COVID – 19 SAFETY PLAN
720 First Avenue
Owner/Operator: Rita Donohoe
**A copy of this Safety Plan is on hand at location
Step 1: Assessing Risks in the Work Place
Staff have been involved in assessing risks in the work place
Following are the risks identified:
Line ups for ordering at the counter
Close proximity to staff while at ordering counter
Waiting for food orders
Point of sale machine
Handing customers items
Working in close proximity to others
Step 2: Implementing Protocols to Reduce the Risks
Information reviewed: Industry standard as put forth by work safe bc, review of select protocols, helpful handouts and pre-printed signage, consultation with Nanaimo VIHA contact and various business owners to ensure proper understanding of all suggested safety practices.
A staff meeting was held in order to discuss with all frontline workers different strategies and concerns to cover every aspect of the ‘new workplace safety guides’
First Level of Protection: Limit the number of the people at the workplace and ensure physical distancing
Location is a small facility – _4__ of employees at location at a time.
Outside floor markers will be used to ensure 2 meters distance between customers.
Lineup will be controlled by ensuring direction of flow and waiting area.
Second Level of Protection: Engineering and partitions
The Rita’s Apron is a small café with 1 table enclosed by plastic curtain.
Third level of Protection: Administrative – Rules & Guidelines
Each employee upon arriving to work is responsible for a complete sanitization of the work area at the beginning of shift as well as at the end of shift
All high touch areas like the cash machine, counters, till, coffee machine are sanitized between every use.
Frequent hand washing is mandatory and readily accessed as sink is located within arm's reach with extra hand soap provided at all times
Masks & gloves provided for employee (Employee has been trained on proper usage of masks)
Extra hand sanitizer & disinfecting wipes provided at all times
A copy of this safety plan and the guidelines is kept on location
Signage for proper hand washing and COVID symptoms on location
Employee have been well informed of proper procedure in case of illness
Employee have been informed of guidelines for breaks, visiting friends, cellphones and all other procedures to reduce risk of virus
Employee have received a full individual walk through’ of all practices and procedures and all questions and concerns have been addressed
Fourth Level of Protection: Using Masks
Who will use masks? All employees are provided with an unlimited supply of masks on location for their protection should they wish to use them
What work tasks require the use of masks? Because the employee is completely separate from customers a mask is not required when serving and taking orders, the bathroom was originally intended for staff and customer use and then the bathroom cleaning would then require a mask but we have changed the bathroom policy to staff only as there is a public bathroom for customers located on the next block and we deemed this the safest option for our frontline workers to not share a bathroom with customers.
Proper use of masks: All employees have taken part in a demonstration of the proper use of masks during a staff meeting
Reduce the risks of surface transmission through effective cleaning and hygiene practices
We have reviewed the guidelines by work safe bc on cleaning and disinfecting surfaces
Each staff member (if they work alone) upon arriving to work is responsible for a full sanitization of the work area including door knobs, counters, sinks, tools & equipment, POS machine, Cash box, coffee machine, fridges, handles etc.
At the end of the shift, the same staff will conduct a full sanitization of the cafe to ensure it is disinfected and sanitized for the next staff member working the following day.
The staff on duty will continue with sanitization procedures throughout their shift, which includes sanitization of high touch surfaces. For example: Counters, coffee pots, POS machine, between handle cash and handling other items, door knobs, etc.
Disinfectant wipes are on hand and ready for use at all times.
A specific sink for hand washing with plenty of soap and paper towel is within reach at all times.
Signage for Hand Washing & Cough and Sneeze is posted on location
Step 3: Develop Polices
Our workplace policies ensure that employees and others showing symptoms of COVID-19 are prohibited from the workplace.
Anyone who has had symptoms of COVID-19 in the last 10 days, symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat, and new muscle aches or headache, are prohibited from the workplace
Anyone directed by Public Health to self-isolate. Anyone who has arrived from outside of Canada or who has had contact with a confirmed COVID-19 case must self-isolate for 14 days and monitor for symptoms.
Visitors are prohibited or limited in the workplace.
We have a working alone policy in place.
Workers have the training and strategies required to address the risk of violence that may arise as customers and members of the public adapt to restrictions or modifications to the workplace, this has been covered in our staff training.
Our policy addresses workers who may start to feel ill at work. It includes the following:
Employees who may start to feel ill at work are immediately allowed to return home, a mask is provided.
The workplace will be completely sanitized to ensure no spreading of a virus
Employees that feel the onset of any illness symptoms are instructed to call in sick before arriving for a shift
Step 4: Develop communication plans and training
All persons entering the workplace whether it is staff or customers are well informed of how to keep themselves safe while at your workplace.
I have a training plan to ensure everyone is trained in workplace policies and procedures.
All workers have received the policies for staying home when sick.
I have posted signage at the workplace, including occupancy limits and effective hygiene practices.
I 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
Plans as Necessary
Managers and staff have been instructed to maintain vigilance in practices and policies and to help identify if anything is not working.
Adjustments are made according to continual monitoring and we are able to pivot practices to maintain the highest level of safety and wellbeing for employees and customers.
We have an open-door policy where suggestions and concerns can be addressed immediately directly with management.
Step 6: Assess and address risks from resuming operations
We were never shut down.
The staff is well aware of all changes to policies due to the current climate and have been properly trained.