COVID OPENING PLAN 2020

Staff:

  • All staff will be screened upon arrival with a “Fit for Work” verbal screen test
  • All staff will have a temperature check upon arrival in Waterton and once every day thereafter before their shift.
  • All staff will have alternating breaks to avoid overcrowding in the breakroom
  • Breakroom will be cleaned regularly with a Sanitizer that has a DIN# and a Virucidal claim.
  • All staff that do not feel well will not be permitted at work. If symptoms persist a COVID 19 test must be taken before you come back to work.
  • We will stagger staff arrival and departure times, lunchtimes and breaks to avoid congregation
  • Staff must launder uniforms before every shift.

General:

  • We will have “help prevent the spread” posters posted all over the property.
  • Directional signage
  • Social distancing floor signage
  • Hand sanitizer at every door
  • Plexiglass barriers at all cashier desk and front desk
  • All cleaning and sanitizing will be done with a Sanitizer that has a DIN# and a Virucidal claim.
  • Cleaning log kept for all public areas

Dining Areas:

  • All our Restaurants, café & pub will operate at no more than 50% seating capacity. Outdoor patio seating areas will also be at 50% capacity or less.
  • We will arrange tables and chairs so that a 2-metre distance is maintained between each dining party.
  • Aisles will be wide enough to allow room for people to maintain physical distancing. We will try using a one-way traffic flow to help maintain distancing where possible.
  • The maximum number of patrons sitting together at larger tables will be 6
  • We will remove table condiments and other frequently touched items (for example, salt and pepper shakers, ketchup, hot sauce).
  • Wipe twice method will be used to clean all surfaces. One to clean soil and once to disinfect with a separate cloth.
  • The patron will also be asked screening questions and any guest not feeling well will not be permitted.
  • We will control access to the dining area, by asking guests to wait to be seated.
  • We will ensure that customers have space to maintain physical distancing in waiting areas.
  • We will encourage table reservations to prevent lineups.
  • Where possible, ask guests to wait outside until their table is ready, and use technology to provide notice that a table is ready.
  • We will encourage guests to wash their hands or use hand sanitizer with at least 60% alcohol content when entering and leaving. There will be hand sanitizer stations at every entrance and exit.

Facility:

  • To maintain awareness, we will post COVID-19 signage throughout the facility.
  • Our washroom capacity will allow for distancing between guests. For example, we will be closing alternate urinals.
  • We will thoroughly sanitize each table after customers leave.
  • Washroom sanitation and supervision will be enhanced.
  • Staff will perform hand hygiene extra frequently.
  • Extra cleaning to frequently high touch areas such as doorknobs, light switches, railing etc.

Service:

  • All dining will be table service only.
  • Wait staff and servers must wear a cloth or surgical mask.
  • Digital payment devices check presenters and other common touch areas will be thoroughly cleaned and disinfected after use.
  • We will use one-time recyclable paper menus and will be discarded after use.
  • We will use rolled silverware will not pre-set tables. The person performing this task will follow hand hygiene practices.
  • There will be no buffet service or self-service.
  • Guests dining inside the restaurant must order food and drinks from the table.
  • Continue to follow existing occupational health and safety (OHS) requirements

Back of the house:

  • Face shields and masks will be provided to all kitchen staff, but it is not mandatory to wear it
  • Any staff working together that cannot maintain a 2-meter social distancing must wear a mask as part of our PPE control measures.
  • Extra cleaning schedules will be made and followed
  • Gloves will be worn when packing all take out orders

Cleaning & Disinfection

The Bayshore will always adhere to the highest standards of cleanliness and disinfection. Proper disinfection is essential to reducing disease transmission.

  • Social distancing, along with proper hygiene (e.g., washing your hands), is the best way to reduce the risk of infection or spreading infection.
  • Critically, if you wear a mask, you must wash your hands before putting it on, as well as before and after taking it off. Cloth masks should be worn only a short time, as there is some evidence that they can trap virus particles after they become damp, which may put the wearer at greater risk.
  • Non medical masks are allowed to be worn by staff, For those choosing to wear non-medical masks, it may be prudent to carry a bag with several clean masks in it, as well as a plastic bag that can be used to safely store used masks until they can be washed at home.
  • It is critical that used masks be carefully handled to avoid spreading infection to others.
  • Staff will wear gloves as there is potential to be exposed to an infected individual or contaminated items.
  • All staff must know the correct procedure for glove removal & disposal.
  • Wash hands immediately after gloves are removed.
  • Cleaning refers to the removal of visible dirt, grime, and impurities.
  • Cleaning does not kill germs but helps remove them from the surface.
  • Disinfecting refers to using chemical to kill germs on surfaces. This is most effective after surfaces are cleaned. Both steps are important to reduce the spread of infection.

Common Areas

  • Increase daily cleaning and disinfection of common areas and surfaces by creating a cleaning and maintaining a cleaning schedule or log.
  • Frequently clean and disinfect high-touch/shared surfaces such as: Doorknobs, light switches, toilet handles, faucets and taps, railings, thermostats. Phones, computers, remote controls, keyboards, desktops, Staff rooms, kitchens, washrooms.
  • Disposable towels and spray cleaners, or disposable wipes, will be available to staff and guests (as necessary) to regularly clean commonly used surfaces.
  • We will remove communal items that cannot be easily cleaned
  • We will use a “wipe-twice” method to clean and disinfect. Wipe surfaces with a cleaning agent to clean off soil and wipe again with a disinfectant.
  • Disinfect cleaning equipment such as toilet brushes, vacuum cleaners, buckets, brooms, and mop handles every day.
  • No employees should enter the room of a guest who is self isolating or who has symptoms.
  • Use a disinfectant that has a Drug Identification Number (DIN) and a virucidal claim. Be sure to follow the instructions on the label to disinfect effectively. Alternatively, use a bleach/water solution 20 ml of unscented household bleach per 1,000 ml of water.
  • Health Canada has approved several hard-surface disinfectants and hand sanitizers for use against COVID-19. Use these lists to look up the DIN number of the product you are using or to find an approved product. Make sure to follow instructions on the product label to disinfect effectively.

Be sure to take the appropriate precautions when using chemicals for cleaning and disinfecting. Consult the products’ Safety Data Sheets and use PPE if required.

Do not mix bleach with vinegar, ammonia, or rubbing alcohol, as this produces toxic results. In addition, hydrogen peroxide combined with vinegar is highly corrosive

Review cleaning & disinfection and disposable glove procedures with all staff, not only those in the Housekeeping department.

hand sanitizer stations are in high traffic areas.