COVID-19 Safety Plan

Jan 13, 2022

BC Craft Brewers Guild

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.

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.

The board of the British Columbia Craft Brewers Guild would like to thank the BC Restaurant and Food Services Association for their leadership and allowing our members to use this template based on their expertise. 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:

BC Craft Brewers Guild COVID-19 Safety Plan 

  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. Defining what positions and in what situations 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.
  6. Limiting private gatherings to no more than 50 people in accordance with the PHO.


Our plan is current as of this date: Monday November 9, 2020
Our contact for COVID-19 related concerns is: Wes Greve
You can reach our COVID-19 contact by email at: wes@northbasinbrewing.com
Our customer-facing version of this plan is available online at: northbasinbrewing.com
Per the Public Health Order, our capacity has been reduced from: 100 to 83

Risks in Our Workplace
We have worked extensively with our staff and identified the following risk areas in our workplace. We have accessed both physical proximity issues as well as surface contamination issues. We have identified the following areas where people gather as points where 2 metres of physical distancing is difficult to maintain:

  • Hallways
  • Entryway
  • Office
  • Self-serve water station
  • Countertop where patrons will be seated


We have identified the following job roles, tasks and processes where workers are frequently close to one another or members of the public for periods of time that are longer than 15 minutes:

  • Bar Keep
  • Head Brewer


We have identified that the following kitchen equipment, smallwares, computer and POS terminals are high touch surfaces that must be subject to rigorous cleaning protocols:

  • Square counter POS
  • Square mobile POS
  • Tap handles
  • Cabinet handles
  • Dishwasher
  • Ice Machine
  • Fridge
  • Convection Oven


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

  • Doors/Door handles
  • Faucets
  • Self-serve water station
  • Fridge
  • Light Switches
  • Service Counter


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:

  • Bar Keep will:
  •  Leave drinks on counter and allow customers to grab them
  • Sanitize POS between customers
  • Clean and sanitize tables between customers
  • We will create signage to clearly separate entering and exiting.
  • For water service, staff will provide water in a bottle or jug and allow guests to pour their own water with the glassware provided
  • We will create signage to ensure proper sanitizing practices for customers at the self-serve water station
  • We will place 2 meter markers for physical distanced standing for counter service and washroom lines
  • Whenever possible, we will open windows, guest doors or roll-up doors to allow fresh air into our space while limiting the use of standing fans.

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 brewery, our staff must come in to work however, we are engaging in regular health and safety conversations and ensuring that staff are bringing forward any concerns about the new work flow or brewery layout in order to improve our COVID-19 response.
  • We have posted a Health Resource document to orient our staff to COVID-19 and any related health, bullying and mental health resources.
  • We are actively monitoring our social media and our guest feedback online and in person to ensure that we are not experiencing any backlash or negative engagement with customers and managing difficult situations accordingly to assist our staff through this difficult transition.


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).
  • For all sit down guests, we will collect a first and last name, as well as a phone number for at least one person per party. Records will be kept per the Public Health Order for 1 month. Contact information will be used for the PHO.
  • Customers will be required to wait at an appropriate 2 m distance in all areas where cueing is required; front door, washrooms, self-serve water station, counter when ordering.
  • 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.
  • We are aware that some guests may not like the new protocols we have instigated and have a staff person assigned to address issues. The point person is Wes Greve .


We have posted at the entrance to our business sign that show:

  • Our current occupancy limit;
  • Our core hygiene practices for both staff and guests;
  • The core public facing elements of our COVID-19 Safety Plan;
  • Our restriction from entering the premises for any visitors or staff with symptoms of COVID-19.


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.

Our goal for our training is to ensure that our staff is safe in our workplace. Each staff person has agreed to our health check, as this is our front line defense against COVID-19 in our workplace. Our training covers:

  • Physical distancing measures
  • New sanitation and cleaning processes
  • Sanitation and cleaning product instructions and sitting time
  • Daily cleaning and deep cleaning checklists


Staff have a designated person to speak to, identified on the cover page of this document, who they can ask COVID-19 related questions to. We have provided all staff using masks the instructions and training to use them correctly.

We have enhanced our cleaning and hygiene practices in response to COVID-19.
We have selected Health Canada approved methods to clean and disinfect surfaces for all common areas and surfaces of our business.

To clean food and beverage service areas, we are using:
ZEP FS Supermarket Sanitizer

To disinfect tables and menus, we are using:
Sanitizer ZEP A.I.O NPE Free Cleaner

To disinfect/clean washrooms, we are using:
Cleaner Sanitizer ZEP A.I.O NPE Free

For POS and computer equipment, we are using:
ZEP A.I.O NPE Free Cleaner

We have removed all table items from our tables and are only providing them on demand so that they can be sanitized/cleaned between uses.

Hand-washing: We have installed hand-washing signage at sinks in washrooms, at the self-serve water station, in the kitchen and staff room. To support proper hand-washing, we have done a demonstration of proper hand-washing technique for 20 seconds.

Bathrooms: Our bathrooms are cleaned every 30 minutes. All entry/exit and stall door handles, toilet seats, flush mechanisms, urinals and sinks will be cleaned and sanitized each time.

High Touch Locations: High frequency touch locations are cleaned every 15 minutes. All entry/exit, POS machines, service counters, bussing stations, service stations, debit terminals will be cleaned each time.

Our Enhanced Cleaning schedule is:

  • For counter service, POS machines will be sanitized between patrons who must touch the number pad.
  • When staff switch positions, any shared equipment will be sanitized. This will include all repeated contact surfaces such as computer terminals, keyboards, POS machines.
  • Our front of house staff will remove everything from the table after guests leave and clean the table completely.
  • Staff should perform regular hand washing with soap and water for at least 20 seconds following the official hand-washing guidelines.


Hand-washing will be done:

  • Upon entering the premises
  • Before and after breaks
  • After touching or cleaning tables any surfaces that may be contaminated
  • After sneezing, coughing or nose blowing
  • After touching your face or hair
  • After using the restroom
  • After touching personal phones
  • After using shared equipment such as computers, POS systems and debit terminals between different users


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.

WorkSafe BC can be contacted at 1.888.621.7233 for Health and Safety Questions.
To report a concern, WorkSafe BC’s confidential call line is 604.276.3000.

When issues are brought forward by our staff or our guests, and in the event of changes in the Public Health Order or WorkSafe BC recommendations, we are updating this document and changing the date on the cover page.

We have assigned a COVID-19 point person from our team and that person is also identified with contact information on the cover page.

Template provided by the BC Restaurant and Foodservices Association Restart Safety Plan – Complies with WorkSafe BC Created May 29, 2020