Keep it dry. Keep it clean.
Keep it ventilated. Keep it healthy!
IAQ Ottawa has performed over 300 indoor air quality inspections and improved air quality in some of Canada’s most harsh environments, including Canada’s Arctic. We have tested schools, daycares, hospitals, staff housing, dentist’s offices, multi-family complexes, airports, indoor garages, and office buildings in many Canadian communities. Our solutions and project management reflects on our style, building science knowledge and extensive experience.
An air quality inspection includes all components of your building:
biological, chemical, mechanical, building pressure, airflow ratio, and total dust counts
IAQ Ottawa’s inspectors and indoor environmental consultants are CMHC trained and certified. Every inspector is equipped to test for all hazards found in a building’s air quality. Our inspectors are also certified building ventilation designers. We can determine duct airflow and test building pressure differentials.
Benefits of an inspection
by a trained professional
Our professionally trained inspectors have over 13 years experience inspecting all aspects of commercial air quality. They will determine the cause of your mold or air quality problems.
Our certified inspector must first identify and address the building-related conditions that caused your air quality hazard prior to recommending a permanent solution. If not, the problem will simply return.
There is more to air quality
than testing for mold!
Are you introducing too many chemicals into the office?
Does your building contain hazardous building materials?
Does the ventilation perform optimally?
Our newer airtight buildings create problems for volatile organic compounds (VOCs) that off-gas chemicals into the building interior. Renovations can expose hazardous compounds like asbestos. Our certified inspectors are trained and equipped to measure all types of exposures, not just mold.
What We Test For
Mold (Air, Bulk, Surface)
- Relative Humidity and Moisture Mapping
- Ventilation Rates Total Building (VRP)
- Duct Air Flow And Velocity Rates
- Respirable Suspended Particulates
- Gravimetric Nuisance Dust Levels
- Oil Mists
- Nitrogen Dioxide
Low Level Explosive Gas
- Designated Substance Surveys
- Phase I & II Environmental
- Site Assessments
- Building Durability Summaries
- Carbon Monoxide
- Carbon Dioxide
- Sulfur Dioxide
- Volatile Organic Compounds (off-gassing)
- Hydrogen sulfide (sewer gas)
- Hydrocarbon Soil Sampling
- Data Logger Machine Rental
- Compressed Air
Our Standards and Protocols
- NIOSH (National Institute for Occupational Safety and Health)
- IICRC (The Institute of Inspection, Cleaning and Restoration Certification)
- ASHRAE (American Society of Heating, Refrigerating and Air-Conditioning Engineers)
- HRAI (The Heating, Refrigeration and Air Conditioning Institute of Canada)
- CMHC (Canada Mortgage and Housing Corporation)
- NEHA-NRPP (National Environmental Health Association – National Radon Proficiency Program)
- Occupational Health and Safety Act (OHSA)
- IAQ Resources Canada
- EPA (Environmental Protection Agency)
- Health Canada
- Ontario Safety Association for Community and Healthcare (OSACH)
- National Building Code (NBC)
- Federal Regulations
Do you require compressed air testing?
In the food manufacturing industry, compressed air quality is a critical factor. To ensure the protection of the food products processed in each facility, the compressed air must be contaminate-free. The Canadian Food Safety Enhancement Program has identified compressed air and gas used in the packaging and processing as a potential source of contamination. The potential hazard of compressed air quality is often overlooked during internal risk assessments, possibly due to the fact compressed air is odourless, tasteless, and colourless, or it may be that many people consider compressed air as just air.
Sources of compressed air contamination include the compressor itself and the ambient intake air. The contaminated compressed air can be a major issue for a food manufacturer. The outdoor air that is feeding the compressor may contain contaminates including oil vapour, micro-organisms, solid particles and water vapour. The placement and location of the compressor intake should be carefully considered to avoid as many contaminants as possible.
Moisture creates an ideal breeding ground for mold growth and the presence of moisture is the primary concern for the food industry. Fungi and microorganisms can grow inside the pipe system, then be blown into food containers or food products.
Pressure dew points must be below -26 ֯ C (-15 ֯ F) to inhibit the growth of fungi and microorganisms. The simplest way to eliminate moisture in a compressed air systems is to dry the compressed air to a specified pressure dew point. Other contaminants of compressed air include oil aerosols and vapours.
If you have an oil free compressor, it does not exempt the system of any compressed air treatment or testing requirements. Compressed air dryers and filters are always required.
Critical information to monitor air quality and assist in the prevention of contamination of the food supply can be provided with compressed air testing. To properly maintain service and testing of the compressed air system be sure to have qualified personnel employed.
Many sectors of the food industry use compressed air. An example of compressed air being used to clean containers before filling with food would be a bakery. The compressed air is also used to cut, sort and shape food products, depending on the application it can be used in a range of pressures from high to low.
International Standards Organization established a specification that targets compressed air which is ISO 8573. It is comprised of nine documents describing compressed air contaminants, purity classes, and the sampling and analytical techniques to be used. The compressed air system performance may be evaluated in terms of the compressor output at the compressor itself, at the various points of use, and in the piping downstream of the compressor. Compressor output knowledge is important in terms of selecting downstream filtration and assessing gross contamination of the piping system.
In systems where stead-state flow, pressure, and temperature cannot be maintained, partial flow sampling is inappropriate. At any point, full flow sampling may be used which requires a sampling device which has the capacity to handle the full flow at that point in the system. Most user request the full flow sampling as they want to know the air purity at the point of use where air may come in direct or indirect contact with the food/product. Compressed air supports the food industry as long as due diligence is taken to remove contaminants from the system, and regular compressed air testing is done.