COVID-19 Safety Plan
Responsible person : Chef Nathan Lowey and GM Akiyo Lowey
GUESTS/DINNING ROOM
Hand sanitizer at the front door by the pay station and in both washrooms.
Bleach sanitizer bottles readily available 100ppm
Tables clear and set per guest.
Tables,chairs, condiment containers, sanitized after guest leaves.
Washrooms sanitized every 1/2 hour.
Waiting area for washroom clearly marked.
Social distancing guidelines flowed with tables set up 2 meters apart.
Signage stating guests must follow social distancing guidelines in the restaurant.
Signage encouraging people who feel ill to not enter our establishment
Food will be placed on table guests can pass appropriate dishes to proper guests.
Take out containers will be brought to table and food will be packed by guests.
Door handles, pay machines, sanitizer bottles,
We shall hold no more then 27 guests at one time. Posted
Table no larger then 6 guests.
Specific pick up area for take out and delivery orders (beside bar)
Hand washing signage in washrooms
STAFF
Any staff who has symptoms of covid 19 in the last ten days must stay home or go home sanitizer any surfaces that person came in contact with
Any staff who left the country must self isolate of 14 days before returning to work
We will have minimal staff working
Sanitizer spray bottles readily available for staff. 100ppm bleach and water
wash and sanitize hand upon arrival
If feeling ill do not come to work
Obey social distancing regulations
Tools shared by staff will be sanitized after each use mixers, blender, bar equipment, cooler doors, beer taps, washroom door nobs.
Complete sanitizing if common touched areas mid shift and end of shift.
