aware that they have a disabling injury or illness, the employee must, if feasible, report immediately for first aid to a person who holds a first aid certificate.

• 111 (1) The employer must ensure that on board every vessel

  • (a) there is at least one person who holds a first aid certificate and who can immediately render first aid to employees who are injured or ill; and

  • (b) for every work place at which employees are working on live electrical equipment, there is at least one employee who has, in the 12 months before the performance of the work on the electrical equipment, successfully completed a course in cardiopulmonary resuscitation given by an approved organization.

• (2) Subsection (1) does not apply to shore-based employees for whom a first aid room, a health unit or a medical facility is provided on shore.