Free Ontario Restaurant First Aid Audit Tool (WSIB)

👋 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 clipboard.

*These requirements are based on Ontario Regulation 1101 under the Workplace Safety and Insurance Act (WSIA), administered by the WSIB. Regulation 1101 mandates a minimum of four (quarterly) inspections per year; monthly inspections are strongly recommended for commercial kitchens.

Part A: Commercial Kitchen & Food Safety Standards

Kit Accessibility: Box is mounted, unobstructed, and casing closes tightly to protect against kitchen grease and moisture. Must be accessible for prompt treatment at all times when work is in progress (Reg. 1101, s.1).

Food-Safe Blue Bandages: High-visibility blue bandages are fully stocked. (Standard flesh-coloured bandages are a food safety violation under CFIA and local health authority standards).

Burn Treatments: Check expiry dates on hydrogel burn dressings. Gel must be fully hydrated and sealed.

Sterile Eyewash: Check expiry date on saline bottles. Replace immediately if expired (critical for chemical or hot liquid splashes).

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

Part B: WSIB Administrative Requirements (All Workplaces)

WSIB Form 82 Poster: "In Case of Injury or Illness at Work" poster is displayed at the first aid station and in all conspicuous places in the workplace. Download free at wsib.ca/case-injury-poster-form-82. (Required by Reg. 1101, s.1 & s.3)

Inspection Card: The inspection card at the first aid station has been updated with the date of this inspection and the signature of the person conducting it. (Required quarterly minimum — Reg. 1101, s.6)

First Aid Treatment Record: A written log is being maintained recording all workplace accidents — including date/time, nature of injury, exact location, witnesses' names, and each treatment given. (Required by Reg. 1101, s.5)

Trained First Aider on Duty: At least one worker currently on shift holds a valid first aid certificate (Emergency First Aid for ≤5 workers; Standard First Aid for 6+ workers) and their certificate is displayed at the station. (Reg. 1101, s.1 & s.8–10)

Non-Latex Gloves & CPR Mask: Non-latex disposable gloves (assorted sizes) and a CPR barrier mask are included in or at the station. (WSIB Guideline recommendation for all kits)

Part C: Ontario Reg. 1101 Section 8 Kit (1–5 Workers per Shift)

First Aid Manual: 1 x Current edition of the St. John Ambulance First Aid Manual (or equivalent recognized standard).

Safety Pins: 1 x Card of safety pins.

Adhesive Dressings: 12 x Adhesive dressings, individually wrapped.

Sterile Gauze Pads: 4 x Sterile gauze pads, 3 inches square.

Gauze Bandage: 2 x Rolls of gauze bandage, 2 inches wide.

Field Dressings: 2 x Field dressings, 4 inches square (or 2 x four-inch sterile bandage compresses).

Triangular Bandage: 1 x Triangular bandage.

Trained Worker: Confirm shift has a worker with a valid Emergency First Aid Certificate working in the immediate vicinity of the station.

Understanding Ontario Restaurant First Aid Requirements

Ontario workplace first aid is governed by Ontario Regulation 1101, made under the Workplace Safety and Insurance Act (WSIA) and administered by the WSIB. Every employer covered by the WSIA must provide first aid equipment, facilities, and trained personnel — there is no minimum employee count that exempts a business from compliance.

For restaurants and hospitality venues, kit requirements are determined by the number of workers per shift, not total headcount. 1–5 workers requires a Section 8 kit (Emergency First Aid–trained worker); 6–15 workers requires a Section 9 kit (Standard First Aid–trained worker); 16–199 workers requires a Section 10 kit plus a stretcher and two blankets (Standard First Aid–trained worker). Regulation 1101 requires first aid boxes to be inspected at minimum four times per year (quarterly), with inspections logged on the inspection card at the station.

In addition to Regulation 1101, the Canadian Food Inspection Agency (CFIA) and local public health units require food-safe supplies specific to commercial kitchens — most critically, high-visibility blue bandages, which must replace standard flesh-coloured adhesive dressings to meet food contamination prevention standards. Using this audit tool helps Ontario restaurant operators confidently manage their compliance log and reorder supplies before failing a WSIB or public health inspection.

Ontario Restaurant First Aid Audit Tool (WSIB)

Ontario Restaurant First Aid Audit Tool

Part A: Commercial Kitchen & Food Safety Standards

Part B: WSIB Administrative Requirements (All Workplaces)

Part C: Select your shift size to reveal your Ontario Reg. 1101 legal minimums:

Part C: Ontario Reg. 1101 Section 8 Kit (1–5 Workers per Shift)

Part C: Ontario Reg. 1101 Section 9 Kit (6–15 Workers per Shift)

Part C: Ontario Reg. 1101 Section 10 Kit (16–199 Workers per Shift)

Missing Supplies? Don't fail your inspection.

Understanding Ontario Restaurant First Aid Requirements

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