Restaurant COVID-19 Safety Plan GLACIER VALLEY BISTRO
This COVID-19 Safety Plan is our business’ step-by-step response to increased awareness around, and our enhanced protocols for, the health and safety for our staff and our customers. GVB is committing to following the steps outlined in each of the 6 areas mandated by WorkSafe BC and the official Public Health Order. Our plan includes outlining our physical changes, our increased protocols and our required usage of PPE. We also outline the training we will be providing for our staff to ensure that the processes are followed. Our goal with this plan is to create a workplace that is aware and responsive to the new protocols and physical changes to our workplace as a result of COVID-19. Through our enhanced awareness, we aim to help the Provincial Ministry of health to reduce the risk of person-to-person transmission through the following 6 measures in order of priority: 1 – Creating more space between patrons and staff in our business. 2 – Reducing the number of people in our business at any one time according to the latest Public Health Order. 3 – Adding physical barriers between people working in our establishment that cannot otherwise maintain physical distancing. 4 – Establishing new rules and guidelines for our staff to follow to help keep people physically distanced and to enhance our cleaning regimens. 5 – Defining what positions and in what situations our staff will safely be using PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly. 6 – Limiting Entrance and operating as take out only in accordance with the PHO.
Our plan is current as of this date: NOVEMBER 4TH Our contact for COVID-19 related concerns is: Colin Zarecki You can reach our COVID-19 contact by email at: GlacierValleyBistro@gmail.com Our customer-facing version of this plan is available online at: www.Glaciervalleybistro.com Per the Public Health Order, our capacity has been reduced by limiting our service to take-out only for now.
Risks in Our Workplace; We have worked extensively with our staff and identified the following risk areas in our workplace. We have accessed both physical proximity issues as well as surface contamination issues. We have identified the following areas where people gather as points where 2 metres of physical distancing is difficult to maintain: • Breezeway into restaurant • Front Door • At pickup area • Bathrooms • Kitchen . We have identified the following job roles, tasks and processes where workers are frequently close to one another or members of the public for periods of time that are longer than 15 minutes: • Kitchen: Chef/Cooks/Food Preparation area • Servery: Food pickup and server back wheel tasks • Dishwashers share space within the preparation area
We have identified that the following kitchen equipment, smallwares, computer and POS terminals are high touch surfaces that must be subject to rigorous cleaning protocols: • Touch screens on computer system • POS payment terminals • Phone • Syrup Station •
We have identified that the following locations as high touch surfaces that must be subject to rigorous cleaning protocols: • Fridges handles • cooler handle • All light switches • Kitchen Pass through counter tops • All door knobs
We have created new protocols for reducing risk In collaboration with our staff and in consulting with the WorkSafe BC guidelines for Restaurants and the Public Health Order, we have outlined the following processes for reducing risk in our workplace.
Our enhanced Front of House Protocols are: Servers will: o Have a dedicated place at every table from which to serve. o Will stand back at least 3 feet from the table when speaking to guests and approach the table only for service of food and beverage. o Leave drinks or food at the front of the table and let the guests grab them after the server has stood back. o Hold plates underneath with the thumb on the rim. o Use the cup handle to place cups on tables. o Grip utensils by the handle and don’t let handles touch the food. o Keep hands off the bowl of a spoon or prongs of a fork. o We have placed physical distancing barriers at our front entrance whereby only one party at a time can be physically at the entrance o Menus are removed Water, Salt & Pepper, Sugar, candles and other table top items are provided upon request o Water service is upon request and staff refill glasses upon request at the dedicated place. o Staff wear aprons that allow for an extra protective layer between their guests and server o Servers will provide any take -out boxes directly to the guest for them to box up any left overs. o When weather permitting we open all doors to allow fresh air into our space While limiting the use of our one ceiling fan.
Our enhanced Back of House Protocols are: • Employees wear distinct kitchen uniforms and/or work clothes. No street clothing to be worn in the kitchen. • We limit the number of people who aren’t cooks and chefs entering the kitchen area. This includes deliveries, service technicians and sales people. All deliveries are left outside of kitchen in our closed dining area. Where possible, we will unbox items before bringing them into the kitchen.
Our receiving/delivery log will include date, time, company. Use of gloves: o Gloves recommended for cold food preparation and cold plating. Gloves mandatory when handling deliveries and receiving raw food product and must be changed frequently or after each task. Kitchen and prep areas are wiped down in 30-minute intervals with approved sanitizer. This will include all fridge and door handles and faucet handles in the kitchen. Our chefs and cooks will not regularly share knives, utensils or service tools. If shared, they will be cleaned/sanitized between users. In the dishwashing area, all employees will wear gloves and masks and/or face shields. The dishwashing area is clearly divided into “Clean End, “Dirty End” so dishwashers are not loading clean dirty and then removing clean to cross-contamination. All kitchen sinks will have hand-washing instructions. Our cook and chef teams will observe social distancing whenever possible, i.e. when in the walk-in fridges/freezers, dry storage area, during staff meetings, staff meals, receiving orders, large prep jobs, etc.
We are installing barriers or partitions to protect our guests and staff. We are using Barriers and Partitions in the following locations and ways in our business to separate people when physical distance of 2 m cannot be maintained. All our barriers are fixed in place and do not pose a risk to our staff or customers. Our barriers are included in our cleaning protocol and cleaned every 30 minutes, Currently our bar stools or dine in seating are not actively being used for service. Our People Protocols are changing to respond to COVID-19. Our staffing protocols have changed as follows: - We require staff to declare that they will not come to work if they have had symptoms of COVID-19 in the 10 days prior to their shift. Should staff experience symptoms of COVID-19, they are required to contact Public Health at 8-1-1 and self isolate if required. - We have also required staff to refrain from coming to work if they have had close exposure to a person currently diagnosed with COVID-19. - Anyone who is returning to our workplace after travelling must have self-isolated for 14 days while monitoring for symptoms before they can work in our business. - We have set in place staggered arrivals, breaks and shift ends, allowing 15 minutes between shift starts. - All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks. When we resume dine in service will have created teams and schedule staffing teams who work together exclusively to reduce connections and minimize the risk of transmission in our workplace. Visitors to our back of house for deliveries and service are recorded as follows to assist with tracking in our delivery log. - As we are a restaurant, our staff must come in to work however, we are engaging in regular health and safety conversations and ensuring that are staff forward any concerns about the new work flow or restaurant layout in order to improve our COVID-19 response. We are actively monitoring our social media and our guest feedback online and in person to ensure that we are not experiencing any backlash or negative engagement with customers and managing difficult situations accordingly to assist our staff through this difficult transition. Our customer protocols have changed as follows: - We have a hand sanitizing station for guests and staff when they enter the front door to immediately clean hands. - When we allow dine in seating Parties will be limited to groups of no more than 6. - Waiting for a table will be outside. Ask guest for a number to text or call when the table is ready. - For all dine in guests, we will collect upon arrival at the host station, the first and last name of one guest per party and their phone number. Records will be kept as per the Public Health Order for 1 month. Contact information will be used for the PHO or purposes of the reservation or table booking only. - Customers will be required to wait at appropriate 2 m distance in all areas were cueing is required. - Customers collecting or requesting take out will wait outside once they have paid and notified us of their arrival. - Signage is posted at the entrance of the restaurant to ensure that no one with symptoms of COVID-19 or who has contact with someone diagnosed with COVID-19 will enter the restaurant. We are aware that some guest may not like the new protocols we have instigated and have a staff person assigned to address issues. The point person is Colin Zarecki We have posted at the entrance to our business sign that show: - our current occupancy limit; - our core hygiene practices for both staff and guests; the core public facing elements of our COVID-19 Safety Plan; - our restriction from entering the premises for any visitors or staff with symptoms of COVID-19. We are committed to Ongoing Training. In our business, we will have provided restart training for all our staff when hired and will be conducting training updates through email to our staff to ensure that any changing regulations are enforced and to respond to any concerns being brought forward by staff or guests. Our goal for our training is to ensure that our staff is safe in our workplace. Each staff person has agreed to our health check, as this is our front line defence against COVID-19 in our workplace. Our training covers: - Physical distancing measures - New sanitation and cleaning processes - Sanitation and cleaning product instructions and sitting time - Daily cleaning and deep cleaning. We will have placed a bathroom cleaning schedule log page. Prior to reopening dine in, we will have cleaned all fridges, pantries, counters, service and cooking areas, tables and chairs that have not been in use. Staff have a designated person to speak to, identified on the first page of this document, who they can ask COVID-19 related questions to. We are requiring masks in specific roles. Staff are aware we have on hand, for their use, face masks and shields. We are supplementing the measure above with limited use of non-medical masks or face shields in the following core positions and for the following core tasks: - Accepting deliveries; - Doing dishes; We have masks available for staff and have trained and post the instructions on how to use them correctly. We have enhanced our cleaning and hygiene practices in response to COVID-19. We have selected Health Canada approved methods to clean and disinfect surfaces for all common areas and surfaces of our business. To clean in kitchens, we are using: Quaternary Sanitizer To disinfect tables and menus, we are using: Sanitizer To disinfect/clean washrooms, we are using: Sanitizer For POS and computer equipment, we are using:Sanitizer We have removed all table items from our tables and are only providing them on demand so that they can be sanitized/cleaned between uses. Hand-washing: We will have installed hand-washing signage at sinks in washrooms, in the kitchen and staff room. To support proper hand-washing, we will have done a demonstration of proper hand-washing technique for 20 seconds. Bathrooms: Our bathroom will be cleaned every 30 minutes and the log sheet is posted in each washroom. All entry/exit and stall door handles, toilet seats, flush mechanisms, and sinks will be cleaned each time. High Touch Locations: High frequency touch locations are cleaned every 30 minutes. All entry/exit, kitchen or service door handles, POS machines, service counters, bussing stations, service stations, debit terminals will be cleaned each time. Our Enhanced Cleaning schedule is: Hostess station, service counters and front door handles are wiped down in 30- minute intervals with approved sanitizers. • Between customers, tables, chairs, menus, tablets, coat hooks and any condiments that have been brought to the table must be cleaned or sanitized between parties. • For counter service, POS machines will be sanitized between patrons who must touch the number pad. • When staff switch positions, any shared equipment will be sanitized. This will include all repeated contact surfaces such as computer terminals, keyboards, POS machines. • Our front of house staff will remove everything from the table after guests leave and clean the table completely. Staff perform regular hand washing with soap and water for at least 20 seconds following the official hand-washing guidelines. Hand-washing will be done: Before and after breaks o After touching or cleaning tables any surfaces that may be contaminated o After sneezing, coughing or nose blowing o After touching your face or hair o After using the restroom o After touching personal phones o After using shared equipment such as computers, POS systems and debit terminals between different users All kitchen surfaces, equipment used and handles of all types will be sanitized at the end of shift following the product cleaning specs. We are committed to adapting and changing as required. We will monitor our workplace, engage with staff and ensure that COVID-19 policies and procedures are being followed and that any staff questions are being addressed in a timely manner. Issues that are brought forward that require input or advice from WorkSafe BC will be addressed accordingly. WorkSafe BC can be contacted at 1.888.621.7233 for Health and Safety Questions. To report a concern, WorkSafe BC’s confidential call line is 604.276.3000. When issues are brought forward by our staff or our guests, and in the event of changes in the Public Health Order or WorkSafe BC recommendations, we are updating this document and changing the date on the cover page. Colin is our COVID-19 point person as is also identified with contact information on the First page.