OFSAT Camp Area Inspection

• Conducted on

  Date

• Conducted by

• Designation

• Location
  Address

Section-1 Camp Design

• The site for camp is selected in accordance with Environmental and Social Impact Assessment that ensures reasonable safe distance from the worksite, and that risks to Occupant, impacts to local environmental sensitivities and neighboring communities are controlled

  Yes

  No

  N/A

The following percentage of total campsite area is provided for landscaping:

• landscape area is minimum 30% (including soft and Hardscape) of the total site area;

  Yes

  No

  N/A

• Softscape is minimum 15% of the total site area;

  Yes

  No

  N/A

• Hardscape is maximum 40% of total site area;

  Yes

  No

  N/A

• Outdoor landscape space provided within camp is at least 1.5 sq.m per person considering maximum occupancy

  Yes

  No

  N/A

• Gravel for walkways in open area and access routes is prohibited

  Yes

  No

  N/A

The following setback distances are provided within camp:

• Minimum 6m between residential buildings and boundaries;

  Yes

  No

  N/A

• Minimum 10m between service / utility buildings and the boundary

  Yes

  No

  N/A

• Minimum 10m between streets/Road outside of the boundary and boundary

  Yes

  No

  N/A

• Minimum 15m between residential buildings and service/utilities

  Yes

  No

  N/A

• Minimum distance in between the facades of living blocks is provided as per the PACDA fire codes

  Yes

  No

  N/A

• All living facilities are built with adequate materials kept in good repair, clean and free from rubbish and other refuse

  Yes

  No

  N/A

• Access routes between the accommodations are provided with hard surface to prevent dust arising

  Yes

  No

  N/A

• Entrance to accommodation is fitted with an exterior weather-proofed door and door closure

  Yes

  No

  N/A

• Sufficient lighting is provided within the camp

  Yes

  No

  N/A

• Meets all applicable National regulations on health, safety, and environment

  Yes

  No

  N/A

Section-2 Living Standards

• Accommodation is protected against moisture, wind, and sand and adequately screened against insects

  Yes

  No

  N/A

• There is a grade difference of at least 20cm between the building’s / accommodation unit’s floor and the exterior surroundings

  Yes

  No

  N/A

• A minimum total area of 4 sq. m per person and a minimum separation distance of 1m between beds is provided within each accommodation unit

  Yes

  No

  N/A

• A minimum unobstructed ceiling height of 2.4m, excluding ceiling fans, if any, is provided

  Yes

  No

  N/A

• A separate bed for each Occupant during the day/night shift cycle; the practice of “hot-bedding” is prohibited

  Yes

  No

  N/A

• Food preparation / cooking are prohibited within accommodation units. There should be no evidence of cooked food, smoking and / or incense burning in the room

  Yes

  No

  N/A

• Accommodations are provided with bathroom/shower unit. Toilets have sufficient hot cold running water supplies and ventilation

  Yes

  No

  N/A

• Each Occupant is provided with a comfortable mattress, two pillows, cover and clean bedding

  Yes

  No

  N/A

• Bed linen is washed at least once every two weeks and treated with repellents and disinfectants. Washing records are maintained

  Yes

  No

  N/A

• The full list of furnishings, as per the appendix in the Camp Standard, is provided for each Occupant

  Yes

  No

  N/A

• Sufficient natural and artificial lighting (a minimum 150 Lux intensity) is provided in all accommodation units

  Yes

  No

  N/A

• Sufficient air conditioning is provided and includes cooling and heating system

  Yes

  No

  N/A

• Separate storage for work boots and other PPE, as well as drying / airing areas is provided

  Yes

  No

  N/A

• Rooms/dormitories are aired and cleaned at regular intervals and kept in good condition. Records of cleaning are maintained

  Yes

  No

  N/A

• External walls and surroundings of accommodation units are maintained and clean:

  Yes

  No

  N/A

• No paint chipping or rotting of walls

  Yes

  No

  N/A

• No standing water / waste / debris under or around accommodation units

  Yes

  No

  N/A

• Appropriate waste receptacles (with closing lids) provided

  Yes

  No

  N/A

• No leaks from plumbing, e.g. water and drainage lines

  Yes

  No

  N/A

• Drinking water quality is regularly monitored and tested to be of acceptable quality. Records are maintained

  Yes

  No

  N/A

• There is a program for pest extermination, vector control and disinfection to be carried out throughout the living facilities. Pest and vector monitoring is performed on a regular basis. Records are maintained

  Yes

  No

  N/A

• Pesticides are sprayed quarterly in a manner that does not affect Occupant and kitchen adversely. Handling of pesticides is done by trained personnel with suitable PPE

  Yes

  No

  N/A

• Pesticides and related chemicals are stored in a dedicated storage room. This room is well ventilated, has adequate lighting and exhaust fan. Safety data sheet is displayed in the storage room for each chemical

  Yes

  No

  N/A

Section-3 Sanitary and Laundry Standards

• Occupant have access to clean and free of charge potable water at all times in accordance with local drinking water standard (Omani Standard 8/2012) and /or WHO standards. Potable water in the camp to be processed via approved and well maintained UV filter killing 99% bacteria

  Yes

  No

  N/A

• Sanitary and toilet facilities are kept in working condition. Cleaning schedule reflecting daily and deep cleaning cycles are maintained

  Yes

  No

  N/A

• Water is distributed from source by pipes made from UPVC, or non-metallic material of construction approved by the Operator/ Company. GI and steel pipes shall NOT be used

  Yes

  No

  N/A

• Water storage tanks are cleaned every six months. Water tankers, if any used, are cleaned and disinfected every six months. Records are maintained

  Yes

  No

  N/A

• Adequate privacy is provided at sanitary facilities, including ceiling to floor partitions and lockable doors

  Yes

  No

  N/A

• Sanitary and toilet facilities are not shared between men and women and specific sanitary facilities for women are provided, if applicable

  Yes

  No

  N/A

• Hand washing, shower, toilets and other sanitary facilities are in the same building as accommodation units and shall be located no more than 20m away

  Yes

  No

  N/A

• Toilet room is located such that any access does not require an individual to pass through any sleeping room

  Yes

  No

  N/A

• Flooring for shower facilities is non-slippery, of hard washable materials, damp-proof and properly drained, which shall be fitted with plastic slats or rubber mats. Slats so provided shall be washed and air-dried regularly

  Yes

  No

  N/A

• Toilet cubicles are minimum 900mm x 1200mm

  Yes

  No

  N/A

• Adequate space for hanging, drying and airing clothes is provided

  Yes

  No

  N/A

• Suitable light and ventilation with lighting of at least 200Lux is provided in all toilets, which must have windows opening to outside air or a suitable ventilation system

  Yes

  No

  N/A

• Sanitary facilities are provided with water conservation measures including as minimum a) aerated shower heads and b) low-flush toilets

  Yes

  No

  N/A

• An adequate minimum number of bathrooms, hand wash facilities, toilets, as per the appendix in camp standard, are provided

  Yes

  No

  N/A

• Hand wash facilities consisting of a tap and a basin, hand wash soap/liquid and hygienic means of drying hands

  Yes

  No

  N/A

• Separate cleaning equipment with a color coding system to prevent cross contamination during the cleaning process

  Yes

  No

  N/A

• Laundry facilities/services are provided to Occupant free of cost. Adequate facilities for washing and drying clothes shall be provided

  Yes

  No

  N/A

• Laundry facilities are kept clean and maintained in working order. Adequate drainage is provided from laundry to prevent water stagnation

  Yes

  No

  N/A

• Provisions are in place to separately store and wash cloths from any individual who has an infectious disease

  Yes

  No

  N/A

• Provisions are in place to separately store and wash work clothes that have come in contact with oils or chemicals (e.g. grease or pesticides)

  Yes

  No

  N/A

• Detergents and other laundry-related chemicals are stored in a designated chemical storage room. The room is well ventilated, has adequate lighting and exhaust fan

  Yes

  No

  N/A

• The cloths drying area is protected from dust and animals

  Yes

  No

  N/A

• Staff is provided with appropriate breathing mask

  Yes

  No

  N/A

Section-4 Kitchen and Mess Facility Standards

• Catering staff have implemented HACCP / Food Safety Management System in their food handling operations and maintain permanent procedures based on the Codex Hazard Analysis

  Yes

  No

  N/A

• A specific and measurable cleaning schedule is implemented for each food preparation area and all food preparation equipment. Records are maintained

  Yes

  No

  N/A

• Food handlers’ hand washing area have hands-free taps

  Yes

  No

  N/A

• World Health Organization’s 5 key recommendations to safer food has been adopted

  Yes

  No

  N/A

• Unauthorised persons are not allowed in areas where food is prepared /handled. A notice to this effect is placed outside these areas

  Yes

  No

  N/A

• Working area provided inside the kitchen is minimum of 1 sq. m per cooking staff

  Yes

  No

  N/A

• Minimum lighting of 500 Lux intensity in general kitchen / food handling working areas is provided

  Yes

  No

  N/A

• All kitchen floors, ceiling and wall surfaces adjacent to or above food preparation and cooking areas consist of durable, impervious, light in color, fire-resistant, non-absorbent, easily cleanable, non-toxic materials without crevices. Angles and junctions between floor and wall shall not have gaps and be sealed

  Yes

  No

  N/A

• Fly screens are fitted on all kitchen windows that open to the outside

  Yes

  No

  N/A

Kitchen doors:

• Are tight-fitting and self-closing and made of fire proof materials

  Yes

  No

  N/A

• Self-closing doors are not wedged open

  Yes

  No

  N/A

• Swing doors have sight panels

  Yes

  No

  N/A

• At least two electronic fly-killers are installed

  Yes

  No

  N/A

• The kitchen is air-conditioned and well vented

  Yes

  No

  N/A

• A hood “industrial standard”, including a primary grease filter, is fixed over cooking stove or cookers and an extractor fan of a suitable size is provided

  Yes

  No

  N/A

• Aluminum / stainless steel sheets are fitted at cooking stove or cookers areas if port-a-cabins are used as kitchens

  Yes

  No

  N/A

• Sufficient number of double-unit stainless steel sinks is provided with a supply of running hot and cold water, detergents and sanitizing solutions

  Yes

  No

  N/A

• Air drying or disposable paper towels are used to wipe and dry dishes, crockery and cutlery. Cloths are NOT to be used

  Yes

  No

  N/A

• A separate cleaning equipment storage area is provided either at the entrance to the kitchen or inside kitchen to store all the cleaning equipment / PPE in use

  Yes

  No

  N/A

• Cleaning materials used must stay specific to each area to avoid cross contamination

  Yes

  No

  N/A

• Cleaning and sanitising are done as separate processes. A surface needs to be thoroughly cleaned before it is sanitised

  Yes

  No

  N/A

• Food preparation tables are equipped with a smooth, durable, easily cleanable, non-corrosive surface made of non-toxic materials. All tables are made of stainless steel. Wooden tables are not allowed in kitchens or other food preparation areas

  Yes

  No

  N/A

• Colour coded cutting boards, as per the appendix in camp standard, made of polypropylene or other non-absorbent synthetic materials are provided and are kept clean and disinfected after each use

  Yes

  No

  N/A

• A purpose made polypropylene chopping block is provided for cutting large joints of meat. It is kept clean, disinfected, smooth and free of cracks

  Yes

  No

  N/A

• A chain glove is provided and used when chopping meat, fish and chicken

  Yes

  No

  N/A

• Waste bins in the kitchen are of foot operated hand free type

  Yes

  No

  N/A

• Stoves are not placed against a wall and adequate space for cleaning access is provided

  Yes

  No

  N/A

• Benches and fixtures are not built into the floor, and all cupboards and other fixtures have a smooth, durable and washable surface

  Yes

  No

  N/A

• Food waste and other refuse are deposited in sealable containers and removed from the kitchen frequently to avoid accumulation. Waste is stored in a clean area / external room and not permitted to build up in/near food handling areas

  Yes

  No

  N/A

• Dining hall or mess facilities area is at least1 sq. m per person served

  Yes

  No

  N/A

• Dining places are adequately furnished and maintained in a clean condition. This includes providing tables, chairs, individual drinking cups and plates and drinking water dispensers/bottles

  Yes

  No

  N/A

• The mess facilities are large enough to seat at least 50% of the camp population at one time

  Yes

  No

  N/A

• The mess area is air conditioned and has a minimum light intensity of 300 Lux

  Yes

  No

  N/A

• At least two electronic fly-killers are installed in the mess. These should not be fixed directly near or above tables where food is served or consumed

  Yes

  No

  N/A

• All doors to the outside are self-closing type and are not wedged open

  Yes

  No

  N/A

• Wash hand basins are provided with a liquid soap dispenser and disposable paper towels. The area is well shaded, enclosed and protected from dust or sand

  Yes

  No

  N/A

• The fixtures, fittings and equipment, as well as compartments of vehicles that are used to transport food are maintained clean

  Yes

  No

  N/A

• Cooked food is transported using food thermal containers. Separate containers are required for Hot and Cold food

  Yes

  No

  N/A

• Hot and cold foods is delivered promptly to site at safe temperatures and kept covered until served

  Yes

  No

  N/A

• Food handlers, including waiters and waitresses do not wear jewellery

  Yes

  No

  N/A

• Each food handler is provided with a minimum of three uniforms, aprons, caps and non-slip footwear. Uniforms be in good repair and easy to clean

  Yes

  No

  N/A

Section-5 Food Preparation and Food Preservation Standards

• A facility for defrosting frozen foods is provided as per the camp standard

  Yes

  No

  N/A

• Defrosting is NOT assisted by placing the frozen product in water, warm oven, or hot surface. Thawed food is not refrozen and must be cooked within 24 hours of thawing

  Yes

  No

  N/A

• Cooked food is stored above 63ºC or below 5ºC

  Yes

  No

  N/A

• Cooked food that is to be cooled is not kept at ambient temperature for longer than 90 minutes

  Yes

  No

  N/A

• A digital food probe thermometer is used to check that the core temperature of all high risk foods has achieved minimum 75ºC

  Yes

  No

  N/A

• The probe is cleaned and sanitised before it is used to measure the temperature of a different food, to prevent cross contamination

  Yes

  No

  N/A

• Records of cooking, cold holding and hot holding temperatures are maintained as part of the food safety management system

  Yes

  No

  N/A

• Date and time labelled samples (100g) of all meals collected before being served, are marked and kept in a freezer for 96 hours after serving

  Yes

  No

  N/A

• All fresh fruits and vegetables consumed without peeling and meant to be eaten raw are sanitised by immersion in suitable food sanitizer

  Yes

  No

  N/A

Cooked at-risk food, undergoing cooling, is:

• Kept separate from raw foods

  Yes

  No

  N/A

• Portioned, where appropriate, within 30 minutes of the end of the cooking process

  Yes

  No

  N/A

• Cooled as quickly as possible down to a safe temperature in a controlled environment

  Yes

  No

  N/A

• Cooled without increasing the temperature of the other foods under storage

  Yes

  No

  N/A

• Cooked food is cooled to 5°C within 6 hours. The food is cooled from 60°C (or higher) to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours

  Yes

  No

  N/A

• Reheating cooked foods is limited to recipes that incorporate cooked and chilled ingredients. When reheating foods, a core temperature of at least 75°C is achieved for period of 2 minutes. Where reheating is carried out in commercial microwave ovens, the manufacturer’s instructions are followed

  Yes

  No

  N/A

• Reheated foods for hot service, in common with other freshly cooked hot foods, are kept at a temperature of 63°C or above prior to service

  Yes

  No

  N/A

• Reheated foods not served are treated as food waste and disposed

  Yes

  No

  N/A

• Cooked and uncooked food are prepared and stored separately. Separate areas/surfaces are provided for preparation of cooked and uncooked foods

  Yes

  No

  N/A

• Each food handler is provided with a minimum of three uniforms, aprons, caps and non-slip footwear. Uniforms are in good repair and easy to clean

  Yes

  No

  N/A

• Food handlers have a clean and tidy appearance, clean hands with short fingernails and hair covered during food preparation

  Yes

  No

  N/A

• Any injured food handler makes sure that bandages or dressings on any exposed parts of the body are covered with a waterproof covering

  Yes

  No

  N/A

• Food handlers do not smoke or use tobacco or similar preparations where food is handled

  Yes

  No

  N/A

• Food handlers wash their hands with antibacterial soap after every activity. Hand washing is restricted to hand-wash basins and hand drying to paper towels. Sinks for food equipment are not used for hand washing

  Yes

  No

  N/A

• Food handlers wear plastic disposable gloves whilst serving food. Gloves are replaced after each use

  Yes

  No

  N/A

• High risk known allergens used in food preparation are displayed next to the dish served

  Yes

  No

  N/A

• All food handlers possess a current Medical Fitness Certificate issued by a recognised medical facility. Records available at site

  Yes

  No

  N/A

• Personnel do not work in a food environment if suffering from skin inflammation, vomiting, diarrhoea, a fever or a sore throat, eye, nasal or ear discharge, or illnesses that can be passed on through food

  Yes

  No

  N/A

• All food handlers have received the food safety and hygiene trainings as mentioned in the camp standard e.g. level 3 and 4 for catering manager; Level 3 for chef / cook and level 2 for other catering staff, etc. Valid certificates are available

  Yes

  No

  N/A

Section-6 Standards for Storage

• All food items are stored in an adequately spaced, well-lit and air-conditioned room. A wall mounted thermometer is provided (10 to 16°C)

  Yes

  No

  N/A

• Food is stored to ensure good stock rotation, viz. "First-in, First-out" practice is observed

  Yes

  No

  N/A

• All dry food is stored on stainless steel shelves or stainless steel half/low tables. All shelves, racks and pallets have a minimum clearance of 30cms from ground level

  Yes

  No

  N/A

• Loose grains, flour etc. is stored in metal or plastic bins with tight fitting covers on plastic pallets

  Yes

  No

  N/A

• Sufficient number of refrigerators and deep freezers are provided

  Yes

  No

  N/A

• Fish and chicken/mutton are stored separate in deep freezers. Similarly, ice-cream and ice are not stored in the same freezer as meat, fish or poultry

  Yes

  No

  N/A

• Thermometers are provided and temperatures recorded a minimum of twice daily. Record charts are posted on the chiller/freezer unit

  Yes

  No

  N/A

• Frozen food is stored at minus18oC and Refrigerated food from 1oC to 4oC

  Yes

  No

  N/A

• Walk-in freezers/chillers have metal shelves and good lighting (150 lux). They are equipped with safety devices to prevent accidental lock-in

  Yes

  No

  N/A

• Each item in the walk-in refrigerator, freezer and dry storage are in a sealed labelled container, or package with the contents and date received

  Yes

  No

  N/A

• A general store is provided for cleaning chemicals, detergents, equipment. The store has window opening to the outside air or is provided with adequate artificial ventilation

  Yes

  No

  N/A

• Stores that contain inflammable materials, products or waste are split by using fire-resistant separators and doors and the stores are provided with fire extinguishers

  Yes

  No

  N/A

• Each store is provided with an external power disconnection unit at the end of work or during emergencies

  Yes

  No

  N/A

• Bulk LPG storage is a minimum of 20m away from combustible materials. Gate locks, and warning signs i.e. ‘highly flammable LPG’ and ‘no naked flame’ is provided

  Yes

  No

  N/A

• LPG cylinders within storage are chained and secured

  Yes

  No

  N/A

• Smoking is prohibited in the vicinity of LPG storage

  Yes

  No

  N/A

• LPG emergency shutdown facilities are provided inside the kitchen so as to arrest the flow of LPG immediately

  Yes

  No

  N/A

• Walkway access to LPG cylinder storage area is constructed. Gas cylinder bottle trolley with chain is provided

  Yes

  No

  N/A

• Empty LPG cylinders stored separately and store is marked “empty LPG cylinders”

  Yes

  No

  N/A

• Full and empty LPG cylinders are all fitted with head protection caps

  Yes

  No

  N/A

• LPG cylinders are transported in proper cylinder carrier

  Yes

  No

  N/A

Section-7 Health Care and Counseling Facilities Standard

• The camp is equipped with basic facilities to provide on-site primary medical care

  Yes

  No

  N/A

• The clinic and the Health Care Provider (HCP) comply with the Ministry of Health requirements, Directorate General of Private Health Establishments. Records / certificate available at site

  Yes

  No

  N/A

• Sufficient health care providers / personnel viz. nurses and doctors are provided as per the ratio set out in camp standard

  Yes

  No

  N/A

• The clinical facilities include the minimum list set out in camp standard

  Yes

  No

  N/A

• Health care equipment are checked and serviced or calibrated as appropriate on a regular basis. Records are maintained at site

  Yes

  No

  N/A

The HCP:

• Possesses current certification of ACLS, BTLS, ITLS, or equivalent critical life support training;

  Yes

  No

  N/A

• Is able to provide training in first aid and basic CPR to personnel at the work site;

  Yes

  No

  N/A

• Holds a license to work within the Sultanate of Oman;

  Yes

  No

  N/A

• Have experience not less than 4 years and training in placing peripheral intravenous lines and administering infusions of systemic antibiotics and IV fluids and colloid/solutions

  Yes

  No

  N/A

• The clinic is maintained in a clean and tidy state of readiness at all time. All working surfaces are thoroughly cleaned on a daily basis and after each treatment as appropriate

  Yes

  No

  N/A

• Arrangements are made for the cleaning/disinfecting of floors and toilet facilities on a daily basis and at additional times as required

  Yes

  No

  N/A

• “Sharps” are stored in a specific container designed to receive such consumables safely and disposal is in accordance with applicable laws and regulations

  Yes

  No

  N/A

• Medical items are properly maintained/secured at all time to prevent unauthorized access/use

  Yes

  No

  N/A

• The clinic is clearly identified and the HCP holds regular clinic hours at appropriate times taking into account shift patterns and ensures that all employees are aware of these timings

  Yes

  No

  N/A

• The HCP is available 24 hours a day for routine and emergency medical care and ensures that all personnel are aware of the procedure for obtaining medical care at any time

  Yes

  No

  N/A

• An ambulance, approved by ROP and MoH, is provided. In addition, the ambulance meets all the minimum requirements set in the Camp Standard (Cl. 6.5) and Road Safety Standard

  Yes

  No

  N/A

• The ambulance is available in close proximity to the clinic and capable of carrying at least one ill or injured person from work sites, heliport or airport to the clinic or to another provider facility

  Yes

  No

  N/A

• The HCP maintains a confidential medical file for each employee at site. Confidential medical records are stored in suitable locked cabinets/containers or electronically and accessible only to medical personnel

  Yes

  No

  N/A

• A daily log of personnel reporting to the clinic is maintained by the HCP

  Yes

  No

  N/A

A 24/7 first aid service/facility is available at the camp including:

• A number of first aid kits adequate to the number of camp Occupant are available;

  Yes

  No

  N/A

• The first aid kits are well stocked with the minimum contents specified in the camp standard; and

  Yes

  No

  N/A

• An adequate number of camp staff is trained to provide first aid

  Yes

  No

  N/A

Section-8 Camp Facility Management

• Transport from the camp to worksite and back is safe and free, if the walking distance exceeds 500m

  Yes

  No

  N/A

• Transport system is provided free of charge to and from local communities’ shopping, market, banking, and recreation facilities at least weekly

  Yes

  No

  N/A

• Dust suppression is provided, as appropriate to the Road and traffic needs

  Yes

  No

  N/A

• Each accommodation has two secured primary entry routes and exits

  Yes

  No

  N/A

• Internal Road within camps are a maximum of 8m wide and constructed with appropriate material and maintained to prevent dust

  Yes

  No

  N/A

• Vehicular speed limits is restricted to maximum 20km within the camp

  Yes

  No

  N/A

• Emergency vehicles such as ambulance, firefighting are able to access accommodation without obstruction and have access to primary and secondary ingress/egress

  Yes

  No

  N/A

• A bus stop is provided no more than 200m from the main sleeping units

  Yes

  No

  N/A

• Sufficient numbers of parking slots are provided to take care of Occupant and visitors to the camp. All vehicles reverse park; with suitable and visible signs positioned

  Yes

  No

  N/A

• Covered parking areas are provided for ambulance and firefighting vehicle

  Yes

  No

  N/A

• Construction equipment and heavy trucks are parked separately and sufficiently away from accommodation

  Yes

  No

  N/A

• Camp administration office is available and clearly marked. Space allotted for Occupant who performs office work should not be less than 7cu.m

  Yes

  No

  N/A

• Camp administration office is air conditioned, well lit (Between 200 to 500 Lux intensity), and is provided with necessary office furniture/equipment

  Yes

  No

  N/A

• A meeting hall is provided within the camp that contain the minimum requirements set out in the camp standard

  Yes

  No

  N/A

• Indoor recreational facilities are available and include TV with satellite connection; ‘keep fit’ exercise rooms with appropriate equipment and games

  Yes

  No

  N/A

• Outdoor recreational facilities are provided and may include a swimming pool, football/cricket pitch and tennis court

  Yes

  No

  N/A

• Provision of space for religious observance is considered, taking account of the local context and potential conflicts

  Yes

  No

  N/A

• The Prayer facility (Masjid) is provided according to the Camp’s population with ablution area, furnished with carpets/prayer mat and shoe racks

  Yes

  No

  N/A

• IT services is fully operational and maintained. Every Occupant has access to telecommunication. Wi-Fi link is maintained and available free of charge, where such infrastructure is available from the internet service provider

  Yes

  No

  N/A

• Generators and fuel tank are installed in designated restricted areas and access control led safety signage is erected including a telephone number for access

  Yes

  No

  N/A

• Power provision meets local standards with appropriate protection, earthing, reliability for equipment to operate continuously, stable

  Yes

  No

  N/A

• All electrical appliances used in the accommodations and offices are of high standards. Substandard equipment/appliances are prohibited

  Yes

  No

  N/A

• Electrical immersion heater is prohibited in rooms

  Yes

  No

  N/A

• Tube lights must be spaced down if installed on ceiling with flammable material

  Yes

  No

  N/A

• Power back-up through UPS / generator is installed for critical areas of camp such as clinic, freezer/storage areas in the kitchen, fire pump

  Yes

  No

  N/A

• All residents be made aware of any rules governing the accommodation and the consequences of breaking such rules

  Yes

  No

  N/A

• Mechanisms or processes are designed and implemented that allow for consultation between site management and the Occupant. These include formal processes that allow occupants to lodge any grievances about their accommodation

  Yes

  No

  N/A

Section-9 Waste and Waste water Management

• Building site is adequately drained to avoid the accumulation of stagnant water. All wastewater including floor washing water is disposed such that it does not present a hazard to health and environment

  Yes

  No

  N/A

• Leakage of untreated wastewater or discharged to open space/dessert and environmental contamination is prohibited

  Yes

  No

  N/A

• Wastewater is disposed through wastewater / sewage treatment facilities either public infrastructure or facility custom built on-site (STP) within the camp

  Yes

  No

  N/A

• Wastewater, sewage, food and any other waste materials are discharged in compliance with Ministry of Environment and Climate Affairs standards

  Yes

  No

  N/A

• Specific containers for waste collection are provided and are to be emptied at regular intervals. These are adequate leak proof, non-absorbent, rust and corrosion-resistant waste containers

  Yes

  No

  N/A

• The waste containers are located away from Living Unit on a wooden, metal, or concrete stand and protected from stray animals

  Yes

  No

  N/A

• Waste oil / cooking waste oil are stored separately in a container and disposed in approved location and not in the sewer network

  Yes

  No

  N/A

• Approved sewage tankers are used for disposal of sewage from ablution. Waste consignment records are maintained at site

  Yes

  No

  N/A

• Sufficient number of covered bins lined with plastic bags is provided in all residential areas, work sites, food premises. Garbage bags is tied-up to the designated waste collection point

  Yes

  No

  N/A

• Waste is collected from the food premises on daily basis. Domestic waste be collected not less than twice a week from living quarters / working sites within the camp

  Yes

  No

  N/A

• Waste collection points are kept tidy and sanitized

  Yes

  No

  N/A

• Medical waste is disposed through MOH facilities and records maintained for each consignment

  Yes

  No

  N/A

• All waste are segregated according to MECA standards

  Yes

  No

  N/A

Section-10 Fire Prevention, Detection, Mitigation and Response

• Assembly points are designated and emergency escape routes are clearly marked

  Yes

  No

  N/A

• Plan showing the routes to reach assembly point is displayed in all Living Unit

  Yes

  No

  N/A

• Suitable escape routes from Living Unit and offices are provided giving direct access to the assembly point / muster area. Escape doors well maintained, open out words and lead to safe exits. Internal escape routes are no less than 1800 mm high x 600 mm wide and maintained free from obstructions

  Yes

  No

  N/A

• All emergency doors are fitted with panic bars and exits clearly identified and illuminated. Fire instructions are posted in the habitable rooms in the appropriate languages

  Yes

  No

  N/A

Camp and offices owner has provided fire alarm and firefighting equipment as per PACDA requirements:

• Smoke / Heat based fire detectors be provided across the camp facility

  Yes

  No

  N/A

• Smoke detectors are installed in each sleeping room/office, ablution unit, dry room and common areas

  Yes

  No

  N/A

• Heat detectors be installed in kitchen, laundry rooms

  Yes

  No

  N/A

• Sufficient number of fire bells/siren are installed and audible in all areas including manual siren

  Yes

  No

  N/A

• Adequate and appropriate Fire Extinguishers are installed throughout the camp and offices

  Yes

  No

  N/A

• Fire-Fighting and emergency equipment are available and checked regularly and always maintained to use readily

  Yes

  No

  N/A

• Fire plans to be posted in all buildings. These should show locations of stairs, fire exits and fire extinguishers, break glass units etc

  Yes

  No

  N/A

• Wind sack as applicable

  Yes

  No

  N/A

• Accommodation buildings, kitchens, bakeries, laundries, mess-halls and other high fire risk buildings are constructed using fire resistant / retardant materials in accordance with local regulations

  Yes

  No

  N/A

• Smoking inside buildings is prohibited. Designated smoking areas are established throughout the camp in areas selected with zero to minimal fire risk

  Yes

  No

  N/A

• Camps and temporary facilities be designed and laid out with fire breaks between buildings to prevent fire from spreading from one building to another

  Yes

  No

  N/A

• A fire break gap of 6 meters (20 feet) minimum be provided between buildings

  Yes

  No

  N/A

• Camp is fenced / walled and fitted with emergency escape. All emergency escape gates are painted red color. Main access and escape gates are earthed and kept free of optical

  Yes

  No

  N/A

• Adequate number of emergency light are installed in dining hall, kitchen and along evacuation routes

  Yes

  No

  N/A

In case of fire alarm in the kitchen provision is made to:

• Shut down the kitchen hood exhaust fan (and supply fan, if any)

  Yes

  No

  N/A

• Shut off the gas, or electrical, supply to appliances

  Yes

  No

  N/A

• Manual fire alarm call points are located on emergency escape routes, staircase landings and at exits to the open air

  Yes

  No

  N/A

• Sufficient number of camp Occupant are trained on basic firefighting, fire warden and first aiding

  Yes

  No

  N/A

• Other findings (if any)