Last Updated: November 19, 2020
The virus that causes COVID-19 spreads in several ways. It can spread in droplets when a person coughs or sneezes. It can also spread if you touch a contaminated surface and then touch your face.
The risk of person-to-person transmission increases the closer you come to other people, the more time you spend near them, and the more people you come near.
The risk of surface transmission increases when many people contact the same surface and when those contacts happen over short periods of time.
● We have identified where there maybe risks, either through close physical proximity or through contaminated surfaces. The closer together staff and customers are and the longer they are close to each other, the greater the risk.
● We have involved frontline staff, managers, and designated health and safety staff.
● We have identified areas where people gather, such as break rooms, production lines, meeting rooms, hallways, and in the Tasting Room/bar space.
● We have identified job tasks and processes where staff are close to one another or members of the public.
● We have identified the tools, machinery, and equipment that staff share while working.
● We have identified surfaces that people touch often, such as doorknobs, tap handles, light switches, tables, bar tops, and seats.
● We have reviewed industry-specific protocols on worksafebc.com and we have implemented protocols that were developed specifically for our sector, or were applicable to us. We identified and implemented additional protocols where the posted protocols didn’t address all of the risks to our customers and employees.
● We have reviewed the protocols with frontline staff and managers.
● We are following all orders, guidance, and notices issued by the provincial health officer and that are relevant to our industry.
● We are following the recommendation of the BC Craft Brewers Guild, the BCRFA, and other industry authorities.
Reducing The Risk of Person-to-Person Transmission
To reduce the risk of the virus spreading through droplets in the air, we have implemented protocols to protect against the identified risks.
First level protection (elimination): Use policies and procedures to limit the number of people in our workplace at any one time. Implement protocols to keep staff at least 2 metres (6 feet) from co-workers, customers, and others.
Second level protection (engineering controls): If we can’t always maintain physical distancing, we have installed barriers such as plexiglass to separate people.
Third level protection (administrative controls): We have established rules and guidelines, such as cleaning protocols, informing staff to not share certain tools, and implementing one-way doors and walkways.
Fourth level protection (PPE): If the first three levels of protection aren’t enough to control the risks, we will have staff and customers use personal protective equipment (PPE) such as masks and gloves. PPE will not be used as the only control measure. It will only be used in combination with other measures.
Limiting the number of people at the workplace and ensuring physical distance whenever possible
● We have established and posted a reduced occupancy limit for our premises.
● We have implemented work-from-home arrangements, virtual meetings, rescheduling work tasks, and limiting the number of customers and visitors in the workplace.
● We have established and posted occupancy limits for common areas such as break rooms, meeting rooms, change rooms, washrooms, and kitchen.
● We have implemented measures to keep staff and others at least 2 metres apart, wherever possible. This includes revising work schedules to allow for staggered entry and exit, and reorganizing work tasks to limit the number of staff needed.
● Kitchen capacity has been reduced to 1 staff member at any time.
● We have placed safe distance markers on our Tasting Room floor around each stool to ensure proper physical distancing, as well as at the ordering station.
● Customers are encouraged to use our glassware station for their empty glassware to reduce the number of contacts between customer and staff at the table.
Barriers & Partitions
● We have installed barriers where workers can’t keep physically distant from co-workers, customers, or others.
● We have included barrier cleaning in our cleaning protocols.
● We have installed the barriers so they don’t introduce other risks to workers.
● We have installed a barrier in the kitchen pass-through to protect customers and staff.
Rules & Guidelines
● We have identified rules and guidelines for how staff should conduct themselves.
● We have clearly communicated these rules and guidelines to staff through a combination of training and signage.
● We have implemented rigorous cleaning schedules that are posted publicly for customer confidence.
● We have implemented policies that ensure multiple staff members do not come in contact with any item (drink ware, serving platters, flight boards, Growlers, etc).
● We have implemented digital menus to reduce contact.
● Measures in place list the rules and guidelines that everyone in the workplace has to follow to reduce the risk of airborne transmission. This includes things like reducing the number of staff that touch any item, using single-use (disposable) products, and wiping down equipment after use.
Personal Protective Equipment (PPE)
● We have reviewed the information on selecting and using masks and instructions on how to use a mask.
● We understand the limitations of masks and other PPE. We understand that PPE should only be used in combination with other control measures.
● We have trained staff to use PPE properly, following manufacturers’ instructions for use and disposal.
● Disposable nitrile gloves will be used when handling and cleaning dirty dishes, and when filling Growlers.
● Masks will be made available to all staff, and all staff will be required to wear them when working.
● Masks will be mandatory at all times while staff are on shift, including when serving a customer at the bar, pouring beer, interacting with customers, bussing tables, and while in the kitchen (preparing food, cleaning dishes).
● We have reviewed the information on cleaning and disinfecting surfaces.
● Our work place has enough hand washing facilities on site for all our staff. Hand washing locations are visible and easily accessed.
● We have policies that specify when staff must wash their hands and we have communicated good hygiene practices to all staff. Frequent hand washing and good hygiene practices are essential to reduce the spread of the virus.
● We have implemented cleaning protocols for all common areas and surfaces — e.g.,washrooms, tools, equipment, shared tables, desks, light switches, and doorhandles. 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).
● Staff who are cleaning have adequate training and materials.
● We have removed unnecessary tools and equipment to simplify the cleaning process –e.g., coffee makers and shared utensils and plates.
● All cleaning is done on a regular, high frequency schedule, and logged in applicable logbooks.
We have developed the necessary policies to manage our workplace, including policies around who can be at the workplace, how to address illness that arises at the workplace, and how workers can be kept safe in adjusted working conditions.
● Our workplace policies ensure that staff and others showing symptoms of COVID-19 are prohibited from the workplace.
● 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. Staff will be required to screen and report the status of their health before starting their shift.
● Anyone directed by Public Health to self-isolate.
● Anyone who has arrived from outside of Canada or who has had contact with a confirmedCOVID-19 case must self-isolate for 14 days and monitor for symptoms.
● Visitors are limited in the workplace.
● We have ensured staff 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.
● Our policy addresses staff who may start to feel ill at work. Sick workers should report to first aid, even with mild symptoms, and will be sent home if any COVID-like symptoms are present. These staff members will not be scheduled for a minimum of 10 days and will be reassessed at that point. Any surfaces the worker came into contact with will be cleaned and disinfected.
● We have a training plan to ensure everyone is trained in workplace policies and procedures.
● All staff have received the policies for staying home when sick.
● We have posted signage, 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.
● Managers 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.
● Staff know who to go to with health and safety concerns.
● When resolving safety issues, we will involve joint health and safety committees or staff health and safety representatives (or, in smaller workplaces, other staff).
● 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 to our business, such as new equipment, processes, or products.
● We have identified a safe process for cleaning systems and lines of products that have been out of use.