§ 67

(1) If necessary to prevent the contamination of a food, an establishment must be equipped with hand cleaning and sanitizing stations, lavatories, showers, drinking water stations, break rooms or change rooms that (a) are appropriately equipped and adequate in number and size for the number of persons using them; (b) are located so that they are readily accessible to the persons using them; and (c) are capable of withstanding repeated cleaning and, if necessary to prevent contamination of a food, repeated sanitizing.

(2) The hand cleaning and sanitizing stations must permit the effective cleaning of hands.

(3) The lavatories must be located and maintained so that they do not present any risk of contamination of a food.