PLUVIO
covid-19 safety plan

Updated: June 2022

 

Pluvio restaurant + rooms is taking all necessary steps to ensure that our team, guests and community remain safe during the covid-19 pandemic:

• All Pluvio team members have worked together on this covid-19 safety plan, have received ongoing training throughout the pandemic on their role in keeping everyone safe, specifically in regard to hand washing, sanitization and cleaning, health checks, vaccination and adhering to all provincial health guidelines

• All Pluvio team members are fully vaccinated against covid-19 and are supported in staying home should they have covid-19 or symptoms which may be covid-19 or are required to self isolate

• This safety plan posted at www.pluvio.ca, in staff handbook and inside the workplace

• All guests are advised in advance of their restaurant or room reservation of the safety measure in place, and asked to stay home and reschedule if they are experiencing covid-19 symptoms or have been advised to isolate

 

GUESTS:

• Masks must be worn in public spaces at all times except when seated at the table for dinner

• Masks must be on prior to entering the restaurant or reception

• Guests are asked to arrive on time for restaurant reservation and to call if arrival will be early or late so we can manage the flow of traffic at the entrance of the restaurant

• Guests are asked to enter the restaurant at the time of reservation, when the manager will check vaccine information and ID before seating guests at the designted table (if the table is not yet ready, guests are asked to wait outside)

• Guests are asked to avoid physical contact with the team, such as handshakes and hugs

• All guests must provide approved proof of vaccination and ID upon arrival

• Guests who are unable to provide approved proof of vaccination and ID will not be able to enter the restaurant and if a guest is not willing to follow the requirements or guidelines in place to keep our team and our guests safe, they will be asked to leave

• Verbal abuse by guests related to covid-19 guidelines or otherwise will not be tolerated in any way

 

ALL TEAM MEMBERS

• Ensure self assessment health check is completed prior to arriving at work (confirming you do not have any covid-19 symptoms and you have not been advised to self isolate)

• Follow correct handwashing procedures and wash hands:

  • Upon arrival

  • After using the bathroom

  • After cleaning the bathroom

  • After clearing a table, touching dirty dishes or glassware or cleaning menus

  • Before + after eating or drinking

  • Before polishing or folding napkins

  • After sneezing, coughing or blowing your nose

  • After touching shared equipment

  • After changing or adjusting your mask

• Maintain physical distancing from colleagues where possible (there are many areas that this is not possible, but spread out work where you can) and be aware of pinch points and areas of potential crowding in the workspace

• Avoid physical contact with guests or other team members (handshakes, hugging etc)

• Avoid touching your face (or mask) + wash hands if you do

• Masks must be worn in all areas when restaurant is open to guests and in any areas when interacting with guests, such as inside the guest room or the reception

• If using gloves, ensure correct procedures are followed

• Spray staff bathroom with Savall disinfectant after each use, make sure to get the door handles, taps etc.

 

RESTAURANT:

• Restaurant seating capacity reduced to allow additional space between guests of different parties

• Maximum number of guests inside the restaurant at one time: 24

• Maximum table size: 6

• Maximum number of staff inside the restaurant at one time: 10

• Bar + kitchen counter seats are separated from bar/kitchen by a physical barrier (plexi-glass) from counter to ceiling

• Only two separate groups booked per 15 minutes to avoid crowding upon arrival/departure in the restaurant

• Approved persons only to enter (staff, guests, deliveries) – all others should knock at the back door and wait, most interactions can be done outside

• Delivery area behind restaurant to be used for all deliveries except GFS, who enter alone during the night, sanitize hands before entering and do not have contact with anyone

• Doors, windows and vents to be kept open where possible to increase air flow

 

KITCHEN TEAM:

• Ensure kitchen cleaning schedule is adhered to

• Deep clean and sanitize kitchen and dish area nightly

• Continue to follow all food safety protocols – all kitchen staff to have ‘Food Safe’ certification

• Use your tools and those labelled for you whenever possible + ensure they are kept clean

• Maintain clean/dirty spoon tasting stations

• Kitchen uniform to be laundered after every shift – change back into your arrival clothes and place in laundry basket, a clean uniform will be ready for your next shift

• Dishwasher and sanitizer solution to be tested + recorded daily

• Follow safe dishwashing procedures:

  • Equipment and dishes should be gently scraped into the garbage and gently placed into the sink to soak

  • Once soaked, items should be removed, scrubbed if necessary, placed on the rack and put through the dishwasher

  • Dishes should be allowed to air dry + should be put away with clean hands

 

SERVICE TEAM:

• Ensure restaurant cleaning schedule is adhered to

• Guest bathrooms should be sanitized after each use when possible and at least every 30 minutes

• Wash hands or ensure hand sanitizer is used after touching shared equipment such as the POS terminal, credit card machine, host computer or touching guest menus

• Amended service procedures:

  • We will not be offering to hang guests coats as the coat rack is a pinch point for entry and exit, we will instead be suggesting they leave them on the back of the chair or hang them under the table

  • When speaking with a table, stand back from the table but not so far that you have to shout

  • Serve tables from the open side with outstretched arms, carefully and efficiently to minimize contact whilst trying to maintain distance with the guest

  • If it is difficult to reach a guest, place the item you are trying to deliver at an open area of the table and ask the guest to get it from there (or ask another guest to pass it) – do the same for clearing and ask if cutlery can be placed on the plate

  • When preparing cocktails, all bar ware should be cleaned after each use and tongs should be used where possible for garnishes, tastes should be taken using a clean straw or spoon each time

  • Avoid touching napkins and do not fold napkins when if the guest leaves the table

  • Guests will ask you to show them to the bathroom – check that the hallway is clear and a bathroom is available and then show the guest where to go

  • Ask guests to sanitize their hands at the end of the meal before using the credit card machine

• If guests wish to pack up leftovers to take home, bring to go container to table for them to pack

• Trays should be sanitized (through the dishwasher is easiest) when used to clear any dirty service items from guest tables

• Bread baskets should be sanitized between uses

• Tables, chairs and physical barriers to be fully sanitized between seating’s paying attention to seat surfaces

• Server uniform and masks to be laundered after every shift (Pluvio is happy to wash + dry uniforms however you will need to iron them yourself at home)

 

ROOMS:

• Each room has separate, outside access

• Approved persons only to enter the office – all others should knock and wait, most interactions can be done outside

• Contactless check-in in the office, key and registration form at table by entrance, guest to complete registration (and provide credit card info if necessary) and take key, manager will walk them to their room whilst maintaining physical distance to explain details of their stay

• Details of what to do if guests start to experience symptoms are posted in the rooms, including calling 811, notifying a staff member and isolating until they are given further advice

• Enhanced cleaning and disinfection procedures for each room upon checkout

  Daily stayover service will be provided when guests are absent from the room, unless guests request privacy in which case amenity refills and breakfast will be left on table outside their door

• Contactless check out:

  • Key is to be left in the key box by the office

  • Key is disinfected by Pluvio staff once collected

  • Folio is emailed to the guest instead of printed and given to them

 

CLEANING PRODUCTS TO BE USED:

Check MSDS sheets and label for PPE, usage and dilution instructions

• Savall Sanitizer

• Oxygenic Disinfectant

• Mint all purpose cleaner

 

HEALTH + SAFETY CONTACT PERSON (IN ORDER TO BE CONTACTED):

LILY VERNEY-DOWNEY (GM)

WARREN BARR (CHEF) - H+S AND FIRST AID

VALERIE POILANE (AGM) - H+S AND FIRST AID

ROSS CORSTORPHINE (SOUS CHEF) - FIRST AID

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