First-aid Minimum Standards Regulation (CQLR, c. A-3.001, r. 10) — CNESST / CSA Z1220-17
SCAN TO RESTOCK
👋 Welcome to the First Aid Direct Digital Audit Tool. Use this interactive checklist to conduct your weekly inspection on your device, or click print to generate a perfectly formatted paper log for your compliance records.
*These requirements are based on the First-aid Minimum Standards Regulation (CQLR, c. A-3.001, r. 10), administered by the CNESST. Updated April 1, 2021 to adopt CSA Z1220-17 for all Quebec workplaces. Unlike other provinces, Quebec strongly recommends weekly kit inspections — the most frequent standard in Canada.
⚠️ Quebec requires a written risk assessment to determine your kit type. The employer is solely responsible for assessing the risk level in their workplace — considering the types of injuries likely to occur, their probability, and potential severity. Low/moderate risk workplaces require a Type 2 Basic kit; high-risk workplaces require a Type 3 Intermediate kit. Most restaurants are assessed as low to moderate risk. Visit CNESST for full kit guidance →
Part A: Commercial Kitchen & Food Safety Standards
Part B: CNESST Administrative Requirements (All Workplaces)
Part C: Select your kit type and shift size to verify contents:
Kit type is determined by your workplace risk assessment. Most Quebec restaurants are Low/Moderate Risk → Type 2 Basic. Higher-hazard commercial operations may be assessed as High Risk → Type 3 Intermediate. If more than 100 workers are on shift, kits must be distributed proportionately throughout the workplace.
🟢 Low / Moderate Risk — CSA Type 2 Basic
🔴 High Risk — CSA Type 3 Intermediate
☝️ Select your kit type and shift size above — as determined by your workplace risk assessment — to reveal the required contents checklist.
Part C: CSA Type 2 Basic — Small (Low/Moderate Risk, 2–25 Workers per Shift)
Part C: CSA Type 2 Basic — Medium (Low/Moderate Risk, 26–50 Workers per Shift)
Part C: CSA Type 2 Basic — Large (Low/Moderate Risk, 51–100 Workers per Shift)
Part C: CSA Type 3 Intermediate — Small (High Risk, 2–25 Workers per Shift)
Part C: CSA Type 3 Intermediate — Medium (High Risk, 26–50 Workers per Shift)
Part C: CSA Type 3 Intermediate — Large (High Risk, 51–100 Workers per Shift)
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Understanding Quebec Restaurant First Aid Requirements
Quebec workplace first aid is governed by the First-aid Minimum Standards Regulation (CQLR, c. A-3.001, r. 10), administered by the CNESST (Commission des normes, de l'équité, de la santé et de la sécurité du travail). Updated April 1, 2021 to formally adopt CSA Z1220-17, the Regulation requires all employers to provide first aid kits matched to both worker count and workplace risk level. Low and moderate risk workplaces require a Type 2 Basic kit; high-risk workplaces require a Type 3 Intermediate kit. For most restaurants, the appropriate kit is a Type 2 Basic, scaled to shift size.
Quebec stands apart from every other province on two key points. First, the CNESST strongly recommends weekly kit inspections — the most frequent standard in Canada — with a recommended seal method to allow instant visual verification. Second, Quebec has the only province-specific first aider ratio table: one first aider for up to 50 workers, two for 51–150 workers, and an additional first aider for every 100 workers beyond that. Critically, only first aiders trained through a CNESST-accredited organization (16-hour course, valid 3 years) are recognized — certificates from non-accredited providers are not accepted. The CNESST also subsidizes training for up to 5% of an establishment's total workers.
Other important administrative requirements include posting the name, job title, and work location of all first aiders in a visible place (Section 14 of the Regulation), maintaining a first aid register for every incident, and ensuring kits are never locked and are placed where workers can see them. In addition to the CNESST requirements, the Canadian Food Inspection Agency (CFIA) and local health authorities require food-safe supplies in commercial kitchens — most importantly, high-visibility blue bandages to replace standard adhesive dressings. This audit tool helps Quebec restaurant operators meet both CNESST and food safety obligations in a single weekly inspection.
