Free Newfoundland & Labrador Restaurant First Aid Audit Tool
Free Newfoundland & Labrador Restaurant First Aid Audit Tool
OHS First Aid Regulations CNLR 1148/96 (as amended) — CSA Z1220-17 Standard — WorkplaceNL
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👋 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 compliance log.
⚠️ NL Uses Different First Aid Certificate Names Than Other Provinces. Unlike PEI, Nova Scotia, and New Brunswick — which updated to the new CSA Z1210-17 certificate naming (Basic / Intermediate / Advanced) — Newfoundland and Labrador's OHS First Aid Regulations still use the original names: Emergency, Standard, and Advanced. If someone from NL holds a "Standard First Aid Certificate," that is roughly equivalent to Intermediate in other provinces, but the NL legal requirement is explicitly for "Standard." When hiring staff or reviewing certifications, confirm the certificate meets NL's own defined criteria established by WorkplaceNL (the Workplace Health, Safety and Compensation Commission) under Section 3.1 of the OHS First Aid Regulations.
🍳 Most NL Restaurant Kitchens Require Type 3 Intermediate Kits. CSA Z1220-17 (referenced in the NL regulations) requires a workplace first aid risk assessment to determine whether a Type 2 Basic or Type 3 Intermediate kit is needed. Commercial kitchens — with hot surfaces, open flames, hot oil, knives, and wet floors — are not low-risk administrative workplaces. A risk assessment for a restaurant kitchen will generally result in a moderate or higher risk classification, requiring a Type 3 Intermediate kit. Note: the NL OHS First Aid Regulations themselves only define Type 1 (Personal) and Type 3 (Intermediate) kits — Type 2 Basic is permitted for genuinely low-risk areas under the CSA Z1220-17 standard incorporated by reference. When in doubt, use the higher classification. Contact WorkplaceNL for guidance →
Part A: Commercial Kitchen & Food Safety Standards
Part B: NL Administrative Requirements (All Workplaces)
Part C: Select your risk level and shift size to see kit and first aider requirements:
Kit type is determined by your workplace first aid risk assessment. Most commercial restaurant kitchens in NL will be Moderate Risk → Type 3 Intermediate. The NL OHS regulations specifically define Type 3 Intermediate kits and Type 1 Personal kits — Type 2 Basic is permitted for low-risk areas under CSA Z1220-17. First aider certificate requirements are based on shift size per Section 4 of CNLR 1148/96.
🟢 Low Risk — Type 2 Basic Kit (administrative/clerical areas only)
🟠 Moderate/High Risk — Type 3 Intermediate Kit (commercial kitchen — most restaurants)
☝️ Select your risk level and shift size above to reveal the required kit, first aider certificate level, and full CSA Z1220-17 contents checklist.
Part C: Low Risk — 2–25 Workers per Shift (Type 2 Basic Small)
Part C: Low Risk — 26–50 Workers per Shift (Type 2 Basic Medium)
Part C: Low Risk — 51–100 Workers per Shift (Type 2 Basic Large)
Part C: Moderate/High Risk — 2–14 Workers per Shift (Type 3 Intermediate Small)
Part C: Moderate/High Risk — 15–25 Workers per Shift (Type 3 Intermediate Small)
Part C: Moderate/High Risk — 26–50 Workers per Shift (Type 3 Intermediate Medium)
Part C: Moderate/High Risk — 51–100 Workers per Shift (Type 3 Intermediate Large)
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Order CSA Z1220-17 compliant Type 3 Intermediate first aid kits and restock supplies for NL restaurants, delivered fast.
Understanding Newfoundland & Labrador Restaurant First Aid Requirements
First aid requirements for NL provincially regulated workplaces fall under the Occupational Health and Safety First Aid Regulations (CNLR 1148/96), as amended, under the Occupational Health and Safety Act, administered by WorkplaceNL (the Workplace Health, Safety and Compensation Commission). Kit contents are required to comply with CSA Z1220-17, First Aid Kits for the Workplace, which NL adopted effective January 1, 2021 (with a one-year grace period to January 1, 2022). The regulations define two kit types by name: Type 1 Personal (for workers in isolation) and Type 3 Intermediate (for moderate and high-risk workplaces). Type 2 Basic kits are permitted for genuinely low-risk workplaces under the CSA Z1220-17 standard incorporated by reference, but the NL regulation itself does not define the Type 2 classification — meaning Type 3 Intermediate is the default for any workplace with physical hazards, including commercial kitchens.
A key distinction that makes NL unique among all provinces in this series: NL still uses the original first aid certificate names — Emergency, Standard, and Advanced — rather than the updated CSA Z1210-17 names (Basic, Intermediate, Advanced) now adopted by PEI, Nova Scotia, and New Brunswick. The requirements under Section 4 of CNLR 1148/96 are: one Emergency certificate holder for workplaces with 2–14 workers per shift; one Standard certificate holder (plus one Emergency for every 25 workers above 25) for workplaces with 15–199 workers; and a full first aid attendant (Advanced) for workplaces with 200 or more workers. Training must be completed through a WorkplaceNL-designated provider. Additionally, NL is the only province in this series that requires a stretcher, blankets, and splints to be on-site wherever more than 15 workers are employed — a requirement that applies to most mid-to-large NL restaurants.
Other key requirements include: a notice posted near the first aid kit listing the name of the person in charge, the name and qualifications of each first aider, and an emergency procedure with phone numbers for police, ambulance, fire, hospital, and physician; a written injury-reporting policy posted conspicuously; an approved first aid register with each kit recording the full details of every first aid event; and 5-year register retention — tied with Nova Scotia for the longest in Canada. As of the March 2024 OHS Act amendments, NL also introduced a new "Workplace Health and Safety Designate" tier for employers with fewer than 6 workers, and clarified that employers with 20 or more workers require a full OHS Program. In addition to WorkplaceNL requirements, this tool captures CFIA food safety requirements — including high-visibility blue bandages for all food service workers.
