Central City Brewers + Distillers COVID-19 Safety Plan
BACKGROUND
As an employer, Central City Brewers & Distillers Ltd. is required to develop a COVID-19 Safety Plan that outlines the policies, guidelines, and procedures we have put in place to reduce the risk of COVID-19 transmission. WorkSafeBC will not be reviewing or approving the plans, but in accordance with the order of the Provincial Health Officer this plan must be posted at the worksite and on our website.
Understanding the Risk
The virus that causes COVID-19 spreads in several ways, including through droplets when a person coughs or sneezes, and from touching a contaminated surface before touching the face. Higher risk situations require adequate protocols to address the risk.
- • The risk of person-to-person transmission is increased the closer you come to other people, the amount of time you spend near them, and the number of people you come near. Physical distancing measures help mitigate this risk.
- • The risk of surface transmission is increased when many people contact same surface, and when those contacts happen in short intervals of time. Effective cleaning and hygiene practices help mitigate this risk
All Brewery & Office Employees
Health & Hygiene
• Employees must not attend work if they have any symptoms of COVID-19
• Work from home where possible with pre-approval from management
• Instructed to wash hands upon arrival & frequent, proper handwashing throughout their shift.
• Before and After Breaks
o After touching or cleaning tables, any surface may be contaminated
o After sneezing, coughing, or blowing your nose
o After touching your face or hair
o After using the restroom
o After touching your personal phone
o After using shared equipment such as computers systems and debit terminals between different users
• Breaks to be taken outside when possible.
• Masks or face coverings are mandatory in common areas. Each employee is provided with a CCBD fabric face mask and must adhere to WorkSafe BC guidelines.
• We recommend each employee wash the fabric face mask with warm water and detergent after each shift.
• Face shields are available for employees that work closely together as well as First Aid attendants.
Physical Distancing
• Implement team scheduling where possible with rotating shifts to avoid cross-contamination.
• Encouraged to practice social distancing where possible during shift & outside of work
• Encouraged to not come into contact with staff from alternate teams during shift.
• Not permitted to come to the workplace during off-days to avoid cross-contamination.
• Common areas such as cubicles and break rooms have plexiglass dividers set up.
• Offices, boardrooms, bathrooms, common areas, and elevators have predetermined occupancy limits to maintain physical distancing of at least 6 feet.
• Closed off sink/urinal in multi-person occupancy washrooms to provide for physical distancing.
• Everyone must adhere to BC CDC guidelines for carpooling; including retaining records for contact tracing.
Cleaning & Sanitation
• Mandatory hand washing upon entering the workplace.
• High touch points are to be cleaned by janitorial staff daily.
• Hand washing stations with hot water, soap, and sanitizer are available on the production floor.
• Spray bottles of Isopropyl alcohol are available on the production floor and common areas.
• Additional hand sanitizer dispensers are set up in common areas.
• Not permitted to have personal items on the floor.
LIQUOR RETAIL STORES
Health & Hygiene
• Adhere to the same protocols as CCBD employees.
• Establish hand-washing procedures for all staff.
• Times to consider requiring handwashing:
o After handling cash or credit cards.
o Before and after finished stocking or rearranging shelves or product displays
o Between interacting with different parties.
• Encourage the use of tap payments where possible and receipts in the bag or box.
• Increase ventilation for indoor spaces to allow for greater air turnover.
• Place signs near entrances informing customers not to enter the store if they are exhibiting symptoms of COVID-19. Ensure signage is placed at a location where it is visible, draws attention and is readable.
• Customers and patrons must also adhere to the mandatory mask policy unless exemptions apply. We may provide disposable masks for customers and patrons if required.
Physical Distancing
• Signage promoting physical distancing throughout the location.
• Max capacity determined for retail store, adhering to government mandates
• When possible, monitor the number of customers entering and leaving the store. Once the maximum number of people for a store is reached, allow one person in for every person that leaves.
• If possible, separate incoming and outgoing customer flow.
• Ensure any staff that are expected to manage line-ups of customers are trained in COVID-19 protocols. Ensure that they have support and strategies for dealing with customers who may be unwilling or who are unable to understand the approach to managing volumes.
• Plexi-glass shields at check out tills.
• Two-metre markers on floors at cash check outs and arrows directing the flow of traffic throughout the store (floor plans reconfigured where necessary).
Cleaning & Sanitation
• Mandatory hand sanitization upon entering the store.
• Regular sanitization of frequently used surfaces on fixed intervals or as needed based on usage.
• Each location may determine its own policy on cleaning & sanitization.
• Hand sanitizer stations are made available.
TASTING ROOMS
Health & Hygiene
• Adhere to the same protocols as CCBD employees.
• Establish hand-washing procedures for all staff.
• Times to consider requiring handwashing:
o Before handling and running food and drink.
o After every tasting session.
o Before pouring a beer
o After clearing any tables.
o After handling cash or credit cards.
o Between interacting with different parties.
• Encourage the use of tap payments where possible and receipts in the bag or box.
• Increase ventilation for indoor spaces to allow for greater air turnover.
• Customers and patrons must also adhere to the mandatory mask policy unless exemptions apply. We may provide disposable masks for customers and patrons if required.
Physical Distancing
• Maximum occupancy limits must be followed
• Plexi-glass installed between the order taking and payment area
• Implement social distancing procedures to manage guests in line and the flow using floor market spots.
• The Public Health Officer has requested if in the ordinary course of business, you collect information from patrons for the purpose of making reservations or seating patrons, you must collect the first and last name and telephone number or email address of one member of every party of patrons. You are to retain this information for thirty days, in the event that there is a need for contact tracing on the part of the medical health officer.
• Do not allow customers to wait inside until they are ready to be seated.
• Configure seating to comply with physical distancing requirements. Ensure tasting stations are spaced at least six feet apart so that distancing of six feet between parties is maintained, including when customers approach the bar.
• Food will be served for dine-in on plates that will be washed and sanitized after every use.
• Take-away food will be served in closed containers.
• Cutlery and condiments in pre-package pouches are used in place of silverware and condiment bottles.
• If possible, have contactless payment systems available for payment of all tastings and purchases.
• Monitor number of customers on premises at one time to ensure physical distancing requirements are maintained and to comply with provincial capacity restrictions.
• Groups are restricted to six people or fewer. People in the same party do not have to be six feet apart.
• Post signage and/or visual cues to ensure staff and customers maintain the six-foot distancing requirement.
• Increase ventilation for indoor spaces to allow for greater air turnover. Open doors and windows when practical.
• Usage of patio dining when applicable.
• Some protocols are not applicable when no food is served.
Cleaning & Sanitation
• Mandatory hand sanitization upon entering the store.
• Glassware to be used and cleaned in restaurant grade washers after each use
• Sanitize customer-contact surfaces before and after each tasting, including seats, tables, menus, and all other touchpoints including payment devices.
Updated: Thursday, January 20, 2022
