COVID-19 Safety Plan
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.
Step 1: Assess the risks at your workplace
We have identified areas where there may be risks for the virus COVID-19 to spread at our workplace, either through close physical proximity or through contaminated surfaces. The closer together workers are and the longer they are close to each other, the greater the risk.
- We have involved frontline workers, supervisors, and management at our workplace.
- We have identified areas where people gather, such as the main tasting room, purchase counters, kitchen, break rooms, production lines, and meeting rooms.
- We have identified job tasks and processes where workers are close to one another or members of the public (behind the bar, in tasting room, in the brewhouse).
- We have identified the tools, machinery, and equipment that workers share while working: counters, point of purchase screens/tills, door handles, faucet handles, kitchen tools, tap handles, brewhouse equipment.
- We have identified surfaces that people touch often, such as door handles, counters, tables, chairs, light switches, kitchen surfaces, faucets, soap dispensers.
Step 2: Implement protocols to reduce the risks
We have selected and implemented protocols to minimize the risks of transmission of COVID-19.
- We have reviewed industry-specific protocols on worksafebc.com to determine which are relevant to our industry. (Protocols for restaurants, cafés, and pubs).
- We have involved frontline workers, supervisors, and the worker representative.
- We have reviewed orders, guidance, and notices issued by the provincial health officer and relevant to our industry, including the Craft Brewer’s Guild recommendations.
Reduce the risk of person-to-person transmission
First level protection (elimination): Limit the number of people at the workplace and ensure physical distance whenever possible
- We have established and posted an occupancy limit for our premises.
- In order to reduce the number of people at the worksite, we have considered 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, kitchen, offices and at each table within the tasting room.
- We have implemented measures to keep workers and others at least 2 metres apart, wherever possible, including revising work schedules and reorganizing work tasks.
- We have COVID 19 safety signs at front door, throughout brewery and in break rooms about social distancing and illness.
- We have staff members doing one task for a period of time, versus switching back and forth, to minimize cross contamination as much as possible. We have a cleaning process in place when switching tasks.
- We have an additional staff member on busier weekend days who will act as a host to customers, keep count on number of occupants on premise and wipe down frequently touched surfaces every 2 hours.
- We have spaced our tables to 6 feet apart and removed extra chairs.
- We have closed our bar seating.
- We have installed spacing markers on the floor to mark 6 feet distancing inside the brewery and marked distancing outside on ground in case of a line up.
- We have developed COVID information sheets that customers can take when they enter from our sanitization table at our entrance which summarize our guidelines of the COVID changes.
- We have sanitization stations around the brewery- for customers and staff members.
- We have posted table limits of no more than 6 people per table at each table.
Second level protection (engineering): Barriers and partitions
- We have installed barriers where workers can’t keep physically distant from co-workers, customers, or others. (at our point of purchase counter and in between booths for customer seating).
- We have included barrier cleaning in our daily cleaning.
Third level protection (administrative): Rules and guidelines
- We have identified rules and guidelines for how workers should conduct themselves.
- We have processes for cleaning instructions, delivery services, growler fills, COVID precautions behind the bar, in the tasting room, in the kitchen, in the brewhouse and staff room.
- We have clearly communicated these rules and guidelines to workers through a combination of training and signage.
- We have posted signage around the tasting room about- distancing/illness.
- We have posted hand washing directions at every sink throughout the brewery.
- We have asked that customers clear their own tables and provided ‘dirty’ bins in 2 locations.
- We have developed ‘staff illness guidelines’ and reviewed with each staff member.
- We have developed enhanced cleaning checklists for staff.
- We have ensured that we have plenty of cleaning supplies available to staff.
Fourth level protection: Using masks (optional measure in addition to other control measures)
- We have reviewed the information on selecting and using masks and instructions on how to use a mask.
- We understand the limitations of masks to protect the wearer from respiratory droplets.
- We understand that masks should only be considered when other control measures cannot be implemented. We have trained workers in the proper use of masks.
- We have printed the 2 WorkSafe BC documents related to the use of masks, and have them available for each staff member to reference to.
- We have reviewed the use of masks together and explained that they do not replace measures like distancing and regular hand washing.
- We have provided cloth masks (and have disposable masks available if needed) to all staff to use during food preparation and serving and optionally when sufficient social distancing cannot be maintained (ex: if staff members are going into the tasting room to disinfect tables).
- We have disposable gloves for staff to use when needed.
- We have written the use of gloves into our processes where appropriate.
Reduce the risk of surface transmission through effective cleaning and hygience practices
- We have reviewed the information on cleaning and disinfecting surfaces.
- Our workplace has enough handwashing facilities on site for all our workers. We have multiple hand washing facilities within the brewery with hand washing instructions posted at each station.
- Handwashing locations are visible and easily accessed. We have hand sanitizer stations for staff and customers around brewery.
- We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers.
- We have implemented cleaning protocols for all common areas and surfaces — e.g., washrooms, equipment-point of purchase system, shared tables and chairs, light switches, countertops, and door handles.
- These surfaces are cleaned every 2 hours and at end of shift.
- Point of purchase screens are sanitized in between customers when touched.
- We have cleaning checklists for staff to refer to through the shift
- The brewhouse control panel will be sanitized multiple times during the brewing process
- We encourage card payment but will take cash. Staff are required to wash hands after handling cash
- We have allowed extra time for staff to sanitize at beginning and end of shift
- We have installed door stops at entrance/exit doors for use when appropriate, to minimize customers touching door handles
- Each table and chairs will be required to be sanitized in between groups before the next group occupies it. We have a sign on each table when a group leaves to indicate to staff that the table requires cleaning.
- Workers who are cleaning have adequate training and materials.
- We have removed unnecessary tools and equipment to simplify the cleaning process. We have removed our bookshelf of common games/cards/colouring for customers use, our table caddies with shared condiments and our shared menus.
Step 3: Develop policies
- We have developed a “Staff Illness Process” to address 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. This policy ensures that workers and others showing symptoms of COVID-19 are prohibited from the workplace and steps to take if this situation arises.
Step 4: Develop communication plans and training
- We have a training plan to ensure everyone is trained in workplace policies and procedures. We will provide any updates via email to all employees and be available for in person questions/clarifications.
- All workers have received the policies for staying home when sick.
- We have posted signage at the workplace, 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.
- Supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.
Step 5: Monitor your workplace and update your plans as necessary
- If we identify a new area of concern, or if it seems like something isn’t working, we will take steps to update our policies and procedures.
- We will involve workers in this process and take their suggestions and feedback.
- We have a plan in place to monitor risks and will make changes where necessary.
- Workers know who to go to with health and safety concerns.
- When resolving safety issues, we will involve our workers.
Step 6: Assess and address risks from resuming operations
- We have a training plan for new staff- we brought all staff into the workplace to outline the new COVID training and tasks in place prior to re-opening.
- 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 reviewed the start-up requirements for vehicles, equipment, and machinery that have been out of use.
- We have identified a safe process for clearing systems and lines of product that have been out of use.
- Using gloves upon receival of customer’s growler.
- Sanitization of each customer’s growler by full submersion into sanitizing solution.
- Sanitization of each hose in between fills.
- Increased staff hand washing.
Note: Please ensure your growlers are thoroughly cleaned before bringing them in. Any growlers exuding foul odours or appearing to be unsanitary will be refused.