GENERAL CONDITIONS
• All employees must read, agree to & sign the safety plan and most importantly uphold the standards included herein.
• Employees will be reminded and monitored for general hygiene including hand washing, face touching, and cross-contamination.
• Employees will be asked to refrain from high fives, hugs & handshakes on shift.
• Trench Brewing will maintain all necessary sanitation, soap, towels & PPE for staff.
• Cleaning materials and chemicals will be separated front and back of house.
• Garbage containers will be lined with plastic garbage bags.
• Restrooms will be outfitted with warm running water, soap & paper towels.
• Hand sanitizer will be available for guests.
• The proper use of masks & gloves, should they be used, will be reviewed by the member of the Joint Health & Safety Committee.
• Employees involved in deep cleaning will be encouraged to wear gloves & masks provided.
• Cleanliness & sanitation checklists will be updated & circulated for all stations as they change.
• Guests will be strongly encouraged to reserve tables.
• Children’s crayons will be single-use.
• All kitchens must contain only essential personnel.
• Signs will be placed outside asking ill guests to refrain from entering.
• Safety plan will be posted online.
• As required by WorkSafe BC, the occupancy limit will be posted at the entrance to the Restaurant
PHYSICAL DISTANCING
• Customers may not congregate in groups larger than 6 at this time.
• Training signage on Face Mask Best Practices will be posted in various places within the restaurant.
• Staff will minimize table movement, including no movement between tables or changing seats once seated.
• At the bar, two (2) individual customers 2 meters apart or one (1) group can be seated.
• Will modify shift meetings by maintaining 6 feet between attendees.
• Our policy is to avoid situations where staff have less than 1 m or 3 ft between them and a guest (particularly face-to-face connections should be distant).
• Trench Brewing will ask staff and management to maintain respectful distances from coworkers and avoid additional points of physical contact between team members.
• Trench Brewing has created separate take-out and dine-in protocols.
• Servers must take table orders from a safe distance between tables.
• Servers will leave food at the end of the table and let guests pass them once the server has stepped away.
• Our policy is to set tables without condiments. They will be brought upon request and will be single-use items.
• Our policy is to let guests forward coffee cups and water for refills without handling. If this is not possible, fresh cups and glasses will be brought to the table.
• All Menus will be single-use and disposable for guests.
• Each Restaurant will post signage, flow stickers & social distancing reminders to minimize unnecessary contact where applicable.
• A member of the Joint Health & Safety Committee will be in the building daily.
• Trench Brewing will post clear signage indicating that customers exhibiting visible cold / flu / COVID symptoms will be denied entry and service.
CLEANING & HYGIENE - FRONT OF HOUSE
• Trench Brewing will recommend and encourage tap or mobile payment methods.
• Trench Brewing will make sanitizer available to customers and staff.
• Trench Brewing will make gloves and masks available to staff.
• Staff will require washing of hands frequently and after touching any dirty dish, glass, utensil, or high touch surface.
• Trench Brewing will have a schedule of cleaning high touch surfaces.
• Cutlery, salt & pepper shakers, and other tabletop items will be removed and sanitized when tables are being cleaned.
• Trench Brewing will serve silverware in single-use napkins.
• Trench Brewing will reduce contact points. Guests will be brought items like condiments only upon request.
• Trench Brewing will post handwashing signs near all sinks.
• Staff will be required to wash hands as per posted standards.
○ Before handling and running food and drink.
○ After bussing a table.
○ Before pouring fluids.
○ After handling cash or credit cards.
○ Between interacting with different parties
• Cleaning schedules will be posted and monitored by owners of the establishments working with the Joint Health and Safety Committee.
• High touch areas include walls, tables, chairs, barstools, salt and pepper shakers, coat hooks, restrooms, doors including the front door, restroom door, stair rails, cooler doors, staff doors to office, kitchen, and breakroom.
• If a guest asks to take unfinished food with them, the server will provide packaging and let the customer place their food in the take out containers.
• Create a log that employees must sign to verify cleaning is being done at the specified intervals.
• 7Shifts will check with all staff for visible symptoms and ask all staff coming on shift whether they have any symptoms with the following questions:
Are you experiencing symptoms related to COVID-19? (fever, chills, repeated shaking with chills, muscle pain, headache, sore throat, new loss of taste or smell.)
Within the last 14 days, have you been in close contact with a person known or suspected to have COVID-19?
Have you traveled to another country within the last 14 days?
OTHER
• No personal items may be stored overnight in serving areas, bar areas, or kitchens.
• All Staff areas including all back of house areas to have an occupancy limit adhering to social distancing guidelines of 2 metres/6 feet.
• Trench Brewing will require social distancing in restrooms which will be posted on restroom doors.
PHYSICAL DISTANCING – BACK OF HOUSE
• Kitchen teams will work together to establish separations between workspaces in kitchens and be aware of physical distance in kitchen settings.
• Trench Brewing will limit the number of staff in a food preparation area at any one time to a maximum of 2.
• Trench Brewing will organize staff where possible into working groups or teams to facilitate reduced interaction between groups as much as possible.
• Trench Brewing will limit access into the food preparation area.
• Dishes after washing must be handled with clean, washed hands.
• People putting dishes into the dishwasher must thoroughly wash hands or have another person with clean hands put dishes away.
• Glassware once through the bar dishwasher requires washing of hands by the bartender before putting glassware away.
CLEANING & HYGIENE – BACK OF HOUSE
• Trench Brewing will instruct kitchen teams on cross-contamination hazards.
• Trench Brewing will establish formal enhanced cleaning and disinfecting practices for high-contact areas such as surfaces in public-serving zones; incorporating regular and end-of-shift cleaning and disinfection for all shared spaces; and ensuring workers are provided with appropriate supplies, such as soap and water, hand sanitizer, and disinfectant wipes.
• Trench Brewing will instruct cooks and chefs not to share knives, utensils, or service tools. High touch equipment (freezer doors, oven handles, knobs) will be cleaned regularly and cleaned / sanitized in between different users.
• Trench Brewing will instruct staff to clean and sanitize bathrooms after each use.
• Trench Brewing will clean all frequent BOH touchpoints including doors, handles, and rails hourly as per cleaning schedules.
• Develop a cleaning schedule and assign a person who is responsible for completing cleaning tasks and who is ensuring completion of these tasks.
• Trench Brewing will create a BOH log that employees must sign to verify cleaning is being done at the specified intervals.
TRAINING & ORIENTATION
• Trench Brewing will implement a policy requiring staff to perform personal health checks prior to the start of shift (for example, via: https://bc.thrive.health/).
• Although PPE excluding masks are not required, it is recommended wherever practical. Trench Brewing will make PPE available for any staff requesting PPE. Trench Brewing will train staff to correctly wear, maintain, and dispose of appropriate PPE, namely disposable gloves and a face covering over the nose and mouth. The use of gloves must be accompanied by frequent and correct change-out (where necessary), as well as hand washing. Workers will be trained on proper donning and doffing of the PPE. This can be addressed through the education and training provided to workers during the business resumption orientation.
• Trench Brewing will communicate new floor plans, menus and notes, schedules and shift policies, sanitization and documentation procedures, curbside/to go and gift card programs, tipping and schedule changes, and staff hygiene and uniform standards as they may change. Trench Brewing will have a sign-in sheet to verify employees have been informed and trained on these procedures.
• Trench Brewing will establish guest and staff feedback lines for procedural changes.
• Trench Brewing will communicate the Covid-19 symptom policy.
• Trench Brewing will continue to create talking points and COVID-cautious FAQs for all staff answering phones. Practice questions and discuss when to involve a manager or owner.
BAR AREA
• Bartenders must use tongs for bar garnishes such as lime wedges.
• Bartenders must hand wash after handling dirty dishes/glass/other before handling clean Items.
• Bartenders should pour drinks. If other than bartender hand washing is required before pouring.
OFFICE POLICY
• Offices are for use of the staff that are required to use them: director, head chef, operations manager and bookkeeper.
• Offices will have adjusted seating and workstations to maintain social distancing of 6 feet between employees and when not possible, installing a shield or physical barrier to separate employees
• Clean and disinfect high-touch surfaces daily or in between uses, such as workstations, keyboards, phones, etc. Use approved sanitizer.
• Avoid meetings or gatherings where physical distances cannot be maintained. Consider using larger rooms, moving meetings outside, or having all or some attendees attend virtually.
• Consider establishing one-way staircases to minimize worker contact – post signage to indicate direction.
• Minimize sharing office space or workstations. If workers must share office space, integrate these locations into your cleaning and hygiene protocols, ensuring that frequently-touched surfaces are addressed such as the computer keyboard and mouse, desk surface, and telephone.
DELIVERY VEHICLE
• Minimize the use of shared vehicles. If required, follow appropriate disinfection procedures before and after travel for vehicle surfaces such as the steering wheel, gear shift, and door handles.
• Non-essential transportation or business travel should be limited and on an exceptional basis only.
• PPE must be available for delivery use, and worn by employees during their delivery shifts.
FURTHER RESOURCES
British Columbia Restaurant and Food Services Association (BCRFA) Restaurants Canada
British Columbia Center for Disease Control – Food Businesses
Alliance of Beverage Licensees (ABLE BC)
Health Canada approved disinfectants for covid 19
Bccdc guideline for cleaning and disinfecting
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