jswizzle3737/ontario_laws_and_regs huggingface dataset:
1. In this Regulation, “building” means any building, vehicle or other structure or premises used or intended to be used for accommodation for employees or for the storage, preparation or serving of food; (“bâtiment”) “camp” means a camp in which buildings are used to accommodate five or more employees who are employed in mining work, lumbering work or any other labour work in territory without municipal organization; (“camp”) “hazardous food” means any food that is capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms; (“aliment susceptible de présenter un danger”) “operator” means a person who, owns or operates personally or by agents a camp; (“exploitant”) “sanitizing” means antimicrobial treatment and “sanitize” has a corresponding meaning; (“désinfection”, “désinfecter”) “single-service article” means any container or eating utensil that is to be used only once in the service or sale of food; (“article jetable”) “toilet” includes a privy; (“toilette”) “utensil” means any article or equipment used in the manufacture, processing, preparation, storage, handling, display or distribution of food, except a single-service article; (“ustensile”) “washbasin” includes a pail or other portable container of sound construction. (“lavabo”)  R.R.O. 1990, Reg. 554, s. 1. Notice of Opening a Camp
Notice of Opening a Camp
 2. (1) Every person who intends to operate a camp shall, before the camp is opened, send in writing to the medical officer of health or public health inspector, (a) the name and address of the person who employs the employees in the camp; (b) the location of the camp; (c) the number of employees that the camp is designed to accommodate; (d) the means of access to the camp; and (e) the nature and expected duration of the work in which the employees to be accommodated will be employed.  R.R.O. 1990, Reg. 554, s. 2 (1). (2) Where a camp is to accommodate fifteen or more employees, the report submitted under subsection (1) shall include, (a) a sketch plan of the location of the buildings on the site; (b) sketch plans of the buildings showing the facilities for sleeping, washing, bathing, laundering clothes and storing, preparing and serving of food; and (c) the source and means of distribution of the camp water supply.  R.R.O. 1990, Reg. 554, s. 2 (2). (3) The operator shall ensure that, where a camp has been used for living accommodation of employees and the camp is abandoned or closed, the camp is not used again for living accommodation of employees until a report in writing showing the information required in subsections (1) and (2) is submitted to the medical officer of health or public health inspector.  R.R.O. 1990, Reg. 554, s. 2 (3).
Notice of Opening a Camp
 3. Where any change is made in respect of any of the matters referred to in subsections 2 (1) and (2), the operator shall notify the medical officer of health or public health inspector in writing, giving particulars thereof within fourteen days after the change is made.  R.R.O. 1990, Reg. 554, s. 3. General Requirements
General Requirements
 4. Every operator shall forthwith notify the medical officer of health or public health inspector of an outbreak or suspected outbreak of any communicable disease in a camp operated by the operator.  R.R.O. 1990, Reg. 554, s. 4.
General Requirements
 5. When a camp is closed or abandoned, the operator shall ensure that the camp is left in a sanitary condition and the operator shall notify the medical officer of health or public health inspector forthwith that the camp is closed or abandoned.  R.R.O. 1990, Reg. 554, s. 5.
General Requirements
 6. The operator shall ensure that the camp is so located, constructed, equipped and maintained as to be free from any condition that may endanger the health or safety of the staff or employees of the camp.  R.R.O. 1990, Reg. 554, s. 6.
General Requirements
 7. The operator shall ensure that every building in the camp is maintained in a sanitary condition.  R.R.O. 1990, Reg. 554, s. 7.
General Requirements
 8. The operator shall ensure that the openings to the outside of all buildings in the camp used for sleeping, washing, bathing, laundering clothes, eating and cooking are screened so as to prevent entry of insects, rodents or vermin.  R.R.O. 1990, Reg. 554, s. 8. Water Supply
Water Supply
 9. The operator shall ensure that the camp water is, (a) obtained from a source approved by the medical officer of health or public health inspector; (b) readily available for camp use; and (c) of sufficient quantity to meet the requirements of the persons in the camp.  R.R.O. 1990, Reg. 554, s. 9.
Water Supply
 10. (1) The operator shall ensure that water provided for human consumption is potable.  R.R.O. 1990, Reg. 554, s. 10 (1). (2) Where potable water is not available from a pressure system, the operator shall ensure that potable water is provided in sanitary containers equipped with a pouring faucet.  R.R.O. 1990, Reg. 554, s. 10 (2).
Water Supply
 11. (1) Where water intended for human consumption is obtained from surface sources the water shall be treated by the operator in a manner approved by the medical officer of health or public health inspector before it is delivered or distributed for camp use.  R.R.O. 1990, Reg. 554, s. 11 (1). (2) Where water is treated as required under subsection (1), the operator shall keep an accurate daily record of the kind, manner or method of treatment of the water and the record shall be kept for a period of one year.  R.R.O. 1990, Reg. 554, s. 11 (2). (3) Where water is treated as required under subsection (2), the operator shall provide and maintain equipment at the camp for the testing of the water.  R.R.O. 1990, Reg. 554, s. 11 (3).
Water Supply
 12. (1) The operator shall ensure that where drinking fountains are provided the drinking fountains comply with the Plumbing Code made under the Ontario Water Resources Act.  R.R.O. 1990, Reg. 554, s. 12 (1). (2) The operator shall ensure that common drinking cups are not used in the camp.  R.R.O. 1990, Reg. 554, s. 12 (2). Sanitary Facilities
Sanitary Facilities
 13. (1) The operator shall ensure that the camp is provided with sanitary facilities in accordance with this section and sections 14, 15 and 16.  R.R.O. 1990, Reg. 554, s. 13 (1). (2) Where the persons in a camp are both male and female, separate sanitary facilities shall be provided for each sex as follows: 1. At least one toilet shall be provided for every ten employees of each sex. 2. At least one washbasin shall be provided for every five employees of each sex.  R.R.O. 1990, Reg. 554, s. 13 (2). (3) Where water-flush toilets are provided in a camp, urinals may be counted as toilets for male use but the number of urinals shall not exceed 50 per cent of the number of toilets.  R.R.O. 1990, Reg. 554, s. 13 (3).
Sanitary Facilities
 14. (1) Every sanitary facility in a camp shall, (a) be equipped with windows and self-closing, tight-fitting doors; (b) have all doors and windows screened against insects, rodents and vermin; (c) be ventilated so as to eliminate offensive odours; and (d) be kept sanitary and in good repair at all times.  R.R.O. 1990, Reg. 554, s. 14 (1). (2) Where a camp is in operation, all toilet seats shall be thoroughly scrubbed daily with a sanitizing solution.  R.R.O. 1990, Reg. 554, s. 14 (2).
Sanitary Facilities
 15. Every sanitary facility in a camp shall be equipped with, (a) a supply of toilet paper; (b) a cleanable receptacle of sound construction for depositing used towels and other refuse; (c) a supply of soap or detergent; and (d) a supply of single-service towels or a hot air dryer.  R.R.O. 1990, Reg. 554, s. 15.
Sanitary Facilities
 16. (1) Where one or more water-flush toilets are used in a camp, a supply of hot and cold water shall be provided  R.R.O. 1990, Reg. 554, s. 16 (1). (2) Where one or more privies are used in a camp, commercially packaged single-use moist hand towellettes or a supply of cold water containing a disinfectant shall be provided.  R.R.O. 1990, Reg. 554, s. 16 (2). Laundry Operations
Laundry Operations
 17. The operator shall ensure that laundry operations in the camp are not carried out in a river, lake, stream or other natural body of water in or adjacent to the camp.  R.R.O. 1990, Reg. 554, s. 17. Disposal of Garbage and Refuse
Disposal of Garbage and Refuse
 18. The operator shall ensure that garbage and refuse in the camp is, (a) deposited in leakproof durable containers equipped with tight-fitting tops; (b) removed after each meal from any room in which food is prepared, served or stored; and (c) collected daily and stored in a sanitary manner until final disposal.  R.R.O. 1990, Reg. 554, s. 18. Food Preparation and Storage
Food Preparation and Storage
 19. (1) The operator shall ensure that food in the camp is protected from contamination and adulteration and that foods not requiring refrigeration are kept in closed containers and stored in areas designated by the operator as areas for food storage only.  R.R.O. 1990, Reg. 554, s. 19 (1). (2) The operator shall ensure that the camp is provided with refrigerated space adequate for the safe storage of perishable and hazardous food.  R.R.O. 1990, Reg. 554, s. 19 (2).
Food Preparation and Storage
 20. (1) The operator shall ensure that, hazardous food in the camp, other than hermetically sealed food that has been subjected to a process sufficient to prevent the production of bacterial toxins or the survival of spore-forming pathogenic bacteria, is distributed, maintained, stored, transported or displayed such that the internal temperature of the food is, (a) 5° Celsius or lower; or (b) 60° Celsius or higher, except for such periods of time as may be necessary for the preparation, processing and manufacturing of the food.  R.R.O. 1990, Reg. 554, s. 20 (1). (2) The operator shall ensure that, frozen food in the camp is stored and maintained at a temperature of minus 18° Celsius or lower.  R.R.O. 1990, Reg. 554, s. 20 (2).
Food Preparation and Storage
 21. The operator shall ensure that in the camp temperature controlled rooms and compartments used for the storage of hazardous food are provided with accurate indicating thermometers that can be easily read.  R.R.O. 1990, Reg. 554, s. 21.
Food Preparation and Storage
 22. The operator shall ensure that racks, shelves or pallets are provided for the storage of food in the camp and that no rack or shelf is placed less than fifteen centimetres above the floor.  R.R.O. 1990, Reg. 554, s. 22.
Food Preparation and Storage
 23. The operator shall ensure that the food in the camp is stored on the tacks, shelves or pallets referred to in section 22.  R.R.O. 1990, Reg. 554, s. 23.
Food Preparation and Storage
 24. The operator shall ensure that tongs, spoons and scoops of corrosion-resistant and non-toxic material are used in the camp wherever possible where food is being prepared or served to avoid direct hand contact with food.  R.R.O. 1990, Reg. 554, s. 24.
Food Preparation and Storage
 25. The operator shall ensure that cloths and towels used for washing, drying or polishing utensils or cleaning tables in the camp are, (a) in good repair; (b) clean; and (c) used for no other purpose.  R.R.O. 1990, Reg. 554, s. 25.
Food Preparation and Storage
 26. The operator shall ensure that toxic and poisonous substances required for maintenance of sanitary conditions in the camp are, (a) kept in a compartment separate from food so as to preclude contamination of any food, working surface or utensil; (b) kept in a container that bears a label on which the contents of the container are clearly identified; and (c) used only in such manner and under such conditions that the substances do not contaminate food or cause a health hazard.  R.R.O. 1990, Reg. 554, s. 26.
Food Preparation and Storage
 27. The operator shall ensure that each person who handles or comes in contact with food or with any utensil used in the preparation, processing, service or storage of food in the camp, (a) does not use tobacco while so engaged; (b) is clean; (c) wears clean outer garments; (d) wears headgear that confines the hair; (e) washes his or her hands before commencing or resuming work and after each use of a toilet or urinal; (f) is free from any infectious agent of a disease that may be spread through the medium of food; and (g) submits to such medical examinations and tests as are required by the medical officer of health to confirm the absence of an infectious agent mentioned in clause (f).  R.R.O. 1990, Reg. 554, s. 27.
Food Preparation and Storage
 28. The operator shall ensure that a person who has a skin disease does not perform any work that brings the person into contact with food in the camp unless the person has obtained the approval of the medical officer of health in writing before handling food.  R.R.O. 1990, Reg. 554, s. 28.
Food Preparation and Storage
 29. (1) The operator shall ensure that each food preparation area in the camp is provided with a supply of hot and cold potable water.  R.R.O. 1990, Reg. 554, s. 29 (1). (2) The operator shall ensure that a separate washbasin for hand washing is provided for employees in each food preparation area in the camp, together with soap or detergent in a dispenser and, (a) clean single-service towels; (b) a continuous cloth roller towel in a mechanical device together with a supply of paper towels; or (c) a hot air dryer.  R.R.O. 1990, Reg. 554, s. 29 (2). Ventilation
Ventilation
 30. (1) The operator shall ensure that each sleeping area, dining room or other building used by employees in the camp is provided with, (a) natural ventilation adequate to ensure the elimination of all offensive odours; or (b) mechanical ventilation capable of providing at least one air change per hour.  R.R.O. 1990, Reg. 554, s. 30 (1). (2) The operator shall ensure that at least ten air changes per hour is provided in each food preparation area of the camp.  R.R.O. 1990, Reg. 554, s. 30 (2). Accommodation and Facilities
Accommodation and Facilities
 31. The operator shall ensure that where the persons in the camp are both male and female, separate sleeping, washing and bathing facilities are provided for each sex.  R.R.O. 1990, Reg. 554, s. 31.
Accommodation and Facilities
 32. Every camp accommodating fewer than fifteen employees or that operates for less than twenty-eight days in a year is exempt from the provisions of sections 33 to 39, sections 41 and 46, sections 50 to 53 and section 56.  R.R.O. 1990, Reg. 554, s. 32.
Accommodation and Facilities
 33. The operator shall ensure that each building used for the storage, preparation and serving of food or intended to be used for sleeping in the camp is weatherproof and so constructed that, (a) the floors are tight-fitting and smooth; (b) the walls extend at least 2.3 metres above floor level; and (c) the walls and ceilings can be maintained in a sanitary condition.  R.R.O. 1990, Reg. 554, s. 33.
Accommodation and Facilities
 34. The operator shall ensure that each building used for sleeping in the camp is so constructed that, (a) a minimum of 3.72 square metres of floor area per occupant is provided in every room used for sleeping purposes; (b) the beds are, (i) separate, (ii) at least thirty centimetres above the floor, (iii) single-tiered, (iv) at least one metre apart when not separated by a partition extending at least the length of the bed and one-half the height of the wall, and (v) provided with one locker or one shelf for each bed; (c) a shelf is located at each bed for the storage of employees’ personal belongings; and (d) a separate room, compartment, locker or cupboard is provided for the storage of employees’ clothing.  R.R.O. 1990, Reg. 554, s. 34.
Accommodation and Facilities
 35. The operator shall ensure that, (a) the temperature in sleeping areas and in washrooms when occupied by employees is maintained at not less than 20° Celsius; (b) mattresses, blankets, sheets, pillows and pillow cases are kept in a sanitary condition and are in sufficient supply to meet the needs of the persons in the camp; and (c) permanent buildings used for sleeping are equipped with smoke alarms.  R.R.O. 1990, Reg. 554, s. 35.
Accommodation and Facilities
 36. (1) Except as provided in section 37, the operator shall ensure that the area for washing, bathing and laundering clothes in the camp comprises a separate heated room or heated building that is annexed to and that has direct access to the sleeping area.  R.R.O. 1990, Reg. 554, s. 36 (1). (2) The operator shall ensure that the facilities, (a) for washing include, (i) a constant supply of hot and cold water, and (ii) at least one sink or washbasin for every five beds; (b) for bathing include, (i) a constant supply of hot and cold water, and (ii) showers in a ratio of one shower for every fifteen beds or less or other means of bathing satisfactory to the medical officer of health or public health inspector; and (c) for laundering, where a laundry service is not provided, include, (i) a constant supply of hot and cold water, (ii) at least one washing machine or laundry tub for every fifteen beds or less, and (iii) facilities for drying laundry.  R.R.O. 1990, Reg. 554, s. 36 (2).
Accommodation and Facilities
 37. Where a camp is occupied only during the period from the 1st day of May to the 1st day of November, an area for washing, bathing or laundering may comprise a separate building provided that it is located in a position convenient to the sleeping area.  R.R.O. 1990, Reg. 554, s. 37.
Accommodation and Facilities
 38. The operator shall provide at least one dining-room and one kitchen in the camp and the dining-room and kitchen shall be separated or partitioned from any area used for sleeping.  R.R.O. 1990, Reg. 554, s. 38. Lighting
Lighting
 39. The operator shall ensure that the camp is provided with, (a) a minimum intensity of illumination of 100 lux in all hallways, corridors, stairways and sleeping areas; (b) a minimum intensity of illumination of 500 lux in the kitchen; and (c) a minimum intensity of illumination of 250 lux in all rooms other than those referred to in clauses (a) and (b).  R.R.O. 1990, Reg. 554, s. 39. Food Preparation Areas
Food Preparation Areas
 40. (1) The operator shall ensure that furniture, equipment and appliances in any room or area in the camp where food is stored, prepared, served or consumed is so constructed and arranged as to permit thorough cleaning and maintaining of the room or area in a clean and sanitary condition.  R.R.O. 1990, Reg. 554, s. 40 (1). (2) The operator shall ensure that each room in the camp where food is prepared, served, eaten or stored is, (a) free from materials and equipment not regularly used in the room; (b) free from live birds and animals unless the medical officer of health gives his approval for the keeping of the birds or animals; and (c) not used for sleeping purposes and that no area used for sleeping opens directly into the room.  R.R.O. 1990, Reg. 554, s. 40 (2). (3) The operator shall provide a separate room, compartment, locker or cupboard in the camp for the storage of clothes of employees who handle or come into contact with food.  R.R.O. 1990, Reg. 554, s. 40 (3).
Food Preparation Areas
 41. The operator shall ensure that each room in the camp where food is prepared is provided with ventilation adequate to remove smoke, gases and odours to the outside and that cooking equipment is, (a) provided with a shield, canopy or other device of corrosion-resistant non-absorbent and readily cleanable material; or (b) placed so as to protect walls, ceilings and equipment from grease and food particles.  R.R.O. 1990, Reg. 554, s. 41.
Food Preparation Areas
 42. The operator shall ensure that each article or piece of equipment that is used for preparation, service display, storage or transportation of food in a camp is, (a) of sound and tight construction; (b) kept in good repair; and (c) of such form and material that it can be readily cleaned and sanitized.  R.R.O. 1990, Reg. 554, s. 42.
Food Preparation Areas
 43. (1) The operator shall ensure that equipment and utensils with which food comes in direct contact are, (a) corrosion-resistant and non-toxic; and (b) free from cracks, crevices and open seams.  R.R.O. 1990, Reg. 554, s. 43 (1). (2) Despite subsection (1), cutting boards, blocks, tables, bowls, platters and churns of hardwood or other materials may be used in a camp where, (a) such equipment is maintained in a clean and sanitary condition; and (b) the manner and conditions of their use are not a health hazard.  R.R.O. 1990, Reg. 554, s. 43 (2).
Food Preparation Areas
 44. The operator shall ensure that utensils that are used in the camp are cleaned and sanitized in accordance with sections 45, 47, 48 and 49.  R.R.O. 1990, Reg. 554, s. 44.
Food Preparation Areas
 45. The operator shall ensure that, (a) multi-service articles that are used in the preparation, processing or service of food are cleaned and sanitized after each use; and (b) utensils other than multi-service articles are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.  R.R.O. 1990, Reg. 554, s. 45.
Food Preparation Areas
 46. (1) The operator shall ensure that equipment and facilities for the cleaning and sanitizing of utensils in the camp are used for no other purpose and consist of, (a) mechanical equipment; or (b) equipment for washing by hand consisting of, (i) a three-compartment sink or three sinks of corrosion-resistant material of sufficient size to ensure thorough cleaning and sanitizing of utensils, or (ii) a two-compartment sink or two sinks of corrosion-resistant material for the cleaning and sanitizing of utensils where washing and rinsing can be done effectively in the first sink and the second sink is used for sanitizing as described in subsection 49 (1), and (iii) drainage racks of corrosion-resistant material.  R.R.O. 1990, Reg. 554, s. 46 (1). (2) Where the sinks referred to in subclause (1) (b) (i) or (ii) are not sufficient to effectively clean and sanitize the utensils, such additional sinks as will effectively clean and sanitize the utensils are required.  R.R.O. 1990, Reg. 554, s. 46 (2). (3) Subclause (1) (b) (ii) does not apply to the cleaning and sanitizing of multi-service articles or utensils that directly contact ready to eat foods.  R.R.O. 1990, Reg. 554, s. 46 (3).
Food Preparation Areas
 47. Utensils shall be, (a) scraped or rinsed; (b) cleaned; (c) rinsed; and (d) sanitized.  R.R.O. 1990, Reg. 554, s. 47.
Food Preparation Areas
 48. Where equipment for washing by hand is used in a camp, utensils shall be, (a) cleaned in a sink in a detergent solution capable of removing soil; (b) rinsed in the second sink in clean water at a temperature not lower than 43° Celsius; and (c) sanitized in the third sink.  R.R.O. 1990, Reg. 554, s. 48.
Food Preparation Areas
 49. (1) Utensils shall be sanitized by, (a) immersion in water at a temperature of at least 77° Celsius or more for at least forty-five seconds; (b) immersion in a chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24° Celsius for at least forty-five seconds; (c) immersion in a clean quarternary ammonium compound solution of not less than 200 parts per million at a temperature not lower than 24° Celsius for at least forty-five seconds; (d) immersion in a clean solution containing not less than twenty-five parts per million of available iodine at a temperature not lower than 24° Celsius for at least forty-five seconds; or (e) immersion in any solution containing a sanitizing agent that is non-toxic and that provides a bactericidal result not less than the result provided by clause (a), (b), (c) or (d) and for which a convenient test reagent is available.  R.R.O. 1990, Reg. 554, s. 49 (1). (2) A test reagent for determining the concentration of sanitizer and an accurate thermometer to determine the temperature of the sanitizing solution shall be readily available where the sanitizing takes place in a camp.  R.R.O. 1990, Reg. 554, s. 49 (2).
Food Preparation Areas
 50. Despite sections 48 and 49, utensils other than utensils that come into direct contact with a milk product or ready to eat food, may be cleaned and sanitized in one operation provided that, (a) the chemical product used is designed for that purpose; (b) the product container bears directions for use indicating optimum temperature and exposure times; (c) the product is used in accordance with the directions for use; (d) a test reagent is readily available on the premises to determine the concentration of the sanitizing agent; and (e) the utensils so treated are completely rinsed with clean water.  R.R.O. 1990, Reg. 554, s. 50.
Food Preparation Areas
 51. (1) The operator shall ensure that mechanical equipment for the cleaning and sanitizing of utensils in the camp is, (a) so constructed, designed and maintained that, (i) the wash water is sufficiently clean at all times to clean the dishes and is maintained at a temperature not lower than 60° Celsius or higher than 71° Celsius, and (ii) the sanitizing rinse is, (A) water that is maintained at a temperature not lower than 82° Celsius and is applied for a minimum of ten seconds in each sanitizing cycle, or (B) a chemical solution described in clause 49 (1) (b), (c), (d) or (e); and (b) provided with thermometers that show wash and rinse temperatures and that are so located as to be easily read.  R.R.O. 1990, Reg. 554, s. 51 (1). (2) An operator may use another machine or device other than the mechanical equipment referred to in subsection (1) where the machine or device will in the opinion of the medical officer of health effectively clean and sanitize the utensils and will result in a bacterial count on the utensils within the limits set out in section 53.  R.R.O. 1990, Reg. 554, s. 51 (2).
Food Preparation Areas
 52. Where food processing equipment in a camp is cleaned and sanitized in-place without disassembling the equipment, the operator shall ensure that instructions respecting, (a) the chemicals used for cleaning and sanitizing; (b) the strength of the chemical solutions used; (c) the length of time the equipment was exposed to the chemicals; and (d) the procedures used for cleaning and sanitizing the equipment, are posted in a place accessible to the person carrying out the cleaning and sanitizing.  R.R.O. 1990, Reg. 554, s. 52.
Food Preparation Areas
 53. The operator shall ensure that the standard plate count from a multi-service article in the camp does not exceed 100 bacterial colonies after cleaning and sanitizing and prior to re-use when tested by the official method in accordance with the standard plate test, utilizing the swab technique.  R.R.O. 1990, Reg. 554, s. 53.
Food Preparation Areas
 54. The operator shall ensure that utensils in the camp that have been cleaned and sanitized are transported and stored in such manner as to prevent contamination.  R.R.O. 1990, Reg. 554, s. 54.
Food Preparation Areas
 55. The operator shall ensure that, where a utensil is so large as to preclude washing and sanitizing by means of sinks or other machines, it is washed or scrubbed with a detergent solution rinsed with clean water and, (a) sprayed or rinsed with hot water or steam in a manner that provides a temperature of not less than 82° Celsius on the treated surface; or (b) sprayed or rinsed with a chemical solution designated in subsection 49 (1) at double the strength therein prescribed.  R.R.O. 1990, Reg. 554, s. 55.
Food Preparation Areas
 56. A reference in this Regulation to the medical officer of health or the public health inspector means the medical officer of health or the public health inspector, as the case may be, of the board of health in the health unit in which the camp referred to is situate.  R.R.O. 1990, Reg. 554, s. 56.
Food Preparation Areas
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