COVID-19 Safety Plan

Hand Washing and Gargling

Employees are required to wash their hands and gargle at least once every hour. They are also required to wash their hands before each change of task.

Disposable Gloves

Kitchen employees must wear disposable gloves when cooking or packing meals, and change gloves regularly.

Health Checks

Employees are required to have their temperature taken and answer screening questions before starting each work shift. Anyone with a temperature over 38ºC, or anyone that answers ‘yes’ to any screening questions will not be allowed to work.

Maintaining Social Distancing

We will limit the number of employees at all times to maintain social distance. We will also limit the number of customers in the restaurant at any given time.

Restrictions to Party Sizes

Following Province of British Columbia guidelines, we will restrict customer group sizes to six or fewer people.

Shield Installation

Acrylic shields have been placed between tables, counter spaces and in the kitchen area.

Face Masks

Employees will follow guidelines outlining how to wear masks correctly and safely.

Hand Sanitizer

Alcohol hand sanitizer is provided for customers at the entrance and in washrooms. Sanitizer is provided for employees at hand washing areas.

Cleaning Customer-use Items

Items used by customers, such as tables, chairs, and payment machines are cleaned and disinfected between each use.

Cleaning Shared Tools (Servers)

All shared tools (e.g. POS terminals, telephones, sanitizer bottles, etc.) are cleaned every 2 hours.

Cleaning Shared Tools (Kitchen)

All shared equipment and tools (e.g. microwave ovens, noodle machines, refrigerator, etc.) are cleaned every 2 hours.

Cleaning Other Potential Contact Spots

We are performing enhanced cleaning of all frequent touch points, including washrooms, door handles, cabinets, walls, etc.