COVID-19: GUIDANCE FOR FOOD PREMISES - York Region

Last Update: June 11, 2021

COVID-19: GUIDANCE FOR FOOD PREMISES
As of June 11, 2021, at 12:01 a.m., the Province of Ontario has entered Step One of the Roadmap to
Reopen. Please take the time to review the amendments to requirements, restrictions and public health
measures under the updated Ontario Regulation 82/20.

This document is meant to be used as a guide to assist owners/operators of food premises with
COVID-19 prevention measures. Along with these guidelines, continue to ensure your business is in
compliance with the Food Premises Regulation 493/17 and ensure local bylaws are adhered to.

Indoor Dining
   •   Indoor dining and buffet-style service is not permitted under Step One
   •   Take out, delivery and drive-through services are permitted

Outdoor Dining (Patios)
   •   Outdoor dining is permitted under Step One
   •   No more than four people may be seated together at an outdoor table at the establishment
       unless everyone seated at the table is a:
           o Member of the same household
           o Member of up to one other household who lives alone
           o Caregiver for any member of either household

   •   The total number of patrons permitted to be seated outdoors at the establishment must be
       limited to the number that can maintain a physical distance of at least two metres from every
       other person at the establishment
   •   Signs must be posted in a location visible to the public that states the maximum capacity
       permitted at the venue
   •   The outdoor dining area must be configured so patrons seated at different tables are separated
       by a distance of at least two metres, or plexiglass or some other impermeable barrier
   •   Patrons must be seated at all times in any outdoor dining area of the establishment except
       while:
           o Entering the area and while moving to their table
           o Placing or picking up an order
           o Paying for an order
           o Exiting the area
           o Going to, or returning from a washroom
           o Lining up
           o Necessary for the purposes of health and safety

PUBLIC HEALTH
york.ca/covid19

USE OF PATIO COVERINGS
   •   If an outdoor dining area is covered by a roof, canopy, tent, awning or other element, at least
       two full sides of the entire outdoor dining area must be open to the outdoors and must not
       be substantially blocked by any walls or other impermeable physical barriers
   •   If an outdoor dining area has a retractable roof, when the roof is retracted, at least one full side
       of the outdoor dining area must be open to the outdoors
   •   NOTE: if the above criteria is not met, this would not be considered outdoor dining and would
       not be permitted

Self-Serve Units
If self-serving units that dispense drinks and food, such as beverages, frozen yogurt, ice cream,
slushies are an option within your operation, the following criteria shall be met:
     • Physical distancing is maintained, including floor demarcations
     • Signage posted indicating that hands are to be sanitized prior to using unit
     • Patrons have access to hand sanitizer when handwashing is not feasible
     • Staff are to provide single service cutlery/cups for dispensing
     • Where refills are offered, new cutlery/cups are provided for each refill. Signage should be
         posted to reflect this
     • A regular cleaning and disinfecting schedule should be developed and included in your COVID-
         19 Safety Plan and documented in a log

Dancing, Singing and Live Performances
   •   No person shall dance, sing, or perform music at the establishment
   •   Music must not be played at a decibel level that exceeds the level at which normal conversation
       is possible

For Staff/Owners
   •   The person responsible for the food premises must:
          o Actively screen any dine-in patrons before they enter the premises of the establishment
          o Record the name and contact information of every patron that enters an area of the
             establishment, other than patrons who temporarily enter the area to place, pick up or pay
             for a take-out order
          o Maintain the records for a period of at least one month
          o Only disclose the records to a medical officer of health or an inspector under the Health
             Protection and Promotion Act on request
   •   Workers must wear appropriate personal protective equipment (PPE) that protects their eyes,
       nose and mouth, if in the course of providing services they are:

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o    Required to come within 2 metres of another person who is not wearing a mask or face
               covering when in an indoor area
           o Not separated by plexiglass or some other impermeable barrier
   •   Staff should maintain physical distance from customers and other staff whenever possible
   •   Have staff wear masks in the kitchen if 2 metre distance cannot be maintained between staff
       members
   •   Demarcate floor in the kitchen so staff can maintain physical distance (e.g., use markings or
       tape on floor to keep staff spaced apart appropriately)
   •   Stagger staff shifts and breaks to minimize capacity in any shared space (e.g., staff room) and
       reconfigure the space to ensure physical distance
   •   Mark direction of travel to designated entrances and exits, pick up areas and washrooms
   •   If necessary, rearrange pick-up by servers to maintain distance (e.g., use the bar as a serving
       area)
   •   Recommend assigning staff to specific tasks and minimize contact between them
   •   Consult with Ministry of Labour, Training and Skills Development and see COVID-19: enhanced
       public health and workplace safety measures for all other appropriate measures and ensure
       they are included in your COVID-19 safety plan

Infection Prevention and Control Measures
To prevent the spread of COVID-19, the following infection prevention and control measures must be
implemented:
   • Prepare a written COVID-19 safety plan and post for staff to review
   • Practice physical distancing:
            o Keep all staff and customers 2 metres apart, including managing all customer line-ups
            o Designate a separate entrance and exit, where possible
   • Ensure masks or face coverings are worn in all indoor public places at all times and outdoors
       when physical distancing cannot be maintained. Additional information for businesses, including
       exemptions can be found at york.ca/mandatorymasks. “Mingle Masks” (brand) are not
       considered appropriate face coverings.
   • Encourage staff and customers to practice good hand hygiene and respiratory practices by
       ensuring soap and water and/or alcohol-based hand sanitizer is readily available for use
   • Frequently clean and disinfect high-touch surfaces, such as payment terminals and washrooms
   • Post signs to communicate infection prevention recommendations to all staff and customers at
       all entrances
   • Contactless payment methods are recommended where possible
   • Inform staff of a sick policy, outlining that they are required to:
            o Conduct an active screening test
            o Monitor for symptoms of COVID-19 and seek assessment and testing, if necessary
            o Stay home if sick
            o Report any COVID-19 symptoms developed during work to the manager
   • Train staff on cleaning and sanitizing for food contact surfaces and cleaning and disinfecting of
       non-food contact surfaces and highly touched surfaces. Implement logs for both actions

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•   Train staff on how best to serve food, maintain safe physical distancing and avoid unnecessary
      handling (e.g., serve to front of table and let customers distribute, avoid handling coffee cups
      when refilling, let customer fill/pack leftovers in containers)
  •   Ensure staff have been properly trained on gloves and mask etiquette. Gloves are not essential,
      but, if used, must be changed frequently and hands washed between uses
  •   Wash hands with soap and water for 15 seconds before putting on and after taking off gloves
  •   When gloves are removed, new gloves must be used each time
  •   Encourage frequent handwashing, with soap and water, using the correct technique, and to
      avoid touching face

CLEANING, SANITIZING AND DISINFECTING
  •   Use approved sanitizers as per the Food Premises Regulation 493/17
  •   Use approved disinfectants as per the Government of Canada. Note: all disinfectants approved
      for use in Canada have a drug identification number (DIN). The products listed on the
      Government of Canada website are supported by evidence to likely be effective and may be
      used against COVID-19
  •   Clean and sanitize all food contact surfaces
  •   Increase the frequency of cleaning and disinfecting of high-touch surfaces
  •   Clean and disinfect washroom facilities as frequently as necessary to maintain a sanitary
      condition
  •   Have alcohol-based hand sanitizer stations for customer use
  •   Provide staff with alcohol-based hand sanitizer when they are unable to wash their hands
      frequently with soap and water
  •   Ensure self-service units (e.g., mobile tablets, self-checkout touch screens, smart kiosks, pin
      pads) are cleaned and disinfected frequently
  •   Provide additional garbage bins for customers to dispose of their gloves and masks

Protocols and Training
  •   Where necessary, develop protocols for patrons and ensure the information is communicated to
      patrons (e.g., reservations are preferred, credit/debit preferred, no entry for those exhibiting
      symptoms, etc.)
  •   Ensure staff are trained on new protocols (e.g., absence policies, cleaning and disinfecting,
      physical distance between patrons and staff, when and how to properly wear face
      coverings/masks, how to take off face coverings/masks, updated shifts and lunch schedules,
      how to serve meals to patrons etc.)
  •   Train staff on cleaning and sanitizing for food contact surfaces and cleaning and disinfecting of
      non-food contact surfaces and highly touched surfaces. Implement logs for both actions

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•   Train staff on how best to serve food, maintain safe physical distancing and avoid unnecessary
       handling (e.g., serve to front of table and let patrons distribute, avoid handling coffee cups when
       refilling, let customer fill/pack leftovers in containers)
   •   Ensure staff has been properly trained on gloves and mask etiquette. Gloves are not essential,
       but, if used, must be changed frequently and hands washed with soap and water between uses
   •   Encourage frequent handwashing, using the correct technique and to avoid touching face
   •   Train staff on dealing with patrons who are exempt from wearing a face covering/mask; proof of
       exemption is not required and staff should show kindness and understanding

Communication and Signage
  •    Have an ill staff policy:
            o Conduct active screening
  •     Staff must report any symptoms developed while working to their supervisor
  •     Communicate changes in operation and policies to staff
  •     Post signage for patrons: stay home as much as possible, practice physical distancing, wash
        your hands frequently and avoid touching your face with unwashed hands
  •     Post signage that patrons are to hand sanitize before entering the premises
  •     Patrons who exhibit symptoms of COVID-19 should be refused entry. Display posters telling
        patrons if they have symptoms, they cannot enter
  •     Post signage at all entrances, exits and throughout the premises on disposal of gloves and
        masks

Additional Resources
  •    COVID Alert App
  •    COVID-19: Help for businesses in Ontario
  •    Ontario’s Stop the Spread Business Information Line 1-888-444-3659
  •    Province of Ontario Guidance on Health and Safety for Retail Sector during COVID-19
  •    Province of Ontario Guidance on Health and Safety for Sales and Customer Service
       Representatives during COVID-19
  •    Province of Ontario Restaurant and food services health and safety during COVID-19
  •    Resources to prevent COVID-19 in the workplace
  •    York Region: Resources, Fact Sheets and Videos

More information
Visit york.ca/COVID19, email Health.Inspectors@york.ca, or call 1-800-361-5653 or TTY 1-866-512-
6228

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