Due to the current global pandemic, we have modified our operating protocols in accordance with Public Health Orders and WorkSafe BC. To ensure the health and safety of our guests and team, we have limited the number of staff and guests on-site at any time to ensure social distancing measures can be met.

 

Staff have a mandated set of measures to ensure guest and worker safety.

• All staff are to maintain a six-foot distance from one another whenever possible.

• Use of shared equipment has been reduced; all shared equipment is to be sterilized after use.

• All staff have been trained in proper cleaning techniques and use of the required materials.

• All staff have been offered Personal Protective Equipment and trained in proper usage, following manufacturers’ instructions for use and disposal.

• All staff must engage in regular hand washing.

• All staff are subjected to a temperature check before their shift and will be sent home if they display any of the symptoms of COVID-19.

 

This safety plan is subject to frequent review and update by the Beetbox Health & Safety Committee, and WorkSafe BC. All risks are monitored and noted, and areas of concern addressed.

 

General Safety for Guests and Staff

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• To protect the safety of our team and guests, Beetbox employees cannot currently have a second job that involves frequent interaction with the public. Staff are required to your scheduling manager if you have or will be starting a second job in retail, hospitality or other public sectors. 

• All staff must sign a health check declaration stating that:

  • They have not displayed any symptoms of COVID-19 including fever, chills, new or worsening cough, shortness of breath, new muscle aches or headache in the past 14 days.

  • Should they display any symptoms of COVID-19 including fever, chills, new or worsening cough, shortness of breath, new muscle aches or headache, they agree to not come to work until those symptoms subside

  • Should they get tested for COVID-19, they agree to share the results with management.

  • They agree to take a pre-shift health check and that, if they display a fever (37.5˚ body temperature) or other COVID-19 symptoms, they will leave the work premises.

  • Should they come into close contact of a person who tested for COVID-19, they will not come into work until they know they have not contracted the Coronavirus

  • Should they travel outside of Canada, they will not come into work until they have quarantined for 14 days.

• All guests are encouraged to wear a mask whenever possible, and to respect appropriate distancing measures.

• Handwashing — hands must be washed with soap for 20 seconds when:

  • Entering the building at the start of shift.

  • Touching face or hair.

  • Touching a potentially contaminated item.

  • Before removing the mask or face shield.

• Staff must maintain a six-foot separation from teammates and guests whenever possible. 

• Only kitchen staff will be permitted in the kitchen. 

• Standing pose should be slightly back from the table. Emphasizing comfort of guest and staff, serving with outstretched arms, rather than physical body, is a best practice.

• Sanitizing

  • Cleaning tables will involve a two-step process: 

  1. spray the table with disinfectant and

  2. wait 30 seconds before wiping and setting 

  • Chairs are to be sanitized between guest seatings.

 

Amendments by department: 

 

ALL STAFF:

• Hand washing or sanitizing after touching any contaminated item is mandatory.

• Hand washing or sanitizing before running food or drinks is mandatory 

• Trays must be sanitized after use.

 

FRONT OF HOUSE:

• Ensuring we have the following info for one member of every party (including walk-ins). This is now a requirement by law: 

  • First name

  • Last name

  • Phone number

• Controlling flow of guests in/out of the building to maintain social distancing whenever possible.

• Sanitizing front door handles inside and outside every 30 minutes. 

• Menu will be displayed on our TV’s, all ordering will be done on phones.

• Will keep a greater distance from the table while talking to our guests, also reaching in rather than leaning in.

• Pass must be sanitized at the beginning and end of each shift as well as any time the pass is completely clear of food.

• Trays, wine carafes, sugar caddies are one-time use, and must be washed or sanitized once removed from the table.

• Filling and maintaining all hand sanitizer bottles

• All disinfectant bottles are to be filled using the cleaner that is dispensed from the dish pit.

 

KITCHEN:

• When entering the kitchen at the beginning of shift or after leaving the kitchen for any reason, hands must be washed for 20 seconds using soap. 

• Sections must be sanitized before and after shift, as well as when starting a new prep task. 

• Hands must be washed after touching any common surface.

• Spoons for tasting must only be used only once.

• Any shared equipment must be sanitized after use.

• Dishwashers must wear a mask and face shield.

• When changing from your chef clothes, all articles of clothing must be put into the soiled clothing bag. Absolutely no used clothing should be left on the ground.

 

Additional Updates:

• Floor plan has changed to allow social distancing. 

• Common items (phones, computers, etc.) and hands must be sanitized frequently. 

• The full wine/beer/spirits lists will be available on our website,

• Guests are not permitted to wait inside the restaurant until their table is ready. They must wait outside. They can be notified to return by phone call or text.