Safety Plan 

In the interest of full disclosure we are providing you with our Safety Plan

Stay safe and have a great summer

Joanne Wilton

Regional Manager


Causeway Bay

Covid – 19 Safety Plan

Common Areas/Gathering

Lobby – People must maintain social distancing. No more than four people in general lobby area. Mask is required in the building.

Smoking Area – No more than two people at a time maintain social distancing

Restaurant – No more than 32 ( including staff) in restaurant at any time. Must keep Contact Tracing Book

Emerald Room (Meetings) – No more than 50 (including staff)

Lounge – remain closed

Red Cedar Room – Currently closed to public. Staff lunchroom. No more than 25.

Peter Furey Room – Currently closed to public


General Precautions

• Stay at home if you are sick to avoid spreading illness to others.

• Practice diligent hand hygiene at all times. Wash your hands regularly with plain soap and water for at least 20 seconds or use alcohol-based hand sanitizer with at least 60% alcohol content. Antibacterial soap is NOT required for COVID-19.

• Practice cough etiquette. Cough into your elbow or cover your mouth and nose with a disposable tissue when you sneeze. Immediately dispose of all used tissues in an appropriate waste bin and wash your hands right away.

• Maintain a physical distance of two metres from others at all times: http://www.bccdc.ca/healthinfo/diseases-conditions/covid-19/prevention-risks/physical-distancing

• Do not touch your eyes, nose or mouth with unwashed hands.

• Do not share food, drinks, utensils, cigarettes, vaping devices, joints or bongs.


Housekeeping

Covid – 19 Safety Plan

General Precautions:

• Stay at home if you are sick to avoid spreading illness to others.

• Practice diligent hand hygiene at all times. o Wash your hands regularly with plain soap and water for at least 20 seconds or use alcohol-based hand sanitizer with at least 60% alcohol content. o Antibacterial soap is NOT required for COVID-19.

• Practice cough etiquette. Cough into your elbow or cover your mouth and nose with a disposable tissue when you sneeze. Immediately dispose of all used tissues in an appropriate waste bin and wash your hands right away.

• Maintain a physical distance of two metres from others at all times: http://www.bccdc.ca/healthinfo/diseases-conditions/covid-19/prevention-risks/physical-distancing

• Do not touch your eyes, nose or mouth with unwashed hands.

• Do not share food, drinks, utensils, cigarettes, vaping devices, joints or bongs.

• Avoid touching personal items of guests, such as luggage. sneeze guards) in locations such as reception desks.

• Staff should wear clean clothing that is specific to and only worn while on the job.

(JIC 1 -- COVID-19 Guidance for the Hotel Sector Updated: May 11, 2020 Page 5)

Staff should change into a separate set of street clothes before leaving work.

Work clothing should be placed in a bag and laundered after each shift.


Environmental Cleaning

Regular cleaning of all common areas, guest rooms and work rooms is essential to protect the health and safety of guests and staff from COVID-19. General Cleaning Measures •

• Ensure daily cleaning and disinfection of all common areas and surfaces.

• Ensure high touch surfaces are cleaned twice daily. This includes doorknobs and handles, telephones, light switches, tables, chairs and work surfaces in staff rooms, desktops and washrooms.

• 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.

• Use clean cloths, paper towels or wipes to clean and disinfect surfaces. o Put cleaning and disinfectant solutions into clean buckets for use. To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal. o Immediately discard paper towels and disposable wipes after use.

• Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.

• If commercial or household cleaning products are not readily available, you can prepare a bleach and water solution with 20 ml of unscented household bleach per 980 ml of water. When using the bleach and water solution, allow surface to air dry naturally. Make a fresh bleach solution each day.

• Floors and walls should be kept visibly clean and free of spills, dust and debris.

• Empty and clean garbage cans in public areas regularly.

• Items that cannot be easily cleaned and disinfected should be removed


Housekeeping During a Guest’s Stay


• Housekeeping staff must practice diligent hand hygiene at all times during their shift.

• Do NOT provide housekeeping service within guest rooms during their stay.

• Ensure that an adequate supply of clean towels, toilet paper, plain hand soap and shampoo is available prior to guests entering their room.

• Leave fresh linens, toiletries and cleaning supplies outside the door of guest rooms. Provide these items at a frequency that maintains good hygiene.

• Provide a linen or plastic bag for the guest to place their dirty linens in, and a plastic bag for their other waste. Advise guests to tie laundry and waste bags shut and leave them outside their door for collection. To minimize the amount of time dirty linen and waste is sitting in hallways, guests should be advised to have bags outside doors by 10:00am.

• Long-term guests must switch to a different room after 7 nights or sooner if preferred.


Housekeeping for Check Outs


 •All guest rooms must be fully cleaned and disinfected after every use.

• Ensure staff do NOT enter guest rooms until authorized.

• To allow for adequate air exchange within rooms, staff must wait three hours after a guest has left the room before entering for housekeeping, except to enter to open window a little bit.

• Cleaners must practice diligent hand hygiene before entering and after leaving each guest room. If gloves are used, ensure a new pair is used for each guest room. Proper hand hygiene must be performed after removing gloves.

• Staff must use the standard Personal Protective Equipment (e.g., eye protection, mask)

• Place dirty laundry directly into a linen bag without sorting. Do not overfill bags

• Use clean cloths, paper towels or wipes to clean and disinfect surfaces. Put cleaning and disinfectant solutions into clean buckets for use. To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal. o Immediately discard paper towels and disposable wipes after use.

• Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants

•Complete a thorough cleaning and disinfection of all hard surfaces. Special attention should be given to frequently touched items such as toilets, sinks, faucets, doorknobs, light switches, telephones, remote controls, bar fridges and garbage cans.

• Remove all bedding and towels, even if it appears to have not been used. Take all dirty linens and towels directly to the laundry.

• Steam clean fabric items that cannot be laundered. Use “Little Green Machine” to clean fabric chairs.

• Empty all garbage containers.

• Discard all items left in the room by guests.

• Discard all single-use items and remnants, even if they seem unused or untouched. This includes, but is not limited to, toilet paper, soap, shampoo, toothpaste and sugar packets.

• Remove ALL reusable glassware and dishes from the room, including all dishes that appear untouched or unused. Take all items directly to the kitchen area for dishwashing.

• Ensure ALL carpet and flooring is thoroughly vacuumed and cleaned


Waste Management


• Staff should wear disposable gloves to remove waste from guest rooms and common areas.

• Remove gloves and perform hand hygiene immediately after handling and disposing of waste.

• If a garbage bag is punctured or contaminated, it should be placed into a second bag.

• All bags should be securely closed, and the runner is to take to outside bin immediately. No storage in basement.

Laundry

• Wear disposable gloves when handling dirty laundry and discard after each use. Wash hands immediately after gloves are removed.

• Do NOT shake dirty laundry. This minimizes the possibility of dispersing the virus through the air.

• Place dirty laundry directly into a linen bag without sorting. Do not overfill bags

• Clearly mark laundry bins as 'clean' or 'dirty'. Ensure dirty laundry only contacts dirty laundry bins, and clean laundry only contacts clean laundry bins.

• Clean and disinfect clothes hampers

• Clean and sanitize the front-loading area of washing machines frequently.

Engineering and Maintenance

• Do not perform any non-urgent room maintenance until a room is no longer occupied and has been cleaned.

• If room maintenance is necessary when room is occupied, practice proper hygiene and physical distancing to ensure the safety of staff and guests

• Clean and disinfect all shared tools and equipment after each shift or when tools are transferred between workers.

GATEWAY RESTAURANT

COVID-19 SAFETY PLAN

GENERAL PRECAUTIONS

• Stay at home if you are sick to avoid spreading illness to others. Stay home if someone in your house is sick

• Must keep “Contact Tracing Book” to ensure we’re tracking customers we come in contact with

• Practice diligent hand hygiene at all times. Wash your hands regularly with plain soap and water for at least 20 seconds or use alcohol-based hand sanitizer with at least 60% alcohol content. Antibacterial soap is not required for COVID-19

• Practice cough etiquette. Cough into your elbow or cover your mouth and nose with a disposable tissue when you sneeze. Immediately dispose of all used tissues in an appropriate waste bin and wash your hands right away

• Maintain a physical distance of two metres from others at all times:

http://www.bccdc.ca/healthinfo/diseases-conditions/covid-19/prevention-risks/physical-distancing

• Do not touch your eyes, nose or mouth with unwashed hands.

• Do not share food, drinks, utensils, cigarettes, vaping devices, joints or bongs.

• Avoid touching personal items of customers.

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


Environmental Cleaning


Regular cleaning of all common areas, guest rooms and work rooms is essential to protect the health and safety of guests and staff from COVID-19. General Cleaning Measures •

• Ensure daily cleaning and disinfection of all common areas and surfaces.

• Ensure high touch surfaces are cleaned twice daily. This includes doorknobs and handles, telephones, light switches, tables, chairs and work surfaces in staff rooms, desktops and washrooms.

• 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.

• Use clean cloths, paper towels or wipes to clean and disinfect surfaces. o Put cleaning and disinfectant solutions into clean buckets for use. To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal. o Immediately discard paper towels and disposable wipes after use.

• Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.

• If commercial or household cleaning products are not readily available, you can prepare a bleach and water solution with 20 ml of unscented household bleach per 980 ml of water. When using the bleach and water solution, allow surface to air dry naturally. Make a fresh bleach solution each day.

• Floors and walls should be kept visibly clean and free of spills, dust and debris.

• Empty and clean garbage cans in public areas regularly.

• Items that cannot be easily cleaned and disinfected should be removed


General Guidelines


• Face mask must be worn at all times

• Do not allow guests to seat themselves. Control the flow of guests by greeting and seating to ensure social distancing.

• Washrooms can only have one person at any given time unless it is a family (father/son) using.

• Lounge restrooms are for outdoor seating only

• Payment is to be made at table rather than coming to POS

• Plexi glass shield, table, chairs, and menus must be washed and sanitized after each guest.

• Maintain two metres between you and customer when in waitress station

• Use thoroughly sanitized cart to transport food through lounge door for outdoor seating guests

• Only kitchen staff allowed in kitchen area except for retrieval of supplies from dry storage. Use this time to get enough stocks as to minimize kitchen entry. Ensure that everything is well sanitized and well stocked for the next shift.

• Cloths are one-time use only. Once used, put into dirty bin

• Dirty cloths bin is to be empty at closing and placed on top of the stairs for laundry.

• Avoid “visiting” with guests

• Avoid “visiting” the front desk/lobby area

• Remember patrons cannot see your beautiful smile so we need to make sure their meal is as enjoyable and comfortable as possible. Friendliness is more important than even. Laughter is best medicine