COVID-19 Safety Plan

COVID-19 Safety Plan

First Level Protection Restaurant

  • We have reduced our occupancy from 160 seats to 95 seats
  • We have measured each table to be 6ft apart where there is no plexiglass barrier
  • We have no tables able to seat more than 6 people
  • We have removed bar seats at one bar and reduced the amount of seats at the second bar
  • We have cleared space for larger walk ways
  • We have moved host stand to front entrance to avoid gatherings at dining room entrance
  • Limited occupancy to maximum of 2 people in bathrooms at one time. Our staff follow cleaning schedule of sanitizing all surfaces with An Ecolab Oasis146 Multi Quat Sanitizer every 30 minutes


  • We have reduced staff by over 25%
  • We have staggered start times so that there are limited people arriving at the same time
  • Limited the occupancy in staff room to 2 people at one time
  • We have asked all staff able to arrive to work in uniform to avoid crowding in staff room
  • We have scheduled the same people on the same shifts
  • Created a welfare check questionnaire that each employee will be required to fill out and sign before starting each shift
  • We require that all staff must be wearing masks when entering the building. Masks are required at all times until staff depart at the end of the shift

Second Level Protection Restaurant

  • We have plexiglass barriers for booths to allow social distancing
  • Plexiglass barriers installed throughout the dining room floor and third level floor
  • Plexiglass surface is cleaned with industrial window cleaner

Third Level Protection Restaurant

  • All tables to be left bare – no salt and pepper, candles
  • Servers and Support Staff will ensure all tables and surfaces to be sanitized with Ecolab Oasis 146 Multi Quat Sanitizer between each seating. This includes chairs, window pane, walls and table
  • QR Codes are placed at each table allowing guests to use their mobile device to view menus
  • Laminated menus will also be used and then hosts, managers or servers will sanitize after each use
  • Hand sanitizer dispensers are available for guests upon arrival and departure. Dispensers are also placed throughout the restaurant
  • Bathrooms – sinks, countertop, toilets, and walls will be sanitized every 30 minutes. Staff provided a checklist to ensure frequency and completion
  • No billfolds brought to table. Instead, tables will be given the bill on a bill tray which is then sanitized
  • Credit card machines have plastic protected covers and will be cleaned after each use


  • Increased signage for washing hands posted throughout kitchen and service area
  • Increased signage for health and well-being of staff members
  • Any staff receiving any goods from outside distributer will wear gloves
  • New staff policies and guidelines

Guidelines For Staff

  1. Wash hands frequently and thoroughly
  2. Don’t shake hands
  3. Avoid direct personal contact especially those with sickness
  4. Maintain personal space of 6ft
  5. Cough into elbows
  6. Don’t touch eyes, mouth or nose
  7. In addition to washing hands, use hand sanitizer
  8. Welfare check before beginning shift
  9. Non-surgical masks upon entry of building and must wear at all times
  10. Clear gloves available for clearing dirty dishes

Staff Policies

  1. Anyone arriving from outside of Whistler, must self-isolate for 14 days before entering the workplace
  2. All staff must undergo proper training in sanitization and restaurant cleanliness
  3. Anyone who is feeling unwell must call Manager to have shift covered
  4. No more than 2 people arrive to work at the same time to limit those in staff areas
  5. No personal belongings aside from work gear to be brought in
  6. No visitors during shift
  7. No visiting work when not scheduled
  8. Must frequently wash hands
  9. All staff must wash hands after handling dirty dishes, glasses etc if not wearing disposable gloves
  10. Must ensure uniform is cleaned daily. Servers are to include apron with daily clean uniform
  11. Implement cleaning protocol
  12. Kitchen staff will not share knifes or tools throughout the shift
  13. Kitchen staff will wear nose and mouth coverings as they cannot practice social distancing
  14. Upon arrival, during, and at the end of their shift kitchen staff will sanitize station and surface areas with Ecolab Oasis 146 Multi Quat Sanitizer and clean rags. Rags can be disposed once used
  15. If receiving food or anything from outside deliveries, you must wear gloves while handling product

Cleaning Protocol

  • Fill each spray bottle with sanitizer mixture Ecolab Oasis 146 Multi Quat from back on kitchen dispenser
  • Take clean cloth and spray down all table-tops, chairs, coffee station, water station, hand rails and cutlery polishing station before opening restaurant
  • Sanitize all credit card machine before opening and after each transaction during open hours
  • Hosts will sanitize handrails every 30 minutes when restaurant is open
  • Bathrooms to be cleaned every 30 minutes. Sinks, countertops, toilet paper dispensers, toilet, bathroom stall walls and handless air dryer
  • Sanitize with clean cloth – table tops, chairs and any surface should table be near after each seating. Cloth changed regularly
  • Kitchen staff will use clean green Alsco rags to sanitize surfaces and clean space once used. Please dispose of now dirty rag in return bag and grab a new rag
  • Hand sanitizer dispensers to be checked throughout the shift to ensure level of fullness


  • All staff to wear facial coverings – nose and mouth as they cannot always work 6ft apart
  • Anyone clearing dirty plates has access to sandwich gloves to minimize contact. Wash hands once gloves are removed and disposed of
  • Masks to be worn upon entering building. Extra masks are available in office
    1. Wash hands before grabbing mask
    2. Inspect mask for damage
    3. Turn so coloured side is facing outward
    4. Put loops around each ear
    5. Make sure there are no gaps
    6. Don’t touch your face
    7. Wash or dispose of mask after use
  • Face Shields to be provided to dishwashers