Re-Opening Safety Plan

General Conditions

  • All employees must read, agree to & sign Steamship’s safety plan and most importantly uphold the standards included herein.
  • Steamship employees will be reminded and monitored for general hygiene including hand washing, face touching and cross contamination.
  • Steamship employees will be asked to refrain from high fives, hugs & handshakes on shift. 
  • Steamship will maintain all necessary sanitation, soap, towels & PPE for staff & guests.
  • Steamship’s cleaning materials and chemicals will be separated front and back of house.
  • Steamship’s garbage containers will be lined with plastic garbage bags. 
  • Restrooms will be outfitted with warm running water, soap & paper towels. 
  • Hand sanitizer will be available for guests upon request. 
  • Sharing of cigarettes and/or vaping equipment will be strictly prohibited. 
  • The proper use of masks & gloves, should they be used, will be reviewed by the safety officer.
  • Employees involved in deep cleaning will be encouraged to wear gloves & masks provided by Steamship. 
  • Steamship employees involved in dishwashing will be encouraged to wear eye protection provided by Steamship.
  • Cleanliness & sanitation checklists will be updated & circulated for all stations as they change. 
  • Guests will be strongly encouraged to reserve tables. 
  • Guests will be encouraged to enjoy outdoor seating. 
  • Children’s crayons will be single use. 
  • All kitchens must contain only essential personnel. 
  • Meetings via Zoom will be encouraged. 
  • Signs will be placed outside asking ill guests to stay away. 
  • Steamship’s safety plan will be posted online at

Physical Distancing – Front of House

  • At Steamship, customers may not congregate in groups larger than 6 at this time.
  • At this time Steamship must not exceed 50 % of maximum occupancy.
  • Steamship will minimize table movement and apply floor stickers indicating 6 feet between tables. 
  • To ensure proper physical distancing between patrons, tables will be placed 2 metres (6 feet) apart and must be configured so that no more than 6 customers can congregate together. Plexiglass barriers may be put between tables to achieve safe distancing as per Vancouver Coastal Health document (May 9 / 2020). 
  • Steamship tables may be placed closer together only in cases where tables are separated by 6 ft tall partitions or significant barriers protecting guests. Steamship may/will use fixed and mobile plexiglass barriers to accomplish this. 
  • At the Steamship bar, individual customers or group of customers must be seated 2 metres apart or separated with plexiglass barriers that sufficiently and safely separate groups and individuals. 
  • Steamship will modify meetings and morning huddles by maintaining 6 feet between attendees. 
  • Steamship policy is to eliminate hand-to-hand contact with guests (handshakes, fist bumps, high-fives, etc.) 
  • Steamship policy is to avoid situations where staff have less than 1 m or 3 ft between them and a guest (particularly face-to-face connections should be distant). 
  • Steamship asks staff and management to maintain respectful distances from coworkers and avoid additional points of physical contact between team members. 
  • Steamship has created separate take-out and dine-in protocols. This will appear at the end of this document.
  • Steamship servers will take table orders from 6 feet away.
  • Steamship policy is to set tables without condiments. They will be brought upon request and sanitized after each use. 
  • Steamship policy is to let guests forward coffee cups and water for refill without handling. If this is not possible, fresh cups and glasses will be brought to the table. 
  • Steamship wine bottles, once opened, will be poured by guests. Please instruct guests. 
  • One empty chair distance plus 3 feet or 6 feet is needed if a table is fully occupied for at table ordering.  (Vancouver Coastal Health.). 
  • Steamship menus will be sanitized after being taken away and again before re-issuing to guests.  Guests should observe the last sanitizing. 
  • Where 6 feet cannot be maintained between server and guest, food and beverage order and drop off tables will be in place. 
  • Steamship will post signage, flow stickers & social distancing reminders to minimize unnecessary contact. 
  • A Steamship safety officer will be in the building daily and our Steamship safety audit on file.  
  • Steamship will post clear signage indicating that customers exhibiting visible cold / flu / COVID symptoms will be denied entry and service. 

Cleaning & Hygiene – Front of House

  • Steamship will recommend and encourage tap or mobile payment methods.
  • Steamship will make sanitizer available to customers and staff.
  • Steamship will make gloves and masks available to staff. 
  • As per Vancouver Coastal Health masks will be optional for Steamship staff.
  • Steamship staff will require washing of hands every 30 minutes for all staff and after touching any dirty dish, glass, utensil or high touch surface. 
  • Steamship will have a schedule of cleaning high touch surfaces with the responsibility of the safety officer for completion.
  • Steamship cutlery, salt & pepper shakers, sauce dispensers, candles and other tabletop items will be removed and sanitized when tables are being cleaned. 
  • Steamship will reduce contact points, guests will be brought items like condiments only upon request. 
  • Steamship will post handwashing signs near all sinks. 
  • Steamship staff will be required to wash hands as per posted standards. 
    • Before handling and running food and drink.
    • After bussing a table.
    • Before pouring fluids.
    • After handling cash or credit cards.
    • Between interacting with different parties.
  • Steamship cleaning schedules will be posted and monitored by the Steamship safety officer for high touch points. 
  • High touch areas include wait area benches, walls, tables, chairs, barstools, salt and pepper shakers, coasters, condiments, coat hooks, restrooms, doors including front door, restroom door, staff doors to office, kitchen, and breakroom.  
  • Create a log that employees must sign to verify cleaning is being done at the specified intervals. 
  • Clothes must be washed between shifts.
  • The Steamship safety officer will check with all staff for visible symptoms and ask all staff coming on shift whether they have any symptoms. This information will be logged. 
  • All suppliers will be asked if they have any symptoms and will be observed for symptoms and noted in a log. 


  • No personal items may be stored overnight at Steamship.
  • Steamship will require social distancing where possible in restrooms and establish an “anyone in there” protocol which will be posted on restroom doors.
  • Steamship will post a province-wide medical resource list for staff that includes telephone numbers and website addresses for key medical, mental health, and bullying resources and approved sources for COVID-19 information. 
  • Steamship will appoint a health and safety point person for each new shift and share the name of that person with staff. That person will be responsible for ensuring best practices are adhered to and education materials are shared. 
  • If staff and customers are sharing the same bathroom, ensure proper hand washing and consider hand wipes for door handles. 

Physical Distancing – Back of House

  • Steamship kitchen teams should work together to establish separations between workspaces in kitchens where possible. Be aware of physical distance in kitchen settings. 
  • Steamship will limit the number of staff in a food preparation area at any one time to a maximum of 6. 
  • Steamship will organise staff where possible into working groups or teams to facilitate reduced interaction between groups as much as possible. 
  • Steamship will use where possible, directional arrows on the floor in kitchen settings to control flow of traffic and reduce interaction between cooking and clearing areas. 
  • Steamship will limit access into food preparation area by delivery agents. Create a staging area when possible to allow sanitization of deliveries or to allow unboxing items from boxes or packaging outside of the kitchen setting. 
  • When applicable, clearly marked exit and entrance doors from kitchen to service area to avoid interaction between food being served and dishes being cleared. 
  • Dishes after washing must be handled with clean, washed hands. 
  • People putting dishes into the dishwasher must thoroughly wash hands or have another person with clean hands put dishes away. 
  • Glassware once through bar dishwasher requires a washing of hands by the bartender before putting glassware away. 

Cleaning & Hygiene – Back of House

  • Steamship will instruct kitchen teams on cross contamination hazards. 
  • Steamship will established formal enhanced cleaning and disinfecting practices for high-contact areas such as surfaces in public serving zones; incorporating regular and end-of-shift cleaning and disinfection for all shared spaces; and ensuring workers are provided with appropriate supplies, such as soap and water, hand sanitizer, and disinfectant wipes.
  • Steamship will instruct cooks and chefs not to share knives, utensils, or service tools. High touch equipment (freezer doors, oven handles, knobs) will be cleaned regularly and cleaned / sanitized in between different users.
  • Steamship will clean staff bathrooms twice a day. 
  • Steamship will clean all frequent BOH touchpoints including doors, handles and rails hourly as per cleaning schedules. 
  • Develop a cleaning schedule and assign a person who is responsible for completing cleaning tasks and who is ensuring completion of these tasks. 
  • Steamship will create a BOH log that employees must sign to verify cleaning is being done at the specified intervals. 

Physical Distancing – Delivery

  • Steamship will stagger start times for food delivery drivers to prevent crowding at restaurant dispatch locations.
  • Steamship receiving practices are adjusted for proof of delivery so that in-person signatures are avoided and online confirmation of receipt of package can be used instead. 

Cleaning & Hygiene-Kitchen Delivery Communication To Suppliers

  • Ensure vehicles and facilities are being thoroughly cleaned regularly, including a disinfectant wipe down of all touch points (e.g. door handles, steering wheels, seats, windows, stairs, handrails, elevator buttons, door handles, garbage handles, seats, phones, etc…)

Training & Orientation

  • Steamship will implement a policy requiring staff to perform personal health check prior to the start of shift (for example, via: 
  • Although PPE is not required, it is recommended wherever practical. Steamship will make PPE available for any staff requesting PPE. Steamship will train staff to correctly wear, maintain, and dispose of appropriate PPE, namely disposable gloves and a face covering over the nose and mouth.  The use of gloves must be accompanied by frequent and correct change-out (where necessary), as well as handwashing. Workers must be trained on proper donning and doffing of the PPE. This can be addressed through the education and training provided to workers during the business resumption orientation. 
  • Steamship will communicate new floor plans, menus and notes, schedules and shift policies, sanitization and documentation procedures, curbside/to go and gift card programs, tipping and schedule changes, and staff hygiene and uniform standards as they may change. Steamship will have a sign-in sheet to verify employees have been informed and trained on these procedures.
  • Steamship will establish guest and staff feedback lines for procedural changes.
  • Steamship will communicate covid symptom policy. 
  • Steamship will identify hard-to-cover positions and implement cross-training to prepare for possible sick leave, outages, and coverage issues. 
  • Steamship will continue to create talking points and COVID-cautious FAQs  for all staff answering phones. Practice questions and discuss when to involve a manager or owner. 

Steamship Bar Area

  • Steamship bars will be enclosed in plexiglass for the protection of staff and guests.
  • A bartender protective shield 6 feet high and four feet wide will be placed for bartenders.
  • Bartenders must use tongs for bar garnishes such as lime wedges.
  • Bartenders must handwash after handling dirty dish / glass / other before handling clean items.
  • Bartenders should pour drinks.  If other than bartender hand washing required before pouring.

Further Resources

British Columbia Restaurant and Food Services Association (BCRFA)
Restaurants Canada
British Columbia Center for Disease Control – Food Businesses
Alliance of Beverage Licensees (ABLE BC)
BC’s Restart Plan
Health Canada approved disinfectants for COVID-19
BCCDC guideline for cleaning and disinfecting