We have selected Health Canada approved methods to clean and disinfect surfaces for all common areas and surfaces of our business.
To clean in kitchens, we are using: Viper
To disinfect tables and menus, we are using: Viper
To disinfect/clean washrooms, we are using: Clorox
For POS and computer equipment, we are using: Viper
We have removed all table items from our tables and are only providing them on demand so that they can be sanitized/cleaned between uses.
Hand-washing: We have installed hand-washing signage at sinks in washrooms, in the kitchen and staff room. To support proper hand-washing, we have done a demonstration of proper hand-washing technique for 20 seconds.
Bathrooms: Our bathroom are cleaned every 60 minutes and the schedule is posted on the medicine cabinet. All entry/exit and stall door handles, toilet seats, flush mechanisms, urinals and sinks will be cleaned each time.
High Touch Locations: High frequency touch locations are cleaned every 30 minutes. and the schedule is posted at the till area. All entry/exit, kitchen or service door handles, POS machines, service counters, bussing stations, service stations, debit terminals will be cleaned each time.
Our Enhanced Cleaning schedule is:
- service counters and front door handles are wiped down in 30-minute intervals with approved sanitizers.
- Between customers, tables, chairs, menus, and any condiments that have been brought to the table must be cleaned or sanitized between parties.
- For counter service, POS machines will be sanitized between patrons who must touch the number pad.
- When staff switch positions, any shared equipment will be sanitized. This will include all repeated contact surfaces such as computer terminals, keyboards, POS machines.
- Our front of house staff will remove everything from the table after guests leave and clean the table completely.
- Staff should perform regular hand washing with soap and water for at least 20 seconds following the official hand-washing guidelines. Hand-washing will be done:
o Before and after breaks
o After touching or cleaning tables any surfaces that may be contaminated
o After sneezing, coughing or nose blowing
o After touching your face or hair
o After using the restroom
o After touching personal phones
o After using shared equipment such as computers, POS systems and debit terminals between different users
All kitchen surfaces, equipment used and handles of all types will be sanitized at the end of shift following the product cleaning specs.