Part IX - Sanitation

This part of the Directive enhances and supplements Part IX (Sanitation) [http://laws-lois.justice.gc.ca/eng/regulations/SOR-86-304/page-36.html#h-96] of the COHSR and should be read in that context.

Scope

This part applies in all government-owned buildings. However, for employees occupying buildings not owned by the federal government, this part shall apply to the maximum extent that is reasonably practicable.

9.1 General Responsibilities

9.1.1 Each personal service room and food preparation area used by employees shall be maintained in a clean and sanitary condition in accordance with the appropriate standard.

9.1.2 When an employer provides a cafeteria:

(a) it shall be inspected by the appropriate regulatory authority;

(b) the employer shall, in consultation with the work place committee, arrange for the inspection by the appropriate regulatory authority, the frequency of which is determined by the authority; and

(c) the employer shall provide a copy of the appropriate regulatory authority's inspection report and any recommendations for corrections to the workplace committee.

9.2 Care of Premises

9.2.1 To the extent possible, the employer will use cleaning products that are environmentally friendly.

9.2.2 All cleaning, sweeping and other activities shall be carried out in a manner that will minimize contamination by dust or other injurious substances, and in a manner that will not cause slippery or hazardous conditions.

9.2.3 With the advice of a qualified person and in consultation with the appropriate health and safety committee, departments shall establish contingency procedures for cases in which there is a temporary interruption in the supply of drinking water or to the water used to remove water-borne waste.

9.3 Toilet Facilities

9.3.1 In workplaces other than offices with more than 100 employees of each sex, there shall be 6 toilets for each sex. One additional toilet shall be supplied for each group of 30 employees or fewer.

9.3.2 Urinals may be provided for up to half the number of toilets required for male employees.

9.4 Water Quality

9.4.1 The employer will adhere, as a minimum, to the Guidelines for Canadian Drinking Water Quality, or to any other federally, provincially or territorially appropriate standards and any existing guidelines that provide the higher level of protection to workers.

9.4.2 Any storage container for drinking water shall be disinfected in a manner approved by a qualified person at least once a week while in use, and before the container is used following storage.

9.4.3 A fountain supplying drinking water shall not be installed in a personal service room containing a toilet.

9.5 Clothing Storage

9.5.1 To ensure every employee's privacy, all change rooms will have a ceiling fixed to the adjoining walls of the change room.

9.6 Lunchrooms

9.6.1 In a lunchroom provided for employees, dishes or other food utensils shall not be washed in lavatory or sanitary facility wash basins.

9.7 Field Accommodation

9.7.1 A qualified person may direct that other measures be taken to maintain sanitary and healthy conditions in a field accommodation.

9.8 Food Preparation and Storage and Serving of Food

9.8.1 When, in the opinion of a qualified person, a standard, code, procedure or condition referred to in this standard or utilized by a department or agency does not provide a sufficient degree of health protection, or may otherwise be inappropriate, he or she may issue directions in writing to the department or agency concerning the appropriate standard, code of practice or procedure to be applied.

9.8.2 Information or advice about applicable standards, codes, procedures and good industrial sanitation and health practices for a specific situation may be obtained from the qualified person.

Appendix A

Federal/Provincial/Territorial/Municipal Authority to Inspect Food Premises – Contact List Restaurant and food service inspection across Canada is carried out by provincial governments, municipalities or regional health authorities.
Alberta – Public Health Act Food Regulation	Alberta – In Alberta, food service and restaurant inspection is carried out by Alberta Health Services.
British Columbia – Food Premises Regulation	British Columbia – In British Columbia, food service and restaurant inspection is carried out by the province's Regional Health Authorities. In the Lower Mainland, food service and restaurant inspection is carried out by the Vancouver Coastal Health Authority and the Fraser Health Authority. In Victoria, food service and restaurant inspection is carried out by the Vancouver Island Health Authority.
Manitoba – Food and Food Handling Establishments Regulations	Manitoba – In most regions of Manitoba, food service and restaurant inspection is carried out by Manitoba Health. In Winnipeg, food service and restaurant inspection is carried out by the City of Winnipeg Community Services Department – Environmental Health Services.
Newfoundland and Labrador – Food Premises Regulation	Newfoundland and Labrador – In Newfoundland and Labrador, food service and restaurant inspection is carried out by the Department of Government Services and Lands.
New Brunswick – Food Premise Regulation	New Brunswick – In New Brunswick, food service and restaurant inspection is carried out by the province's Department of Health, Office of the Chief Medical Officer of Health. In Fredericton, food service and restaurant inspection is carried out by Central Region of the Health Protection Branch. In Moncton, food service and restaurant inspection is carried out by the East Region, Health Protection Branch.
Northwest Territories – Food Establishment Safety Regulations	Northwest Territories – In the Northwest Territories, food service and restaurant inspection is carried out by the Department of Health and Social Services – Environmental Health Division.
Nova Scotia – Food Retail and Food Services Code	Nova Scotia – In Nova Scotia, food service and restaurant inspection is carried out by the Department of Agriculture – Food Protection and Enforcement Section.
Nunavut – Eating or Drinking Places Regulations	Nunavut – In Nunavut, food service and restaurant inspection is carried out by the Department of Health and Social Services.
Ontario – Health Protection and Promotion Act	Ontario – In Ontario, food service and restaurant inspection is carried out by municipal Public Health Units. In Ottawa, food service and restaurant inspection is carried out by Ottawa Public Health – Restaurant and Cafeteria Inspections . In Toronto, food service and restaurant inspection is carried out by Toronto Public Health.
Prince Edward Island – Eating Establishment and Licensed Premises Regulations	Prince Edward Island – In Prince Edward Island, food service and restaurant inspection is carried out by the Department of Health and Social Services – Environmental Health Program.
Quebec – Food Service and Restaurant Inspection	Quebec – In most regions of Quebec, food service and restaurant inspection is carried out by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation – Direction de l'appui à l'inspection des aliments. In Montreal, food service and restaurant inspection is carried out by the City of Montreal Food Inspection Division.
Saskatchewan – Health Public Eating Establishment Standards	Saskatchewan – In Saskatchewan, food service and restaurant inspection is carried out by the province's Regional Health Authorities. In Regina, food service and restaurant inspection is carried out by the Regina Qu'Appelle Health District. In Saskatoon, food service and restaurant inspection is carried out by Saskatoon Health Region.
Yukon – Regulations Governing the Sanitation of Eating or Drinking Places	Yukon – In the Yukon, food service and restaurant inspection is carried out by the Department of Health and Social Services – Environmental Health Program.

Appendix B

Guideline – Cafeteria Inspection

The guideline supports the National Joint Council (NJC) Directive, Part IX - Sanitation. Although the guideline elaborates on the Directive, it does not present new mandatory requirements but rather reflects an existing obligation under an act, regulation, policy, directive, standard or other authority.

The following is just a checklist of representative hazards or hazardous conditions that may be found in cafeteria inspections and is intended as a non-mandatory tool to assist health and safety committees to perform their duties and should not be considered as an exhaustive list.

Food Premises (Cafeteria) Inspection Checklist

Date: ________________

Location: _____________________

The following checklist covers areas of Food Service – cafeteria – kitchen – store room & outside.

This is a guide – list additional areas which may offer hazardous conditions.

Indicate in the Yes or No column whether the condition is Satisfactory or Unsatisfactory, list recommendations,

Send a copy to management and to the health and safety committee responsible for correction, comments and input, or follow-up to ensure unsatisfactory conditions have been corrected.

Check for Unsafe Conditions and Unsafe Practices.

I. Cafeteria	Yes	No	Comments	Corrective Action
Code of Practice
The employer has adopted and implemented, as a minimum, section G of the Sanitation Code for Canada's Foodservice Industry (1984)
The employer has adopted and implemented, as a best practice, the Canadian Food Safety Code of Practice (2007)
The facility has a proper operating permit from the appropriate authorities
Food Handlers
Instructed and trained in preparing, handling, storing and serving food and food waste
Not suffering from a communicable disease, showing signs of illness and have no open sores
Wash hands with soap and water: before starting work; immediately after using the washroom; and as necessary to prevent food contamination (e.g. after handling waste)
Wear clean outer garments and with hair properly confined
Floors
Clean, dry, and no holes or cracks Cords out of work and walking area
Equipment properly arranged
Wet floor signs arranged and provided
Floors properly drained
Fire Protection & Prevention
Flammable & hazardous materials removed
Fixed-pipe-automatic-extinguishing System over cooking area that is maintained
Fire extinguishers maintained & inspected
Fire extinguishers unblocked & hung
Housekeeping done well - no clutter
Trash containers arranged properly
Flammable & hazardous materials removed
Electrical
Outlets covered with ground pins
Cords have no frayed wires
Electrical panels labeled, covered, and unblocked
Junction boxes covered
Lighting
Lighting adequate & working
Roof & Ceiling Tile
In good condition and repair
No leaks
Equipment & Utensils
All equipment CSA (or equivalent) approved
Proper guarding
No frayed or damaged wiring
Properly secured
Properly grounded
Safety signs posted on equipment
Hoods cleaned and filters maintained
Deep fat fryers have no grease accumulations and have high limit control
Designed for easy cleaning
Smooth and free from cracks, crevices, pitting or unnecessary indentations
Cleaned to maintain sanitary surfaces
Knives sharp with no broken handles and properly stored and arranged
Box cutters in good condition and provided with safety guard
Utensils and tableware cleaned and maintained in a sanitary condition
Water & Sewage
Sinks are fully operational with hot and cold running water
Sinks drain properly
Floor drains and sinks are in good working order and are cleaned routinely
Plumbing is in good repair
Refrigerator, Freezer & Cooler
No ice or water on floor
No food in aisles & 6" off the floor
Emergency release latch operational
Food properly arranged & placed
Heavier objects at middle range
Proper lighting
Ramp in good condition & secure
Refrigerated foods maintained at 4˚ C or lower
Frozen foods maintained at -11˚ C or lower
Eating Areas & Seating
Properly maintained
Properly arranged and not interfering with egress routes
Food is not eaten, prepared or stored in a personal service room that contains a toilet, urinal or shower
Food is not eaten, prepared or stored in any other place where it is likely to be contaminated
Means of Egress
Proper number, unblocked & unlocked
Exit signs provided and lit
Emergency lighting provided & operational
Emergency Evacuation
Evacuation plan posted
Emergency procedures posted
Storeroom & Pantry
Storage shelves organized & secure
Safety step stool of safety ladder provided with stair rails
No food in aisles
Food stored at least 6" off the floor
Heavier material stored at middle range
Lightweight material stored on top shelves
Employees trained to lift properly
Proper lighting
Materials stored properly and secured
Food Waste & Garbage
Food waste or garbage is not stored in a food preparation area
Wet food waste and garbage is disposed of : by mechanical grinders or choppers connected to sewage disposal lines; or held in leak-proof, non-absorptive and easily-cleaned containers with tight-fitting covers in a separate enclosed area or container until removed for disposal

Dry food waste and garbage is removed or incinerated
Food waste and garbage containers are kept covered and removed and emptied as frequently as possible to prevent unsanitary conditions
Food waste and garbage containers are cleaned and disinfected in an area separate from the food preparation area each time they are emptied
Served or unpackaged food returned from the dining area is discarded
Clothes Washer & Dryer
Washer secured & arranged
Dryer vented to outside with metal duct
Lint filter is cleaned before each use
Loading Dock & Exterior
Adequate lighting
Dock surface has no tripping hazards
No holes in drive area
Stairs provided with stair rails & non-slip treads
Mechanical Room – Boilers – Trash Area
No combustible materials located in boiler & mechanical rooms
Boilers & hot water heaters maintained
Trash containers emptied
Acceptable housekeeping
Hazardous Materials
Food is not eaten, prepared or stored in a place where a hazardous substance may contaminate food, dishes or utensils
Hazard communication program exists in writing
Material safety data sheets available and provided for all hazardous materials
Properly labeled with name & hazard warning
List of materials
Employees trained in hazards & personal protection
Materials properly stored and arranged
Personal Protective Equipment
Gloves – Chemical – Hot mitts
Safety goggles or face shield
Pest & Vermin Control
Facility is free from insect and rodent infestation
Live animals, birds or fowl are not allowed in the facility
Outside doors and screen doors are self closing and closing devices are in good working order
Windows are properly screened to prevent flies and insects from entering
Exterior doors are vermin proof

Inspection By:

Reviewed By:

Corrective Measures Taken ____ Yes Date____________ By: _____________