STEP 1

High Touch Areas – to be cleaned and sanitized regularly AND as used:
- Light switches sprayed/wiped
- Door handles sprayed/wiped
- Moneris terminal sprayed/wiped
- Water taps sprayed/wiped
- Dirty glassware (High-temp washer)
- Forklift sprayed
- I-pad POS Terminal sprayed/wiped
- Bathroom only available upon request and sprayed/wiped regularly

Physical Gathering
- N/A (no break rooms, meeting rooms, etc.)
- typically only 1 or 2 staff in the building at a time

STEP 2

Customer Safety
- Hand sanitation stations in place at door, at bar in ordering location,
and also next to dirty dish drop off
- Leave front door open so handles need not be used
- Reduce number of patrons in space at once (30 max, no groups of more than 6 per table)
- Enforce physical distancing of patrons through signage as well as placement of seating
- Designate one spot for ordering/paying at the bar
- Implement a ‘drop off’ area for patrons to place dirty glassware
- Ensure distance of 6 feet between patrons and staff
- Posted signage related to hand washing, as well as general COVID-19 information. Both for patrons as well as staff
- COVID-19 response plan ready in accessible place for staff to review
- Menus easily wiped and designed non-touch signage
- Merchandise in a non-touch display

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FIRST LEVEL PROTECTION (elimination)
- occupancy limit 30 total patrons (inside and outside)
- no groups of more than 6 at a time
- removed bar seating
- where possible work is done from home (emails/computer work)
- no need to revise work schedules as staff have space to physically distance and we only have 1 or 2 staff on at a time

SECOND LEVEL PROTECTION (engineering)
- added physical barrier to bar space where drinks are being made. Also bar width is 4 feet, distancing of 6 feet can be achieved by marking the floor where patrons can stand, and the bartender stepping back so patrons can retrieve drinks when ready
- Barrier will be sanitized on a regular basis the same as the bar top

THIRD LEVEL PROTECTION (administrative)
- maintain 6ft distance between yourself and patrons
- workers will wash/sanitize their hands after taking payment
- only handle dirty glassware with gloves
- sanitize high touch areas often (beginning and end of shift, anytime you use a high touch area that will be used by another after, hourly for patron areas, more often as needed)
- do not come to work if feeling ill or experiencing any symptoms of COVID-19
- update this as new things come to our attention or as rules surrounding operating during COVID-19 change

FOURTH LEVEL PROTECTION (using PPE)
- We have masks available for patrons if they do not have their own to wear prior to being seated at their table, and staff will be using masks regularly when physical distancing is not possible and always while serving patrons at the bar. 

- We will be enforcing physical distancing and we will not be attending work if ill.

- Staff have been trained with proper usage of gloves, they will be used for handling dirty dishes, handling high concentration sanitizer, and areas of cleaning such as the bathroom.

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HANDWASHING AND CLEANING

Handwashing

Employees must wash hands:
- upon arriving at work
- after handling sales transactions
- after handling garbage or dirty glassware
- after using the washroom
- after eating
- if they have touched their face or hair
- before and after using gloves
- if they become soiled in any way
 -- hand sanitizer is acceptable between handling sales transactions --

Cleaning

Bathrooms – before + after shift. Sanitize high touch surfaces after use
Bar window – before + after shift. Sanitize regularly during operating hours
Bar top – before + after shift. Sanitize regularly during operating hours
Bar tables – before + after shift. Encourage patrons to sanitize once finished
Bar stools – sanitize daily

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