Inspection following premise restoration. Premise restoration completed as previously discussed.
Kitchen (Back of House)
- New tile floors installed throughout
- Walk-in cooler new tile floor
- Walk-in freezer new non-slip steel plating floor
- New ceiling tile system with washable ceiling panels and new light fixtures installed
- 2 new handsinks installed with stocked liquid soap and papertowel dispensers at both entrances to kitchen
Dining Area / Buffet stations / Washrooms (Front of house)
- New tile floors installed througout
- Washroom handwashing stations replaced, liquid soap and hand dryers installed
- New engineered quartz counters installed at buffet and meat cutting station
- Storage cabinets replaced at dessert station
- Storage cabinets at buffet and cutting station - restored and sealed to allow for ease of cleaning
Walk-in cooler 3 C
High temperature dishwasher reached 73 C during sanitizing step
COVID-19 Safety Plan information
COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 15, 2020
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
PHO Order June 10, 2020
You may provide food or drink services, including standing and seated service, subject to the conditions which follow.
You must determine the maximum number of patrons and staff that your premises can accommodate if they are standing or sitting two metres apart and must document this maximum number in your safety plan.
You must monitor the number of patrons and staff present on your premises and ensure that the number present does not exceed the maximum number in your safety plan.
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 one another.
You must monitor places where patrons congregate or stand in line and remind patrons to maintain a distance of two metres from one another, unless they are in the same party.
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 one another; and
c. frequently clean and sanitize high touch surfaces at the station and utensils that are used for self- service.
If there are tables and chairs on your premises, patrons must be seated in such a way that
a. there are two metres between the patrons seated at the same table, unless they are in the same party, and
b. there are two metres between the patrons seated at one table and the patrons seated at another table, unless
i. they are in the same party, or
ii. the tables are separated by a washable, rigid, impermeable partition that
a. extends from the table-top to at least 1.20 metres above the tabletop, if it is attached to the table, floor or another structure at floor level, or
b. hangs to the tabletop and is at least 1.20 metres above the tabletop in height, if it is hung from the ceiling or another structure.
If there are booths on your premises
a. there must be a washable, rigid, impermeable partition which extends at least 1.20 metres above the tabletop between each set of booths, and
b. patrons must be seated in such a way that there are two metres between the patrons seated at the same booth, unless they are in the same party.
There must be no more than six patrons seated at a table or a booth.
If staff at a food service or payment counter cannot maintain a distance of two metres from patrons, staff and patrons must be separated by a washable, rigid, impermeable partition that
a. extends from the counter to at least 1.20 metres above the food service or payment counter, if it is attached to the counter, floor or another structure at floor level, or
b. hangs to the countertop and is at least 1.20 metres above the food service or payment counter, if it is hung from the ceiling or another structure.
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
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