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Covid 19 and how we are keeping you safe

We would like to start off by saying thank you to all our patrons that have been so very respectful to our ever changing rules as the BC MOH amends them as needed.

On top of the Covid 19 safety plan we are following you will notice we have implemented the following procedures:

-hand sanitizing upon entry

-ordering your food and beverage at the cashier station at the bar 

-all payment terminals are sanitized after each transaction

-high touch surface areas are cleaned every 30 minutes, you will here the timer!

-We have provided a QR code on your table for you to scan once you claim your table. This will lead you to our menu offerings. Once you have decided please place your order at the bar

– If you are not comfortable joining us inside, you can order on our website and we would be happy to bring your cider and food to your car.

– Our growler re-fill program as listed below has been approved by the Vancouver Coastal Health Inspector

 

Our Growler refilling protocol

-We require all guests to bring in their growler in a clean and structurally sound condition (no chips, cracks…)

-We will have the guest place the growler to be filled a designated place on our counter.  We will spray the growler down with a hard surface sanitizer and allow it to sit for 1 minus as per instructions on the MDDS.

-Mandate that staff wash hands before and after engaging with a customer, especially when handling growlers or crowlers.

-After the growler has soaked for 1 minute in approved sanitizing solution we will take possession of growler, wearing gloves and submerge it in a sanitizing solution, for 1 minute.

-Once the growler has properly been sanitized, we will rinse with cold water and fill with product, applying a fresh cap.

 

 

 

COVID-19 Safety Plan

This COVID-19 Safety Plan is our business’ step-by-step response to increased awareness around, and our enhanced protocols for, the health and safety for our staff and our customers.

Our business is committing to following the steps outlined in each of the 6 areas mandated by WorkSafe BC and the official Public Health Order. Our plan includes outlining our physical changes, our increased protocols and our required usage of PPE. We also outline the training we will be providing for our staff to ensure that the processes are followed.

Our goal with this plan is to create a workplace that is aware and responsive to the new protocols and physical changes to our workplace as a result of COVID-19. Through our enhanced awareness, we aim to help the Provincial Ministry of health to reduce the risk of person-to-person transmission through the following 6 measures in order of priority:

1 – Creating more space between patrons and staff in our business.

2 – Reducing the number of people in our business at any one time according to the latest Public Health Order.

3 – Adding physical barriers between people working in our establishment that cannot otherwise maintain physical distancing.

4 – Establishing new rules and guidelines for our staff to follow to help keep people physically distanced and to enhance our cleaning regimens.

5 – Defining what positions and in what situations our staff will safely be using PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly.

6 – Limiting private gathering to no more than 50 people in accordance with the PHO.

 

We have created new protocols for reducing risk

In collaboration with our entire staff team and in consulting with the WorkSafe BC guidelines for Restaurants and the Public Health Order, we have outlined the following processes for reducing risk in our workplace.

Taproom staff will:

    • Have a dedicated place at every table from which to serve.
    • Will stand back at least 3 feet from the table when speaking to guests and approach the table only for service of food and beverage.
    • Leave drinks or food at the front of the table and let the guests grab them after the server has stood back.
    • We will place 2 m markers for physical distanced standing for counter service.
    • Whenever possible, we will open windows, guest doors or roll-up doors to allow fresh air into our space 
    • For water service, staff will provide water in a bottle or jug at the table and allow guests to pour their own water. Menus are made available on line on our website and can accessed through the table card QR code
    • For leftovers, staff will provide the guest with the container and let them pack the to-go box.
  • We are installing barriers and partitions to protect our guests and staff.

    We are using Barriers and Partitions in the following locations and ways in our business to separate people when physical distance of 2 m cannot be maintained. All our barriers are fixed in place and do not pose a risk to our staff or customers.

    Our barriers are included in our cleaning protocol and cleaned every 30 minutes

    This includes Flexi glass at bar as we are encouraging our patrons to order at the bar.

    Our People Protocols are changing to respond to COVID-19.

    Our staffing protocols have changed as follows:

    • We require staff to declare that they will not come to work if they have had symptoms of COVID-19 in the 10 days prior to their shift. Should staff experience symptoms of COVID-19, they are required to contact Public Health at 8-1-1 and self-isolate if required.
    • We have also required staff to refrain from coming to work if they have had close exposure to a person currently diagnosed with COVID-19.
    • Anyone who is returning to our workplace after travelling must have self-isolated for 14 days while monitoring for symptoms before they can work in our business.
    • All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks.
    • As we are a restaurant, our staff must come in to work however, we are engaging in regular health and safety conversations and ensuring that are staff are bringing forward any concerns about the new work flow or restaurant layout in order to improve our COVID-19 response.
    • We have posted a Health Resource document to orient our staff to COVID-19 and any related health, bullying and mental health resources.
    • We are actively monitoring our social media and our guest feedback online and in person to ensure that we are not experiencing any backlash or negative engagement with customers and managing difficult situations accordingly to assist our staff through this difficult transition.

    Our customer protocols have changed as follows:

    • We have a hand sanitizing station for guests and staff when they enter the front door to immediately clean hands.
    • Parties will be limited to groups of no more than 6.
    • Special events in private space will be limited to groups of no more than 30 (by pre-reservation only).
    • Customers will be required to wait at appropriate 2 m distance in all areas were cueing is required.
    • Signage is posted at the entrance of the restaurant to ensure that no one with symptoms of COVID-19 or who has contact with someone diagnosed with COVID-19 will enter the restaurant.

    We are aware that some guest may not like the new protocols we have instigated and have a staff person assigned to address issues. The point person is  Ren Bousquet

    We are committed to adapting and changing as required.

    Our supervisors are trained to monitor the workplace, engage with staff and ensure that COVID-19 policies and procedures are being followed and that any staff questions are being addressed in a timely manner. Issues that are brought forward that require input from our Joint Health and Safety Committee or advice from WorkSafe BC will be addressed accordingly.

    WorkSafe BC can be contacted at 1.888.621.7233 for Health and Safety Questions.

    To report a concern, WorkSafe BC’s confidential call line is 604.276.3000.

    When issues are brought forward by our staff or our guests, and in the event of changes in the Public Health Order or WorkSafe BC recommendations, we are updating this document and changing the date on the cover page.

    We have assigned a COVID-19 point person from our team and that person is also identified with contact information on the cover page.