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.

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

• Our staff are to complete a daily health self-assessment prior to arriving to work. If they can’t pass the daily health assessment they are required to stay at home and monitor their symptoms.
• 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 self-isolate for 14 days in accordance with public health recommendations before coming into the Pony Restaurant.
• Guests are required to wear masks upon entry of the restaurant and must have a mask on any time they are not seated at their tables (to use the washroom, to exit etc)
• If guests refuse to wear a mask, we reserve the right to refuse service and you may be asked to leave.
• We will be collecting names and contact details of guests, all information retained will be kept private unless required by Public Health to assist in exposure or outbreak.
• We ask all guests to please sanitize their hands upon entry and exit of the restaurant
• We ask all guests to maintain social distancing from guests who are not part of their group
• Group sizes are limited to 6 people per table as per PHO. If your group exceeds 6 people you will be required to split into more than one table.
• Guests are not able to mingle or sit with any other tables other than the one they were assigned to
• Our tables have been spaced in accordance with the 6ft distancing rule to adhere to PHO and we are not able to move tables or add chairs to tables
• We are not able to accommodate line ups for the washrooms, instead, we ask you to use any stall available to you (both washrooms have only one stall)
• In order to avoid reaching over guests, we ask that you please help to pass out food and drink items that are set on the edge of the tables in the “service area”
• Our tables are left empty until sat by guests
• We will set up guest’s tables with water and cutlery before they are sat
• To keep track of tables that have been sanitized- we are using a “green dot” system that is taken off when guests get sat at tables and are reattached once sanitized and ready for the next guests
• The debit/credit machines are sanitized after each transaction with guests
• If guests require their food to be packed up, we will bring boxes to the guest and allow them to pack up their food
• 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.

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’re doing to keep our staff and customers safe:

• Our staff are required to do a daily health self-evaluation before coming into work. If they cannot pass the daily self-assessment, they are to remain at home and monitor symptoms.
• 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.
• 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.