COVID-19 Safety Plan


We have involved front line workers, supervisors and health and safety committee to assess and identify areas where there may be a risk. This document will list the protocols implemented in our facilities to reduce the risks of transmission for all parties including employees and guests.

As information about COVID-19 develops, Smithers Brewing Company will continue to monitor the progression of the virus and refer to the guidance of public health officials.  Smithers Brewing Company is following guidance from public health officials including:

  1. Keeping the workplace clean and hygienic. 
  1. Requiring regular and thorough handwashing by employees, contractors and customers.  Handwashing kills the virus on the hands and prevents the spread of COVID19 
  1. Instruction to staff to not touch the face. Touching infected surfaces and then the face or mouth is the primary reason for infection.
  2. Requiring all employees to wear gloves during all cleaning duties or laundry and replace with fresh a set for each guest room/between tasks.
  1. Providing education about social distancing and hand-washing to prevent the spread of COVID-19
  1. Required social distancing protocols to lessen the chance of community spread.
  1. Required respiratory hygiene in the workplace to prevent the spread of COVID-19.


  • All staff will review the safety plan in advance to starting their shifts.
  • It is expected that all staff must comply with the policies and procedures set forth in this document.  
  • In addition all guests must follow COVID-19 protocols such as social distancing or personal hygiene requirements.  If a guest is not following protocols, staff must remind guests of expected protocols.  If the guest continues to cause risk by not following social distancing or personal hygiene requirement staff have the right to refuse service to that guest.

Wellness Checks/Sick Staff Protocols

  • A sign in and out sheet with “health check questions” will be posted daily and each staff member will be required to fill out prior to beginning their shift.
  • Employees with symptoms such as cough, fever, shortness of breath, runny nose, or sore throat symptoms to complete the self-assessment and get tested for COVID-19.
  • All individuals who have a cough, fever, shortness of breath, runny nose, or sore throat (that is not related to a pre-existing illness or health condition) to be in isolation for 10 days from the start of symptoms, or until symptoms resolve, whichever takes longer.
  • These requirements must be followed regardless of whether or not the individual has been tested for COVID-19. 

If an employee does come to work sick, or becomes sick while at work:

  • Upon arrival to the workplace, or become sick while at the workplace, must leave the workplace and should begin isolation at home immediately.
  • After being directed to leave the business, symptomatic employees should follow hand hygiene and respiratory etiquette and maintain at least 2 meters of distance from other employees, volunteers and patrons.
  • Once a sick individual has left the workplace, clean and disinfect all surfaces and areas with which they may have come into contact.
  • The supervisor must record the names of all close contacts of the sick worker who has been in contact with that day and in the 48 hours prior to when the symptoms started in the case. This information may be necessary if the sick worker later tests positive for COVID-19.
  • If an employee is confirmed to have COVID-19, and it is determined that other people may have been exposed to that person, the health department may be in contact with the business to provide the necessary public health guidance. 
  • Employers must cooperate with the health department to ensure those potentially exposed to the individual receive the correct guidance.
  • Phone numbers of various medical support agencies and organizations is posted in staff area as well as the members of the Health and Safety committee.

Start of Shift

Start time for staff will be staggered and as much as possible have the same group of employees working the same shifts on a daily/ weekly basis.

Staff pre-shift meeting and all information for their shifts will be conducted via email, text message or Facebook.


Employees must change into clean uniforms once they arrive at work. Uniforms must not be worn outside of the workplace.

  • Change into a separate set of street clothes before leaving work. 
  • Work clothing should be placed in a bag and laundered after each shift.

Personal Protective Equipment (PPE)

PPE may be necessary when physical distancing of 2 metres or physical barriers cannot be maintained by administrative and engineering controls such as in our kitchen areas and with server/guest interactions. PPE controls the hazard of the worker and the guest. Examples of PPE include gloves, eye protection, and face masks.  Smithers Brewing Company will provide all PPE required and requested.

  • FOH employees have the option to protection eye wear, disposable gloves and nonsurgical masks. Smithers Brewing Company will provide equipment to staff requesting PPE.
  • Where it is not possible to ensure a 2 meter distance, protective face masks must be worn at all times while on shift 

Social/ Physical Distancing

Practices to support distancing between employee and guests to reduce the risk of transmission amongst workers and guests include:

  • Maintaining a 2 metre separation between individuals (e.g., employees and guests)
  • Where it is not possible to ensure a 2 meter distance, protective face masks must be worn at all times while on shift 

A reminder to all staff to maintain social distance from one and other.  No fist bump, hugs or handshakes.

Dining Room Set Up

  • Hand sanitizer available at:
    • Hostess station
    • POS station
    • Payment station
  • Tables are at least 2 meters apart
    • Tables have been configured to fit the requirements directed by the Health Authority and WorkSafe BC
    • Maximum occupancy of the premises is posted on our entrance doors and by the bar visible to all employees and guests
  • Tables and chairs not in use are removed from the room
  • Bar stools removed as there is no bar seating
  • Tables bare, no candles or condiments 
  • Flow arrows will be taped off and posted to control direction of the room.  Guests and staff expected to follow arrows.
  • Entrance and Exit to the restaurant clearly indicated with signage and arrows

Guest Arrival

  • The greeters / host must stand behind the podium to allow for social distance. Guests approaching the podium will have arrows and signage on the floor indicating where to safely stand:
    • Lines taped off in 2 meter distances outside front entry doors of both the Smithers Brewing Co to allow for wait line
    • When seating areas are full, wait list to be used at all times.  Get the guest name and cell number / call when table or food is ready. 
    • Guests must wait in their car or go for a walk off property to allow for social distance. 
  • Hand sanitizer to be used by each guest walking into restaurant
  • A maximum of 6 people can be seated at 1 table. 

Table Service

  • No table service provided

Clean visibly dirty surfaces before disinfecting, unless stated otherwise on the product instructions. Cleaning refers to the removal of visible dirt, grime and impurities. Cleaning does not kill germs but helps remove them from the surface.

All sanitizers will be used as per the manufacturer’s direction.  Any sanitizer used will have an 8 digit DIN as approved by the CDC.  Should it be unavailable a bleach solution will be used.  Bleach Solution for Disinfecting: A solution of 1-part bleach to 100 parts or water (1:100 ratio).  This is approximately 1 teaspoon of bleach per liter of water.

Employees must wash their hands at minimum of every 30 minutes and after doing any of the following tasks:

  • Touching door handles
  • Dropping off food at a table
  • Touching their face or hair
  • Dropping off drinks
  • Taking off gloves
  • Taking off masks
  • Going to the washroom
  • Handling credit card machines
  • Taking away and disposing of the menus

Sanitize after each use: 

  • All small wares 
  • All tables, booths, seats, chairs, high chairs 
  • Debit/ credit terminals
  • Light switches 

Sanitize every half hour: 

  • Front door, washroom, office door
  • All cooler handles behind the bar, server line, cooks line and walk in’s
  • Beer tap handles, pop guns
  • Washrooms – All sink faucets, toilet and urinal flushers, and tap handles. 

A record will be kept for all sanitization performed.

Signage and Posters

  • Handwashing procedures will be posted at each handwashing stations 
  • Signage for handwashing practices are posted at each sink and in washrooms for guests and staff