British Columbia

Orders and Guidance

 

Additional COVID-19 restrictions and Orders will come into effect from December 20 until January 31 2022 which fortunately do not further restrict restaurant capacity, hours of operation, or liquor service. However, the new Orders will mandate that guests need to stay at their tables and not mingle. Christmas or New Year’s parties where guests can stand and mingle will not be allowed. A summary of the new restrictions include:

  • Restaurants and bars must ensure guests remain seated and do not mingle between tables. No other restrictions on restaurant and bar capacity, hours of operation, or liquor service.
  • Indoor personal gatherings are limited to 10 people from two households.
  • Christmas and New Year’s parties where guests can stand and mingle are not allowed.
  • Large event venues of 1,000 people or more are limited to 50% capacity.
  • Proof of Vaccination must be provided for all events less than 50 people.
  • Sport Tournaments and related travel must be postponed.

Here are the new COVID-19 restrictions press release details. I will provide an additional update early next week with the updated Food and Beverage Establishment and Gatherings and Events PHO Orders once they are posted. In speaking with Dr. Henry this morning we also received assurances that no last-minute changes to New Year’s Eve liquor restrictions will take place as we experienced last year. 

 

Employee PPE
  • PPE is necessary when physical distancing of 2 meters or physical barriers cannot be maintained by administrative and engineering controls.
  • Examples of PPE include gloves, eye protection (goggles or face shields), gowns, and face masks. Many industries have specific PPE standards they follow to ensure the safe operation of their settings and services.
  • Wait staff and servers should try to maintain two metres of distance from patrons wherever possible. When maintaining two metres of distance or using a physical barrier is not possible, servers should wear a face mask.
Employee Health Checks The provincial health officer and the BC CDC have issued the following guidance around self-isolation, which must be reflected in your policies:
  • Anyone who has had symptoms of COVID-19 in the last 10 days must self-isolate at home; symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat and new muscle aches or headache.
  • Anyone under the direction of the provincial health officer to self-isolate must follow those instructions.
  • Anyone who has arrived from outside of Canada, or who is a contact of a confirmed COVID-19 case, to self-isolate for 14 days and monitor for symptoms.
Customer Health Checks/PPE The provincial health officer and the BC CDC have issued the following guidance around self-isolation, which must be reflected in your policies:
  • Anyone who has had symptoms of COVID-19 in the last 10 days must self-isolate at home; symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat and new muscle aches or headache.
  • Anyone under the direction of the provincial health officer to self-isolate must follow those instructions.
  • Anyone who has arrived from outside of Canada, or who is a contact of a confirmed COVID-19 case, to self-isolate for 14 days and monitor for symptoms.
Sanitation
  • Provide adequate hand-washing facilities on site for all workers and ensure the location is visible and easily accessed. Develop policies around when workers must wash their hands, including upon arriving for work, before and after breaks, after handling cash or other materials, before and after handling common tools and equipment.
  • Implement a cleaning protocol for all common areas and surfaces, including washrooms, equipment, tools, common tables, desks, light switches, and door handles. Ensure those engaged in cleaning have adequate training and materials.
  • Remove any unnecessary tools or equipment that may elevate the risk of transmission, including items like coffee makers and shared utensils and plates.
Contact Tracing Yes: Click here for details
Other Operational Guidelines
  • Employers are required to develop a COVID-19 Safety Plan that outlines the policies, guidelines, and procedures they have put in place to reduce the risk of COVID-19 transmission.
  • This plan follows the six steps outlined below. Employers must involve frontline workers, joint health and safety committees, and supervisors in identifying protocols for their workplace.
  • Employers are not required to submit plans to WorkSafeBC for approval, but in accordance with the order of the Provincial Health Officer, this plan must be posted at the worksite.
  • During a WorkSafeBC inspection, we will ask employers about the steps they have taken to protect their workers or to see the plan if it has been developed.

 

 

Alberta

Orders and Guidance

New Alberta COVID-19 Measures Announced

 

As you know there have been a number of recent Alberta COVID-19 related announcements which fortunately do not directly impact REP restaurants or include additional food service capacity or liquor service restrictions. However, there are some CMOH Order amendments and guidance you should be aware of on the expansion of REP, indoor social gatherings, vaccines, and rapid testing, etc. Here is a summary:

 

Expanding rapid testing (NEW this week)

  • Alberta’s rapid testing program is expanding to allow all Albertans to have access to free rapid tests. 
  • Test kits of five individual tests will be available at select Alberta Health Services sites and select pharmacies starting Dec. 17. 
  • A new rapid testing information sheet is available here

Expanding vaccine boosters (NEW this week)

  • As of Dec. 15, Albertans aged 50 and older and all healthcare workers who had their second dose six months ago or longer can book a third dose of an mRNA COVID-19 vaccine to increase their protection against the virus. This will make up to 700,000 more Albertans eligible to book boosters.

Indoor social gatherings (NEW this week)

  • Indoor social gatherings will remain limited to 10 people. This applies to Albertans aged 18 and over, with no limits on those under 18.
  • No limits on the number of households and no distinction between vaccine and unvaccinated attendees. 
  • New CMOH Order 55-2021 with the revised indoor gathering rules. 

Question/ Answer Tool on Alberta Biz Connect (NEW this week)

  • A new Questions Tool is now available Alberta Biz Connect website.
  • This tool allows business stakeholders to ask questions about public health measures and have their questions and answer posted publicly. Users can search existing questions by using keywords and sorting by topic. The tool streamlines responses to questions in a user-friendly, open and engaging platform that previously came into Alberta Biz Connect through the “Ask a Question” form. 

QR Code Verifier App – After 12th Birthday

  • Just a reminder there is a 10 week grace period after the 12th birthday during which children will be exempt from having to show a QR code, negative test or medical exemption to enter REP facilities.  
  • The AB Covid Records Verifier App will not have the ability to recognize the grace period.  

International Students and Others Without QR Code

  • The Alberta government was recently made aware that international students and others without a QR code are denied entry into businesses, even when showing other valid forms of proof of vaccination.
  • Under REP, acceptable forms of proof of vaccination are:  
    • Valid Government of Alberta (GOA) vaccination record with a QR Code, or 
    • A picture or paper record of a valid First Nations immunization record prominently displaying the name of the recipient, type of vaccine and date of administration, or 
    • Canadian Armed Forces immunization record, displaying the name of the recipient, type of vaccine, and date of administration with a QR Code, or 
    • An immunization record from another Canadian province or territory, displaying the name of the recipient, type of vaccine, date of administration, and valid QR code. The AB COVID Records Verifier application is capable of authenticating a QR code issued by another Canadian Province or Territory.

Guidance for Suspected Fake Test/Proof of Vaccination

  • If the AB Covid Records Verifier app shows a ‘record not valid’ or ‘record not found’ message when scanning a QR code vaccine record or a venue suspects it is a falsified record, then the patron should be denied entry to a venue or business. 
  • Restrictions Exemption Program guidance provides additional information on what is valid proof of vaccination and the responsibilities of the individual.

Working From Home

  • Unfortunately, there is no change to the Government of Alberta’s work from home orders at this time. We know this has negatively impacted urban restaurants. 
  • Mandatory work-from-home measures are in place unless the employer has determined a physical presence is required for operational effectiveness. 

Guidance for Holiday Parties

  • Holiday parties should not be hosted at the workplaces.
  • Office holiday parties are not permitted in private dwellings.
  • Workplace holiday parties at a facility participating in REP must follow the requirements for screening.
  • A maximum of 20 persons may attend an outdoor gathering, with 2 metres of physical distancing between households if not under REP.

Summary of Updated/new documents

Employee PPE
  • PPE is necessary when physical distancing of 2 metres or physical barriers cannot be maintained by administrative and engineering controls.
  • Examples of PPE include gloves, eye protection (goggles or face shields), gowns, and face masks. Many industries have specific PPE standards they follow to ensure the safe operation of their settings and services.
  • Wait staff and servers should try to maintain two metres of distance from patrons wherever possible. When maintaining two metres of distance or using a physical barrier is not possible, servers should wear a face mask.
Customer Health Checks/PPE
  • Implement policies and post signage where customers can be refused entry if displaying signs of fever and/or cough, or symptoms of COVID-19.
  • Customers are required to wash their hands or use hand sanitizer upon entrance and prior to their meal.
Distancing and Occupancy Restrictions
  • Dining parties may be up to 6 patrons; no more than 6 individuals are allowed to sit at larger tables.
  • Diners should be reminded that it is recommended that only members of the same household or cohort family be seated together at a table.
  • Arrange tables and chairs so that a two-metre distance is maintained between each dining party.
  • Aisles should be wide enough to allow room for people to maintain physical distancing. Consider using one-way traffic flow to help maintain distancing.
  • Physical barriers should be installed where tables cannot be adequately separated. For example, heighten barriers between.
  • Wait staff and servers should try to maintain two meters of distance from patrons wherever possible. When maintaining two metres of distance or using a physical barrier is not possible, servers should wear a face mask.
Contact Tracing

Operators of any establishment where a patron is served food and beverages while seated must collect:

  • The name, phone number, and date and time of service from one member of every dining party, as well as for staff on shift.
  • This information must be retained by the operator for 28 days.
  • This information must only be used for the purposes of public health contact tracing efforts in the event that a staff member or patron tests positive

Download the app, click here.

 

 

Saskatchewan


Orders and Guidance

Reopen Saskatchewan
Downloadable Guide

New masking restriction and upcoming proof of vaccination program announcement details, the Health Ministry posted the following September 22 mask restriction Public Health Order.

Dine-In

 

Foodservice Vaccination Updates
Employee PPE
  • Physically distancing of two metres (six feet) is always the first choice for protection from other staff or customers. For staff that cannot always physically distance two metres, the use of non-medical masks or face coverings is required by Public Health Authorities. Operators should supply this equipment.
  • Whenever possible, staff must maintain two metres of separation from other staff and customers. However, physical distancing in certain work environments may be difficult, such as kitchens. If staff are unable to maintain two metres away from coworkers, other actions may be necessary, including self-monitoring of personal health, supervision.
  • Glove use is not required nor recommended. If staff are using gloves, they must be changed after every interaction, as well as when changing tasks. Hand hygiene must be performed between every glove change, this includes hand washing with soap and water or an alcohol-based.
Employee Health Checks
  • Implement a pre-work screening “health check” for employees at the beginning of each shift which may include temperature checks.
  • It is recommended that facilities review their employee illness policies to ensure staff are able to remain home when ill (as is required). Facilities are encouraged to have plans in place for increased worker absences due to illness or isolation.
  • Workplaces should have a workplace illness policy. If policies do not exist or are not in line with COVID-19 recommendations, workplaces should ensure that all sick employees must stay home or be sent home from work.
  • If employees go home sick, their work areas and any areas they had contact with must be cleaned and disinfected.
Customer Health Checks/PPE
  • Implement policies and post signage where customers can be refused entry if displaying signs of fever and/or cough, or symptoms of COVID-19.
  • Customers are required to wash their hands or use hand sanitizer upon entrance and prior to their meal.
Sanitation The COVID-19 virus can survive for several days on different surfaces and objects. Frequent cleaning and disinfection is important to prevent the spread of the disease.
  • Maintain a cleaning schedule and ensure staff are adequately assigned and trained for additional cleaning, sanitizing and disinfection duties to help reduce transmission of COVID-19.
  • Place an alcohol-based hand sanitizer approved by Health Canada (DIN or NPN number) in dispensers or soap and water hand washing stations near doors, pay stations, washrooms and other high-touch locations for customers.
  • Customers should be encouraged to wash or sanitize their hands prior to and following eating.
  • Increase cleaning and disinfection of commonly contacted areas, including doorknobs, handles, counters, chairs, payment machine terminals and/or self-pay stations, and light switches. Common touch areas include those 52 accessed by customers and employees.
  • Thoroughly clean and sanitize tables after each customer. Tablecloths must be removed and discarded or laundered between customers. Any food contact surfaces must be sanitized as per the Provincial Public Eating Establishment Standards (100 ppm bleach, 200 ppm QUAT) or immediately rinsed following disinfection.
  • Remove common touch items from tables, including condiments, salt, pepper, napkin holders, menus and special displays/decor.
  • Utensils should be used to serve food items (not fingers).
  • Menus must be cleaned and disinfected between each customer. If menus cannot be cleaned and sanitized (e.g. paper menus) they must be discarded after use. Where possible, consider using alternative menus instead of traditional menus, such as digital menu boards, online menus, large chalkboards or online pre-ordering.
  • Ensure employee and public washrooms are cleaned and disinfected with increased frequency, are always well stocked with liquid soap and paper towels, and that warm running water is available.
  • Garbage bins should be emptied frequently.
Distancing and Occupancy Restrictions
  • Seating must be limited to 50 per cent of maximum capacity and set up in a way to maintain two metres of physical distancing between dining parties.
  • Physical barriers should be installed where tables cannot be adequately separated. For example, raised barriers should be installed between adjoining booths.
  • Only members of the same dining party should be seated together. A maximum of six people can be seated together at the same table. Larger groups will have to occupy more than one table, while maintaining physical distancing between tables.
  • Aisles must be wide enough to allow room for people to maintain physical distancing. Consider using one-way traffic flow to help maintain distancing.
  • Operators must promote physical distancing wherever possible – for customers and staff – including waiting areas, bar seating, food pick-up areas and payment lines.
  • Use physical line controls when possible, such as crowd control cordons at entrances and pick-up lines. Place markers (e.g. tape or cones) every two metres as visible cues to support physical distancing.
Changes to Payment Systems
  • Use of electronic payment devices are preferred when possible. However, if you must handle money, ensure that employees are practicing effective hand hygiene after each instance by washing their hands with soap and water or using an alcohol-based hand sanitizer that contains at least 60 per cent alcohol.
  • Do not touch your face after handling money. Ensure that hand hygiene supplies are available for both patrons and staff at the point of purchase.
  • Limit the exchange of papers (e.g., signing contracts). If documents must be exchanged, leave them on a clean surface while maintaining a two-metre distance.
  • Avoid sharing pens and office equipment. Disinfect after each use.
Contact Tracing
  • Not applicable
Other Operational Guidelines
  • Not applicable

 

 

Manitoba


Orders and Guidance

The Manitoba Government announced that they are increasing restrictions that will affect the foodservice industry.

As of 12:01 am on Tuesday, December 21, restaurants and licensed premises are limited to 50 per cent capacity. Patrons will be limited to seated service only with a maximum of 10 people per table and proof of immunization is required.

A list of all restrictions announced today can be found in the government backgrounder found here.

Employee PPE
  • Personal protective equipment (PPE) should be used on the advice of an organization’s occupational health and safety officer/designate and is based on a risk assessment that considers both the risk associated with a specific task/activity as well as the characteristics of the source of the infection (e.g. a sick person or a contaminated environment).
  • PPE must be used in combination with physical distancing, hand hygiene and other control measures.
Customer Health Checks/PPE
  • Implement policies and post signage where customers can be refused entry if displaying signs of fever and/or cough, or symptoms of COVID-19.
  • Customers are required to wash their hands or use hand sanitizer upon entrance and prior to their meal.
Sanitation
  • Ensure there is a routine regime in place for overall sanitation of the workplace, including frequently cleaning and sanitizing washrooms.
  • Discard equipment, instruments and/or materials that cannot be disinfected between patrons and sanitize shared surfaces, tools and equipment before/after use as well as in between users.
  • Regularly clean workstations and objects with disinfectants that are touched frequently, such as doorknobs, handles, elevator buttons and railings. This includes regularly disinfecting electronic devices (such as phones, tablets, laptops and payment devices) with an alcohol (70 per cent) wipe. Businesses are encouraged to increase the frequency of cleaning workstations and worksites to at least
  • two times per day.
  • Provide cleaning supplies for employees to clean and disinfect their workspaces.
Contact Tracing

 

 

Ontario

Orders and Guidance

The Ontario Government announced that we are re-entering a modified Step 2, which will close indoor restaurant dining as of January 5, 2021.

The restrictions affecting the foodservice industry will run at least 3 week:

  • Closing indoor dining at restaurants, bars and other food or drink establishments. Outdoor dining with restrictions, takeout, drive through and delivery is permitted.
  • Restricting the sale of alcohol after 10 p.m. and the consumption of alcohol on-premise in businesses or settings after 11 p.m. with delivery and takeout, grocery/convenience stores and other liquor stores exempted.
  • Closing indoor concert venues, theatres, cinemas, rehearsals and recorded performances permitted with restrictions.

 

Quebec

Orders and Guidance

At a press conference at 5 pm today, the Premier, the Minister of Health of Quebec, and the National Director of Health presented the current findings of the covid situation in the province.

 

With over 16,000 new cases today, and 939 hospitalizations yesterday, the Premier is putting in place new restrictions which will come into effect tomorrow.

 

New Restrictions

 

Curfew

Enforcement of a 10p.m. to 5a.m. curfew.

Dine In

Restaurant dining rooms must be closed at all times.

Delivery, drive-thru and take-out orders remain in operation at all times, even during curfew, notably in order to serve the essential workers.

 

Essential workers (including catering workers) must have a document (certificate / attestation) with them when traveling during curfew hours. For this purpose, Restaurants Canada provides you with a model document ( FR / EN ) if you need it.

 

Newfoundland and Labrador

Orders and Guidance

Given the discovery of the omicron variant and increased COVID-19 cases in Newfoundland and Labrador, the government has moved to introduce new restrictions across the province effective Midnight tonight.

For restaurants, this means physical distancing of 6 feet will once again apply in restaurants and maximum capacity is limited to 75%. Buffets are prohibited. For bars and lounges physical distancing of 6 feet will once again apply and maximum capacity is limited to 50%.   Contact tracing is not mandatory but is encouraged.

Effective immediately, anyone who is fully vaccinated and deemed a close contact of a positive case will need to isolate for seven days.

Further information can be found here.

Employee PPE

Community face masks (for non-healthcare organizations)

  • Have employees wear medical PPE for health-care settings, when required, and non-medical cloth face coverings to protect others, where necessary.

Goal: Protect against the spread of COVID-19 by staying up to date and following guidance for community masks.

Employee Health Checks

All workers must self-monitor for symptoms and stay home if they are sick.

  • Employers should have plans in place for increased worker absences due to illness or self-isolation requirements.

All businesses should have a workplace illness policy. If a policy does not currently exist or does not align with COVID-19 recommendations the following should be included:

  • Sick employees must stay home or be sent home from work;
  • For employees housed in workplace accommodations (i.e., work camps), sick employees must be confined to their rooms until cleared for re-entry into the workforce;
  • Sick employees must use the self-assessment tool for COVID-19 and follow the subsequent directions; and, When employees go home sick, their work areas must be cleaned and disinfected.

Contact Tracing

New Brunswick

 

Orders and Guidance

The Government of New Brunswick has provided clarification with the new restrictions coming into effect at midnight tonight. For restaurants, this means physical distancing of 2 meters will once again apply in restaurants. Maximum table size will be limited to 20 and gatherings will be restricted to “Steady 20”. Patrons must remain seated and masked unless actively eating and drinking.

The following guidance was provided on the use of physical barriers: “Restaurants shall ensure safe distancing from other patrons, and may do so by using a variety of techniques. Owners are responsible to ensure that any measures that reduce distancing below 2 meters through the use of temporary barriers, like plexiglass, does not inadvertently raise risks of transmission by impeding safe levels of ventilation for patrons and staff. Owners should consider formal testing of ventilation effectiveness to confirm that their responsibilities to provide a safe environment under Section 1 of the Mandatory Order have been met”

 

Employee PPE

Community face masks (for non-healthcare organizations)

  • Have employees wear medical PPE for health-care settings, when required, and non-medical cloth face coverings to protect others, where necessary.

Goal: Protect against the spread of COVID-19 by staying up to date and following guidance for community masks.
Guiding questions to get you started:

  • Does your business/service already have guidelines that require mask use?
  • Have you checked for any updates for new measures during COVID-19?
  • Are you aware of current recommendations on community mask use?
  • In your setting, consider whether you may need to go beyond current recommendations for community masks to best address public health measures? (e.g., where physical distancing poses challenges).


Employee Health Checks
  • Active or passive screening of employers and patrons.
  • You should advise any staff and patrons who are either symptomatic, and/or have been advised by Public Health to call TeleCare 8-1-1 to report their symptoms, self-isolate, remain home and not enter the premise.
  • You should also actively pre-screen staff before the beginning of each shift by using the Screening Questionnaire for COVID-19. In addition, posting information on COVID-19 symptoms such as a fever above 38°C, a new cough, or worsening chronic cough, headache, sore throat, runny nose, a new onset of fatigue, a new onset of muscle pain, diarrhea, loss of sense of taste, loss of sense of smell, and, in children, purple markings on the fingers and toes, will help to enable and reinforce passive screening of patrons.
Distancing and Occupancy Restrictions
  • Patrons and staff must not be permitted to congregate in groups. Patrons must always maintain a minimum of two metres between themselves and others, with the exception of members of the same household or “bubble”. This may result in alterations to how your workplace is set up, how activities would normally occur, or how patrons and staff would normally interact and go about business.
  • Where possible, a designated staff member should monitor adherence to physical distancing requirements. Situations, where close contact cannot be avoided, might deserve special considerations for mutual protection such as installing a plexiglass screen at the cash or another type of physical barrier.
  • Community masks or other forms of protection may be used as a last resort. In elevators, limit the number of people getting into each car to no more than two at a time. People should consider only riding the elevator with their own family, taking the stairs, or waiting for the next elevator.
Contact Tracing

Active Screening in Red and Lockdown Zones
The Government of New Brunswick has issued clarification to Active Screening protocols for areas of the province that are in the red or lockdown alert level. These include Zone 1 (Moncton) and Zone 4 (Edmundston).

FOR PATRONS
Where patrons may enter any place where the public is welcome, proprietors and managers are required to:
Actively screen all who enter,
Actively manage the number of patrons permitted in the facility to ensure COVID-capacity limits as outlined in the operational plan are respected
Make all reasonable efforts to ensure that patrons maintain 2m of physical distancing with others who are not in their bubble
Ensure that all who enter are continuously wearing a face covering, and maintain 2m of physical distancing with other who are not in their bubble
Ensure all who enter sanitize their hands before entry in addition to all other guidelines of the Chief Medical Officer of Health and WorkSafeNB.

FOR EMPLOYEES
Where patrons may enter any place where the public is welcome, proprietors and managers are required to:
Actively screen all who enter,
Actively manage the number of patrons permitted in the facility to ensure COVID-capacity limits as outlined in the operational plan are respected
Make all reasonable efforts to ensure that patrons maintain 2m of physical distancing with others who are not in their bubble
Ensure that all who enter are continuously wearing a face covering, and maintain 2m of physical distancing with other who are not in their bubble
Ensure all who enter sanitize their hands before entry in addition to all other guidelines of the Chief Medical Officer of Health and WorkSafeNB

ACTIVE SCREENING
Active screening means that the workplace must assign resources to ensure that anyone entering the facility is asked the necessary screening questions. The questions may be asked one at a time by the screener, or the screening questionnaire can be made available to the person entering the facility, such as posting it, and the workers or patrons who are entering can read and provide their responses to the screener. For greater clarity, in certain commercial operations such as restaurants, it may be suitable for a single worker behind a counter to actively greet patrons, contractors and authorized visitors, and ensure all other public health requirements are met before any person may proceed beyond the initial screening point. If control measures to respect capacity limits as outlined in the operational plan are required, additional resources may be necessary to manage this.

For employees, contractors and permitted visitors entering the workplace, the screener must also record the name, time and date of entry. These records must be maintained for 28 days. The screener must also ensure that the workers and patrons entering the facility are wearing a face covering that covers their nose and mouth, and that they follow all other public health guidelines, including physical distancing and disinfecting hands before entry. For more information on active screening, read WorkSafeNB’s guide.

EN: Collection of names and contact information under the Mandatory Order COVID-19
FR: Collecte de noms renseignements en vertu de l’arrêté obligatoire lié à la COVID-19

Changes were also made to the mandatory contact tracing log to add date and time. Operators are now required to keep the name, date, time and phone number or email for at least one person per party.

Government has also announced that anyone entering New Brunswick from another province (including Atlantic Canada) must self-isolate for 14 days.

 

 

Nova Scotia

Orders and Guidance

 

Nova Scotia has announced that it will be entering Phase 4 of its reopening plan on Wednesday effective 8 a.m., July 14.

Dine-in

Nova Scotia Reopening Guide

The Nova Scotia government has updated its guidance on barriers in bar areas of restaurants and bars.

Physical barriers are no longer required at the bar except where a customer is seated within 2 metres of a station where glasses/dishes/utensils or food items are stored or used or where drinks are prepared.

Barriers are required where a patron is seated next to someone who is not in their bubble and 2 metres distancing is not possible.
To view the full document click here.

 

The Government of Nova Scotia provided further details on Proof of Vaccination. While the Proof of Vaccination policy is not final, all patrons over the age of 12 will be required to produce proof of vaccination to dine in full-service restaurants or liquor-licensed establishments including outdoor patios. This measure will not apply to quick-service restaurants, drive-thrus or take out counters.

Proof of vaccination will also be required for indoor or outdoor festivals, receptions, weddings or events hosted by a business or organization.

The need for Proof of Vaccination applies to customers only and does not apply to staff or service providers.  Restaurateurs will be responsible for customer compliance.  A digital QR Code system is being developed by the province.

Further details will be provided as they become available.

Employee PPE

Masks asks can be a commercial non-medical mask or a homemade mask that covers your nose and mouth. A face shield cannot be worn instead of a non-medical mask. Face shields protect your eyes, but don’t protect other people.

Non-medical masks should:

  • Allow for easy breathing
  • Fit securely to the head with ties or ear loops
  • Maintain their shape after washing and drying
  • Be changed as soon as possible if damp or dirty
  • Be comfortable and not require frequent adjustment
  • Be made of at least 2 layers of tightly woven material fabric (like cotton or linen)
  • Be large enough to completely (and comfortably) cover the nose and mouth without gaping

Non-medical masks shouldn’t:

  • Impair vision or interfere with tasks
  • Be made of non-breathable materials
  • Be made of plastic, unless there are at least 2 layers of tightly woven material fabric (like cotton or linen) surrounding the plastic, without gaping
  • Be secured with tape or other inappropriate materials
  • Be made exclusively of materials that easily fall apart, such as tissues
  • Be shared with others
  • Have exhalation valves.
Employee Health Checks
  • Implement a pre-work screening “health check” for employees at the beginning of each shift which may include temperature checks.
  • Voluntary testing will also be available for bar and restaurant staff in Halifax for a period of 7 days beginning the week of November 23, 2020. Information on this testing will be available soon.
Customer Health Checks/PPE
  • Implement policies and post signage where customers can be refused entry if displaying signs of fever and/or cough, or symptoms of COVID-19.
  • Customers are required to wash their hands or use hand sanitizer upon entrance and prior to their meal.
Sanitation
  • Keep your workplace clean.
  • Clean and disinfect workspaces (a minimum of twice a day, or as required). Pay special attention to high-touch surfaces like doorknobs, light switches and railings, and commonly used areas such as tabletops.
  • Wash with soapy water first. Then disinfect using household cleaning products, following the directions on the label, or a solution of 5 mL of bleach per 250 mL of water, or 20mL per litre.
  • Disinfect phones, remote controls, computers and other handheld devices with 70% alcohol or wipes.
Distancing and Occupancy Restrictions
  • Stay 2 metres (6 feet) away from other people as much as possible, unless you’re in your group of 10.
  • Keep your group of 10 consistent, as much as possible.
Changes to Payment Systems
  • Use of electronic payment devices are preferred when possible. However, if you must handle money, ensure that employees are practicing effective hand hygiene after each instance by washing their hands with soap and water or using an alcohol-based hand sanitizer that contains at least 60 per cent alcohol.
  • Do not touch your face after handling money. Ensure that hand hygiene supplies are available for both patrons and staff at the point of purchase.
  • Limit the exchange of papers (e.g., signing contracts). If documents must be exchanged, leave them on a clean surface while maintaining a two-metre distance.
  • Avoid sharing pens and office equipment. Disinfect after each use.
Contact Tracing

RECORDS FOR CONTACT TRACING
What is the requirement for bars and restaurants to collect contact information?
All full-service restaurants and licensed establishments in Nova Scotia must collect names, contact information, and date and time of visit for each household or person that dines in/is seated at the establishment. This is for contract tracing purposes.

Do all bars and restaurants need to collect contact information?
This requirement applies to full-service restaurants and licensed establishments where patrons sit at tables to be served. It does not apply to staff at take out or fast food establishments.

How much information do they need to collect for contact tracing purposes?
They must collect accurate contact information each household or person, including date and time of visit, name and phone number. Nothing more is required, and nothing more is appropriate from a privacy perspective.

What do you mean by each household or person?
If everyone at the table lives in the same household, then just one name and phone number needs to be collected for that household. If everyone at the table is from a different household, every single person’s name and phone number needs to be collected. If it’s a mix (for example, 5 people who live together and 5 who all live separately), one name/number from each household and the names and numbers of each of the others must be collected.

How long do establishments need to keep these records?
This data must be retained for 4 weeks from date of visit for contact-tracing purposes.

Is there an end date for this requirement?
There is no end date for this requirement.

Who do they send the records to?
They only need to provide the records if public health asks for them. If that happens, they need to provide them in an electronic format.

Where can I find the contact tracing app for restaurants and licensed establishments?
A contact tracing app was developed to help restaurants and licensed establishments collect customer contact information. They can find it at http://www.rans.ca/contact-tracing.

Is it illegal to give false contact information?
Yes. A person can be fined at least $1000 for giving false contact information. You can use this poster in your establishment to help communicate that message to your customers: https://novascotia.ca/coronavirus/docs/limit-10-per-table-poster.pdf.
Government has also produced a poster to inform customers of a 10 person maximum table size.
https://novascotia.ca/coronavirus/docs/limit-10-per-table-poster.pdf.

Other Operational Guidelines
  • To reopen, sector associations representing businesses and organizations that were required to close under the Health Protection Act Order must develop and comply with a Workplace COVID-19 Prevention Plan for their sector. Public Health is meeting with sector associations to share public health principles and provide information to help them develop their plans.
  • Plans need to show how the sector will comply with the Health Protection Act Order and public health directives (including social distancing) and ensure the safety of employees and customers.
  • Sector associations representing businesses and organizations that were required to close need to submit their plans to government for approval (send plans to nseconomy@novascotia.ca).
  • The Government is implementing a broad asymptomatic testing strategy for people who go to or work in late-night bars and restaurants.
  • As part of this plan, anyone who works in a licensed establishment or went to a bar or restaurant in after 10 p.m. in the last two weeks should book a COVID-19 test, even if they don’t have symptoms. People who work in or have been to a bar or restaurant in urban and suburban HRM in the last two weeks are asked to schedule a test.
  • This applies to all bars and restaurants open late and serving alcohol in HRM (except the areas east of Porters Lake), and the Enfield and Mount Uniacke areas in both HRM and Hants County.

 

Prince Edward Island

Orders and Guidance

Given the discovery of the omicron variant and increased COVID-19 cases on PEI, the government has moved to introduce new restrictions across the province effective 8:00 AM Saturday, December 18.

For restaurants, this means physical distancing of 6 feet will once again apply in restaurants. Maximum table size will be limited to 10.  Dancing and Karaoke are prohibited. Patrons must remain seated and masked unless actively eating and drinking.  The province will also be re-introducing cohorts of 100 indoors.

Employee PPE
  • Physical barriers should be in place where the two-metre (six feet) physical distance between tables is not possible. (e.g., heighten barriers between booths).
  • If work activities mean that physical distancing cannot be maintained at all times, employers are strongly recommended to require the use of masks as an additional measure.
  • Physically distancing of two metres (six feet) is always the first choice for protection from other staff or customers. For staff that cannot always physically distance two metres, the use of non-medical masks or face coverings is required by Public Health Authorities. Operators should supply this equipment
Customer Health Checks/PPE
  • Government of PEI announced that non-medical masks will be mandatory in all public places including restaurants. Masks can be removed to eat or drink but must be worn in common areas including halls and washrooms. This new measure is effective beginning 12:01 AM Friday, November 20 continuing until February 15, 2021 unless something significant changes.
  • Implement policies and post signage where customers can be refused entry if displaying signs of fever and/or cough, or symptoms of COVID-19.
  • Customers are required to wash their hands or use hand sanitizer upon entering and prior to their meal.
Distancing and Occupancy Restrictions
  • Physical distancing (2 metres/6 feet) must be maintained between patrons at different tables as well as for patrons at the bar or in the waiting area(s).
  • This applies to both indoor and outdoor (patio) seating areas.
  • The maximum number of patrons per table is six.
Contact Tracing