…you’ll give a shit that there’s no air conditioning in the kitchen. You know it’s an issue. It’s been as issue for the last three years. And you know it’s fucking people up: I’ve told you myself—to your face and in writing—about the dizziness and vomitting from the heat. I don’t give a fuck if the labour department doesn’t have “a specific maximum” for how hot the kitchen can get. If your employees are getting sick from the heat, it’s too fucking hot. Maybe next time I get so hot I have to puke, I’ll make sure to do it in your nice, air-conditioned office. Maybe then you’ll do something about it.
—Heat Stroke Waiting to Happen
This article appears in Jul 12-18, 2018.
Your boss is correct in that the OHS regulations for Nova Scotia do not prescribe min or max working temperatures however that does not mean your boss doesn’t have an obligation to protect the health and safety of people at their workplace.
I would highly recommend you contact a provincial safety officer to look into the situation before someone does get hurt.
1-800-952-2687 call them
Avoiding the obvious cliche comment about hear and residence in a location of culinary activity, I will point out that the human body can withstand a great deal of heat given sufficient air flow and hydration. Air conditioning in a kitchen is a waste of time and money as no cooling unit on the planet can keep up with the cheapest of heating elements.
My advice hydrate learn the basic tricks of heat management wet ‘do’ rags and lots of air flow.
It’s a Kitchen.
Hood fans these days are powerful and energy efficient (if properly maintained and cleaned of course) compared to some of the dinosaur units from the old days. Tell your boss that upgrading will save him money over time (plus no lost manhours for sick leave). If you need to use the stick; threaten with a lawyer or a reporter, no one wants that kind of trouble.
….or get (a job) out of the kitchen!