OHS Regulations, 2020 (Part 5) — CSA Z1220-17 Standard
SCAN TO RESTOCK
👋 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 5 of the Occupational Health and Safety Regulations, 2020, administered by WorkSafe Saskatchewan. Effective April 1, 2021, all Saskatchewan workplaces must maintain first aid kits meeting the CSA Z1220-17 standard. The CSA standard requires boxes to be inspected at a minimum of once every three months (quarterly).
⚠️ Saskatchewan requires a written First Aid Risk Assessment before determining your kit type. A competent person must assess your workplace to determine the appropriate kit classification (Type 2 Basic for low risk; Type 3 Intermediate for moderate or high risk) and the required level of first aid attendant (Class A or Class B). Download the WorkSafe Saskatchewan risk assessment template → The assessment must be kept on file at the workplace.
Part A: Commercial Kitchen & Food Safety Standards
Part B: WorkSafe Saskatchewan Administrative Requirements (All Workplaces)
Part C: Select your kit type and shift size to verify contents:
Kit type is determined by your written risk assessment. Most restaurants are Low Risk → Type 2 Basic. Commercial kitchens with higher hazard ratings may be Moderate Risk → Type 3 Intermediate.
🟢 Low Risk — CSA Type 2 Basic
🟡 Moderate / High Risk — CSA Type 3 Intermediate
☝️ Select your kit type and shift size above — as determined by your WorkSafe Saskatchewan First Aid Risk Assessment — to reveal the required contents checklist.
Part C: CSA Type 2 Basic — Small (Low Risk, 2–25 Workers per Shift)
Part C: CSA Type 2 Basic — Medium (Low Risk, 26–50 Workers per Shift)
Part C: CSA Type 2 Basic — Large (Low Risk, 51–100 Workers per Shift)
Part C: CSA Type 3 Intermediate — Small (Moderate/High Risk, 2–25 Workers per Shift)
Part C: CSA Type 3 Intermediate — Medium (Moderate/High Risk, 26–50 Workers per Shift)
Part C: CSA Type 3 Intermediate — Large (Moderate/High Risk, 51–100 Workers per Shift)
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Understanding Saskatchewan Restaurant First Aid Requirements
Saskatchewan workplace first aid is governed by Part 5 of the Occupational Health and Safety Regulations, 2020, administered by WorkSafe Saskatchewan. Effective April 1, 2021, all Saskatchewan employers must maintain first aid kits that meet the national CSA Z1220-17 standard. The kit type is determined by a combination of worker count per shift and workplace hazard rating: low-risk workplaces require a CSA Type 2 Basic kit; moderate and high-risk workplaces require a CSA Type 3 Intermediate kit.
Before selecting a kit, every employer must have a competent person conduct a written first aid risk assessment for the workplace. This assessment, kept on file, determines both the kit classification and the required level of first aid attendant: a Class A attendant (minimum 18 hours of training) is required at most small, lower-risk workplaces; a Class B attendant (minimum 68 hours of training) is required at larger or higher-risk operations. For restaurants, the typical hazard rating is low to moderate, given the elevated risk of burns, lacerations, and slips relative to an office environment.
Key administrative requirements include maintaining a first aid register recording every treatment given, keeping a first aid manual at the station, posting emergency procedures, and inspecting kits at minimum quarterly (every three months) per the CSA Z1220-17 standard. In addition to OHS Regulations requirements, the Canadian Food Inspection Agency (CFIA) and local health authorities require food-safe supplies in any commercial kitchen — particularly high-visibility blue bandages to replace standard flesh-coloured adhesive dressings. This audit tool helps Saskatchewan restaurant operators verify compliance with both WorkSafe Saskatchewan and food safety standards in a single inspection.
