OHS Act General Regulations Part 9 (effective January 1, 2025) — CSA Z1220-17 Standard — WCB PEI
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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.
📋 January 1, 2025 — PEI First Aid Regulations Fully Updated. PEI's OHS Act General Regulations (Part 9) were updated effective January 1, 2025, aligning with national CSA standards. Key changes: (1) Training levels renamed — Emergency → Basic, Standard → Intermediate, Advanced → Advanced; workers holding valid certificates under old names remain certified until expiry; (2) First aid training and kit selection are now fully driven by a mandatory workplace first aid risk assessment, not just worker count; (3) Training providers no longer need WCB Director approval — any provider compliant with CSA Z1210-17 is acceptable; (4) A new exemption was added for private residences with home offices for remote workers. Review your internal first aid policies against the updated regulations.
⚠️ Restaurants in PEI are generally Moderate Risk — which requires Type 3 Intermediate kits. PEI's WCB guide defines moderate risk as workplaces where activities are neither low nor high risk. A commercial kitchen — with hot surfaces, open flame or hot oil, knives, hot liquids, and slipping hazards — is not a low-risk (administrative/clerical) workplace. The WCB guide itself uses a restaurant server spilling hot coffee as its worked risk assessment example. Most PEI restaurants should conduct a risk assessment that results in a Moderate risk classification, requiring Type 3 Intermediate kits and Intermediate-level first aiders. Confirm by completing your written workplace first aid risk assessment. Download the WCB risk assessment template →
Part A: Commercial Kitchen & Food Safety Standards
Part B: PEI Administrative Requirements (All Workplaces)
Part C: Select your risk level and shift size to verify kit requirements:
Your kit type is determined by your written workplace first aid risk assessment — not just your shift size. Most commercial restaurant kitchens in PEI will be Moderate Risk (Type 3 Intermediate). If you have a low-risk front-of-house office, that area may qualify as Low Risk (Type 2 Basic). When in doubt, use the higher risk level.
🟢 Low Risk Workplace — Type 2 Basic Kit (administrative/clerical areas only)
🟠 Moderate Risk Workplace — Type 3 Intermediate Kit (commercial kitchen — most restaurants)
☝️ Select your risk level and shift size above to reveal the required kit, first aider certification 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 Risk — 2–25 Workers per Shift (Type 3 Intermediate Small)
Part C: Moderate Risk — 26–50 Workers per Shift (Type 3 Intermediate Medium)
Part C: Moderate Risk — 51–100 Workers per Shift (Type 3 Intermediate Large)
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Understanding PEI Restaurant First Aid Requirements
First aid requirements for PEI provincially regulated workplaces fall under Part 9 of the General Regulations under the Occupational Health and Safety Act, administered by the Workers Compensation Board (WCB) of PEI. Regulations were updated effective January 1, 2025 to align with national CSA standards (CSA Z1220-17 for kits and CSA Z1210-17 for training). The key shift in the 2025 update is that first aid requirements — both kit type and first aider training level — are now fully driven by a mandatory written workplace first aid risk assessment, not simply worker count. Employers must complete and document this assessment, review it at least annually, and keep it available if requested by a WCB OHS Officer.
PEI defines three risk levels: Low risk (administrative, clerical, professional work with no substantial physical exertion or hazardous exposure) requiring a Type 2 Basic kit and Basic first aider; Moderate risk (all other workplaces not low or high risk) requiring a Type 3 Intermediate kit and Intermediate first aider; and High risk (more dangerous tasks with high likelihood and severity of injury) requiring Advanced training. The WCB's own official Workplace First Aid Regulations Guide uses a restaurant server spilling hot coffee as its primary worked example of a risk assessment — explicitly confirming that commercial kitchens require a moderate risk classification. Most PEI restaurants will require Type 3 Intermediate kits. Where a workplace has mixed risk areas (e.g., a low-risk administrative office co-located with a kitchen), the highest risk level applies to the whole site.
Key PEI-specific requirements include: first aiders' name and phone number must be posted (not just their name, which is unique among Atlantic provinces); first aid incident records must be retained for 3 years; kits must be inspected at least every 90 days (quarterly) or after each use; and training providers no longer need WCB Director approval — any provider compliant with CSA Z1210-17 is acceptable. Workers who held Emergency or Standard certificates under the old regulations remain certified until their expiry date, after which they recertify under Basic or Intermediate levels. Employers with 20 or more regularly employed workers must also have a Joint OHS Committee and a Safety Program. For restaurants with seasonal workers, "regularly employed" includes seasonal employment with recurring periods exceeding 12 weeks. In addition to WCB requirements, this tool captures CFIA food safety requirements — including high-visibility blue bandages for all food service workers.
