Safety Plan

·        Maximum of 4 customers in the store at a time.

·        Customers are asked to maintain 6-foot distance from each other and remain behind the plastic barriers when communicating with staff.

·        Customers are advised to sanitize their hands upon entering and exiting the facility.

·        Masks are mandatory for all customers.

·        Employees are required to wear masks and are asked to maintain a safe distance of 2m from other employees and customers whenever possible.

·        Employees can remove their masks during lunch breaks in the safe area provided.

·        Employee lunch area is limited to 1 employee at a time.

·        No eat-in service is offered to customers and all orders served “to go” in disposable containers.

·        Employees are required to sanitize their hands as at the start of their shift, after breaks, after handling money and before handling any food products.

·        Employees are required to self-assess prior to every shift for Covid19 symptoms using the guidelines (posted on both entrances) and report their assessment in a written fashion in the provided WhatsApp messaging group. If an employee feels unwell during a shift, they are required to report to management.

·        Employees are to change into clean, work appropriate attire in the area provided before reporting for duties.

·       Employees are to use oven mitts provided to them personally, without interchanging with other employees.

·        All work surfaces are to be disinfected prior to commencing any work on them. All hand tools such as knives/whisks/cutting boards/mixing bowls to be disinfected before and after use

·        High touch equipment such as oven controls, mixers, scales, bread slicers to be disinfected between uses.

·        A thorough deep clean to be done by all employees at the end of the day. All surfaces including prep tables, oven exteriors, mixers, floors, handles and switches to be washed and disinfected.

·        All common contact surfaces doorknobs, light switches, handrails, customer counter, plexiglass dividers, cash till, to be disinfected twice a day, at 2pm and 6pm.

·         Card machine to be wiped down with disinfectant between customer use.

·        If there are two or more employees using the same equipment, it is to be wiped down with disinfectant between uses.

·        Staff are not to handle customers personal belongings such as to-go cups and reusable bags.

·        Delivery trucks to be disinfected between uses. Steering wheel, shifter and handles wiped down with disinfectant wipes. Delivery trays sprayed down before storing away.

·        If an employee has any comments, concerns, `or questions regarding safety and health, they are encouraged to talk to their safety representative.

·        If a situation develops in which a customer refuses to follow the safety protocols that are put in place, employees are asked to remain safe, calm, and report to management. If management is not physically present, call manager Dan 604-***, or Olga 604-***.