Wooden Walls Distilling COVID-19 SAFETY PLAN
Wooden Walls Distilling is committed to providing a safe and healthy workplace for all our staff and customers. This Safety Plan is based on the Public Health Officer Guidelines. Management and workers are responsible for implementing and complying with all aspects of this Safety Plan.
ASSESSMENT OF RISKS IN OUR WORKPLACE
The virus that causes COVID-19 spreads in several ways. It can spread in droplets when a person coughs or sneezes. It can also spread if you touch a contaminated surface and then touch your face.
The risk of person-to-person transmission increases the closer you come to other people, the more time you spend near them, and the more people you come near.
The risk of surface transmission increases when many people contact the same surface and when those contacts happen over short periods of time.
We have identified the following:
- Areas where people gather through close physical proximity or contaminated surfaces. Such as the break room, meeting room, hallways, washrooms, behind the bar, and in the Tasting Room.
- Job tasks and processes where staff are close to one another or members of the public. Such as behind the bar, service area, Tasting Room, and bussing tables.
- Tools, machinery, and equipment that staff share while working.
- Surfaces that people touch often, such as all door handles, cold room/beer fridge handle, iPads, tap handles, light switches, tables, bar tops, bus bins, sink faucets, and seats.
REDUCE THE RISKS
We have selected and implemented protocols to minimize the risks of transmission. Such as a cleaning log, reduced occupancy inside and outside, physical distancing guidelines for entering/exiting/queuing, signage related to COVID-19, proper handwashing signage, and 6 feet between tables inside and outside.
We have reviewed the protocols with frontline staff and managers and are following all orders, guidance, and notices issued by the Provincial Health Officer.
LEVELS OF PROTECTION
To reduce the risk of the virus spreading through droplets in the air, we have implemented protocols to protect against the identified risks.
FIRST LEVEL PROTECTION (ELIMINATION): Use policies and procedures to limit the number of people in our workplace at any one time. Implement protocols to keep staff at least 6 feet from co-workers, customers, and others.
SECOND LEVEL PROTECTION (ENGINEERING CONTROLS): If we cannot maintain physical distancing, barriers may have to be implemented.
THIRD LEVEL PROTECTION (ADMINISTRATIVE CONTROLS): Establish rules and guidelines, such as cleaning protocols, informing staff to not share tools, and implementing one-way doors and walkways.
FOURTH LEVEL PROTECTION (PPE): If the first three levels of protection are not enough to control the risks, we will have staff and customers use personal protective equipment (PPE) such as masks and gloves. It will only be used in combination with other measures.
FIRST LEVEL PROTECTION
- Limit capacity to control proper social distancing.
- We have established and posted an occupancy limit for inside and outside the tasting room.
- No groups larger than 6 people will be allowed at each table.
- All customers that enter the Tasting Room are greeted by our staff and directed accordingly.
- All tasks have been updated to allow for increased sanitation and distancing.
- Limited capacity inside the Tasting Room
- Assigned roles for staff to reduce cross-contamination when clearing tables and in contact with guests.
- Detailed floor plan will be provided for staff in order to ensure physical distancing.
- We have placed safe distance and directional markers on the Tasting Room floor
SECOND LEVEL PROTECTION
- Barriers and partitions.
- Furniture has been moved both inside the Tasting Room and on the patio, allowing for a minimum of 6 feet.
- We have designated staff for picking up dirty dishes and ensured they’re kept separate from clean dishes.
- Barriers have been put in place at the bar to provide protection for staff and customers.
- Printed signs are posted throughout the tasting room indicating capacity, proper handwashing, new protocol, entrance/exit lanes.
THIRD LEVEL PROTECTION
Rules and guidelines.
Measures in place list the rules and guidelines that everyone in the workplace must follow to reduce the risk of airborne transmission. We have identified the rules and guidelines for how staff should conduct themselves and have clearly communicated these rules and guidelines to staff through a combination of training and signage.
- All information needed to help manage a safe workplace will be behind the bar.
- Staff must regularly wash their hands.
- Staff members are not expected and neither should they come to work if they are feeling ill.
FOURTH LEVEL PROTECTION
Personal Protective Equipment (PPE).
- All PPE must be used alongside the three other levels of protection.
- We have trained staff to use PPE properly, following manufacturers’ instructions for use and disposal.
- Masks will be made available to all staff, and all staff will be recommended to wear them when working.
- All gloves used must be disposed of after single use.
REDUCE THE RISK OF SURFACE TRANSMISSION
Through effective cleaning and hygiene practices.
- We have reviewed the information on cleaning and disinfecting surfaces published by GovNL
- Unnecessary equipment and items have been removed to simplify cleaning and avoid surface transmission.
- Cleaning schedule has been created. Cleaning high-contact and common areas, such as disinfecting tables and seats after every use, washrooms, door handles, credit card machine, and iPads.
- Staff who are cleaning have adequate training and materials.
- All cleaning is done on a regular, high-frequency schedule, and logged in applicable logbooks.
We have developed the necessary policies to manage our workplace, including policies around who can be at the workplace, how to address an illness that arises at the workplace, and how workers can be kept safe in adjusted working conditions.
- Our workplace policies ensure that staff and others showing symptoms of COVID-19 are prohibited from the workplace. Symptoms include fever, chills, shortness of breath, cough, new muscle aches or headaches, or anyone directed by Public Health to self-isolate.
- Anyone who has arrived from outside of Newfoundland or who has had contact with a confirmed COVID-19 case must self-isolate for 14 days and monitor for symptoms.
- Guests are limited in the tasting room by way of limited capacity.
- Educating staff on strategies required to address the risk of violence that may arise as customers of the public adapt to restrictions put in place.
- If employees are sick, they will not need to report to work and if employees begin to feel sick on shift, they will be sent home. Management will cover the shifts and clean and disinfect any surfaces that the ill employee has come in contact with.
COMMUNICATION PLANS AND TRAINING
- We have a training plan to ensure everyone is trained in workplace policies and procedures to ensure full understanding.
- All staff has received the policies for staying home when sick.
- We have posted signage, including occupancy limits and effective hygiene practices.
- We have posted signage at the main entrance indicating who is restricted from entering the premises, including visitors and workers with symptoms.
- Owners, management, and supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.
MONITORING AND UPDATING PLANS AS NECESSARY
- We have a plan in place to monitor risks. We make changes to our policies and procedures, as necessary.
- Staff know who to go to with any health and safety concerns.
- When resolving safety issues, we will involve our management group and staff.
- We have a training plan for new staff.
- We have a training plan for staff taking on new roles or responsibilities.
- We have a training plan around changes to our business, such as new equipment, processes, or products.
- We have identified a safe process for cleaning systems and lines of products that have been out of use.