We take the health of our staff, customers and workplace environment very seriously. We have maintained an excellent food handling record with Dine Safe Toronto since 2014 and have continued to work closely with Toronto Public Health and City of Toronto By-Law over the last year to ensure we stay current and are following all protocols. Details of our Safety Plan can be found below.
February 2021 Inspection Update / Toronto Public Health & Dine Safe - O. Reg. 82/20 (Grey/Shutdown Zone) COVID-19 Food Premises Inspection Report - Full Compliance.
Safety Plan - Updated March 2021
All team members are required to follow regular work hygiene practices and to be aware of government mandates to keep them safe from COVID-19.
Internal Communication Systems - Reminders and Updates
- Group emails & texts
- Slack channels #workplacesafety
- On-shift team discussion
- Notices in common areas
- One-on-one, regular phone or outdoor meeting
We share new information regularly and as soon as possible. We keep up to date with Public Health, all levels - federal, provincial and municipal.
How we screen for COVID-19
- Team members are required to at home self-screen before coming to work.
- Team members are required to fill out the health and exposure screening checklist at the start of each shift.
- Any symptomatic team member is to notify the manager immediately and they are to stay home until further notice.
At Home Self Screen
- Team members assess their own risk factors and make their decision using Ontario.ca COVID-19 assessment tool.
At Work Health and Exposure Screening
- Secondary screening is done at the start of a shift, each member of the team will fill out the assessment checklist and sign it prior to starting work.
- If any symptoms are present team members should advise the manager and they are not to enter the workplace. They should go home and contact their healthcare provider.
- Face covering signage is posted at entrance and at the takeout counter.
- Safety Plan printed and available for review.
- Applicable by-laws printed and available or review.
How we control the risk of transmission in the workplace
- Safe food handling practices, Food Handlers Certification mandatory.
- Health and exposure screening checklist at the start of each shift.
- Maintain physical distancing from customers.
- Remain at your assigned workstation.
- Limit number of staff on shift, no more than 3 staff in kitchen and 1 staff front-of-house.
Ventilation and air flow
- Turn on rear ventilation system to cycle out air every two hours (12pm, 2pm, 4pm, 6pm)
- AirQ pilot project, air quality rating weekly
- HVAC System flushed and cleaned seasonally
Sanitize and disinfect surfaces and objects
- Sanitize bathroom once every two hours when in use, or more frequently if needed (12pm, 2pm, 4pm, 6pm)
- Sanitize front door once every two hours, or more frequently if needed (12pm, 2pm, 4pm, 6pm)
- Sanitize pin pad and surfaces every two hours, or more frequently if needed (12pm, 2pm, 4pm, 6pm)
- Sanitize all high touch surfaces every two hours, or more frequently if needed (12pm, 2pm, 4pm, 6pm)
Good hand hygiene
- Regular hand washing, in addition to hand washing every time staff enters the kitchen, or more frequently as needed.
- Hand washing instructions posted by both staff wash stations and in customer washroom.
- Hand washing and sanitizer readily available for customers.
Personal protective equipment
- Team to serve customers from behind the plexiglass counter.
- Team members to wear a mask or face covering at all times.
Team members exercising BY-LAW 541-2020 exemption 2.a.4. are to wear a neck bandana, face covering is to be pulled over nose and mouth to enter the customer area and when passing other team members.
- Customers to wear a mask or face covering, unless exempt.
- Disposable masks, gloves, hand wash station and hand sanitizer is readily available at all times.
Health and Wellness
- All team members have access to an abundance of whole-foods for their staff meal on every shift and are encouraged to eat well both at work and at home.
- Team members are encouraged to see their allopathic and naturopathic doctors for regular blood work to ensure they maintain proper levels of vitamin D and their panels are in overall good health.
- Team is encouraged to maintain a balanced diet, take their vitamins or supplements as needed, drink plenty of water, exercise regularly and get proper rest.
- Team members are provided with flexible scheduling so they can maintain work/life balance.
- Members of the team are encouraged and supported in taking time off for their own mental and physical health as needed.
Protocol if there is a potential case of COVID-19 at our workplace
Exclude the symptomatic person from the workplace
If a team member calls in sick, and informs the manager of symptoms or close contact with someone with symptoms, they are to take the Ontario.ca self assessment test. The team member is to follow any recommendations given by the tool.
If anyone shows symptoms in the workplace, they should return home and self-isolate immediately. If they cannot leave immediately, they should be isolated until they are able to leave.
If the person is very ill, call 911 and let the operator know that they may have COVID-19.
Contact public health
The manager will contact public health for guidance on what to do if someone develops symptoms at the workplace.
- Records of team shift schedule will be kept on hand for tracing
Follow public health direction
- Team exposed will be notified and asked to take a self-assessment test
- The workplace be shut down and equipment and all surfaces disinfected
Self-isolation and return-to-work
Workers should self-isolate if they either:
- have symptoms
- have a positive Covid test
- had close contact with an individual with symptoms or a confirmed diagnosis
- have travelled outside of Canada
Report to Ministry of Labour, Training and Skills Development and the WSIB
If someone on the team has tested positive for COVID-19 due to exposure at the workplace, notice in writing will be given to:
- the Ministry of Labour, Training and Skills Development
- the workplace’s joint health and safety committee or health and safety representative
- Report any occupational illness to WSIB.