Haida House: COVID-19 Safety Plan
Important Updates and Information for Haida House Guests & Staff
Haida House Guests - we ask that you familiarize yourself with local regulations and current restrictions that may impact your visit.
At present time, in conjunction with the Council of the Haida Nation, we are continuing to ask visitors to refrain from coming to Haida Gwaii due to the COVID-19 virus. Learn more at HaidaNation.ca
Please refer to the information below to learn about the in-depth procedures and plans we have implemented to protect the safety of patrons and staff during the Covid-19 pandemic.
Safety Assessment
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 involved frontline workers, supervisors, and the joint health and safety committee (or worker health and safety representative, where applicable).
We have identified areas where people gather, such as break rooms, production lines, and meeting rooms.
We have identified job tasks and processes where workers are close to one another or members of the public. This can occur in your workplace, in worker vehicles, or at other work locations (if your workers travel offsite as part of their jobs).
We have identified the tools, machinery, and equipment that workers share while working.
We have identified surfaces that people touch often, such as doorknobs, elevator buttons, and light switches.
Risk Reduction protocols Implemented
Reviewed industry-specific protocols on worksafebc.com to determine whether any are relevant. Implemented any to the extent that they are applicable.
Involved frontline workers, supervisors, and the joint health and safety committee (or worker representative).
Followed orders, guidance, and notices issued by the provincial health officer and relevant to your industry.
1. FIRST LEVEL PROTECTION (ELIMINATION)
Limit the number of people at the workplace and ensure physical distance whenever possible:
We have established and posted an occupancy limit for our premises. Public Health has advised that the prohibition on gatherings of greater than 50 people refers to "one-time or episodic events" (weddings, public gatherings), and is therefore not intended to apply to workplaces. However, limiting the number of people in a workplace is an important way to ensure physical distancing is maintained.
In order to reduce the number of people at the worksite, we have considered work-from-home arrangements, virtual meetings, rescheduling work tasks, and limiting the number of customers and visitors in the workplace.
We have established and posted occupancy limits for common areas such as break rooms, meeting rooms, change rooms, washrooms, and elevators.
We have implemented measures to keep workers and others at least 2 metres apart, wherever possible. Options include revising work schedules and reorganizing work tasks.
FIRST LEVEL MEASURES IN PLACE:
Working offsite or remotely; YES
Changes to work schedules; YES
Changes to how tasks are done; YES
Occupancy limits for workers (3); YES
Limiting or prohibiting visitors (pick up outside and 1 person in lobby at a time); YES
Reducing the number of customers; YES
Prepaying over phone for takeout orders and prepaying for accommodations.
2. SECOND LEVEL PROTECTION (ENGINEERING)
Barriers and partitions:
We have installed barriers where workers can't keep physically distant from co-workers, customers, or others.
We have included barrier cleaning in our cleaning protocols.
We have installed the barriers so they don't introduce other risks to workers (e.g., barriers installed inside a vehicle don't affect the safe operation of the vehicle).
SECOND LEVEL PROTECTION MEASURES IN PLACE:
Lobby blocked off.
Pick-up table outside under carport, pick-up area only available to 1 person at a time.
Extended heated dining space on covered porch with propane heaters as an option.
3 metre space of tables/guests
Plexiglass barrier for front reception desk
3. THIRD LEVEL PROTECTION (ADMINISTRATIVE):
Rules and guidelines:
We have identified rules and guidelines for how workers should conduct themselves.
We have clearly communicated these rules and guidelines to workers through a combination of training and signage.
THIRD LEVEL PROTECTION MEASURES IN PLACE:
STAFF:
Masks & gloves ; even when cooking
Sanitizing after every customer
Deep sanitizing after every shift; surfaces and equipment
Social distancing
Working in separate areas
CUSTOMERS:
Takeout Customers:
Masks and gloves worn for pick-up; can be provided
1 person in pick-up area at a time
No access to washroom facilities
Wiping down of equipment and zone after each customer
Orders prepaid to decrease time inside building
Dining Room Guests
Dining space seated at 50% capacity
Lodge accommodations booked at 50% capacity
No mingling with other tables/guests
Masks worn everywhere except when eating or drinking
Access to public washroom limited to 1 person at a time
4. FOURTH LEVEL PROTECTION:
Using masks (measure in addition to other control measures):
We have reviewed the information on selecting and using masks and instructions on how to use a mask.
We understand the limitations of masks to protect the wearer from respiratory droplets. We understand that masks should only be considered when other control measures cannot be implemented.
We have trained workers in the proper use of masks.
FOURTH LEVEL PROTECTION MEASURES IN PLACE:
All staff including cook will wear masks
Masks will be worn when takeout is collected and at payment station
Staff has been informed of correct use of masks
Guests required to wear masks
HYGIENE PRACTICES:
We have reviewed the information on cleaning and disinfecting surfaces.
Our workplace has enough handwashing facilities on site for all our workers. Handwashing locations are visible and easily accessed.
We have policies that specify when workers must wash their hands and we have communicated good hygiene practices to workers. Frequent handwashing and good hygiene practices are essential to reduce the spread of the virus.
We have implemented cleaning protocols for all common areas and surfaces — e.g., washrooms, tools, equipment, vehicle interiors, shared tables, desks, light switches, and door handles. This includes the frequency that these items must be cleaned (number of times per day) as well as the timing (before and after shift, after lunch, after use).
Workers who are cleaning have adequate training and materials.
We have removed unnecessary tools and equipment to simplify the cleaning process — e.g., coffee makers and shared utensils and plates
CLEANING PROTOCOLS:
Cook is responsible for cleaning/sanitizing kitchen area surfaces and equipment
Floor staff is responsible for takeout delivery zone and payment area surfaces and equipment
Housekeeping staff cycle sanitizing duties on open days, weekly between bookings
Policies Developed
Our workplace policies ensure that workers and others showing symptoms of COVID-19 are prohibited from the workplace.
Anyone who has had symptoms of COVID-19 in the last 10 days. Symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat, and new muscle aches or headache.
Anyone directed by Public Health to self-isolate.
Anyone who has arrived from outside of Canada or who has had contact with a confirmed COVID-19 case must self-isolate for 14 days and monitor for symptoms.
Visitors are prohibited or limited in the workplace.
We have a working alone and/or work from home policy in place (if needed).
Ensured workers have the training and strategies required to address the risk of violence that may arise as customers and members of the public adapt to restrictions or modifications to the workplace. Ensure an appropriate violence prevention program is in place.
Our policy addresses workers who may start to feel ill at work. It includes the following:
Sick workers should report to first aid, even with mild symptoms.
Sick workers should be asked to wash or sanitize their hands, provided with a mask, and isolated. Ask the worker to go straight home.
If the worker is severely ill (e.g., difficulty breathing, chest pain), call 911.
Clean and disinfect any surfaces that the ill worker has come into contact with.
communication plans and training
We have ensured that everyone entering the workplace, including workers from other employers, know how to keep themselves safe.
We have a training plan to ensure everyone is trained in workplace policies and procedures.
All workers have received the policies for staying home when sick.
We have posted signage at the workplace, 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.
Supervisors have been trained on monitoring workers and the workplace to ensure policies and procedures are being followed.
Monitoring and update plans
We have a plan in place to monitor risks. We make changes to our policies and procedures as necessary.
Workers know who to go to with health and safety concerns.
When resolving safety issues, we will involve joint health and safety committees or worker health and safety representatives (or, in smaller workplaces, other workers).
resuming operations
We have a plan in place for managing risks arising from restarting our business (if applicable).
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 reviewed the start-up requirements for vehicles, equipment, and machinery that have been out of use.
We have identified a safe process for clearing systems and lines of product that have been out of use.
If you have any questions regarding the Covid-19 Safety Plan for Haida House at Tllaal, please do not hesitate to contact us.