Restaurants

The primary concerns in a restaurant are from cooking, electrical wiring, and refrigeration units. The production of grease-laden vapours increases the risk of fire. All grills and deep fat fryers should have automatic fire extinguishing protection, hoods, and filters. The kitchen must be kept clean and grease-free to prevent the spread of fire. Refrigeration units using ammonia must have proper containment measures to prevent explosions. Spoilage exposure is high, with even minor incidents potentially resulting in the loss of fresh and frozen goods.

Employee dishonesty and theft of money and securities are significant risks. Conduct criminal background checks on employees handling money. Implement strict cash management procedures, including regular deposits and limiting cash accumulation.

Public access to the premises increases the risk of slips and falls, especially with servers carrying trays of food and beverages. Ensure quick cleanup of spills, prominently mark uneven surfaces, and provide lighted emergency exits. Monitor food quality to prevent allergic reactions and food poisoning.

Compliance with provincial and federal regulations is crucial. Implement procedures to check IDs and monitor patrons to prevent underage drinking and over-serving. Train employees to recognize intoxication and handle such situations appropriately.

Employees face risks of slips, falls, cuts, burns, and lifting injuries. Proper training and safety procedures can reduce these risks. Encourage long-term employment with company incentives to improve overall safety and management control.