Liquid soap and paper towel provided at all other handsinks.
coolers@ <4C
hot holding @ >60C
*thermometers present
*make sure temperatures are checked daily
low temperature dishwasher @ >50 ppm chlorine during the final rinse
*test strips available on-site
Bleach on-site for sanitizing surfaces, utensils and equipment
*manual dishwashing sign posted
*2ml bleach for 1 litre of water
No COVID Plan in pace. This is in violation of the Health Ordered Issued on by the Public Health Officer.on May 14, 2020: All Employers are required to develop a COVID Safety Plan to ensure the risk of COVID 19 transmission is minimized. Information on how to make a COVID Safety Plan can be found on the WCB Website. Directions are also offered in Chinese.
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
How can I help stop the spread of the COVID-19 virus?
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
Avoid social activities; public gatherings larger than 50 people are prohibited by the provincial government
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
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 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
PHO Order June 19, 2020
You may provide food services or drink services, including table, booth and counter service, subject to the conditions which follow.
1. Patrons must be able to maintain a distance of two metres from other patrons, whether seated or standing, unless they are in the same party or they are separated by physical barriers.
2. There must be two metres between parties of patrons, whether seated or standing, unless the parties are separated by physical barriers.
3. There must be no more than six patrons seated at one table or booth or standing together, even if they belong to the same party.
4. 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.
5. You must determine the maximum number of patrons that can be accommodated safely on your premises, taking into consideration the factors set out in paragraphs 1, 2, 3 and 4 and must document this maximum number in your safety plan.
6. 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.
7. You must assess your premises for places where patrons may congregate or stand in line and, in those places, 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 or parties of patrons.
8. You must monitor places where patrons congregate or stand in line and must remind patrons, or parties of patrons, to maintain a distance of two metres from one another, or from other parties of patrons.
9. If there are physical barriers between tables or booths, 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 or standing at adjacent tables or booths.
10. If there is a self- service station on your premises, you must
a. provide hand washing facilities or alcohol-based sanitizers within easy reach of the station;
b. post signs reminding patrons to wash or sanitize their hands before touching self- service food or other items and to maintain a two metre distance from other patrons, or parties of patrons c. frequently clean and sanitize high touch surfaces at the station and utensils that are used for self- service.
11. 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 one member of every party of patrons, and
b. you must 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.
12. If there is an event on the premises, you must collect the first and last name and telephone number, or email address, of one member of every party of patrons, and you must 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.
13. 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.
14. Despite paragraph 13 (a), if the event is taking place in an area completely separated from the rest of the premises, there may be additional patrons present in other parts of the premises, 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.
15. During an event, patrons who leave the premises, or the area of the premises in which the event is being held, must not be replaced by other patrons.
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