BCRFA Restaurant COVID-19 Safety Plan

Horsethief Creek Pub & Eatery


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.

Our business 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 be offered PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly.

6.      Limiting private gathering to no more than 50 people in accordance with the PHO.

Our plan is current as of this date: 2022-04-10

Our contact for COVID-19 related concerns is: Tim R

You can reach our COVID-19 contact by email at: horsethiefpub (at) gmail.com

Our customer-facing version
of this plan is available online at:

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 meters of physical distancing is difficult to maintain:

·         Front Entrance at Host Station

·         Walkways

·         Kitchen

·         Server Hallway to 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:

·         Line Cooks

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:

·         Debit/Credit Machines

·         POS Terminals

·         Bar Service Guns

·         Tap Handles

·         Contact Tracing Book

We have identified that the following locations as high touch surfaces that must be subject to rigorous cleaning protocols:

·         Fridge Handles

·         Deep Frier Baskets

·         Pass Through Counters

·         Door Handles

·         Light Switches

We have created new protocols for reducing risk

In collaboration with our entire staff team 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:

·         All front of house staff will:

o   have the option to wear masks while working in public spaces, or when standing within 2 m of others or handling food in private spaces,

o   stay 2 m from tables whenever possible,

o   leave all items that have been touched by guests on their table until after guests depart,

o   not seat any guests at a table that has not been sanitized.

·         Servers will:

o   inform guests of covid practices when seated, including,

§  online menu.

o   only bring condiments to the table upon a guest request,

o   bring empty take out boxes to the table and will not assist in packaging food items that have been touched by the guests,

o   hold plates underneath with the thumb on the rim,

o   use the cup handle to place cups on tables,

o   wrap all utensils in napkins or grip by the handle and do not let handles touch the food,

o   will not touch cups when refilling for coffee service, and will use pitchers or fresh glasses as needed for other refill service,

o   will either not touch any dirty tables or smallwares when a busser is working or will properly sanitize hands between handling dirty items and returning to clean service.

·         Bussers will:

o   clean all dirty tables and handle all dirty smallwares when on shift, and not assist in any clean duties until properly sanitized,

o   Ensure all dishes that have been in contact with the guest will receive a diluted bleach soak before entering the kitchen.

Our enhanced Back of House Protocols are:

·         All kitchen staff will:

o   have the option to wear masks while working in public spaces, or when standing within 2 m of others or handling food in private spaces,

o   ensure all dishes that have been in contact with the guest will receive a diluted bleach soak before entering the kitchen,

o   always have access to hand sanitizer as well as surface sanitizer,

o   maintain a 2 m distance whenever possible,

o   use separate tools such as tongs whenever possible,

o   only wear clean kitchen uniforms when in the kitchen.

We are installing barriers and 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 between every group of guests.

Barriers have been installed along the bar seating area, in front of the upper seating area that overlooks the dining room, and between booth seating that cannot be moved to accommodate a 2 m distance requirement.

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 5 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 while monitoring for symptoms as per the current provincial and federal guidelines before they can work in our business.

·         All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks.

·         As we are a restaurant, our staff must come into work, however we are engaging in regular health and safety conversations and ensuring that are staff are bringing forward any concerns about the new work flow or restaurant layout in order to improve our COVID-19 response.

·         We have posted a Health Resource document to orient our staff to COVID-19 and any related health, bullying and mental health resources.

·         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,

·         Masks are optional any time a guest is on the premises and not seated at their table,

·         Special events in private space will currently not be permitted,

·         Waiting for a table will be outside during times of congestion,

·         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 persons are Tim R, Mike G, Vicki R, and Erin C.

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 have provided restart training for all our staff. We update staff on any changes in procedures by posted notice and direct conversation 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 defense 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 checklists.

Prior to reopening dine in, we cleaned all beverage service lines, fridges, pantries, counters, service and cooking areas, inside and outside tables and chairs that have not been in use.

Staff have a designated person to speak to, identified on the cover page of this document, who they can ask COVID-19 related questions to.

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: Bleach diluted to 50-100 ppm

To disinfect tables and menus, we are using: Bleach diluted to 50-100 ppm

To disinfect/clean washrooms, we are using: Bleach diluted to 50-100 ppm

For POS and computer equipment, we are using: Bleach diluted to 50-100 ppm

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.

Handwashing: We have installed hand-washing signage at sinks in washrooms, in the kitchen and staff room. To support proper handwashing, we have done a demonstration of proper hand-washing technique for 20 seconds.

Bathrooms: Our bathroom are cleaned every 30 minutes and the schedule is posted at the bar. All entry/exit and stall door handles, toilet seats, flush mechanisms, urinals and sinks will be cleaned each time.

Our Enhanced Cleaning schedule is:

·         Reception desk and/or hostess station and/or 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 should perform regular hand washing with soap and water for at least 20 seconds following the official hand-washing guidelines. Hand-washing will be done:

o   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.

Our supervisors are trained to monitor the 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 from our Joint Health and Safety Committee 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.

We have assigned a COVID-19 point person from our team and that person is also identified with contact information on the cover page.



This safety plan was created with a restart safety plan template provided by the BC Restaurant and Foodservices Association and complies with WorkSafe BC – Created May 29, 2020