COVID19  HEALTH AND SAFETY  PLAN

[based on PHO and WorkSafeBC Guidelines]

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PATRONS:

-2m physical distancing; floor and wall signage throughout cafe as reminders

-tables spaced at 2m distancing; furniture not to be moved

-signage to stay home if feeling sick or showing signs of respiratory illness; 

-follow floor decals for safe flow through cafe and avoid congestion

-hand washing and hand sanitizing signage throughout, sanitizer provided at three locations in the cafe

-maximum patrons is 13 downstairs and 10 upstairs

-tap available for contactless payment

-condiment stand closed to reduce congestion and reduce high touch areas in the cafe; cream and sugar added by staff upon request

-compostable to-go containers and clean personal mugs used for orders, ceramic mugs are tucked away to reduce risk in the dish-pit area

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STAFF:

-enhanced hand washing protocols

-maximum of 4 staff scheduled at a time, with the same cohorts when possible to minimize congestion in work area and to limit overlap of bubbles

-plexiglass barrier at point of sale and distancing from patrons.

-not to come to work if showing any signs of cold, flu, or COVID

-breaks taken one at a time in area 2m away from patrons OR in staff room OR outside

-gloves and masks are deemed optional by WorkSafeBC and the PHO at this time and thus are optional for the staff, masks and gloves are available should staff wish to wear them

-updates to COVID reviewed weekly by management and changes to protocols relayed to staff via email and in-person as changes arise from PHO

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SANITIZING:

-enhanced cleaning protocols during the day and at closing

-high touch areas (tables, door handles, tools, service counter etc.) cleaned with a disinfectant regularly and recorded by staff in a sanitation log

-cleaning closing list posted as a checklist for closing staff to review

-point of sale screen sanitized after each customer use of pin pad entry

-hand sanitizer available for staff use between cash handling and other point of sale transactions

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QUESTIONS?  

-please email us at

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                                                                                                     THANK YOU