West Kelowna Bowl

FRONT ENTRANCE

• A sign will be posted on the front door with rules before coming in.
• We will have a separate entrance and exit, both with their own hand sanitation station.
• Staff will help guide customers to table or lane.
• If at capacity, a manager will inform customers coming in to wait outside the entrance until there is space for them in the pub.
• We will not be taking reservations, nor will we be taking parties over 6.
• Post a Notice at front doors saying that any customers showing signs of being sick will be asked not to enter the premise.

SEATED AREA

• Tables will be situated 2 meters apart. Customers at the bar may sit in groups of 6, if they came together, but no more than 6.
• Self-serve will be closed to help avoid mingling.
• Tables will be removed that do not fit into the seating plan.
• Have arrows so that customers and staff know which path to take to ensure the 2-meter rule.
• All tabletop items such as menus and condiments will be removed from table and brought out in single serve containers.
• Disposable menus will be given to customers.
  i. Once customers leave, the tables and chairs must then be sprayed and wiped down with our sanitizer.
  ii. Peroxide cleanings will be done at 4:00pm and closing.
• Have one person responsible on shift all the time for sanitizing and disinfecting. Every hour the following must sprayed and left to dry with peroxide disinfectant:
  i. All door handles
  ii. All ledges that might be considered a high touch area
  iii. All hand rails
  iv. Light switches
  v. ATM and SST
  vi. Profitec POS
  vii. Debit card machines
  viii. Hostess station and/or area
  ix. Toilet seats must be disinfected and sanitized at the beginning of the day and at the beginning of dinner service – 11 am and 4 pm
  x. Complete the checklist available every hour!
• ATM’s – a hand sanitizer dispenser is to be placed at the ATM with signage on how to use properly. The ATM must bed is infected every hour.
• SST - a hand sanitizer dispenser is to be placed at these locations with signage on how to use properly. These machines must be disinfected every hour.
• Every customer will still get a coaster and they will be single use. If we run short, we can use cocktail napkins.
• Avoid situations where staff have less than 1 m or 3 ft between them and a guest(particularly face-to-face connections). This means that servers must stay three feet from the table when taking any orders. A server should not be at a table longer than 10 minutes at one time. If this is necessary, please excuse yourself for at least 3 minutes then return and continue. Obviously when delivering food this is not possible but try to serve from the behind each customer!
• Servers should leave food and drinks at the front of the table and let the customers pass them after the server has stepped away from the table. Servers cannot reach over the table to set plates and drinks in front of any specific customer.
• All left over food that the customer would like to take home must be done by the customer. A container should be dropped off the table and the customer can put the left-over food in the box, then the dirty plate can be removed.
• Drinks served in bottles should be poured for initial pour only; bottles left on table and subsequent pours is done by guests, including water when possible Any refills of pop etc. the customer will get a clean glass.
• Garnishes and straws will be kept behind the bar and only be touched by the bartender.
• The bartender must disinfect and sanitize the bar at the beginning of the day and at the beginning of dinner service – 11 am and 4 pm. This should include:
  i. All open liquor bottles including speed spouts
  ii. Speed rails
  iii. Juice and popguns
  iv. Slush machines
  v. Blenders
  vi. Coffee warmers
  vii. Beer towers
  viii. All door handles on cooler etc.
• Encourage tap payment. Payment must be done at the tables. It is the server’s responsibility to let tables know this when the bill is presented. The machine will be sanitized after every use.
• When customers are paying the server should point out the exit doors that the location may have dedicated.

WASHROOMS

• Put signs on washrooms to remind people of social distancing.
• A hand sanitizer dispensers will be placed on the outside of the washrooms to encourage customers and staff to sanitize their hands before and after entering the washroom. Signage will be placed above the dispenser explaining how to use properly.
• A hand sanitizer must be placed near every change table.
• Washrooms must be thoroughly disinfected, cleaned and sanitized every hour
  i. All sinks and taps
  ii. Paper towel dispensers
  iii.Toilet handles
  iv. Door handles and locks

STAFF

• Staff will sign form that confirms they are not showing any signs of COVID-19 before their shift.
• Staff will have read over all information and sign documents before being allowed to work.
• Staff will be continuously checked on to ensure sanitation steps are being followed.
• Any FOH staff can wear a mask if they wish but they must do it accordance with the protocol!
• Temp all staff before their shift. Every staff member will have to complete and sign the Covid-19 questionnaire before starting work.
• If while at work, an employee starts experiencing symptoms of respiratory illness consistent with COVID-19,even if symptoms are mild, ask the employee to donate a mask and to leave work immediately, go straight home, and have them contact their family physician/primary care provider or 8-1-1 for further guidance.
• Only one staff member in staff rooms at one time unless the 2-meter rule can be adhered to. A hand sanitizer must be placed at the entrance to staff areas and staff must sanitize before and after using this area.
• Staff should be scheduled in teams where the same people work together every shift in possible.This will minimize cross contamination between staff.

KITCHEN

• Hand Washing- wash hand thoroughly for 20 seconds, frequently, with warm water, anti-bacterial soap, towel dry. Refer to posted hand washing chart at every wash station.
• Wash hands minimally before starting work, after touching dirty dishes, after touching your face, nose, hair, after going to the washroom, after smoking / vaping, sneezing, coughing, between orders & prep as much as possible.
• Hand sanitizers do not take the place of hand washing but recommended when hand washing is not available.
• In our kitchens, social distancing is difficult, masks will be worn when distancing is not possible. Other measures listed are in place to ensure the safety of you and others. Respect others space, stay on your side of the line as much as possible, allow others to go through corridors, walk-ins, doorways corners before you. If face is unprotected, turn your head away when passing others. Refer to Social Distancing chart
• Disinfecting multi touch services (not food area’s). These include but not limited to: Door handles, hand railings, employee washrooms, broom & mop handles, walk-indoor handles, all areas outside of food surfaces.
• Minimally disinfect these area’s three times per day.
• Use disinfecting peroxide. Spray on surfaces, let sit on surface for 5 minutes then wash your hands.
• Limit access to the kitchens, including sales reps, delivery drivers, non employees etc. as much as possible, if they do enter our kitchens ensure they are practicing SD and other safety measures.
• Managers /Head Chefs will schedule employees in a way that keeps the same workers together on same shifts as much as possible. Please be understanding and flexible to help reduce contact with others.

BOWLING

• Lanes will be rented by the hour only and will be limited to 6 guests per 2 lanes
• Plexi glass is in place between lanes to limit contact with other patrons.
• Every lane will get a deep clean and sanitation between each use. Including all balls, tables seating and touch screens.
• All used shoes will be placed in a specific area to be thoroughly sanitized, then left for 5 minutes before being placed back on the shelf.
• All bowling staff will be wearing gloves during sanitation.
• Any Bowling staff can wear a mask if they wish but they must do it in accordance with the protocol!
• Every staff member will have to complete and sign the Covid-19 wellness check list before starting work.
• If while at work, an employee starts experiencing symptoms of respiratory illness consistent with COVID-19, even if symptoms are mild, ask the employee to don a mask and to leave work immediately, go straight home, and have them contact their family physician/primary care provider or 8-1-1 for further guidance.

IF ANY CUSTOMERS ARE NOT FOLLOWING OUR COVID RULES IN PLACE THEY WILL BE ASKED TO LEAVE.

‍