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Free Nova Scotia Restaurant First Aid Audit Tool

Nova Scotia Restaurant First Aid Audit Tool

Workplace Health and Safety Regulations Part 4 (N.S. Reg. 43/2022) — CSA Z1220-24 Standard

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

*These requirements are based on Part 4 of the Nova Scotia Workplace Health and Safety Regulations (N.S. Reg. 43/2022), administered by the Department of Labour, Skills and Immigration. Nova Scotia adopted the updated CSA Z1220-24 standard as of August 1, 2024 — kit contents for this tool reflect the new 2024 requirements.
🆕 Nova Scotia uses CSA Z1220-24 — the updated 2024 standard. Effective August 1, 2024, all Nova Scotia workplaces must comply with the revised CSA Z1220-24 kit standard. Key changes from the previous Z1220-17 standard: arterial tourniquets are now required in all Type 2 Basic kits (all sizes); antibiotic ointment is no longer a mandatory item; and abdominal pad quantities have increased in larger kit sizes. This makes NS the only province in Canada currently on the Z1220-24 standard — ensure your kits are updated. See the official NS Z1220-24 addendum →
⚠️ First aid requirements in NS depend on your workplace category and distance to emergency services. Restaurants are classified as "Other" workplaces (not offices). Your category — Close (≤20 min to EMS), Distant (20–40 min), or Isolated (40+ min) — determines how many kits and first aiders you need, and at what certification level. Most urban and suburban restaurants are "Close." See the NS First Aid Guide for the full compliance table →

Part A: Commercial Kitchen & Food Safety Standards

Part B: Nova Scotia Administrative Requirements (All Workplaces)

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

Most urban and suburban restaurants are Close workplaces (≤20 min to EMS). All NS non-office workplaces use Type 2 Basic Small kits in multiples. Note: 1 Medium kit = 2 Small kits; 1 Large kit = 4 Small kits.

🟢 Close Workplace — ≤20 min to Emergency Medical Services
🟡 Distant Workplace — 20–40 min to Emergency Medical Services
☝️ Select your workplace category and shift size above to reveal the required kit count, first aider certification level, and full CSA Z1220-24 contents checklist.

Part C: Close Workplace — 2–25 Workers per Shift

Part C: Close Workplace — 26–50 Workers per Shift

Part C: Close Workplace — 51–99 Workers per Shift

Part C: Close Workplace — 100–199 Workers per Shift

Part C: Distant Workplace — 2–25 Workers per Shift

Part C: Distant Workplace — 26–50 Workers per Shift

Part C: Distant Workplace — 51–99 Workers per Shift

Missing Supplies? Don't fail your inspection.

Ensure your kit meets Nova Scotia's CSA Z1220-24 standard, including the new arterial tourniquet requirement. Click below to order compliant restock supplies.

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Understanding Nova Scotia Restaurant First Aid Requirements

Nova Scotia workplace first aid is governed by Part 4 of the Workplace Health and Safety Regulations (N.S. Reg. 43/2022), administered by the Department of Labour, Skills and Immigration. Nova Scotia references its standards as "ambulatory," meaning the latest CSA version is automatically in force. On August 1, 2024, Nova Scotia became the first Canadian province to enforce the updated CSA Z1220-24 kit standard — meaning Nova Scotia restaurant operators must ensure their kits reflect the 2024 changes, most notably the addition of an arterial tourniquet to all Type 2 Basic kits and the removal of antibiotic ointment as a mandatory item.

Unlike most other provinces, Nova Scotia does not classify workplaces by risk level alone. Instead, kit count and first aider requirements depend on three factors: the number of employees per shift, whether the workplace is an office or not (restaurants are always "Other"), and the surface travel time to emergency medical services — creating "Close" (≤20 min), "Distant" (20–40 min), and "Isolated" (40+ min) workplace categories. Most urban and suburban Nova Scotia restaurants are "Close" workplaces. Nova Scotia also specifies kit counts in multiples of Type 2 Basic Small kits rather than a single larger kit, with equivalency rules (1 Medium = 2 Small; 1 Large = 4 Small). First aider certification levels — Basic, Intermediate, and Advanced — align with CSA Z1210 and are transferable across Canada. Certificates are valid for a maximum of three years and must be kept on file by the employer.

Administrative requirements unique to Nova Scotia include mandatory 5-year retention of first aid incident records, employer-paid training with wages and benefits during training time, and posted signage with the names and contact numbers of on-site first aiders. The WHSR also requires employers to maintain a plan for safe and timely emergency transportation. In addition to regulatory requirements, the Canadian Food Inspection Agency (CFIA) and local health authorities require food-safe supplies in commercial kitchens — most importantly, high-visibility blue bandages. This tool helps Nova Scotia restaurant operators verify both WHSR and food safety compliance in a single inspection.