Rita’s Apron 

 

 

COVID – 19 SAFETY PLAN 

 

 

 

 

720 First Avenue 

Ladysmith BC 

 

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 

  • Bathrooms 

  • Waiting for food orders 

  • Point of sale machine 

  • Counter  

  • Handing customers items 

  • Taking cash  

  • 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.