Welcome to "The Fernie"

As per Work Safe BC we are required to develop a COVID-19 Safety Plan that outlines the policies, guidelines, and procedures we have put in place to reduce the risk of COVID-19 transmission. This document will continue to be developed as we begin operation. COVID -19 Safety Plan for The Fernie Hotel & Pub
developed using the Work Safe BC six-step process
Last edited May 19, 2020
1. Assess the risk at your workplace Where do people congregate? Staff room Servers Stations Front entrance/exit What tasks require workers to come into close proximity with one another or members of the public? Serving tables What materials are exchanged: money,menu, dishes, condiments, the bill What tools, equipment do people come into contact with in the course of their work? debit machines beer tap handles fridges What surfaces are touched often? front doors tables/chairs bar top door to bathrooms beer tap handles dishwasher Lottery Machines Pool table, balls and cues 2.Implement protocols to reduce the risk (bar) Cleaning and hygiene 3 hand washing stations behind the bar with WorkSafeBC hand washing signage Employees must wash hands ~ after every cash transaction ~ after every table cleared off ~ after every drink order is filled ~ before rolling cutlery ~ upon commencing work ~ after using the bathroom ~ after touching their phone/after every break ~ before pouring or opening any beer/can/bottle Always use a bottle opener Glass water bottles are to be brought to each table for customer to pour themselves. Make sure the cap is closed and sanitized. The bottle must be run through dishwasher between uses, refilled and sanitized before used again. Selling Lottery: refer to Q & A – Pub Retailers: selling Lottery During Covid-19 attachment Sanitize station at front entrance, bar and both exits for customers to useCleaning Protocol Cleaning schedule posted for staff to complete every hour (see Page 9) Management to monitor schedule daily Remove any unnecessary tools/equipment We will not serve coffee and tea Post signage that we have “tap” payment available Keep front door propped open Take away chairs at “every other” table and label table not for use Pool table out of order Condiment boxes will not be left on tables, instead customers will asked what condiments they require. Maintaining Physical Distance Sign upon entry directing customer where they can be seated, maximum 6 people/table, social distancing measures in effect Reduce bar staff to 2 and 2 servers on floor Bar staff stand 6 feet from customers sitting at bar (counter & bar natural distancing) Server takes orders from table from one end only (does not move from customer to customer) masks are optional and provided Server delivers drinks/ food to table leaving on side table or at one end of table and ask customers to pass food to each other after they have stepped away Server passes dirty dishes through pass through window (limiting the need to enter kitchen) If customer asks to take unfinished food with them, provide packaging and let the customer put the food into the container Customer/server must leave any cash payments on counter/table (not in hand) Server can leave pin pad on table, encourage tap and step away Tape has been placed on bar and on floor to help staff know the 6ft distance between chairs/tables and 2m circles are placed on floor reminding customers to distance Floor decals and arrows have been placed on floor directing customers the 2 exits, saving the front entrance for “entry” only, reducing unnecessary contact Signage in washrooms asking customers to respect the 6 feet separation and only 2 people at a time. Bar staff stand 6 feet from customers sitting at bar (counter & bar natural distancing) Break times are to be taken along in the staff room (or seated 6 ft apart) or leave the building. With minimal staff working breaks will most always be solitary. 2.Implement measures to reduce the risk (kitchen) Cleaning and hygiene 2 hand washing stations (main floor & basement) Employees must wash hands after touching customer dishes, touching face, going to the bathroom, before handling, preparing or eating food. After touching garbage, wiping counters, after coughing, sneezing, blowing your nose. If you choose to wear gloves, wash your hands before and after you put them on and take them off. Hand sanitizer in staff room Cleaning Protocol Sanitize kitchen as per usual WorkSafe BC guidelines Sanitize food pickup area in between each pickup Sanitize dish pass through regularly Maintaining Physical Distance Reduce kitchen staff to 2 employees max Try to keep 2 m from each other when possible (dishwasher area, cooking area, prep area) Bring take-out food in plastic bag and leave on end of bar for customer pick-up. When receiving goods from Sysco have them leave invoice on top of boxes and step back to receive invoice. 3. Develop Policies Anyone with symptoms of COVID-19 including fever, chills, cough, shortness of breath, sore throat and painful swallowing, must self-isolate at home for a minimum of 10 days. Anyone under the direction of the provincial health officer to self-isolate must follow those instructions. Anyone who has arrived from outside of Canada, or who is a contact of a confirmed COVID-19 case, to self-isolate for 14 days and monitor for symptoms. If employee starts to feel ill while at work they should notify Alicia Dennis (Wendy or Simon Howse is Alicia unavailable) and immediately leave if safe to do so. If the worker is severely ill (e.g., difficulty breathing, chest pain), call 9-1-1. Clean and disinfect any surfaces that the ill worker has come into contact with. If working alone and employee feels ill, employee must not serve any customer but wait behind bar until Management or another staff member can take over (if there are customers in bar). If no customers, employee can lock the door and leave immediately. 4. Develop Communication plans and training Have a staff meeting prior to opening (First meeting held May 21, 2020 at 10:00 a.m.) to review all measures put in place and policies around staying home when sick, review the information on selecting and using masks understanding that masks should only be considered when other control measures cannot be implemented. Every employee will be emailed a copy of our COVID-19 Safety Plan and a hard copy will be available in the staff room and at the front entrance. Review the information on cleaning and disinfecting surfaces with employees at first staff meeting. Post Signage (use Fernie Chamber signage and Work BC occupancy sign) at main entrance, outside bulletin board, washrooms, staff rooms, kitchen and office pertaining to occupancy numbers and preventing the spread of COVID-19. What to do if Customer has trouble with our Social Distancing protocols: Kindly educate the customer as to the protocols put in place. If they do not respond, ask manager on duty for help. If management does not succeed the customer must be asked to leave due to WorkSafe BC guidelines. If customer ever reached the point that the employee feels unsafe, please phone the police by dialing 9-1-1. 5. Monitor your workplace and update your plans as needed Alicia (manager) to regularly check in with employees via Facebook group page. Regular staff meeting to discuss as a group scheduled. Update any needed changes and let all employees know. Employees can speak, message, email Alicia (manager) or Simon/Wendy (owners) anytime. Our numbers are posted by telephone in bar. 6. Assess and address risks from resuming operations Employee orientation at first staff meeting to educate on COVID-19 Safety Plan. Employee orientation/training for all new staff members before first day of work. Any new processes, products, changes to our business will be discussed at weekly staff check in or verbally told at next shift. Management has gone through inventory of beer, wine, spirits and checked for expiry before re-opening. Sanitizer Checklist – EVERY HOUR New sheet started at beginning of each shift. File at the end of each day in binder with COVID-19 Plan. Front entrance door Foyer entrance door Front room exit Back room exit Keno machine Pull tab machine x 2 ATM Railings going downstairs Computer screens Server station surfaces Doors to washrooms Taps in washroom Toilet handles/flush Soap dispenser Paper towel dispenser Sanitize AFTER EVERY USE Menus Debit Machine touch pad Tables & Chairs Bar Top Condiments/Box Selling Lottery – BCLC latest information What are the ways I can sell Lottery? Encourage your players to use the Self Serve Terminal to purchase their KENO tickets. Educate your players on what is available and encourage them to choose up to 20 draws to reduce the frequency of SST interactions. To support the Provincial Health Officer’s recommendation on physical distancing, patios may be a great option for hosting KENO players. Remind players they can continue to purchase from your SST and watch the KENO show on their mobile devices from any location in your establishment. Posters referencing this information are available for printing. Is it safe to handle cash and tickets? The risk of COVID-19 transmission by cash and tickets is low and is expected to be similar to other common surfaces such as doorknobs and handrails. It is safe to handle cash and documents. However, it would be advisable to wash your hands frequently, and always before eating, after using the washroom, and before touching your face. What if I want to stop accepting selection slips? Based on your location’s needs, and in order to accommodate health and safety concerns, the Selection Slip plexi may be temporarily taken down and stored on site. Please be advised that Pacific Hold’Em Poker is unavailable at this time. Please see the Retailer Information Sheet for more information. Sports Action sales are also unavailable Modified advance buy options are also in place, as follows: · Keno & Keno Pattern Play – Advance Buy purchase limited to MAX 20 draws. · BC 50/50 – Advance Buy limited to MAX 4 draws. · Lotto Max, Lotto 6/49, BC49 & Daily Grand – Limited to a max of 8 consecutive draws Attachments: https://www.worksafebc.com/en/resources/health-safety/information-sheets/covid-19-health-safety-selecting-using-masks?lang=en https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-handwashing?lang=en

All of us here at The Fernie Hotel & Pub dearly want to get back to work and open our doors again to you all. Presently we are carefully putting together a plan on how to open safely. This includes information for both our customers and employees on how we can all help prevent the spread of COVID-19.

As more than 50% of our staff have had to leave the city or country to return home, we will be operating under new hours, have a limited menu, have a new seating plan and limit the number of people into our establishment as per WorkSafe BC guidelines among other things.

We are still offering Friday Fish & Chips for take-out and will continue to do this. We appreciate your support and when we do open, we know you’ll be happy with the measures we are taking to help stop the spread.

Take care,

All of us at “The Fernie”

20200115-ferniepub-15