WorkSafeBC OHS Regulation (Part 3) — Effective November 1, 2024
SCAN TO RESTOCK
👋 Welcome to the First Aid Direct Digital Audit Tool. Use this interactive checklist to conduct your inspection on your device, or click print to generate a perfectly formatted paper log for your compliance records.
⚠️ BC requires a written First Aid Assessment before determining your kit level. Unlike other provinces, WorkSafeBC's system is risk-based, not solely worker-count based. Your required kit type (Basic, Intermediate, or Advanced) is determined by your workplace hazard rating, number of workers per shift, and distance from emergency services. Complete your assessment at WorkSafeBC → This assessment must be reviewed annually.
Part A: Commercial Kitchen & Food Safety Standards
Part B: WorkSafeBC Administrative Requirements (All Workplaces)
Part C: Select your kit level to verify contents:
Kit level is determined by your WorkSafeBC First Aid Assessment. Most restaurants fall under Basic (low hazard / small team) or Intermediate (medium hazard / larger kitchen teams).
☝️ Select your kit level above — as determined by your WorkSafeBC First Aid Assessment — to reveal the required contents checklist.
Part C: WorkSafeBC Basic First Aid Kit Contents (CSA Z1220-17 + BC Requirements)
Part C: WorkSafeBC Intermediate First Aid Kit Contents (CSA Z1220-17 + BC Requirements)
Part C: WorkSafeBC Advanced First Aid Kit Contents (CSA Z1220-17 + BC Requirements)
Missing Supplies? Don't fail your inspection.
Ensure your kit meets WorkSafeBC OHS Regulation standards. Click below to instantly order compliant restock supplies.
Understanding BC Restaurant First Aid Requirements
BC workplace first aid is governed by Part 3 of the Occupational Health and Safety (OHS) Regulation, administered by WorkSafeBC. Significant amendments took effect November 1, 2024, aligning BC's kit standards with the national CSA Z1220-17 standard while adding BC-specific requirements — most notably mandatory arterial bleed tourniquets in all Basic and above kits, and PPE requirements for all attendants.
Unlike Ontario or Alberta, BC's system is risk-assessment based, not purely worker-count based. Every employer must complete and document a written first aid assessment for each workplace, considering worker count, workplace hazard rating (low/medium/high), and distance from emergency services. For most commercial restaurants, the hazard rating is medium due to burns, lacerations, and slip hazards, which will typically require a Basic or Intermediate kit and a certified first aid attendant on every shift. The assessment must be reviewed annually or whenever operations change significantly.
New to the November 2024 regulation: employers must conduct an annual first aid drill, document the results, and ensure kits contain a first aid record form. In addition to OHS Regulation requirements, the Canadian Food Inspection Agency (CFIA) and local health authorities mandate food-safe supplies — particularly high-visibility blue bandages — for any commercial kitchen. This audit tool helps BC restaurant operators verify compliance with both WorkSafeBC and food safety standards in a single inspection.
