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Guide to Warewashing & Janitorial Equipment
Clean dishes begin with a clean workspace. In a commercial kitchen, warewashing
success isn’t determined by dishmachines alone — it’s achieved through a coordinated
system of chemicals, tools, carts, and testing supplies. These often-overlooked
products are the quiet enablers of food safety, employee health, and facility cleanliness.
This section focuses on the day-to-day janitorial and sanitation tools your staff rely on,
and how to select the right ones for safe and compliant operations.
Janitorial Accessories
& Sanitation Essentials —
Supporting Clean, Safe,
Compliant Kitchens
Chemical Safety & WHMIS
Know What You’re Using, and How to Use It Safely
Commercial warewashing and janitorial chemicals are powerful. That’s by design —
they must cut through grease, sanitize surfaces, and eliminate biohazards in real time.
But with that strength comes responsibility.
In Canada, every cleaning agent used in a professional kitchen must comply with
WHMIS (Workplace Hazardous Materials Information System) regulations. This means:
• All chemical containers must be properly labeled
• Staff must be trained on the hazards and safe handling of each product
• Each location must maintain an up-to-date SDS (Safety Data Sheet) binder for all
chemical products on site
Chemical dispensers should be installed in a secure, ventilated janitorial cabinet or
chemical storage area. Colour-coded containers and clearly marked dilution systems
reduce errors and improve compliance. This is not just best practice — it’s mandatory.
Review your municipality's WHMIS and safe handling requirements to ensure you are
compliant.