Aviation Occupational Health and Safety Regulations (SOR/2011-87)

• 4.3 (1) Every employer shall ensure that each washroom and galley area used by employees is maintained in a clean and sanitary condition and cleaned at least once in every 24 hour period in which they are used.

• (2) Employees who use washrooms and galley areas shall keep them as clean and in as sanitary a condition as possible.

• (3) All work that may cause dusty or unsanitary conditions shall be carried out in a manner that will prevent the contamination of the air by dust or other substances injurious to health.

• 4.4 (1) Each container that is used for solid or liquid waste, other than a disposable plastic garbage bag, shall be

  • (a) leak-proof;

  • (b) constructed so that it can be easily cleaned and maintained in a sanitary condition; and

  • (c) equipped with a tight-fitting cover or enclosed in a manner that does not present a health or safety hazard.

• (2) Each container shall be emptied as soon as practicable after it becomes full and at least once in every 24 hour period in which it is used.

• (3) If disposable plastic garbage bags are used, they shall be

  • (a) leak-proof;

  • (b) strong enough to support their contents when full; and

  • (c) closed and secured when full and disposed of at the first opportunity.

4.5 Every washroom shall be enclosed in such a manner as to provide for a reasonable amount of privacy for its occupant.

4.6 Toilet paper shall be provided in each washroom that contains a toilet.

4.7 A covered container for the disposal of sanitary napkins shall be provided in each washroom.

4.8 If vermin have entered any enclosed part of a work place, the employer shall as soon as possible take all steps necessary to eliminate the vermin and prevent their re-entry.

• 4.9 (1) In those washrooms that contain a washbasin, every employer shall ensure that the water supply to the washbasin is sufficient to serve the employees.

• (2) In every washroom that contains a washbasin, the employer shall ensure that the following are provided:

  • (a) soap or other cleaning agent in a dispenser at each washbasin;

  • (b) single-use hand towels in sufficient quantity to serve the employees using the washroom; and

  • (c) a non-combustible container for the disposal of used towels.

• (3) If hot water is provided for personal washing, it shall be maintained at a temperature of not more than 43°C.

• (4) If it is not practicable to comply with subsection (1), the employer shall ensure that sufficient antiseptic agent is provided to employees.

• 4.10 (1) Every employer shall ensure that employees are provided with potable water in sufficient quantity for drinking, personal washing and food preparation.

• (2) The potable water shall meet the microbiological quality guidelines set out in the Guidelines for Canadian Drinking Water Quality, prepared by the Federal-Provincial-Territorial Committee on Drinking Water and published by the Department of Health.