This COVID-19 Safety Plan is our business’ step-by-step response to increased awareness around, and our enhanced protocols for, the health and safety for our staff and our customers.


Our business is committing to following the steps outlined in each of the 6 areas mandated by WorkSafe BC and the official Public Health Order. Our plan includes outlining our physical changes, our increased protocols and our required usage of PPE. We also outline the training we will be providing for our staff to ensure that the processes are followed.


The board of the British Columbia Craft Brewers Guild would like to thank the BC Restaurant and Food Services Association for their leadership and allowing our members to use this template based on their expertise


Our goal with this plan is to create a workplace that is aware and responsive to the new protocols and physical changes to our workplace as a result of COVID-19. Through our enhanced awareness, we aim to help the Provincial Ministry of health to reduce the risk of person-to-person transmission through the following 6 measures in order of priority:


1 – Creating more space between patrons and staff in our business.

2 – Reducing the number of people in our business at any one time according to the latest Public Health Order.

3 – Adding physical barriers between people working in our establishment that cannot otherwise maintain physical distancing.

4 – Establishing new rules and guidelines for our staff to follow to help keep people physically distanced and to enhance our cleaning regimens.

5 – Defining what positions and in what situations our staff will safely be using PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly.

6 – Limiting private gathering to no more than 50 people in accordance with the PHO.


Our plan is current as of this date:                         June 9, 2020

Our contact for COVID-19 related concerns is:     Matt Lockhart

You can reach our COVID-19 contact by email at: matt.lockhart@phillipsbeer.com

Our customer-facing version of this plan is available online at:  www.phillipsbeer.com

Per the Public Health Order, our capacity has been reduced from
 98  to  49.


Risks in Our Workplace


We have worked extensively with our staff and identified the following risk areas in our workplace. We have accessed both physical proximity issues as well as surface contamination issues.


We have identified the following areas where people gather as points where 2 metres of physical distancing is difficult to maintain:

  • Entrances
  • Service Line
  • Hallway to washrooms


We have identified the following job roles, tasks and processes where workers are frequently close to one another or members of the public for periods of time that are longer than 15 minutes:

  • Bartenders/Bartending


We have identified that the following kitchen equipment, smallwares, computer and POS terminals are high touch surfaces that must be subject to rigorous cleaning protocols:

  • POS terminal
  • Payment terminal
  • Tap handles



We have identified that the following locations as high touch surfaces that must be subject to rigorous cleaning protocols:

  • All door handles
  • Service counters
  • Fridge handles






We have created new protocols for reducing risk


In collaboration with our entire staff team and in consulting with the WorkSafe BC guidelines for Restaurants and the Public Health Order, we have outlined the following processes for reducing risk in our workplace.


Our enhanced Front of House Protocols are:

  • Bartenders will:
    • Have a clearly identifiable distance measured out from customers from which to serve.
    • Leave drinks or food in the designated area and let the guests grab them after the server has stood back. Designated area has clear signage.
  • We have created signage to clearly identify entrance and exit.
  • We have placed 2 m markers for physical distanced standing for counter service.
  • We have installed foot pulls on both washroom doors to allow for touchless exit.
  • We have closed self-service water dispenser temporarily.
  • For water service, staff will provide water in a glass at the bar.
  • Menus will be left at the table and sanitized between guests.


Our enhanced Back of House Protocols are:


  • Use of gloves:
    • Gloves and face masks are mandatory when working in the service area.
  • Bar areas are wiped down in 30-minute intervals with approved sanitizer. This will include all fridge and door handles and faucet handles.
  • In the dishwashing area, all employees will wear gloves and masks and/or face shields.
  • All sinks will have hand-washing instructions.
  • Our team will observe social distancing whenever possible, i.e. when in the walk-in fridges, dry storage area, during staff meetings, receiving orders, etc.




We are installing barriers and partitions to protect our guests and staff.

We are using Barriers and Partitions in the following locations and ways in our business to separate people when physical distance of 2 m cannot be maintained. All our barriers are fixed in place and do not pose a risk to our staff or customers.


Our barriers are included in our cleaning protocol and cleaned every 60 minutes


  • Long tables with clear access from both sides (barrier will be no shorter than 60 cm, installed 30 cm above and 30 cm below the average mouth when seated)
  • Bars seating (barrier will be no shorter than 60 cm, installed 30 cm above and 30 cm below the average mouth when standing)


Our People Protocols are changing to respond to COVID-19.


Our staffing protocols have changed as follows:


  • We require staff to declare that they will not come to work if they have had symptoms of COVID-19 in the 10 days prior to their shift. Should staff experience symptoms of COVID-19, they are required to contact Public Health at 8-1-1 and self-isolate if required.
  • We have also required staff to refrain from coming to work if they have had close exposure to a person currently diagnosed with COVID-19.
  • Anyone who is returning to our workplace after travelling must have self-isolated for 14 days while monitoring for symptoms before they can work in our business.
  • All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks.
  • We have posted a Health Resource document to orient our staff to COVID-19 and any related health resources.
  • We are actively monitoring our social media and our guest feedback online and in person to ensure that we are not experiencing any backlash or negative engagement with customers and managing difficult situations accordingly to assist our staff through this difficult transition.


Our customer protocols have changed as follows:

  • We have provided hand sanitizer at every table for guests and in work stations for staff.
  • Parties will be limited to groups of no more than 6.
  • Waiting for a table will be outside. Properly distanced markers are laid out on the ground out front of the premises.
  • Customers will be required to wait at appropriate 2 m distance in all areas were cueing is required.
  • Signage is posted at the entrance of the tasting room to ensure that no one with symptoms of COVID-19 or who has contact with someone diagnosed with COVID-19 will enter the restaurant.

We are aware that some guest may not like the new protocols we have instigated and have a staff person assigned to address issues. The point person is Ursula May


We have posted at the entrance to our business sign that show:

  • our current occupancy limit;
  • our core hygiene practices for both staff and guests;
  • the core public facing elements of our COVID-19 Safety Plan;
  • our restriction from entering the premises for any visitors or staff with symptoms of COVID-19.



We are committed to Ongoing Training.


In our business, we have provided restart training for all our staff and will be conducting regular update opportunities to our staff to ensure that any changing regulations are enforced and to respond to any concerns being brought forward by staff or guests.


Our goal for our training is to ensure that our staff is safe in our workplace. Each staff person has agreed to our health check, as this is our front line defense against COVID-19 in our workplace. Our training covers:


  • Physical distancing measures
  • New sanitation and cleaning processes
  • Daily cleaning and deep cleaning checklists


Prior to reopening, we cleaned all beverage service lines, fridges, counters, service areas, tables and chairs that have not been in use.


Staff have a designated person to speak to, identified on the cover page of this document, who they can ask COVID-19 related questions to.


We are requiring masks in specific roles.


We are supplementing the measure above with limited use of non-medical masks in the following core positions and for the following core tasks:


  • All customer facing positions.


We have provided all staff using masks the instructions and training to use them correctly.



We have enhanced our cleaning and hygiene practices in response to COVID-19.


We have selected Health Canada approved methods to clean and disinfect surfaces for all common areas and surfaces of our business.


To clean in service area, we are using:  multi purpose cleaner, 70% isopropyl sanitizer

To disinfect tables and menus, we are using:  70% isopropyl sanitizer

To disinfect/clean washrooms, we are using:  70% isopropyl sanitizer

For POS and computer equipment, we are using: multi purpose cleaner, 70% isopropyl sanitizer


Hand-washing: We have installed hand-washing signage at sinks in washrooms, in the washrooms.  To support proper hand-washing, we have gone over the proper hand-washing technique for 20 seconds.


Bathrooms: Our bathrooms are cleaned every 60 minutes. 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. All entry/exit, service door handles, POS machines, service counters, bussing stations, service stations, debit terminals will be cleaned each time.


Our Enhanced Cleaning schedule is:


  • Reception desk and/or hostess station and/or service counters and front door handles are wiped down in 30-minute intervals with approved sanitizers.
  • Between customers, tables, chairs and menus must be cleaned or sanitized between parties.
  • For counter service, payment 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 sanitizer or soap and water for at least 20 seconds following the official hand-washing guidelines. Hand-washing will be done:
    • Before and after breaks
    • After touching or cleaning tables any surfaces that may be contaminated
    • After sneezing, coughing or nose blowing
    • After touching your face or hair
    • After using the restroom
    • After touching personal phones
    • After using shared equipment such as computers, POS systems and debit terminals between different users
  • All equipment used and handles of all types will be sanitized at the end of shift following the product cleaning specs.


We are committed to adapting and changing as required.


Our supervisors are trained to monitor the workplace, engage with staff and ensure that COVID-19 policies and procedures are being followed and that any staff questions are being addressed in a timely manner. Issues that are brought forward that require input from our Joint Health and Safety Committee or advice from WorkSafe BC will be addressed accordingly.


WorkSafe BC can be contacted at 1.888.621.7233 for Health and Safety Questions.

To report a concern, WorkSafe BC’s confidential call line is 604.276.3000.


When issues are brought forward by our staff or our guests, and in the event of changes in the Public Health Order or WorkSafe BC recommendations, we are updating this document and changing the date on the cover page.


We have assigned a COVID-19 point person from our team and that person is also identified with contact information on the cover page.