COVID – 19
COVID19 IMPACT MITIGATION STRATEGY
THE FIVE PILLARS
The fundamental approach to mitigating the spread of COVID19 is conceptually simple and consists of the following pillars:
1. SELF-ASSESSING FOR SYMPTOMS AND RETURNING TO WORK WHEN HEALTHY
The first pillar of the mitigation strategy will be to make efforts to prevent illness from arriving at the restaurant in the first place. The best approach to this will be to screen incoming staff and guests on the basis of symptom presentation. This will not eliminate asymptomatic people from arriving, but it goes a long way toward reducing potential arrival of illness at Eatology.
2. PHYSICAL (SOCIAL) DISTANCING
Make best efforts to maintain a physical distance of at least 2metres (6 feet) between people at all times. In doing so, it becomes difficult for anyone to become infected by someone else, whether they are symptomatic or asymptomatic.
3. HAND HYGIENE
By focusing on keeping hands clean, you reduce the possibility of people infecting themselves via their hands coming into contact with virus droplets on surfaces, and you also reduce the potential to spread the virus via common use objects (railings, door handles etc.). Proper hand washing should occur regularly and should entail using soap and washing with warm water for at least 20 seconds.
4. FACE TOUCHING AVOIDANCE (E.G. OF TOUCHING EYES, MOUTH, NOSE, ETC.)
Another way to avoid getting infected is to encourage the avoidance of touching your eyes, nose, or mouth with hands. In lieu, suggest the use of one’s shoulder, forearm, or a tissue if an itch must be addressed.
5. ENHANCED CLEANING
Regularly cleaning all high-touch surfaces and common use objects is another key way to curtail the spread.
EATOLOGY’S HEALTH & SAFETY GUIDELINES AND PROCEDURES
What we will do…
⦁ Train staff on physical distancing and how to best serve food with the least amount of contact
⦁ Start times and breaks will be staggered to minimize contact. Smoking and/or breaks will only be permitted in designated areas
⦁ Wherever possible pre-shifts and meetings will be communicated digitally on our facebook group chat
⦁ A changing room will be provided in our private events room
⦁ Totes will be provided for staff uniform storage
⦁ Staff are required to bring a clean uniform to work
⦁ Plexiglass will be installed at the host station, along necessary booths and any other applicable areas
⦁ Posted signage promoting physical distancing upon entry
⦁ Marked direction of travel to designate entrances/exits, pick-up areas, and washrooms
⦁ Redesigned floorplan that allows 2 meters or plexiglass distancing between each table
⦁ Have signage in areas where a line up may occur with markers
⦁ Adjust washroom capacity to allow for physical distancing
⦁ Implementing a table service model to better place and space guests
⦁ Provide clear guidance to guests once they arrive
⦁ Remove waiting area seating and create a process that ensure guests stay separate while waiting to be seated
⦁ Tables will be left bare and items needed will be brought over only after guests are seated
⦁ Where furniture cannot be removed to apply to physically distancing, certain items will be marked unavailable for use
⦁ Guests must always wear a mask except when eating or drinking
⦁ Guests may not enter the restaurant if they are feeling ill, have traveled or have been in contact with anyone with covid-19 (see check list on the door)
⦁ Deliveries and pick ups will be given a designated drop off area
⦁ Remind suppliers of internal distancing requirement
⦁ A vendor log will be implemented to keep track of visitors
⦁ Separate entrance will be used to receive all deliveries
CLEANING & SANITIZATION
What we will do…
⦁ We will use a 500ppm bleach sanitizer in our kitchen and front of house areas. This cleaning agent is approved by Health Canada to kill viral and bacterial agents as well as to thoroughly clean all surfaces while being food safe.
⦁ For all other high-contact areas we will be using the 500ppm bleach sanitizer. This cleaning agent is approved by Health Canada to kill viral and bacterial agents as well as to thoroughly clean all surfaces.
⦁ Use cleaning schedules and logs to reflect increased disinfecting for high-touch areas including door handles, front of house counters, washrooms, and back of house surfaces. There will be a designated manager checking these logs periodically during each shift.
⦁ Clean and disinfect shared equipment such as credit card machines, POS terminals, iPads, phones, etc. after every use
⦁ Tables will be left empty until guests arrive and only those items needed will be provided. More information will be provided during role-playing exercises as per our new service standards
⦁ Provided laminated menus as well as a mobile menu option to view our menus.
⦁ Guests will be required to sanitize their hands upon arrival and hand sanitizer will be available in multiple locations for staff and guests
⦁ All staff will be required to wash and/or sanitize their hands after handling any cash
⦁ Weather-permitting, front entrance doors will be propped open to limit the need for staff and guests to touch door handles
PERSONAL HEALTH & HYGIENE
What we will do…
⦁ Strict policy for handwashing or hand sanitization after every customer interaction
⦁ Continued focus on immaculate staff dress code and hygiene standards
⦁ Handshaking, hi-fiving, hugging or any other form of physical contact are not permitted among staff as well as between staff and guests
⦁ Guests will be refused entry if they display any signs of fever, cough or other symptoms specified by other health officials that pertain to COVID-19
⦁ Pre-work screening health checks will be conducted by a manager for each employee at the beginning of a shift. This includes, but is not limited to, temperature checks and/or small questionnaire regarding their health
⦁ Staff will not be permitted on-site if they are sick, have been in contact with an individual who is sick or have traveled outside of BC in the last 14 days
⦁ If a staff member falls ill, they must report their symptoms and illness to a manager in accordance with provincial labour legislations. For more information please go to ⦁ www.canada.ca/coronavirus
⦁ Staff will not be permitted to leave any personal items including cell phones, anywhere but their personal storage totes.
⦁ We encourage you to take the free personal hygiene course available at ⦁ www.safecheck1.com/rc-safecheck-learning/
What we will do…
⦁ Non-medical masks or face shields are mandatory and will be provided for front of house staff
⦁ Non-medical masks or face shields are mandatory and provided for back-of-house staff.
⦁ Avoid cross-contamination when wearing gloves ie. do not touch eyes, nose, mouth
⦁ Wash your hands thoroughly before putting on your first pair of gloves, any glove change, or when you take your final pair off
What we will do…
⦁ Management will clearly communicate to all staff the exclusion policy in place for any employee displaying symptoms of COVID-19
⦁ Any staff member developing symptoms of COVID-19 at work must immediately report to a manager
⦁ Temperature checks will be conducted upon staff arrival at the restaurant. If staff are running a fever or are displaying signs of illness, they will be sent home immediately. In order to return to work they must contact the health officials calling 811 and follow their instructions
⦁ If a staff member calls in sick as they are displaying symptoms of illness, In order to return to work, they must contact the health officials calling 811 and follow their instructions
Wednesday-Friday: 830am – 3pm
Weekends: 830am – 230pm
3100 30th Street