Plan Created: June 1st, 2020
Plan Last Updated: November 19, 2020
Coast Mountain Brewing has created this workplace COVID-19 Safety Plan by following the processes outlined in the WorkSafe BC COVID-19 Safety Plan Checklist. We are in compliance with the WorkSafe BC and the Provincial Health Officer (PHO) orders for physical distancing between customers and staff.
We have taken a four-step approach to ensure the safety of our guests and staff, consisting of the following:
- Elimination Controls
- Engineering Controls
- Administrative Controls
- Personal Protection Equipment (PPE)
The maximum number of guests allowable INSIDE the premises at any given time will be 13. The maximum number of guests allowable OUTSIDE on our patio at any given time will be 15.
We are maintaining physical distancing IN OUR ESTABLISHMENT by:
- Staying at home when exhibiting symptoms of illness
- Working remotely wherever possible
- Creating a plexiglass partition between our staff and customers
- Creating separate areas for dine-in customers and pick-up customers
- Having guests wait outside for a table
- Having guests seat themselves
- Not allowing groups of more than six people to be sat together
We are maintaining physical distancing during SELF-SERVICE by:
- Ensuring there are at least two metres between customers while waiting in line to purchase to-go/draught
- Ensuring there are at least two metres between customers seated on our patio, unless they are from the same party
- Ensuring there are two metres between customers seated at tables or bars and counters, unless there is a physical barrier or they are from the same party
We are maintaining physical distancing in the BREWERY/ON DELIVERIES by:
- Wherever possible, ensuring employees remain two metres apart
- Restricting access to brewery areas for delivery agents, members of the public, and other staff who are not brewery employees
We have made the following changes to the design and layout of our workplace:
- Floor decals and signage to facilitate the flow of people at order stations and in lineups.
- Floor decals and lines on the floor to ensure distance at the front door is maintained while guests are waiting in line to order and while staff move throughout the taphouse.
- Plexiglass partitions at order stations to increase safety and provide a physical barrier between guests and staff
- Providing hand sanitizer for staff and customer use
We have implemented the following additional administrative controls IN OUR ESTABLISHMENT:
- Our staff sick policy supports workers to stay at home if symptomatic
- We have provided worker training and orientation on COVID-19 safety protocols
- We have provided workers with medical resource information that includes telephone numbers and website addresses for key medical, mental health and bullying resources, with approved COVID-19 information
- Workers have a health and safety contact person available for every shift (Joint Occupational Health and Safety Representative) to ensure protocols are understood and being followed
- All workers are encouraged to be involved in monitoring our Safety Plan and ensuring its execution in accordance with aforementioned policies and procedures
- We are posting our key COVID-19 protocols to our website and social media channels
- We are asking guests to leave their contact information for contact tracing purposes
We have the following administrative controls for SELF SERVICE:
- Serving guests at our designated ordering points and having them take their items to their seats
- Decreasing bartender contact with dirty glassware by providing bus bins and asking guests to clear their own glassware when possible
- Providing hand sanitizer and asking all guests to sanitize their hands upon entry into the taphouse
We have the following administrative controls for the BREWERY:
- Established a system to minimize sharing of other communal equipment and small tools
We have implemented the following administrative controls to ensure enhanced CLEANING, DISINFECTING AND PROPER HYGIENE practices throughout the establishment:
- Established hand washing/sanitizing procedures for all staff
- Handwashing signage is provided near all sinks
- Increased cleaning between table seating’s
- Clarified procedures for cleaning staff areas and training employees accordingly
- Cleaning bathrooms on a more frequent basis
- Enhanced cleaning of all frequent touchpoints in common areas
- Door handles
- Pin Pads
- Incorporating additional regular and end-of-shift cleaning and disinfection for all shared spaces and surfaces in public serving zones
Personal Protective Equipment
We have reviewed WorkSafe BC’s and The Craft Brewer’s Guild of BC Guidance on Selection and Use of Masks and have developed a personal protective equipment policy for employees and customers.
- We are supplementing the above measures with the use of non-medical masks for all front-of-house staff. We have provided all staff using masks with the instructions and training to use them correctly. Brewery staff are using masks when on deliveries
- We have disposable gloves available for staff to use if they wish
- We have disposable masks available for guests to take if they wish
Our staff have been trained in accordance with the new safety, sanitization and social distancing requirements as outlined by provincial health directives.
Our workspace sanitization processes have been updated to accommodate specific sanitization needs, with training provided to staff.
Our operations have been adjusted to address the safety of staff and customers in accordance with the assessed risks at this time and will continue to be amended as required
We look forward to serving you in a safe environment!
If you are concerned about COVID-19 symptoms, do not go to the Whistler Medical Centre. Call 8-1-1 and follow the directions you are given.
VCH advises the most important steps residents and visitors can take to protect themselves and our community from COVID-19 are:
- Wash your hands often and avoid touching your face.
- Stay home if you feel unwell, even with mild symptoms.
- Limit contact with people who appear to be ill.
Additional information is available at: