COVID-19 Safety Plan

Play Estate Winery & Bistro is thrilled to announce that its Bistro and tasting room will open on Friday June 5th. It’s a new path forward for us, with rigorous steps taken to ensure the health and safety of our guests and team members. We developed our COVID-19 safety plan in collaboration with Melanie Rusch, a wine industry veteran who previously practiced as an epidemiologist. In accordance with the Order of the Provincial Health Officer, the guidance in the Go Forward Strategy and the guidelines provided by WorkSafe BC, the following COVID-19 Safety Plan outlines the protocols, policies and procedures that will be followed in order to safely open the Play Winery and Bistro.

Compliance with the Order of the Provincial Health Officer

As per the Order of the Provincial Health Office dated May 22, 2020:

Play Winery and Bistro will open to the public at a maximum occupancy of 32 people  (50% of the usual capacity), and will ensure that there is sufficient distance between tables, standing areas and walking paths to maintain a 2m distance between customers from different parties and between customers and staff.  No groups of more than six will be seated together, and no events will be held at the establishment with more than 50 people present.

First and last name and telephone number or email address of one member of every party that is collected in the normal course of business for reservations and/or seating will be retained for thirty days, in the event that there is a need for contact tracing on the part of the medical health officer.

WorkSafe BC COVID-19 Safety Plan

1. Workplace Risks – to be completed with staff

1.1. Areas where people gather

1.2. Jobs where workers are necessarily close to one another or to members of the public

1.3. Tools, machinery and equipment that are shared

1.4. High touch surfaces – items or surfaces that are touched often by different people (e.g. door handles, light switches)

2. Risk Reduction Procedures and Protocols

The following lists procedures and protocols to be followed to help reduce transmission of COVID-19 in the workplace.

2.1. Personal Self-Care

All employees are expected to follow the Public Health personal self-care guidelines in order to help reduce transmission of COVID-19 in the workplace.

2.2. Social Interactions

2.3. Occupancy limits

The maximum occupancy as per the PHO Order is 36 people (50% of the usual occupancy limit of 72 people).

2.4. Customer Reception

2.5 Front-of-House

2.6. Kitchen

2.7. Cleaning and Hygiene

8. Staff Supports

A staff resource handout including key telephone numbers and links for medical, mental health, and bullying resources, and approved COVID-19 information has been created and made available to each staff member (see Appendix II).

3. Workplace Policies to Reduce Risk for COVID-19

3.1 Symptoms and/or illness at the workplace

3.2. Public Health Directives

Anyone who has been directed by Public Health to self-isolate will NOT be allowed to enter the workplace during the duration of their isolation period (14 days); this includes:

Signage (see poster in Appendix I) is posted outside the entry to communicate this to potential customers, and staff have been made aware of this requirement during training.  Staff members who are required to self-isolate should remain at home for the 14 day period and monitor symptoms.  Call 811 for information on what to do if you suspect you have COVID-19.

3.3. Unnecessary Visitors

Unnecessary visitors (i.e. anyone who is not currently working or a customer, or required to be on site for business purposes) are limited; whenever possible, business meetings with people from outside the winery will be held virtually, by telephone, or, when face-to-face is required, will be held in an outdoor location in order to limit unnecessary traffic in the winery.

3.4. First Aid attendants

First Aid attendants have been provided with the Occupational First Aid Attendants protocols.  (see Appendix II) to be used during the COVID-19 pandemic.

3.5. Violence Prevention

Due to the extra measures and precautions in place during the COVID-19 pandemic, there may be additional stress and anxiety placed on customers to follow unfamiliar rules or when they feel others are not following these rules that could lead to violence.  Staff have been made aware of the potential risk of situations that may arise and provided with training to help mitigate these risks (see Appendix V).

4. Communication Plans and Training

4.1. COVID-19 Training Plan

5. Monitoring and Evaluating the COVID-19 Safety Plan

5.1. Designated Representative for COVID-19 issues and concerns

There is a designated Health and Safety representative identified;; staff are aware of who this person is, and that any issues or concerns that arise regarding COVID-19 and/or the related protocols, policies and procedures can be brought to this person

5.2. Monitoring the Plan

After each shift in the first week, and weekly thereafter, the designated COVID-19 Health and Safety staff member will meet with staff to go over the protocols, policies and procedures to identify issues with current protocols and/or risks that are not already addressed in the Safety Plan, and adjust accordingly; see Appendix VI for a template that can be used for monitoring and recording issues and adjustments

5.3. Discussion and Resolution of COVID-19 issues/concerns

When Health and Safety issues arise with respect to the COVID-19 Safety Plan, they will be discussed and resolved either with the team as a whole, or with an identified committee of worker representatives from the Winery and Bistro.

6. Assessing and Addressing Risks from Re-starting the Winery and Bistro

6.1. In addition to the COVID-19 Safety Plan training, (see 4.1 above) all new staff will undergo the regular training for their respective roles

6.2. Any staff member taking on a new role or responsibility will be provided with the relevant training for this role

6.3. In the event of changes to the business resulting in new policies, procedures, equipment, etc., additions and/or adjustments to the COVID-19 Safety Plan will be made and additional training with all relevant staff will be conducted

6.4. All machinery and kitchen equipment that has been out of use has been properly cleaned, and any relevant start-up procedures have been reviewed and followed.