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COVID-19 Precautions

Updated June 3, 2021

The pink house BISTRO ensures that all required precautions are being taken to keep our patrons, neighbours, and communities safe during the COVID-19 pandemic. We, of course, have always held ourselves to the highest level of food standards and health and safety practices in accordance with Vancouver Coastal Health. Here are some of the additional steps we are taking.

 

We know that stringent hygiene practices are paramount when handling your food for preparation. It is in our best interest to ensure all measures are taken to keep ourselves and community safe, and to do our part to keep BC's curve flat. We have followed all provincial health directives regarding COVID-19 safety since mid-March 2020, and will continue to do so. Guests unable to follow health and safety protocols will not be allowed to dine in the BISTRO.  

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In addition to ensuring all high-touch surfaces and handles are sanitized before and during dinner service, this list comprises some of the additional measures we have instituted to keep everyone safe.

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Shift Start

  • Immediately upon entering the Bistro, employees must sanitize their hands

  • When electronically signing in to begin shift, all employees will be asked to declare their health status. If YES is checked to experiencing COVID-19 symptoms, the employee will not be able to continue clocking in and will sent home. If during a shift, an employee begins to experience COVID-19 symptoms, their shift will immediately cease and the employee will be sent home.

 

Guests Entering Bistro

  • Per the latest changes to BC's May 25, 2021 provincial health order, all guests will be required to wear masks while entering, exiting, and moving around the Bistro. They are permitted to remove masks while sitting at the table. The provincial mask mandate applies to all guests twelve years of age and older and we encourage younger guests (age 2+) to comply when capable. 

  • All guests will be encouraged to sanitize hands upon entry. 

  • Once seated, employees will explain the following COVID related house rules:

    1. Groups may be seated by a party size no larger than six people. 

    2. Dining room windows may remain open in the cooler summer weather to encourage fresh airflow and might not be closed upon request. Additionally, in the dining room we utilize a Dyson Pure Hot + Cold air purifier to further increase fresh air flow. Our patio is unheated and our blankets remain in "COVID quarantine" at this time so please be prepared to possibly dine in a chillier environment. 

    3. The women’s washroom has one of two stalls locked off as we cannot maintain 6 ft. of social distance at the sink area; therefore, only one person may use the washroom at a time. Guests using the Women's' are asked to announce their entry into the washroom by calling “hello” when they enter. If there is a response, they are to exit the washroom and return to their table until the current user has themselves exited.

    4. Guests will be left with a water bottle to refill their glasses and the server will not be refilling water for the guest until a fresh bottle is brought to the table.

    5. Likewise with water bottles, wine bottles will be poured for the guests only on the initial pour; afterwards, guests are free to top-up their own glasses.

    6. Food and drinks brought to the tables will be placed at the end of the table to avoid employees hovering over or between guests. Guests are also asked to stack their plates and push back towards the end of the table for quick server collection.

    7. Guests are reminded to remain 6 ft. / 2 m. physical distance from other guest parties, neighbours, and friends while dining at the pink house BISTRO.

 

Serving Tables

  • All employees will wear clean face masks while working.

  • Employees must sanitize hands before using the Point of Sale terminals to place food and drink orders.

  • All tables will be completely clear of all items until guests require them.

  • Employees must sanitize hands before handling any items to be brought to guests.

  • Server/Guest contact will be limited in frequency. When guest food is ready, servers will bring the guests cutlery in a napkin roll-up with side plates (if required). Guests asking for salt or a candle can be brought such, and all items must be run through the dishwasher to sanitize after the guest is finished with them.

 

Clearing Tables / Loading & Unloading Dishwasher

  • When clearing tables of dirty dishes and glassware, once handled, employees must immediately take them back to the dishwasher area.

  • Dishes and glassware will be carefully spayed, ensuring there is no spray-back onto the employees face or clothes, before loading into the dish tray.

  • Prior to leaving the dish area, with or without clean dish/glassware, employees must dry their hands with the towel provided and use the sanitizing gel before handling anything else.

 

Bar

  • All employees must sanitize their hands prior to entering the back bar area, ensuring the back bar remains free of contamination.

  • If the employee leaves the bar area to enter the kitchen to retrieve miscellaneous items, they will sanitize hands again when re-entering the back bar to prepare beverages.

 

Settling Guest Checks

  • If employees use a bill tray to serve the guest check, the tray must be sanitized after each use.

  • If the guest requires a payment terminal, the terminal must be sanitized before and after each use.

  • Employees are to re-sanitize their hands once the payment transaction is complete.

 

Cleaning Tables/Seats

  • Once the guest party has vacated the area, tables are to be cleaned in a 3-step process using the following agents:

    1. Start with Mr. Clean Multi-Surface Cleaner spray and a white cloth to clean and degrease tables;

    2. Use Top Quat sanitizing spray with a blue microfiber cloth and let evaporate (ensure sides and undersides are also sanitized); and,

    3. Finish with green Windex bottle and fresh paper towel to remove streaks left by Top Quat sanitizer (once evaporated).

  • Bench seats, back-rests, stools, and other possible high-touch areas (i.e. window sills, posts) must be sanitized with the Top Quat sanitizer and a blue microfiber cloth – also to be left to evaporate. 

 

Shift End

  • Prior to leaving the premises, once personal belongings are gathered, all employees must sanitize their hands once more.

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This is almost over folks. We thank all of our guests who have continued to dine with us and follow the restrictions as laid out by the government and the protocols we have instilled throughout this pandemic. We encourage you to connect with us if you have any questions in regards to safety precautions.

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