Slackwater and Covid-19
Covid-19 Updates & Policies
We are all aware of the global impact that the 2019 Coronavirus has caused. Re-opening our business, and how we operate moving forward will be governed by recommendations and guidelines provided to us by the Ministry of Health, WorkSafe BC, Liquor & Cannabis Regulations Branch, BC Restaurant & Food Services Association, BC Craft Brewers Guild and more.
Staff and guest health and safety is our priority. There are going to be daily routines, policies and checklists put into place to ensure this, and to reduce the risk of spreading COVID-19, and other infectious diseases. Your health and safety as staff is our responsibility, your responsibility as front of house workers is to ensure our policies are being met by yourself, our colleagues and the guests.
Being a foodservices operator and beverage manufacturer, we are already held to high standards of cleanliness and sanitation, most of which are covered in our employee training documents and throughout the rest of this document. The following policies and practices are in addition to our already high levels of compliance;
This may seem counterintuitive to the nature of our business, however, enforcing this where possible is essential.
- Maintain social distancing of 6 feet whenever possible. Avoid gathering in groups unless necessary to conduct a task
- Harvest tables are limited to 6 guests at a time
- Four tops are limited to 4 guests at a time
- No furniture is to be moved from the set seating plan - No exceptions
- Washrooms will be reduced to a maximum of one person at any time
- Chair backs must be a minimum of 3 feet apart from each other when spacing tables and seating guests
Correct & Frequent Hand Cleaning
- Signages provided by the BC Center for Disease Control are located at every sink in the building.
- As food and beverage handlers you will be required to follow the correct cleaning and sanitation procedures on the sheets provided. Please clean and sanitize them as frequently as possible, not just when they get dirty.
- Hold your colleagues, managers and guests accountable if you see people not washing their hands or following procedure.
- When bussing tables for dishes and glassware, please use the provided blue nitrile gloves and a bus bin. DO NOT put your fingers inside used glassware at any times. Please use blue nitrile gloves when loading and operating the glass washers and dishwasher.
Hourly Cleaning Logs
- Entry door handles, washrooms, bar counters and other major contact points will have dedicated cleaning logs that are to be completed hourly. We understand that washroom checks aren’t the most glamorous of tasks, so to be fair to all, staff will all take turns in sharing the responsibility to check the washrooms and sign off and this will be added to the schedule.
- Managers/supervisors will conduct checks (frequently) every three hours to ensure the responsible staff members are completing the checks.
Health & Safety Shift Leaders / Point Person
- Shift leaders will be responsible for overseeing the team and guests compliance with health and safety measures.
- By default, shift leaders (up to a maximum of three) will be added to the JHSE Committee (detailed later in this document) and will be required to attend a monthly HSE meeting. The purpose is to report on any risks or hazards that we can work together to fix and train the staff on moving forward.
Enhanced Cleaning Protocols
Opening, operating and closing checklists are to be completed on a daily basis, along with the additional COVID cleaning logs and a permanent attitude by all staff members to continually increase our health and safety policies to keep all that come into contact with our business safe.
Traceability and Delivery Logs
Traceability is going to be required to most businesses to allow retroactive tracing of a potential COVID-19 carrier or patient in the workplace so that those who came into contact with them can be contacted, tested and guaranteed if required.
- Delivery logs are to be completed and kept on file for a minimum of two months.
- These are to track all kitchen and brewery deliveries and pickups. All back of house staff need to consult their supervisor or manager to the location of the logbooks and delivery protocol signage will be placed on the exterior of the kitchen and brewery doors to inform delivery drivers that they are required to be logged.
Symptomatic Employee Policy
- Employees exhibiting any symptoms of COVID-19, the flu or common cold are NOT to come to work. Please help protect yourself, your team and our customers and stay at home.
- If you do not disclose symptoms and they are identified by a manager or other staff member, you will be asked to go home until well.
All employees must read, understand and sign a health declaration returning to work/continuing to work ensuring that any staff experiencing any symptoms are to remain at home and not come to work. This declaration also ensures employees are complying with policies set by the Ministry of Health outside of work, to reduce the risk of bringing COVID-19 into the workplace.
Symptomatic Guest Policy
- We have the right to refuse any customers exhibiting symptoms of illness.
- There will be signage posted at the front door and you need to be diligent when serving guests. If you suspect a sick or symptomatic guest at your table, please discuss immediately with your manager on duty. This policy is being adopted and supported on a national level and further guidance from the Federal level is yet to be revealed.
Personal Protection Equipment
Personal protection shall be worn by all employees while on shift. This may include non-surgical masks (provided), gloves (provided), eye protection.