covid-19 saftey plan

First Level Protection Restaurant

• We have reduced our capacity
• We have removed all bar seats within 2m of a workstation
• We have cleared space for larger walkways
• All guests will be sat in the restaurant by our host/hostess to ensure they are spaced and at a sanitized table

Staff

• We have reduced our hours to minimize staff overlap and multiple shifts in one day
• We have staggered start times so that there are limited people arriving at the same time
• We have limited the occupancy in staff room
• Our welfare team checks on each employee before entering the space
• Symptomatic/sick staff are asked to stay home and seek medical advice/attention as needed

Third Level Protection Restaurant

• All tables and surfaces to be sanitized between each seating
• All chairs to be sanitized between each seating
• QR codes for scanned menus will be presented to minimize use of physical menus
• Single use menus will be distributed and composted once used
• Hand sanitizer dispenser available for guests throughout the restaurant
• Tables will be given a paper receipt with no billfold
• Credit card machines will be cleaned after each use

Staff

• Increased signage for washing hands posted throughout kitchen and service area
• Any staff receiving any goods from outside distributor will wear gloves
• When available distributor deliveries will be received at the dry storage door to minimize traffic through the restaurant and kitchen

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New Staff policies and guidelines have been implemented as follows

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Guidelines for staff

1. Wash hands frequently and thoroughly
2. Don’t shake hands, high five or hug
3. Avoid direct personal contact especially those with sickness
4. Maintain personal space of 2 m
5. Cough into elbows
6. Don’t touch eyes, mouth or nose
7. In addition to washing hands, use hand sanitizer frequently
8. Non surgical masks available

Staff Policies

1. All staff to read and sign the COVID safety plan
2. Anyone arriving from outside of Whistler, must follow isolation guidelines set out by the government
3. Must undergo proper training in sanitization and restaurant cleanliness
4. Anyone who is feeling unwell must call Manager to have shift covered
5. No more than 2 people arrive to work at the same time to limit those in staff areas
6. Minimal personal belongings aside from work gear to be brought in
7. Must frequently wash hands
8. Must ensure uniform is cleaned daily
9. Must ensure mask is cleaned daily if worn
10. Kitchen staff will not share knives or tools throughout the shift
    
11. Upon arrival, during, and at the end of their shift kitchen staff will sanitize station and surface areas with clean rags.
    
12. If receiving food or anything from outside deliveries, you must wear gloves while handling product

Cleaning Protocol

• Fill each spray bottle with sanitizer mixture from kitchen dispenser
• Take clean cloth and spray down all table tops, chairs, coffee station, host stand and buffet hutch before opening restaurant
• Sanitize all credit card machines before opening and after each transaction during open hours
• Sanitize sanitizer dispenser every 30 minutes
• Sanitize with clean cloth – table tops, chairs and any surface should table be near after each seating.
• Hand sanitizer dispensers to be checked throughout the shift to ensure level of fullness

Protection

• Wash hands after clearing dirty plates
• Masks are available to any staff who would like to wear non-surgical mask during shift

1. Wash hands before grabbing mask
2. Inspect mask for damage
3. Turn so coloured side is facing outward
4. Put loops around each ear
5. Make sure there are no gaps
6. Don’t touch your face
7. Wash or dispose of mask after use