Emergency response planning in child care centres
Emergencies such as water interruptions, power outages, flooding, sewage backups, and fires can occur at any time and may vary in duration. These events may affect food safety, heating and cooling systems, water supply, lighting, sanitation, and the overall ability of a child care centre to operate safely.
Child care centres are to consult with a Peel Public Health Inspector as soon as possible during any emergency. Public Health Inspectors are available 24 hours a day, 7 days a week to provide guidance and support.
Call 905-799-7700, toll-free 1-888-919-7800 or email us
Centre closure
Full or partial closure should be considered during any emergency. Closure decisions should be made in consultation with:
- Peel Public Health Inspector
- Ministry of Education Program Advisor
- Where applicable, the fire department in accordance with the centre's Fire Safety Plan
If closure is required, follow the centre's established closure procedures.
Notify Peel Public Health at 905-799-7700, toll-free 1-888-919-7800 or email us. A Public Health Inspector is available 24 hours a day, 7 days a week.
Notification and communication
Follow the centre's established emergency procedures and contingency plans. Designate a lead contact person responsible for managing the situation and activating the emergency response and communication plan.
Notify Peel Public Health at 905-799-7700, toll-free 1-888-919-7800 and request to speak with a Public Health Inspector, or email us.
You should also notify your Ministry of Education Program Advisor.
Communicate with parents and guardians regarding:
- The nature of the emergency
- The impact on operations
- The anticipated timeline for resolution
- Child pick-up expectations
- Any additional relevant updates
Assess the situation in consultation with a Public Health Inspector
- Determine whether children and staff are safe and whether there is any immediate danger.
- Record the date and time of the incident.
- Identify the cause, if known (e.g., severe weather, infrastructure failure, construction activity, or internal building issue).
- Determine the areas affected (e.g., classrooms, kitchen, washrooms, storage areas, basement).
- Estimate the time required to restore services, including cleaning, repairs, and remediation.
- Confirm the status of parent and guardian notification and child pick-up arrangements.
- Identify the availability of an alternate location for children and staff if required.
- Assess the impact on food service, including whether food must be discarded.
Assess the severity and extent of the situation:
- Is the issue contained?
- Is the entire centre affected?
Assess impacts on:
- Handwashing
- Toileting and diapering
- Cleaning and disinfection
Drinking water
Provide commercially bottled drinking water.
Food service
(if approved by Public Health)
- Use catered meals where possible.
- If food is normally prepared on-site and the interruption is planned, food may be prepared in advance.
- Do not prepare food on-site during a water interruption.
- Provide pre-packaged or pre-prepared foods maintained at safe temperatures.
- Provide bottled drinking water.
- Use single-use disposable plates, cups, and utensils.
Hand hygiene
Set up temporary handwashing stations consisting of:
- A water jug or urn with a spigot filled with bottled water
- For planned interruptions, fill containers before the water supply is shut off
- A bucket to collect wastewater (dispose of wastewater in a toilet)
- Liquid soap
- Paper towels
Additional requirements:
- Post handwashing instructions at each station.
- Alcohol-based hand sanitizer may be used when hands are not visibly soiled.
Diapering
- Wear disposable gloves.
- Wash hands at the temporary handwashing station.
- Clean and disinfect diaper-changing surfaces between children using the centre's approved disinfectant according to the manufacturer's instructions.
Toilet flushing
If the tank contains water:
- Remove the tank lid.
- Lift the flapper valve to release water into the bowl.
- Hold the flapper open until most of the tank water has drained.
If the tank is empty: Pour 4 to 6 litres of water directly into the toilet bowl quickly to create a flushing action.
Alternative method: Fill the toilet tank with water to its normal level and flush as usual.
Returning to normal operations following restoration of water service
- Notify Peel Public Health by calling 905-799-7700, toll-free 1-888-919-7800 or email us.
- Air in the plumbing system may temporarily cause cloudy water, noise, or vibration in the pipes.
- Run all cold-water taps, beginning at the lowest level of the building and progressing upward.
- Run water for approximately 10 to 30 seconds, or until it is clear and cold.
- The Public Works Department will test water from the distribution system to verify adequate chlorine residual levels.
- Peel Public Health may conduct chlorine testing within the centre if required.
- Resume normal toilet and plumbing use once service has been restored and verified.
Food safety
- Monitor and record refrigerator and freezer temperatures every 2 hours.
- Transfer high-risk foods, such as meat, poultry, seafood, dairy products, and prepared foods, to a freezer if available.
- Use insulated coolers and ice packs where possible.
Keep refrigerator and freezer doors closed whenever possible. How long they will stay cold:
- Refrigerator: approximately 4 to 6 hours
- Full freezer: up to 48 hours
- Half-full freezer: approximately 24 hours
Discard food if:
- The food has been above 4 C for more than 2 hours.
- Frozen food has thawed and reached temperatures above 4 C.
- The food shows signs of spoilage.
Indoor air temperature
Monitor indoor temperatures and maintain compliance with Ministry of Education requirements.
- Discard food exposed to water, sewage, chemicals, smoke, or other contaminants.
- Discard single-use items exposed to contamination.
- Discard contaminated or damaged textiles and soft furnishings that cannot be adequately cleaned.
- Remove and replace water-damaged drywall and other building materials as necessary.
- Thoroughly clean, disinfect, and dry all affected areas before re-occupancy.
- Use pre-mixed, ready-to-use disinfectants whenever possible.
- If dilution is required, use bottled water during any water interruption.
- Follow the manufacturer's instructions for preparation, contact time, and safe use.
Where regular handwashing facilities are unavailable, establish temporary handwashing stations equipped with:
- A water jug or urn with a dispensing spigot
- A bucket to collect wastewater or access to a suitable drain or sink
- Liquid soap
- Paper towels
Ensure handwashing stations are accessible to all staff and children, as appropriate.