Covid-19 WorkSafe Plan D’Angelo Estate Winery

1. Assess the Risks

• Tasting room transactions with customers, which includes pouring wine samples, processing payments and assembling purchases.
  
• The glass washer and all trays which contain the dirty glasses from customers.
  
• The Cork screws used to open the bottles and the bottles themselves.
  
• The Cash register and POS terminal.
  
• The bar top, the door handle, light switches & the case boxes.
  

2. Implement Protocols

• No more than 25 persons may be involved in a wine tasting at one time on the premises.
  
• Maximum group capacity is no more than 6 per tasting station.
  
• Tasting stations have been separated so there is a minimum a 6 foot distance between stations.
  
• Employees must stay behind the tasting station.
  
• Customer may not join in a tasting with another group.
  
• There is one-way traffic to purchase wine.
  
• Hand sanitizer is available at each tasting station as well as the point of sale station.
  
• All tasting bars are wiped down with sanitizer between each tasting.
  
• Glasses are to be returned to the glass station by the customer.
  
• Cleaning Protocols:
  
  • Staff must wash their hands a minimum of 20 seconds before/after starting a shift, using the restroom & taking a break.
    
  • Hand sanitizer will be available for staff and customers at each tasting station and purchasing station.
    
  • Each staff will be assigned their own cork screw for their shift.
    
  • One time use spittoons will be provided and disposed of by the customer into the provided garbage can.
    
  • Glassware is to be cleaned and sanitized in our commercial dishwasher.
    
  • All tools, equipment & surfaces will be cleaned between each group tasting or as they are used.
    

3. Develop Policy

• Our workplace policy ensures that workers and others showing symptoms of Covid-19 are prohibited from the work place including:
  
  • Anyone who has shown symptoms in the last 10 days.
    
  • Anyone who has travel outside Canada or has been in contact with someone who has had to self-isolate for 14day.
    
  • Anyone direct by Public Health to self-isolate.
    
  • Anyone who has symptoms arise during their shift at the work place must notify a supervisor immediately. At which point all surface/tools/equipment will be sanitized.
    

4. Communication Plan

• All staff will be trained on this policy and procedure and update when revised.
  
• The following signage is posted in common areas for staff and customers:
  
  • Distancing signs
    
  • Hand washing signs
    
  • Occupancy signs
    

5. Monitor and Update Plans

• We will be monitoring risk as required and will address feedback from both staff and customers.​
  

6. Resuming Operations

• We have a training plan for all currently working and new staff.