Heidi Hare Wayne Arondus
Incidents in confined spaces may lead to the injury or death of workers, including those trying to rescue the first worker in distress.
Winery incident kills two workers
In November 2002, two Okanagan winemakers died in a wine fermentation tank with low oxygen levels. One worker, standing on a ladder above the hatch of the tank, may have inhaled a high concentration of carbon dioxide gas (a by-product of fermentation) when the hatch was opened. He then lost consciousness and slumped into a chilled liquid in the tank. A fellow worker tried rescuing him but also died after he leaned into the hatch. Two people working nearby recalled hearing the second man say he couldn’t breathe. Emergency rescuers tried draining the liquid from the tank and cutting it apart, but it was too late.
Although this incident occurred more than twenty years ago, last year alone, 10 BC wineries received violation orders with respect to confined spaces. Over 15 years, WorkSafeBC has reported 18 deaths in confined spaces. Most were caused by hazardous atmospheres such as toxic gases or lack of oxygen. The remaining deaths were the result of physical hazards, where workers were crushed, struck by falling objects, or buried in materials.
Clearly, incidents in confined spaces remain a major health and safety issue today.
Over the next year, proper health and safety around confined space hazards will be one of the areas that WorkSafeBC will be focused on assessing for wineries and vineyards. And here are some resources and information to help you consider your own plans to decrease confined space hazards and increase health and safety.
What are confined spaces?
WorkSafeBC, the regulator of work in confined spaces in British Columbia, defines a confined space as “an enclosed or partially enclosed area that is big enough for a worker to enter. The space may be enclosed on all sides (for example, a bin or tank), or as few as two sides (for example, an enclosed conveyor).”
Confined spaces, WorkSafeBC notes, are not designed for someone to work in regularly. They are places where entry may be needed from time to time for inspection, cleaning, maintenance, or repair. A confined space is recognizable, WorkSafeBC adds, because it does not include things such as: “permanent utilities (for example, ventilation systems, lighting, plumbing services); wall coverings and furniture; and easy access (for example, large doorways, stairways.)”
Vineyards typically include multiple confined spaces, such as fermentation tanks, grape transport tank trucks, clean water storage tanks, irrigation pump stations, mobile spraying equipment, machinery spaces, sumps and stormwater manholes. Your operation may include these and more. Consult a qualified professional or trained staff to ensure that you have identified all the confined spaces that may pose a risk to your employees.
Determine confined space hazards
Once you have identified all the confined spaces in your operation, it is important to assess what potential hazards are associated with each space—asking:
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What is the size of the entry/exit for work and rescue?
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Is the entry way accessible or are there physical obstructions?
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What is the overall shape of the space?
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Does it have a convex floor?
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Is there grip on the floor? Slippery?
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Is the space adequately lit?
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Is there air flow from above or below in addition to mechanical ventilation?
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Is there anything that could come into the tank while someone is working in there?
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What was in the tank?
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Are there residual chemicals from sanitization or storage, and what are the hazards of those chemicals?
Based on the answers, create and document a plan for each situation. Assign responsibilities, share written plans, and find a way to communicate these plans to all workers.
Refine health and safety plans
Your health and safety plans require continuous evaluation, reassessment, and professional development. All wineries and food processors face similar health and safety issues with confined space hazards. Reaching out to other industry partners can help identify potential risks you may have missed.
In 2023, in addition to confined spaces, WorkSafeBC will also be focusing on the following areas of concern for vineyards and wineries: Falls from elevation, heat stress, ladders, pesticides and fumigants, sprains and strains, tractors and PTO, and risks to young and new workers.
For health and safety resources and help with confined space hazards or other concerns, visit your health and safety association—the Manufacturing Safety Alliance of BC—at safetyalliancebc.ca.
By Wayne Arondus, COO and Heidi Hare, Senior Safety Advisor, Manufacturing Safety Alliance of BC