We have identified areas where people gather such as our staff room, dessert and coffee area.

Action: No more than one employee is allowed in each area at any given time.

We have identified job tasks and processes where workers are close to one another or members of the public. 

Action: Our kitchen will be limited to two line staff and one dishwasher at any given time. Vegetable prep will be carried out in a separate area away from the line. Meat cutting will be carried out in a separate area away from the line. Dessert prep will be carried in a separate area away from the line. All current health and hygiene rules will be continued to avoid cross contamination. 

We have identified the tools, machinery, and equipment that workers share while working. 

Action: Chefs will bring and use their own knives. Equipment will be sanitized after each use. Kitchen surfaces will be cleaned and sanitized frequently. Front of house is limited to two employees behind the bar at any given time. No other FOH staff will not be permitted behind the bar. Cutlery will be rolled in a designated area after the employee has thoroughly washed their hands. Beer taps and faucets will be sanitized before and after each shift. During a shift each bartender will be allocated one POS terminal to use. Credit machines will be wrapped in cling film which will be changed after each use and sanitized between each shift change. 

We have identified surfaces that people touch often, such as doorknobs and light switches.

Action: These will be sanitized as per our cleaning schedule. 


Reduce the risk of spread between employee and customer 


Entry into the Restaurant all customers must wait in the designated spaces to be seated, these spaces will be 2 metres apart, customers must maintain a 2 metre distance from other customers and employee when being led to their table.

To take orders our employees will stand at the end of each table maintaining distance. Employee’s can wear masks and gloves, but it is not mandatory.

Table Service for Food and Drinks - Meals will be collected from the kitchen and placed on the table in the allocated space at the table for distribution by customers at that table. Drinks will be dispensed from the bar and placed in the allocated space on the table in the same manner. Our employees are not permitted to go between customers. 

Table Clearing for Food and Drinks - All empty dishes and glasses must be placed in the collection area marked on the table for the server to pick up. Your table will only be cleared when everyone has finished their meal. Customers will be required to pack their own leftover meals into containers if desired. 

We provide each table with a sign that lets the employee know when they require service in order to limit the amount of times a employee approaches a table unnecessarily.

Our employees are not permitted to go between customers. 

Single Use Menus will be printed on paper for single use only

No condiments will be placed on the table. 

Single use sachets will be used when asked for 

Water stations have been removed. Servers will bring water when requested. Water will be delivered to a table either in individual glasses or a jug will be placed in the designated area with cups for the customers to pour themselves.

Payments will be taken at the table with a sanitized machine. Cash will be accepted but not encouraged and hand washing will take place immediately after handling any cash.


Reducing the risk of employee to employee transmission 


Employees will endeavor at all times to remain 2 metres apart.

Employees will walk into the kitchen and out of the kitchen via the allocated openings and in the direction of the arrows. 

Hand washing between tables is required. 

Control Measures for maintaining physical distance 


Our staffing levels are reduced to maintain physical distance. 

Employees where possible will work with the same crew on each shift. 

Table service will be as described above in place of our usual bar service. 

No seating at our bar.

Workers will be required to leave the building when their shift has ended.

No more than 8 workers in the building at any given time.

Guests will be required to wait to be seated. 

No more than 1 family in the inside waiting area at any time. No more then 5 families in the outside waiting area at any time. 

A notice will be in place to notify guests where to enter and where to exit the building. There will be a patio entrance and exit when the weather permits, and an inside entrance and exit when the weather does not permit. 

Tables have been re-arranged to be at least 2 metres apart with end space for the placing of food and beverages.

Only one person or family may wait to use the washrooms at any time. Notices have been posted. 

Seating has been restricted to one person or one group of 6 in the same party. Notices have been posted.

Our occupancy has been reduced to 50% and our new occupancy has been posted. We will no longer take parties over 50 people, and if a event of 50 people or less occurs we will close the restaurant for the private event. 

Reducing the risk of surface transmission through cleaning and hygiene practices 


We have new cleaning and disinfecting charts in place. Our workplace has sufficient hand wash stations which are clearly visible and accessible. We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers. Frequent hand washing and good hygiene practices are essential to reduce the spread of the virus. Hand wash and Cover Cough posters have been posted We have implemented cleaning protocols for all common areas and surfaces — e.g., washrooms, tools, equipment, shared tables, light switches, and door handles. This includes the frequency that these items must be cleaned (number of times per day) as well as the timing (before and after shift, after lunch, after use). Workers who are cleaning have adequate training and materials. 


New Rules for employees have been issued and all employees have signed to acknowledge that they have read and understood these rules. All employees have read and understood the Covid 19 Safety Plan regarding sickness.

Any customer who is disrespectful of the new rules will be asked to leave.

Anyone who is aggressive towards any member of staff or public will be asked to leave. 

All incidents will be reported to the Duty Manager 

Should a employee fall sick during their shift they will be asked to wash or sanitize their hands and to go straight home. We will clean and disinfect any surfaces that the ill worker has come into contact with wearing gloves and disposing of those gloves immediately after.

The following workplace policies  and we as the above one rules ensure that workers and others showing symptoms of COVID-19 are prohibited from the workplace.

1. Anyone who has had symptoms of COVID-19 in the last 10 days. Symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat, and new muscle aches or headache.

2. Anyone directed by Public Health to self-isolate. 

3. Anyone who has arrived from outside of Canada or who has had contact with a confirmed COVID-19 case must self-isolate for 14 days and monitor for symptoms. 

4. Visitors are prohibited or limited in the workplace. 

5. Ensure workers have the training and strategies required to address the risk of violence that may arise as customers and members of the public adapt to restrictions or modifications to the workplace. 


We have a training plan to ensure everyone is trained in workplace policies and procedures. 

All workers have received the policies for staying home when sick. 

We have posted signage at the workplace, including occupancy limits and effective hygiene practices. 

We have posted signage at the main entrance indicating who is restricted from entering the premises, including visitors and workers with symptoms.

Supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.


We have a plan in place to monitor risks.

We make changes to our policies and procedures, as necessary.

Workers know who to go to with health and safety concerns. When resolving safety issues, we will involve our employees. 

If at anytime one of our employees feels unsafe and asks to leave, they can do so with no consequences 


All staff are required to read the Covid 19 plan and the training manual, and all new signs related to changes in how we operate prior to commencing work. 

We have a training plan for new staff.  

We have a training plan for staff taking on new roles or responsibilities. 

We have a training plan around changes