New Brunswick Restaurant First Aid Audit Tool

First Aid Regulation N.B. Reg. 2004-130 (as amended 2023-45) — CSA Z1220-17 (R2021) Standard

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👋 Welcome to the First Aid Direct Digital Audit Tool. Use this interactive checklist to conduct your regular inspection on your device, or click print to generate a perfectly formatted paper log for your compliance records.

*Requirements are based on the First Aid Regulation N.B. Reg. 2004-130 under the Occupational Health and Safety Act, as amended by N.B. Reg. 2023-45 (in force January 12, 2024), administered by WorkSafeNB. Kit contents follow CSA Z1220-17 (R2021) — the current required standard. The 2024 CSA Z1220-24 edition is also acceptable in New Brunswick where differences are minimal.

📋 January 2024 Regulatory Amendments — What Changed for Restaurants: New Brunswick amended its First Aid Regulation effective January 12, 2024. Key changes affecting restaurants: (1) The annual 6-hour refresher is no longer required — certification simply renews every 3 years with a full recertification course; (2) WorkSafeNB must approve all training providers — verify your trainer is on the approved list before booking; (3) Medical practitioners, nurses, and paramedics may now be designated as first aid providers without completing workplace first aid training. All internal first aid policies should be reviewed against the amended regulation.

✅ Restaurants are NOT high hazard workplaces in New Brunswick. The First Aid Regulation defines "high hazard work" as an explicit list: project sites and mines, confined spaces or isolated areas without close EMS, electrical systems, foundries, chemical/gas/oil plants, woodland/sawmill operations, breweries and meat packing plants, and explosive or heavy equipment operations. Restaurants do not fall under any of these categories. This means your restaurant requires Type 2 Basic kits and Basic-level first aid providers. If you're unsure, consult WorkSafeNB's guidance.

Part A: Commercial Kitchen & Food Safety Standards

Kit Accessibility & Signage: First aid kits are accessible at all times during work hours, kept clean and dry. Signs are posted at conspicuous places indicating kit locations, and all employees are aware of the location of kits and any related equipment or supplies. (N.B. Reg. 2004-130, Section 13)

Food-Safe Blue Bandages: High-visibility blue bandages are fully stocked. Standard flesh-coloured bandages are a food safety violation under CFIA and provincial health authority standards in commercial kitchens.

Burn Treatments: Hydrogel burn dressings are present and within expiry. Essential for commercial kitchen burn risk — check that gel is fully hydrated and sealed.

Sterile Eyewash: Check expiry on saline bottles. Replace immediately if expired. Note: chemical eyewash is not part of standard kit contents — add separately if your kitchen handles cleaning chemicals or hazardous substances.

Finger Cots: Stocked to safely cover minor lacerations during food prep and maintain food safety standards.

Part B: New Brunswick Administrative Requirements (All Workplaces)

First Aid Provider Names Posted: The names of all designated first aid providers are posted at a conspicuous place in the workplace. Where posting is not practicable, all employees have been informed of the providers' names. (N.B. Reg. 2004-130, Section 7(2)–(3))

Provider Records Kept on File: A record of the names of each employee designated as a first aid provider is maintained by the employer. Certificates are valid for 3 years from issue date. (Section 7(1))

WorkSafeNB-Approved Training Provider: Confirm that any first aid provider who trained or recertified after January 12, 2024 used a WorkSafeNB-approved training agency. All new training must be from an approved provider — verify at worksafenb.ca/first-aid-resources. Note: The previous annual 6-hour refresher is no longer required.

First Aid Provider Not Assigned Conflicting Work: Designated first aid providers are not assigned duties likely to interfere with their ability to administer first aid. First aid providers have access to a CPR resuscitation barrier device (one-way valve) and gloves at all times. (Section 7(4))

Written Emergency Communication Procedure Posted: A written emergency communication procedure is established, describes how to contact assistance, provides directions to the workplace, and is posted conspicuously. Where posting is not practicable, all employees have been informed. (Section 5)

Written Transportation Procedure in Place: A written transportation procedure is prepared describing arrangements for transporting injured or ill employees to the nearest health care facility. For serious injuries, the procedure ensures the employee is accompanied by at least one first aid provider who is not the vehicle operator. (Section 6)

First Aid Incident Records Up to Date: A written record of each incident is maintained including: name of injured/ill employee; description of injury or illness; treatment and care provided; description of the incident; date of occurrence; name of person who provided emergency care; and date the record was made. Records must be retained for 3 years. (Section 10)

Kit Contents Serviceable: All kits are clean, dry, fully stocked, and free of expired items. Kits meet CSA Z1220-17 (R2021) requirements — or CSA Z1220-24 if your supplier has transitioned. Kits located at or near the area they serve and accessible during all work hours.

Part C: Select your shift size to verify kit count and first aider requirements:

Restaurants in New Brunswick are not high hazard workplaces — your restaurant requires Type 2 Basic kits and Basic-level first aid providers. First aid provider counts come from Schedule A of N.B. Reg. 2004-130 (amended 2023-45).

☝️ Select your shift size above to reveal the required kit count, number of first aid providers, and full CSA Z1220-17 contents checklist.

Date of Inspection:

Inspected By:

Free New Brunswick Restaurant First Aid Audit Tool

New Brunswick Restaurant First Aid Audit Tool

Part A: Commercial Kitchen & Food Safety Standards

Part B: New Brunswick Administrative Requirements (All Workplaces)

Part C: Select your shift size to verify kit count and first aider requirements:

Part C: Not High Hazard — 2–19 Workers per Shift

Part C: Not High Hazard — 20–49 Workers per Shift

Part C: Not High Hazard — 50–99 Workers per Shift

Missing Supplies? Don't fail your next inspection.

Understanding New Brunswick Restaurant First Aid Requirements

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