Bulk water safety in New Brunswick

Bulk water delivery is sometimes considered during droughts or emergencies, especially by private well owners. However, bulk water trucks are not provincially regulated, and improper handling can pose serious health risks.

Source and treatment

Water should come only from provincially approved municipal drinking water systems. During transport and delivery, chlorine levels must stay at or above 0.2 mg/L to keep the water safe. Before the water is transferred, chlorine levels must be tested on-site with a colorimeter to confirm they meet the required standard.

Transportation and equipment

• tanks must be dedicated to drinking water and made of food-grade materials
• if previously used for food (e.g., milk or juice), tanks must be thoroughly cleaned and disinfected
• tanks that have carried chemicals or non-consumable materials must never be used
• only food-grade lubricants should be applied, and tanks must be disinfected regularly to ensure safety and cleanliness

Sanitary practices

Hoses and fittings must be:

• clean and disinfected with chlorine solution
• capped when not in use
• stored and handled in a sanitary manner

Cross-contamination prevention

• never insert hoses directly into wells
• use an air gap or backflow prevention device

Record keeping

Maintain written records of:

• chlorine residual monitoring
• tank cleaning and disinfection
• equipment maintenance (these must be available to Public Health Inspectors upon request)

Health risks

Bulk water may contain bacteria or chemicals if not properly sourced or handled. Vulnerable groups (infants, elderly, immunocompromised) are at higher risk, and boiling is required before using bulk water for drinking, cooking or hygiene.

Safe practices

• use water only from approved municipal sources
• ensure haulers follow sanitation and chlorine testing protocols
• boil water for at least one minute before consumption
• boiling does not remove chemical contaminants

When to use bulk water

Prefer bottled water for drinking and food preparations and use it only for non-consumptive purposes if not boiled:

• cleaning
• bathing (avoid swallowing)
• laundry
• flushing toilets

• shallow-dug wells are highly vulnerable to contamination; consider installing a UV disinfection system
• if using a treatment device (UV, filters, chlorination), still boil water and ensure the system can handle increased turbidity

• this guidance does not apply to regulated facilities (e.g., food premises, childcare centres, long-term care)
• if your regulated facility is facing water shortages, contact your Regional Health Protection Services