Note: Premises is a shared commissary space with numerous workstations for individual members/ tenants (operators) to use. Individual operators must comply with the Food Premises Regulation and obtain Health Approval prior to operating in the premises. YVR PREP must also ensure that all other requirements from regulatory agencies (e.g. City of Burnaby) are met. Operators of YVR PREP manages the scheduling of individual operators using the premises as well as the overall sanitation and maintenance of the premises. Premises has facilities to host events and is subject to ORDERS issued by the Provincial Health Officer.
- Handwash stations in food preparation areas and washrooms supplied with hot and cold running water, liquid soap and papertowels to facilitate handwashing.
- Walk-In Cooler: 4 deg C
- Walk-In Freezer: -18 deg C
- Reach-In Freezers: -12 deg C to -16 deg C
- High Temperature Sanitizing Dishwasher: 79 deg C at dish surface (min/ max thermometer). Final Rinse Temperature Gauge read: >82 deg C.
- 200 ppm Quats sanitizer present from dispenser in dishwashing area.
- 200 ppm Quats sanitizer in spray bottles provided at each work station.
- Per Sanitation Plan, Spray bottles are filled by YVR PREP to ensure correct products are in spray bottles. YVR PREP to verify sanitizer concentration from dispenser.
- Members are to use their own test strips to verify sanitizer concentration prior to use.
- Interior of ice machine and ice scoop appears maintained in a sanitary condition.
- General sanitation of premises appears satisfactory; however, there are some stations that require cleaning and/ or organizing attention. YVR PREP operators must ensure that members are notified quickly to address and correct issues to avoid impacting other members who share the workspaces.
**Operator advised that regular cleaning and wipe down of high touch surfaces using 200 ppm Quats sanitizer has been implemented due to COVID-19 and added to the Sanitation Plan. Specifyall high touch surfaces (e.g. railings, door handles, faucets, equipment handles, shared carts, etc.) that undergo enhanced cleaning due to COVID-19 in the Sanitation Plan.
- No signs of pest activity noted at time of inspection.
**Barriers are required between work stations to protect items in storage and food preparation areas from contamination. Operator has advised that plans are in place to install barriers within the next few months. Surfaces of barriers must be durable, smooth, non-absorbent, and easily cleanable.
**Operator has proposed ideas to renovate office space for additional food preparation and storage space. Written Health Approval from Fraser Health is required before any changes to the existing operation and/ or facility is conducted. Operator must submit floorplans for review and approval. Changes and/ or additions cannot be made without written Health Approval.**
COVID-19 PRECAUTIONS:
**Refer to https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus for updates to ORDERS issued by the Provincial Health Officer (Pursuant to Sections 30, 31, 32, and 39(3) of the Public Health Act).**
**In regards to product pick-ups, pop-up dinners/ meals, taste tasting, sampling, private rentals, and any other events on-site:
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; and
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.
**In regards to Employers:
- Employers are required to establish a COVID-19 Safety Plan.
- Resources for developing a COVID-19 Safety Plan are available at https://www.worksafebc.com
1. You must 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. You must provide a copy of your COVID-19 Safety Plan to a health officer or a WorkSafeBC officer, on request.
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