Work camps in unorganized territory

A camp in unorganized territory is an area in which buildings are used to accommodate 5 or more employees who are employed in mining work, lumbering work or any other labour work in a territory without municipal organization. It is the responsibility of the operator to comply with all requirements of the Health Protection and Promotion Act, 1990 and R.R.O. 1990, Regulation 502, Camps in Unorganized Territory. Refer to the Act and Regulations for exact wording.

Building: any building, vehicle, or other structure or premises used or intended to be used as employee accommodations or to store, prepare, or serve food.

Notice of camp opening (Section 2. Ontario Regulation 502/17)

Before opening a camp you must send a written notification (fillable) (printable) (PDF, 119 KB), to the public health inspector with the following information:

• name and address of the company and camp operator
• location of camp, with access map, driving directions, and a detailed sketch showing building and locations and use
• the number of employees of each gender
• type of work and expected camp duration

When the camp is closed, the operator will ensure that the site is left in a sanitary condition and the operator will also notify the public health inspector that the camp is closed.

Communicable disease

As the operator, you must notify Public Health Sudbury & Districts immediately of an outbreak or suspected outbreak of a reportable disease in the camp or any abnormal number of illnesses.

Water supply

All water must be potable (safe to drink). Water must come from a source that is approved by Public Health before the camp opens. The water source must be readily available for camp use and be able to supply enough water to meet all camp needs. All surface water sources (for example, lake or river water) must be treated and records of treatment must be kept for the duration of the operating season.

Acceptable bacteriological test results must be obtained and submitted to Public Health prior to the use of treated water.

If UV light is used to disinfect the water, the light must be NSF 55 and a 5 micron filter must precede the light. If primary disinfection is done with chlorine, a 5 micron filter is required prior to chlorination followed by a 1 micron absolute filter for parasite removal.

All drinking water containers must be used only for that purpose. The containers must have lids and pouring faucets/spigots. These containers should be cleaned and sanitized with a 100 ppm chlorine solution for 45 seconds or equivalent, before being refilled.

Do not use shared drinking cups, each person should have their own containers for drinking.

Sanitary facilities and waste water

• A detailed site plan for all Class 2 sewage systems must also be submitted with the camp notification application.
• If privies (outhouses) are used, there must be a minimum of one privy for every 10 employees or each gender.
• Privies must be well ventilated and equipped with self-closing, tight fitting doors and screened windows.
• Privies must be kept in a sanitary condition and equipped with toilet paper and single-use, moist hand towelettes or hand sanitizer.
• Pit privies must be located at least 50 feet (15 meters) from creeks, rivers or lakes.

Wash-up facilities

• You must provide one washbasin, with hot and cold potable water, for every 5 employees.
• You must provide one shower, with hot and cold potable water, for every 10 employees.
• Showers and washbasins must be located in a secure building with privacy locks on shower doors.

Laundry facilities

You must ensure that laundry operations are not carried out in creeks, rivers or lakes or other natural bodies of water.

Garbage removal

You must ensure that garbage is stored in leak-proof containers with lids and is stored in a sanitary manner until final disposal. Check with the Ministry of Natural Resources and Forestry or local municipalities for authorized dump sites.

Requirements for food preparation and storage areas

Food storage

• A continuous supply of power must be delivered to all refrigeration and freezer units at all times.
• You must provide adequate refrigeration for safe storage of perishable and hazardous food.
• You must store foods at 5°C (40°F) or lower.
• Frozen food must be stored at -18°C (0°F) or lower.
• You must keep hot foods at 60°C (140°F) or higher.
• Thermometers that accurately indicate the temperature are required for food storage areas. A probe thermometer is also required to monitor the internal temperatures of all hazardous foods.
• Protect food from contamination and store in an area used for food storage only. All dry goods must be stored 15 cm (6 in.) off the floor in a secure structure or stored in secure containers which prevent the entry of insects, vermin and other environmental contaminants.

Food preparation

• Food handlers must be clean, wear clean outer garments and wash their hands before starting work and whenever hands may be contaminated, including after using the toilet. Their hair must be covered/confined. They must be free from all infectious agents of disease that may be spread through food.
• Public Health Sudbury & Districts strongly recommends food handlers to complete an approved food handler training course.
• Hot and cold potable running water safe for cooking and drinking must be provided.
• All food contact surfaces and utensils must be constructed of food grade materials.
• All sinks in kitchen and food preparation area must be fitted with a grease trap.
• Wiping cloths must be handled properly (stored in approved sanitizing solution containing minimum sanitizer concentration). Sanitizer testing strips are required.
• Separate hand basins are to be provided for food handlers together with liquid soap and paper towels in dispensers.
• Multi-use utensils (plates, pots, pans, dishes, cutlery, etc.) are to be cleaned and sanitized.

Buildings

All buildings are to be well ventilated, maintained in a sanitary condition, and screened to prevent the entry of insects and vermin.

If you would like more information, would like to speak to a public health inspector, or make a complaint, you can submit your question or complaint electronically or contact us directly.

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This item was last modified on November 1, 2024