*The inspection report was reviewed with operator and a copy will be emailed to operator*
**No signature is required due to covid to reduce potential transmission of virus**
Health permit is posted
Single door stand up cooler by back door: 4oC
Undercounter 2- door cooler: 3oC
2-door sliding cooler: 3.9oC
Walk-in cooler: 4oC
Undercounter single cooler by cooking line: 4oC
Undercounder single cooler at veggie prep: 3.3oC
Single door prep cooler (deep fried items): 1.4oC
2-door cooler at the back: 0.4oC
Single door cooler at the back: 3.9oC
Bar coolers: 3.8oC and 4oC
Cooler upstairs: 3.2oC
Walk-in freezer: -15oC
Stand up freezer in kitchen: -11oC
Ice cream freezer: -20oC
Freezers upstairs: -18oC and -25oC
Hot holding: rice at 62oC and 67oC; soup at 83oC
Hot and cold running water available
Liquid handsoap present at all handwashing stations
Paper towel present at most handwashing stations
General sanitation is satisfactory
No signs of pests at time of visit
Dishwasher final rinse reaches at least 50ppm chlorine on plate
Bleach sanitizer in buckets noted at 100ppm
General Covid-19 comments:
-->Facility is offering take out only, no dine in
-->Plexiglass noted at cashier area
-->Hand sanitizers noted at front area
-->Operator is leaving doors open to reduce frequency of touching on door handles
-->Use of masks noted on staff in kitchen
-->Ensure a copy of Covid-19 safety plan is available at all times
Covid-19 Precautions
PHO Order July 31, 2020
You may provide food services or drink services, subject to the conditions which follow.
1. Patrons must be able to maintain a distance of two metres from other patrons unless they are separated by physical barriers.
2. If patrons remain on the premises, other than premises with a manufacturer licence, after being served or serving themselves, there must be sufficient seating for them, whether at tables, booths or counters, and patrons must be seated.
3. In licensed premises, other than cafeterias, private clubs or premises with a manufacturer licence, patrons must be assigned to a table, booth or counter and shown to their seats.
4. Patrons must remain seated in all premises, other than cafeterias, private clubs or premises with a manufacturer’s licence, except to use a self- serve station, use washroom facilities or leave the premises.
5. There must be a sufficient number of staff at licensed premises, other than cafeterias, private clubs or premises with a manufacturer’s licence, to ensure that patrons remain seated.
6. There must be a sufficient number of staff at licensed premises, other than cafeterias, private clubs or premises with a manufacturer’s licence, to ensure that patrons do not congregate in areas of the premises.
7. Patrons who are not in the same party must be seated two metres apart from one another, unless they are separated by a physical barrier.
8. There must be no more than six patrons seated at a table or booth, even if they belong to the same party.
9. There must be a distance of two metres between the backs of the seats of patrons seated at adjacent tables or booths, even if members of the same party are seated at adjacent tables or booths, unless the adjacent tables or booths are separated by physical barriers.
10. There must be two metres between patrons seated at a counter, unless the patrons are in the same party or they are separated by physical barriers.
11. If a party of patrons is seated at a counter, there must be no more than six members of the party seated less than two metres apart from one another, unless they are separated by a physical barrier from other members of the party who are seated adjacent to them at the counter.
12. Liquor may only be served to patrons who are seated, other than in cafeterias, private clubs or premises subject to a manufacturer licence.
13. If there is a self- service food or drink station on the premises, a. hand washing facilities or alcohol-based sanitizers must be within easy reach of the station;
b. signs reminding patrons to wash or sanitize their hands before touching self- service food, drink or other items, and to maintain a two metre distance from other patrons, must be posted at the self-service station; and
c. high touch surfaces at the station, and utensils that are used for self- service, must be frequently cleaned and sanitized.
14. You must determine the maximum number of patrons who can be accommodated safely on your premises, taking into consideration the requirements set out in the sections above and must document this maximum number in your safety plan.
15. You must monitor the number of patrons present on your premises and ensure that the number present does not exceed the maximum number in your safety plan.
16. You must take steps to prevent the congregation of patrons outside your premises, such as taking reservations and requesting patrons to remain in their cars or elsewhere until notified by telephone or an App that there is seating available for them on the premises or room in the case of premises subject to a manufacturer licence.
17. You must assess your premises for places where patrons may congregate and take steps to avoid congregation.
18. You must use physical devices, install markers or use other methods to guide and assist patrons in maintaining a distance of two metres from other patrons if they are not seated.
19. You must monitor your premises and remind patrons to maintain a distance of two metres from one another.
20. If there are physical barriers between tables or booths or seats at a counter, the tops and bottoms of the physical barriers must be positioned so that the physical barriers block the transmission of droplets produced by breathing, talking, coughing or sneezing between patrons who are seated at adjacent tables, booths or seats at a counter.
21. Dance floors must be closed with physical barriers or occupied with tables.
22. Patrons must not sing, engage in Karaoke or dance on the premises.
23. Jam and open mic sessions must not be held on premises.
24. If background music is provided by a live performer or performers or a disc jockey, a physical barrier must be installed between the performers or disc jockey and the patrons which blocks the transmission of droplets produced by performers or disc jockey, or there must be at least a three metre separation between performers and patrons.
25. If, in the ordinary course of business, you collect information from patrons for the purpose of making reservations or seating patrons, a. you must collect the first and last name and telephone number, or email address, of at least one member of every party of patrons, and you may collect this information from other members of a party or from other patrons who wish to provide it; and
b. you must retain this information for thirty days, in case there is a need for contact tracing on the part of the medical health officer, in which case you must provide the information to the medical health officer
THE FOLLOWING CONDITIONS APPLY TO THE HOSTING OF EVENTS ON PREMISES, IN ADDITION TO THE CONDITIONS SET OUT ABOVE
1. If there is an event on the premises, you must a. collect the first and last name and telephone number, or email address, of every patron; and
b. retain this information for thirty days, in case there is a need for contact tracing on the part of the medical health officer, in which case you must provide the information to the medical health officer
2. During an event a. subject to subparagraph (b), there must be no more than fifty patrons present in total on the premises, even if this number is less than the maximum number of patrons permitted on the premises under the safety plan,
b. fifty patrons may only be present if this is not more than the total number of patrons permitted on the premises under the safety plan.
3. Despite section 2, if an event is taking place in an area of the premises which is completely separated from the rest of the premises, and which has its own entrance and washrooms, there may be additional patrons present in other parts of the premises who are not attending the event, if the total number of patrons present on the premises does not exceed the maximum number of patrons permitted on the premises under the safety plan. Patrons attending an event in an area of a premises must not have contact with patrons on the premises who are not attending the event.
4. If there are one or more premises in a building, there may be an event in each of the premises as long as a. patrons attending an event do not have contact with patrons attending another event or with other persons in the building;
b. there is a separate entrance to each of the premises in which an event is being held; and
c. there are separate washrooms for each of the premises.
5. During an event, patrons who leave the premises, or the area of the premises in which an event is being held, must not be replaced by other patrons.
6. An event may only be hosted between 5:30 A.M. and 11:00 P.M. on the same day. No more than four events may be hosted in one day on the same premises or in an area of the premises.
7. All events must end no later than 11:00 P.M and there must be no further events until 5:30 AM the next day
8. There must be at least one hour between events during which there are no patrons present on the premises or the area of the premises to permit cleaning and sanitizing, and the premises or area of the premises must be cleaned and sanitized once no patrons are present and before patrons are permitted to enter the premises or area of the premises for another event.
9. After an event, and before the premises or the area of the premises may be re-opened for regular business, the premises or the area of the premises must be closed for at least one hour and cleaned and sanitized.
10. Measures, such as selling tickets for an event in advance, or letting patrons know by way of a telephone call or an App that a table is ready, must be implemented in order to prevent the occurrence of line-ups and the congregation of patrons outside the premises.
11. If live performance is provided during an event a physical barrier must be installed between the performers and the patrons which blocks the transmission of droplets produced by performers, or there must be at least a three metre separation between performers and patrons.
ORDER TO EMPLOYERS:
Please note: There is an additional Order issued to all EMPLOYERS, which requires you to develop a Covid-19 Safety Plan. You must:
1. post a copy of your COVID-19 Safety Plan on your website, if you have one, and at your workplace so that it is readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public;
2. provide a copy of your COVID-19 Safety Plan to a health officer or a WorkSafeBC officer, on request.
Information on how to develop a plan is provided here:
https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/faqs-returning-to-safe-operation |