Safety Plan

Fiore Famiglia Restaurant

(developed in accordance with orders issued by the office of the provincial health officer, protocols for returning to operation issued by WorkSafeBC, guidance provided by the BC Centre for Disease Control and the latest news released from the government)

Understanding COVID-19 – accessing 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.

GENERAL ADVICE FOR STAFF AND CUSTOMERS ABOUT COVID-19 AND FOR THOSE WHO EXPERIENCE COLD, INFLUENZA, OR FLU LIKE SYMPTOMS

  • The toll-free number for non-medical information related to COVID-19, such as travel recommendations and physical distancingis1-888-COVID19. Texts can also be sent to 604-630-0300
  • Persons experiencing cold, influenza, or COVID-19 like symptoms should self-isolate for a minimum of 10 days after symptoms begin and until symptoms ,including fever, resolve.
  • The BC COVID-19 Symptom Self-Assessment Tool can be found athttps://covid19.thrive.health. Encourage those with medical questions to call 8-1-1 and seek appropriate medical advice

Implementing protocols to reduce risk

Level 1 – physical distancing

  • occupancy limits set for individual areas of the premises respecting the Provincial Health Officer (PHO) order from May 15th, 2020
    • dinning room: max occupancy 22 guests and 2 staff,
    • patio: max occupancy max 18guests and 2 staff,
    • bar: max occupancy 1 person,
    • kitchen: max occupancy 3 staff,
    • bathroom; maximal occupancy 1 person,
    • storage: max occupancy 1 person
  • occupancy limits were posted at the entrance of every area
  • layout of the dinning room and patio changed to ensure 6 feet between tables
  • access to the washroom has been enabled for one person at a time to avoid crowding of the hallway (guest must ask staff member to let them in safely, proper signs were posted)
  • schedules has been adjusted to minimise number of workers on the premise at one time
  • where possible workers are required to maintain safe distance from the guests, where not possible other measures were taken to ensure safety of guest and workers (plexiglass barriers, PPE – masks and shields, gloves provided)
  • waiting area with 6 feet marks for guests has been created on the sidewalk
  • signs by the waiting area inform guests to enter when ask to avoid crowding of the entrance area
  • customers picking up take out are encouraged to call when outside so the staff can allow them to enter when their order is ready and when the entrance is clean
  • signs were posted on the front door of the restaurant informing guests about measures taken

Level 2 – Barriers

  • waiting area with 6 feet marks for guests has been created on the sidewalk navigating guests away from regular sidewalk traffic
  • plexiglass barrier has been placed on the host stand to create safe space for welcoming guest/taking payments, handing over take out
  • servers are equipped with PPE – masks and shields to prevent exposure
  • patio layout has been changed and new entrances created to minimizes passing of guest and staff near to you table – all guests are asked to follow directions and access their table accordingly
  • dinning room layout has been changed to ensure 6 feet between tables(parties)

Level 3 – Cleaning protocols

Practicing proper sanitation and safety on the job is the responsibility of everyone in the restaurant.

Sanitation

Viruses and bacteria can spread from one person to another directly through body contact, through touching the same surfaces or through contaminated food/beverage – due to all these facts PERSONAL HYGIENE is major part of protecting your colleagues and customers.

Sanitation basics

  • Always wear a clean uniform
  • Report any illnesses, buts, sores etc. to your supervisor

(if you have any symptoms cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing call your supervisor before coming to work)

  • Do not eat while working.
  • Wash/sanitize your hands frequently and follow the proper handwashing routine posted at each handwashing station.
    • Wash your hands every time after:
      • You arrive to work
      • Before and after going for a break
      • After touching personal phones
      • Before and after using PPE (mask, shield, etc.)
      • touching any “public” item = busing dirty dishes, cleaning tables (public item is defined as anything coming from outside of the restaurant or is potentially contaminated by the customers),
      • after using shared equipment such as computers, POS systems and debit terminals between different users
      • coughing, blowing your nose & using tissue,
      • using restroom,
      • eating, smoking, drinking or chewing a gum,
      • touching your hair, face or body,
      • taking out garbage
      • using any cleaning, polishing or sanitizing chemicals
      • before and after handling raw food
    • When using hand sanitizer, apply the product to the palm of one hand (read the label to learn the correct amount) and rub the product all over the surfaces of your hands until your hands are dry.
  • When coughing and sneezing, cover mouth and nose with flexed elbow or tissue – discard tissue immediately into a closed bin, wash your hands afterwards.
  • Avoid touching your eyes, nose and mouth with unwashed hands.
  • Gloves are available to those who prefer wearing them. Gloves must be changed regularly. For example, gloves must be changed after visiting the toilet, eating or other activity according to store hand washing policy, and particularly after handling wet/leaking products. Hands should also be washed/sanitized even when wearing gloves.
  • Gloves must be worn if you’re wearing a band aid or similar
  • Discard any food that comes in contact with the floor.
  • Sanitize all surfaces in accordance with Sanitation plan
  • Clean and sanitize tabletops, chairs after every customer.
  • Pay special attention to frequently touched surfaces

Sanitation Plan

Identifies and Describes:

  • Areas of the restaurant and equipment, utensils, and other food contact and non-food contact surface.
  • How they are cleaned and sanitized.
  • How often they are cleaned and sanitized.
  • Who will be doing the cleaning and sanitizing.
  • Records of when they are cleaned and sanitized.

Sanitation plan is attached – Attachment 1

Cleaning and Sanitizing agents

A cleaning agent is a product used to remove food, dirt, grease and/or soil from a surface. Detergents and degreasers are examples of cleaning agents. A sanitizing agent is a product or process used to kill microorganisms or reduce their number to safe levels.

EXCELL 215 10 L

  • Liquid DETERGENT for commercial dish machines and glass washers.

LT SANITIZER 10 L

  • Commercial strength liquid SANITIZER for low–temp dishmachines and glass washers.

PRODRI 205 10 L

  • Commercial strength RINSE AGENT for spot-free drying of wares.

GRASSROOTS #1 Multi-purpose cleaner

  • Makes 210 ‘1’ Litre Spray-bottles – use this for the floors, hard surfaces and all wooden surfaces

GRASSROOTS #2 Disinfectant/Surface Sanitizer

  • makes 710 ‘1’Litre Spray-bottles – utilize on all stainless and hard surfaces

GRASSROOTS #4  Degreaser

  • Makes 120 ‘1’Litre Spray-bottles  – pots and pans

Cleaning towels

  • Always kept in a bucket in the diluted bleach solution (unless used to cleaning the table)
  • Sanitizer solution: To prepare diluted bleach for a solution to disinfect hard surfaces use the following ratio:
    • 1 litre of water (4 cups) per 20 mL (4 teaspoons) bleach
  • Change daily twice every day

 

Cleaning procedures

Opening Cleaning Procedures

  • Bathrooms
    • Clean and sanitize all surfaces (including mirrors, sinks, toilets, faucets, handles)
    • Fill up paper towel, soap, toilet paper dispensers if needed
  • Bar Area
    • Clean and sanitize all surfaces (including bar table, backbar, coffee machine, sink, faucets, beer taps, beer fridge top, ice well, bar top)
    • Fill up paper towel, soap, dispensers if needed
  • Dinning room
    • Clean and sanitize all surfaces (including tables, chairs, banquets)
  • Patio
    • Set up table in the marked spots to maintain the safe patio layout
    • Clean and sanitize all surfaces (including tables, chairs, banquets)
  • Frequently touched surfaces
    • Clean and sanitize all frequently touch surfaces within all areas of the restaurant (including doorknobs, light switches, touch screen surfaces – iPads; and keypads – payment terminals, phones)
    • Thoroughly clean and sanitize all menus, salt, pepper and chili flake shakers, pepper mills
  • Barriers and PPE
    • Sanitize the plexiglass barriers
    • Sanitize all shields (PPE)

Busing dirty dishes

  • All dirty dishes (plates, glasses, cutlery) must be removed from the table directly to the dish pit area. Servers are required to wash their hands after.

 

Cleaning between seating

  • First remove all the items from the table (plates, glasses, cutlery). When cleared clean and sanitize table tops, edges, underneath the table, chairs/banquet. Clean and sanitize tables when table turns (as soon as the guests leave).
  • Thoroughly clean and sanitize all menus, salt, pepper and chili flake shakers, pepper mills and other reusable items removed from the table.
  • Mark the table as cleaned on the laminated floorplan at the host stand.
  • POS machines should be sanitized between patrons who must touch the number pad

Bathrooms cleaning

  • Clean and sanitize all surfaces (including mirrors, sinks, toilets, faucets, handles) after every use

Regular cleaning – done at least once every two hours

  • Front door
    • front door handles are wiped down in 30-minute intervals with approved sanitizer
  • Bar area
    • Clean and sanitize all surfaces (including bar table, backbar, coffee machine, sink, faucets, beer fridge top, ice well, bar top)
  • Kitchen
    • Clean and sanitize all surfaces (including tabletops, cutting boards, sinks and faucets, frequently used tools – knives, ladles, spoons, etc.)
  • Frequently touched surfaces
    • Clean and sanitize all frequently touch surfaces within all areas of the restaurant (including doorknobs, light switches, touch screen surfaces – iPads; and keypads – payment terminals, phones)

Barrier and PPE cleaning

  • PPE shields will be sanitized before every use
  • Plexiglass barriers

Closing Cleaning Procedures

  • Bar Area
    • Clean and sanitize all surfaces (including bar table, backbar, coffee machine, sink, faucets, beer taps, beer fridge top, ice well, bar top)
    • Polish all glassware and cutlery
    • Run all bar utensils through the dishwasher, including bar mats, shakers, mixing glasses, cork screws, etc.
    • Clean coffee machine
      • DO NOT put Nespresso machine parts or insulated milk container through dish (wash by hand, spray with sanitizer, airdry)
      • pour out remaining milk and clean canister w/ hot water, multipurpose cleaner, spray with disinfectant, let air dry
      • put coffee pods in recycling bin, spray the tray with disinfectant, let air dry
      • rinse coffee machine drip trays, spray with disinfectant, let air dry
    • Clean and cover the beer taps
    • Clean and sanitize the beer drip tray including the container in the fridge
    • Vacuum seal red & white wines
    • Take out garbage and recycling (place recycling bin behind the back door – not allowed to make noise later in the evening due to our neighbours)
  • Dinning room
    • Clean and sanitize all surfaces (including tables, chairs, banquets)
    • Lift chair on tables/benches
    • Sweep and mop the floor using proper cleaner
  • Patio
    • Clean and sanitize all surfaces (including tables, chairs, banquets) before removing the patio furniture
  • Bathrooms
    • Empty the garbage bins
    • Clean and sanitize all surfaces (including mirrors, sinks, toilets, faucets, handles)
    • Fill up paper towel, soap, toilet paper dispensers if needed
    • Sweep and mop the floor using proper cleaner

 

Level 4 – Using PPE

  • employees are required to use PPE as soon as possible after they enter the workplace (home-made masks, provided shields, single use masks provided)
  • when using masks please follow “How to use a mask” guideline posted in the staff room
  • Gloves are available to those who prefer wearing them. Gloves must be changed regularly. For example, gloves must be changed after visiting the toilet, eating or other activity according to store hand washing policy, and particularly after handling wet/leaking products. Hands should also be washed/sanitized even when wearing gloves.
  • Gloves must be worn if you’re wearing a band aid or similar

Change of policies and procedures  

Outside of work behaviour

  • we need to look after each other and stay safe – actions outside of the workplace can have an effect on the entire team

Entering the workplace (employees), professional & safe behaviour

  • employees are required to wash hands right after entering the workplace
  • employees are required to use PPE as soon as possible after they enter the workplace (home-made masks, provided shields, single use masks provided)
  • when using masks please follow “How to use a mask” guideline posted in the staff room
  • employees are required to comply with occupancy limits posted at the entrance on each room/area
  • employees are required to keep safe distance (6ft) from each other as much as possible
  • no physical contact between employees is allowed
  • employees are required to keep safe distance customers (6ft) or be behind protective barriers as much as possible
  • employees are requested to respectfully cease to offer hand-to-hand contact with guests (handshakes, fist bumps, high-fives, etc.)

Processes

 

Take Out

  • Guests are encouraged to pre-order and pick up at specified time
  • Steps to follow:
    • enter the take out order into LAVU (under Take Out)
    • offer wine/dessert
    • ask guest about preferred time for pick up – confirm time with kitchen
    • the pickup time and guests name as an item modifier onto the bill
    • inform guest about pick up time
    • ask guest to call when in front of the restaurant in case there is someone else at the entrance or there is a line up in front of the restaurant

Reservations

  • Reservations are required!
  • To make a reservation follow Open Table Reservation Manual (attached)
  • When taking reservation inform guests about strict dinning times
    • Single person 1 hour
    • Two guests 1 hour 15min
    • 3-4 guests 1 hour 30min
    • 4-6 guest 2 hours
  • Keep 10 minutes between reservations for cleaning/sanitizing table

Walk-ins

  • are welcome if availability allows
  • inform them about dinning times
  • register walk in into Contact Tracing logbook
  • remember to keep 10min between reservations/walk-in and reservation

Entering the restaurant (guests)

  • servers are required to ask all guests entering the restaurant to properly sanitize their hands (hand sanitizer provided by the entrance)
  • guests are required to register at the front desk (write down name and phone number of one person from each party into Contact Tracing logbook)
  • servers are to direct (point) guests to their table so they can avoid other customers already seated in the dinning room/patio (direct guests to separate patio entrances). Do not walk guests to their table.
  • If the table is not ready there are to be asked to wait in the designated waiting area on the other side of the side walk, their car, or near proximity to the restaurant – they will be tonified by phone call once their table is ready

Table set up

  • Each table has a designated serving area – heat of the table/missing seat (for the couch serve over the railings)
  • No glassware to be pre-placed on tables.
  • After guests seated, place menus and water glasses to the designated serving area
  •  

Serving a table

  • Emphasize comfort of guests by:
    • standing back from the table (do not lean forward)
    • serve table from the head on the table (empty seat)
    • serving with outstretched arms
    • place menus, cutlery rolls, glasses, and dishes carefully and efficiently into designated serving area (head of the table) and aske guest to pass them around
    • aim to reduce the number of people who visit each table
  • to clear the table ask guests to move all empty plates/glasses into designated serving area
  • provide 1-2menus/table and leave menus at the table for the whole time
  • for water service, provide water in a carafe at the table and allow guests to pour their own water (replenish using fresh bottle or water jug)
  • for coffee service, asked guests to place mugs into the designated serving area and do not touch cups when refilling
  • for leftovers, provide the guest with the container and let them pack the to-go box
  • Using trays: there are two sets of trays (marked):
    • 1 set for bringing clean items to the table and
    • 1 set for removing items from the table.
  • cutlery is to be provided in a form of rollups, use tongues to pick up a roll up and place it on top of sharing plate, together take to the table and places in the designated service area

Beverage service

  • ask guests when they arrive whether they want the Wine/ Beverage list
  • if requested leave Wine/ Beverage list at the table for the whole time
  • glasses are ONLY to be touched by stem or base; if stemless then hold as close to bottom of glass as possible
  • wine bottle service:
    • wine fridge should be touched sparingly avoiding neck area (use napkin for holding the bottle to give additional buffer)
    • bottle can be presented with an outstretched arm for authentication
    • bottles with a screw cap can be opened at the table using napking
    • bottles with cork are to be open at the bar using sanitized corkscrew
    • host to be offered a taste; glass to be placed on table edge if taster is desired
    • self pouring is recommended and should be offered to guests
    • first pour can be done into glasses placed in the designated service area, top ups are up to guests
  • wine BTG service
    • when preparing wines by the glass bottleneck must not touch during pouring.
    • do not use portioning carafe – measure by using the water level glass
    • wine BTG placed on designated serving area for guests to distribute
  • cocktail service
    • All equipment/mise-en-place is to be completely cleaned and sanitized after single use.
    • Bartender should not sample cocktails with a straw when batching or mixing.
    • Do not use straws in any drinks
  • beer service
    • When pouring beer, tap spout and glass must not touch.
    • If offering a sampler of beers, recommend that all beers are poured and delivered to the customer with one service touch.
    • If a beer comb is to be used for beheading, it must be properly washed/sanitized after each use

Glass polishing/Cutlery

  • Use dedicated polishing cloth (change daily at the beginning of each shift)
  • Touch glass only by the stem
  • When polishing
  • Rollups are to be made on sanitized table/bar after

Bussing/clearing tables

  • If using tray make sure “public” item tray is being used
  • when guests are present:
    • to remove items from the table ask guests to move all empty plates/glasses into designated serving area
    • wait for all items to be place in designated serving area and efficiently remove them from the table
    • dirty glasses/plates/cutlery is to be taken directly to the dish pit area and place on the rack
    • wash your hands after removing items from the table
  • after guests left:
    • remove all items from the table
    • dirty glasses/plates/cutlery is to be taken directly to the dish pit area and place on the rack
    • after removing all items sanitize table and chair
    • when table is cleaned mark it on the floor plan at the host stand
  • when taking dirty dishes into the kitchen respect the capacity limits of the dish pit area
    • one FOH can be present at a time
    • wait for kitchen staff to be in a safe distance from the dish pit area
  • remove clean dishes from the clean side of the dish pit area only after you washed your hands

 

Taking payments

  • POS machines should be sanitized between patrons who must touch the number pad

Roles

there will be 2 two ppl working at all times

Server = busser “dirty hands”

  • responsible for seating guests, taking orders, clearing/cleaning tables
  • touching “public” items often
  • required to wash hands more often – viz Cleaning Protocol

Bartender = food runner “clean hands”

  • responsible for making drinks, running drinks to a table, running food
  • touching “public” things rarely

Communication and training

Employee handbook

  • all information send to employees to review and ask question
  • employees were invited to help update the processes to maximize the efficiency and increase safety of employees and guests
  • processes will be evaluated with developing situation and updated

Training

  • training has been provided to all employees

fiore famiglia

2603 W 16th Ave
(at Trafalgar St)
get directions

 

hours of operation

TAKE OUT / DINE-IN

EVERY DAY

2 – 8PM

reservations / take out orders

604 558 2603

[email protected]

 

for media requests, supplier and employee matters

[email protected]

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