Government of Canada / Gouvernement du Canada
Symbol of the Government of Canada

Search

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

Regulations are current to 2024-02-06 and last amended on 2023-12-20. Previous Versions

PART 3Crew Accommodation (continued)

General (continued)

 [Repealed, SOR/2023-257, s. 406]

Sleeping Quarters

 [Repealed, SOR/2023-257, s. 407]

 [Repealed, SOR/2023-257, s. 407]

 [Repealed, SOR/2023-257, s. 407]

 [Repealed, SOR/2023-257, s. 407]

 [Repealed, SOR/2023-257, s. 407]

 [Repealed, SOR/2023-257, s. 407]

Berths

 [Repealed, SOR/2023-257, s. 408]

 [Repealed, SOR/2023-257, s. 408]

 [Repealed, SOR/2023-257, s. 408]

 [Repealed, SOR/2023-257, s. 408]

  •  (1) [Repealed, SOR/2023-257, s. 409]

  • (2) The employer must provide a set of clean bedding to be used on board a vessel during the employee’s service.

  • (3) The bedding set must, at a minimum, consist of the following items of appropriate size for the berth:

    • (a) one pillow;

    • (b) one pillow case;

    • (c) two flat bedsheets; and

    • (d) one blanket.

  • (4) The employee must return the bedding set on completion of service on board a vessel.

 [Repealed, SOR/2023-257, s. 410]

 [Repealed, SOR/2023-257, s. 410]

 [Repealed, SOR/2023-257, s. 410]

 [Repealed, SOR/2023-257, s. 410]

Galleys and Dining Areas

  •  (1) If an employee is required to eat on board a vessel there must be, if feasible, a galley or dining area that is equipped with, at a minimum, the following items:

    • (a) [Repealed, SOR/2023-257, s. 411]

    • (b) a microwave oven;

    • (c) a toaster;

    • (d) a refrigerator or a cooler;

    • (e) dish washing facilities; and

    • f) pots, pans, strainers, dishes and utensils, in sufficient number to accommodate the greatest number of employees that could use them at any one time.

  • (2) Every dining area provided by the employer must be

    • (a) [Repealed, SOR/2023-257, s. 411]

    • (b) provided with non-combustible covered receptacles for the disposal of food waste or garbage; and

    • (c) separated from any place where a hazardous substance may contaminate food, dishes or utensils.

Mess Rooms

 [Repealed, SOR/2023-257, s. 412]

 [Repealed, SOR/2023-257, s. 412]

 [Repealed, SOR/2023-257, s. 412]

 Non-combustible covered receptacles for the disposal of food waste or garbage must be available at all times in mess rooms when employees are on board a vessel.

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

 [Repealed, SOR/2023-257, s. 414]

Recreational Facilities

 If an employee is required to live on board a vessel, a recreational facility must be furnished at a minimum with

  • (a) a bookcase that contains vocational and other books, the inventory of which must be adequate for the duration of the voyage and changed at reasonable intervals together with a facility for reading and writing;

  • (b) a radio capable of receiving broadcast on bands such as AM/FM/SW; and

  • (c) a television set equipped with electronic equipment capable of showing films, the inventory of which must be adequate for the duration of the voyage and changed at reasonable intervals.

 [Repealed, SOR/2023-257, s. 415]

 [Repealed, SOR/2023-257, s. 415]

 [Repealed, SOR/2023-257, s. 415]

 [Repealed, SOR/2023-257, s. 415]

 [Repealed, SOR/2023-257, s. 415]

PART 4Sanitation

Interpretation

 In this Part, communicable disease has the same meaning as in section 2 of the Quarantine Act.

General

  •  (1) Every employer must maintain each personal service room, galley and pantry used by employees in a clean and sanitary condition.

  • (2) Each personal service room and galley must be cleaned at least once every day that it is used.

  •  (1) If a vessel is in operation, an inspection must be made once a week of

    • (a) the supplies of food and water on the vessel;

    • (b) all spaces and equipment used for the storage and handling of food; and

    • (c) the galley and equipment used for the preparation and service of food.

  • (2) A record of each inspection, made in accordance with subsection (1), must be kept by the employer on the vessel for a period of three years after the day on which the inspection is made.

 All cleaning and sweeping that may cause dusty or unsanitary conditions must be carried out in a manner that will prevent the contamination of the air by dust or other substances injurious to health.

 If an interior deck on a vessel is normally wet and employees on the vessel do not use non-slip waterproof footwear, the deck must be covered with a dry false floor or platform or treated with a non-slip product or substance.

 Each container that is used for solid or liquid waste in a work place must

  • (a) be equipped with a tight-fitting cover;

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

  • (c) be leak-proof; and

  • (d) if there may be internal pressure in the container, be designed so that the pressure is relieved by controlled ventilation.

  •  (1) If feasible, each enclosed part of a work place, personal service room, galley or pantry must be constructed, equipped and maintained in a manner that will prevent the entry of vermin.

  • (2) If vermin have entered any enclosed part of a work place, personal service room, galley or pantry, the employer must immediately take all steps necessary to eliminate the vermin and prevent their re-entry.

 A person must not use a personal service room for the purpose of storing equipment or supplies unless a closet fitted with a door is provided in that room for that purpose.

  •  (1) All reasonable steps must be taken to ensure that personal service rooms are kept mold and mycosis free.

  • (2) [Repealed, SOR/2023-257, s. 416]

 [Repealed, SOR/2023-257, s. 417]

Sanitary Facilities

  •  (1) 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;

    • (e) menstrual products, including clean and hygienic tampons and menstrual pads; and

    • (f) a covered container lined with a bag that is impervious to moisture for the disposal of menstrual products.

  • (2) If it is not feasible to provide menstrual products in a sanitary facility, the employer must provide them in another location in the same work place that is controlled by the employer, accessible by employees at all times and offers a reasonable amount of privacy.

Wash Basins

 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

  •  (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

  •  (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.

  •  (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.

  •  (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.

 If it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers must be used.

 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.

 

Date modified: