RMU Outdoors Whistler LTD

 This COVID-19 Safety Plan is our business’ step-by-step response to increased awareness around, and our enhanced protocols for, the health and safety for our staff and our customers. Updated Nov 7/2020

Our business is committing to following the steps outlined in each of the 6 areas mandated by WorkSafe BC and the official Public Health Order. Our plan includes outlining our physical changes, our increased protocols and our required usage of PPE. We also outline the training we will be providing for our staff to ensure that the processes are followed.

Our goal with this plan is to create a workplace that is aware and responsive to the new protocols and physical changes to our workplace as a result of COVID-19. Through our enhanced awareness, we aim to help the Provincial Ministry of health to reduce the risk of person-to-person transmission through the following 6 measures in order of priority:

1 – Creating more space between patrons and staff in our business.

2 – Reducing the number of people in our business at any one time according to the latest Public Health Order.

3 – Adding physical barriers between people working in our establishment that cannot otherwise maintain physical distancing.

4 – Establishing new rules and guidelines for our staff to follow to help keep people physically distanced and to enhance our cleaning regimens.

5 – Our staff will safely be using PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly. 

Our plan is current as of this date:                     November 7, 2020

We have identified that the following locations as high touch surfaces that must be subject to rigorous cleaning protocols:

• Tables
• chairs/stools
• Menus
• Cutlery 
• Door handles 
• The bar counter
• Payment processors
• Ipads
• clothing/packs/skis
• Lights
• Beer tap handles
• Coffee machine equipment
• Cocktail making equipment
• fridge/freezer handles
• Dishwasher handles
• Oven handles

We have created new protocols for reducing risk

In collaboration with our entire staff team and in consulting with the WorkSafe BC guidelines for Restaurants and the Public Health Order, we have outlined the following processes for reducing risk in our workplace.

Our enhanced Front of House Protocols are:

•         Servers will:

• Masks are required for our front of house staff
• Have access to hand sanitizer and handwashing sinks stocked with soap and appropriate water temp.
• Have a dedicated place at every table from which to serve.
• Will stand back at least 3 feet from the table when speaking to guests and approach the table only for service of food and beverage.
• Leave drinks or food at the front of the table and let the guests grab them after the server has stood back.
• Hold plates underneath with the thumb on the rim.
• Use the cup handle to place cups on tables.
• Use the stem to carry wine glasses.
• Grip utensils by the handle and don’t let handles touch the food.
• Keep hands off the bowl of a spoon or prongs of a fork.
• We will create signage to clearly separate entering and exiting.
•  We will place 2 m markers for physical distanced standing for counter service.
• Whenever possible, we will open windows, guest doors or roll-up doors to allow fresh air into our space
•  We have closed self-serve items temporarily.
•  For water service, staff will provide water in a bottle or jug at the table and allow guests to pour their own water. 
•  Staff have removed salt and pepper shakers, sauce dispensers, candles, and other table top items and only provide items when requested.
• Menus will be available via our website and easy access QR code provided on tables, hold the camera app on your phone open/hover over code/ open website notification 
• For leftovers, staff will provide the guest with the container and let them pack the to-go box
• High touch areas for bartenders will be sanitized after use
• All tables and chairs to be sanitized before new customers seated
• Employees to only touch and go through retail pack features/ obtain other pack for customer to touch/purchase and put aside downstairs if not purchased.
• Steam or quarantine any clothing item tried on and not purchased
• Bartenders/baristas to pour milk into hot drinks/ sugar offered in packs

We are installing barriers and partitions to protect our guests and staff.

We are using Barriers in the following locations in our business to separate people when physical distance of 2 m cannot be maintained. All our barriers do not pose a risk to our staff or customers.

• At our till area
• Across our whole bar
• barrier will be no shorter than 60 cm, installed 30 cm above and 30 cm below the average mouth when standing)
• We have moveable plexiglass placed on some tables

Our barriers are included in our cleaning protocol and cleaned before and after service

Our People Protocols are changing to respond to COVID-19. 

Our staffing protocols have changed as follows:

-          We require staff to declare that they will not come to work if they have had symptoms of COVID-19 in the 10 days prior to their shift. Should staff experience symptoms of COVID-19, they are required to contact Public Health at 8-1-1 and self-isolate if required.

-          We have also required staff to refrain from coming to work if they have had close exposure to a person currently diagnosed with COVID-19.

-          Anyone who is returning to our workplace after travelling must have self-isolated for 14 days while monitoring for symptoms before they can work in our business.

-          All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks.

    As we are a restaurant, our staff must come in to work however, we are engaging in regular health and safety conversations and ensuring that our staff are bringing forward any concerns about the new work flow or restaurant layout in order to improve our COVID-19 response.

 Our customer protocols have changed as follows:

•  We have a hand sanitizing station for guests and staff when they enter the front door to immediately clean hands.
•  Parties will be limited to groups of no more than 6.
•  Special events in private space will be limited to groups of no more than 50 (by pre-reservation only).
•  During peak hours, we have a hostess open the front door for staff and guests when they arrive at the restaurant.
• Guests are asked to wait for a table outside. 
•  Customers will be required to wait at an appropriate 2 m distance in all areas where cueing is required.
• Customers collecting or requesting take out will wait in a separate location than dine in.
• Signage is posted at the entrance of the restaurant to ensure that no one with symptoms of COVID-19 or who has contact with someone diagnosed with COVID-19 will enter the restaurant.
• Our guests are required to remain seated at their table 

We are aware that some guests may not like the new protocols we have instigated and have a staff person assigned to address issues. 

We are committed to Ongoing Training.

In our business, we have provided restart training for all our staff and will be conducting weekly training updates through email to our staff to ensure that any changing regulations are enforced and to respond to any concerns being brought forward by staff or guests.

We are committed to adapting and changing as required.

Our supervisors are trained to monitor the workplace, engage with staff and ensure that COVID-19 policies and procedures are being followed and that any staff questions are being addressed in a timely manner. Issues that are brought forward that require input from our Joint Health and Safety Committee or advice from WorkSafe BC will be addressed accordingly.

Please reach out to whistler@rmuoutdoors.com for any questions or concerns.