Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
Upright freezer -12 C, Left 2 door upright cooler 0 C, Right 2 door upright cooler 1 C
1 door undercounter cooler 1 C, coke cooler 4 C
COVID-19 Control Measures
- Staff use medical masks
- Plexiglass shield installed at point of sale.
- Hand sanitizer available in addition to handwashing facilities
- Seating available reduce to 50%, seating spaced 2 metres apart
- No self service of condiments for customers
The best way to protect yourself, your employees and your customers from the COVID-19 virus is it to:
Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible
Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Minimize handling of take-out containers (e.g. coffee cup lids)
Customer containers, such as coffee cups or other reusable containers must not be refilled
Self-service of foods, beverages and condiments must be immediately discontinued. This would include buffets, bulk water dispensing, bulk food dispensing, coffee stations, beverage stations, olive bars and similar offerings
Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry
COVID-19 Safety Plan information
https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs
https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en
COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening
https://www.bcrfa.com/
COVID-19 Approved Disinfectants Health Canada Directory
https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html
COVID-19 Phase 2 Restart Restaurant Seating Requirements
You may provide services, including standing and seated service, subject to the following:
a. patrons must be able to maintain a distance of two metres from one another, unless they are in the same party, and from staff;
b. if there are tables and chairs on your premises, patrons must be seated in such a way that
i. there are two metres between the patrons seated at the same table, unless they are in the same party, and
ii. there are two metres between the patrons seated at one table and the patrons seated at another table, unless they are in the same party;
c. there must be no more than six patrons seated at a table;
d. patrons seated at a counter must be seated so that they can maintain a distance of two metres from other patrons, unless they are in the same party;
e. patrons standing at a counter or table must be able to maintain a distance of two metres from other patrons, unless they are in the same party;
f. there must be no more than 50% of the usual capacity of patrons present at one time;
g. there must be no events held at the establishment that include more than 50 people; and
h. if in the ordinary course of business you collect information from patrons for the purpose of making reservations or seating patrons, you must collect the first and last name and telephone number or email address of one member of every party of patrons and retain this information for thirty days, in the event that there is a need for contact tracing on the part of the medical health officer. |