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COVID 19 Safety Plan

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COVID SAFETY PLAN – THE PONY RESTAURANT

Understanding the risks:

The virus that causes COVID-19 spreads in several ways, including through droplets when a person coughs or sneezes, and from touching a contaminated surface before touching the face. Higher risk situations require adequate protocols to address the risk.

  • The risk of person-to-person transmission is increased the closer you come to other people, the amount of time you spend near them, and the number of people you come near.
  • The risk of surface transmission is increased when many people contact the same surface, and when those contacts happen in short intervals of time.

Dine-In Rules:

  • No parties greater than 6 guests, in accordance with Public Health Order.
  • Guests are required to follow social distancing put in place by the Public Health officer
  • Guests are asked to sanitize their hands upon entry
  • You will be asked to wait outside until we have your table set and ready.
  • Zero tolerance for walk-in and seating yourself.
  • We have no bar seating available during these restrictions and zero tolerance for standing at the bar area.
  • As space is limited in the washroom area, if the washroom is in use then you will have to wait at your table.
  • Guests will be required to pass out drinks and plates when the server delivers them if it is not possible to place them in front of you.

What we’re doing to reduce the risk of transmission for our customers and our staff in accordance with WorkSafeBC requirements:

  • Our staff are reminded that if they are feeling any symptoms of illness or COVID- 19 that they must report them immediately and will be asked to stay home for 10 days.
  • We ask customers to not come in if they are feeling any symptoms of COVID-19. We ask that any customers who have been out of the country to self-isolate for 14 days in accordance with public health recommendations before coming into the Pony Restaurant.
  • We ask all guests to maintain social distancing from guests who are not part of their group.
  • Our tables have been spaced in accordance with the 6ft distancing rule and are NOT able to move tables at any time throughout your visit.
  • We ask all guests to please sanitize their hands upon entry and exit
  • We recommend guests use our QR code to view our menu, however, we do have laminated menus to offer to guests that will be sanitized between customers.
  • Implemented strict table service/cleaning protocols. All tables will be cleared individually. Any trays used will be sanitized after each use. Any table condiments requested (salt & pepper, etc.) will be sanitized between uses. All condiments (when applicable) will be served in single-use containers per customer.
  • Implemented strict cleaning protocols on all Front & Back of house high touchpoints. (POS system, light switches, doorknobs, counter surfaces)
  • Implemented daily/hourly logs of washroom cleaning- taps, toilets, doorknobs, light switches, paper towel/toilet paper/hand soap dispensers.
  • We will not accept any reusable mugs or water bottles for filling.
  • All our staff members will be practising increased handwashing protocols, or use sanitizer between interactions between tables, as well as clearing any plate ware/glassware from tables, and before delivering food or drinks to tables.
  • All our serving staff will wear face masks as the nature of the industry does not allow for 6ft distancing when dropping food/drinks, bills to tables.

Kitchen:

Risk Assessments:

  • High touch areas, such as fridge/freezer door handles, light switches, equipment, and all other tools
  • Handling and cleaning of dirty dishes/plate ware
  • High traffic areas- dishwashing station, walk-in fridges, dish drop off station
  • Risk of Illness

What we are doing to keep our staff and customers safe:

  • Our staff are reminded that if they are feeling any symptoms of illness or COVID-19 that they must report them immediately and will be asked to stay home for 10 days.
  • Frequent sanitation of all light switches, doorknobs, fridge doors, freezer doors, and equipment after use by staff.
  • Limit staff in each area- one person at a time in the walk-in fridge, dish drop off, and dishwashing area.
  • All our staff is reminded of thorough and frequent handwashing and instructed to wash hands between jobs, and between prep jobs and plating food.
  • Direction arrows for re-enforced flow of traffic in the kitchen
  • Frequent handwashing after using equipment or using any of the high touch points listed above.
  • Staff required to use their own tools-knives, peelers, etc. and not to share these items with other staff members on shift when possible. If not possible, our staff must sanitize each item and wash hands after use.
  • Sanitization of all common use items/containers after each use, lids, sides, bottoms, any contact surfaces.
  • The kitchen will be cleaned nightly, as usual, to ensure best practice for keeping staff and customers safe.
  • All suppliers/delivery drivers will be reminded of social distancing practices upon entry and asked to maintain a 6ft distancing to our staff, in accordance with the public health order.