BCRFA Restaurant COVID-19
Safety Plan

Horsethief Creek
Pub & Eatery

In compliance with the current Provincial Health Order (click here to
download),

proof of vaccination is required for entry.

Click here to obtain your
proof of vaccination from BC: gov.bc.ca/vaccinecard

Click here to obtain your proof of
vaccination from Alberta: myhealth.alberta.ca/myhealthrecords

 

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:
                        
2021-09-13

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:
                         
horsethiefpub.ca/covid

Per the Public Health
Order, our capacity has been reduced from

134 to 67.

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  
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,

§ 
no
mingling between tables once seated,

§ 
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  
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 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
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 required any time a guest is on the premises and not seated at their table,

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

·        
During
peak hours, we have a hostess to keep order among guests when they arrive at
the restaurant,

·        
Records
will be kept 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 where cueing
is required,

·        
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