PUBLIC HEALTH GUIDANCE IMPLEMENTED IN OUR ESTABLISHMENTS
Last updated June 8, 2020
PUBLIC HEALTH GUIDANCE REGARDING THE REOPENING OF DINING ROOMS AND OTHER PLACES OF CONSUMPTION IN THE DINING SECTOR
In the context of the COVID-19 pandemic, protective measures have to be implemented to protect the health of the population while visiting dining establishments.
- Physical distancing is the best way to help prevent the spread of the virus, you must keep at least 2 metres between you and others when outside (outdoor dining areas such as terraces, picnic tables, etc.) and inside our dining establishments.
- The number of customers inside and outside our dining establishments must be limited in order to comply with physical distancing measures. This may mean we are no longer able to accommodate the same number of customers, depending on the seating arrangements in our establishments.
- Customers who do not live at the same address must sit 2 metres away from one another. Tables must be arranged to ensure that there is enough space for customers to adhere to physical distancing measures. The installation of screens between tables may be considered. Booths could also serve as a physical barrier between customers. The backs of booths must be taller than the customers’ heads when seated.
- A maximum of ten (10) people may sit at the same table, said 10 people must be members of the same household. If the people in a group are members of different households (a maximum of three different households), clear partitions may be installed between them.
- Physical distancing measures must be adhered to in waiting lines at the entrance, for takeout orders, at cash registers or anywhere else where customers may come into contact with other customers and employees.
Self-serve buffets where customers must wait in line by food and utensils must be avoided. However, buffet service may be provided by an employee.
- During the summer period, the use of outdoor dining areas should be encouraged as much as possible.
HAND HYGIENE AND RESPIRATORY ETIQUETTE
- Promote hand hygiene by placing the necessary material at the entrance to the dining establishment (running water, soap, hand sanitizer, contactless garbage cans, disposable paper/napkins, etc.).
Promote respiratory etiquette best practices.
- Cover your mouth and nose when you cough or sneeze, use a disposable tissue or the inside of your elbow, then wash your hands.
- Use disposable tissues.
- Immediately throw used tissues in the garbage.
- Use contactless garbage cans.
- Regularly wash your hands.
- Avoid touching your mouth or eyes with your hands.
- Wear a face covering when physical distancing is not possible.
RESPECTING ISOLATION MEASURES
Check with customers if they have symptoms of COVID-19 or if they have been in close contact with someone who has contracted the virus.
- People displaying symptoms of COVID-19 and those who have tested positive for the virus must self-isolate for 14 days and may not leave their place of residence. They must not be admitted into dining establishments.
- People who have been in close contact with someone who has contracted COVID-19 must also self-isolate for 14 days and must not be admitted into dining establishments.
OBJECTS AND EQUIPMENT
- As it is difficult to avoid bringing our hands to our faces or mouths, especially when dining, all shared objects and equipment, such as tables, chairs and menus, must be disinfected between customers. A time for disinfection must be provided between services.
- The use of non-manipulable menus (menus on boards, on external panels, online, etc.) and contactless payment methods are recommended. Self-serve food and drink areas (e.g. buffets, salad bars, drinking fountains) must not be used.
- Seasonings (salt, sugar, oil, spices) must not be left on tables. Other items handled by several customers must also be removed (e.g. newspapers, games). Used dinnerware and cutlery must be cleaned and sanitized in accordance with the methods recommended by the MAPAQ (Quebec ministry of agriculture and fisheries).
Surfaces frequently touched by employees and customers (counters, door handles, etc.) must be cleaned multiple times a day. The frequency of cleaning and disinfecting sanitary installations must be increased and adjusted based on customer volumes.