COVIDsafe Services

Restaurants Guidelines


  • Contactless payment and form submission
  • Employees wear adequate personal protective equipment
  • Enforce social distancing in all shared areas
  • Cleaning and sanitizing practices being enforced in all shared areas
  • Cleaning and sanitizing practices being enforced for all multi-use equipment

Safety Recommendations

  • Employer to communicate to employees that they are encouraged not to report to work if they are feeling unwell or displaying symptoms (even mild ones that have presented themselves within the past 48 hours).

    • If unwell, the employee(s) are self-isolating for 14 days based on the CDC guidelines

  • Employees are taking their temperature as a screening mechanism.

    • Contactless methods of temperature screening are recommended where possible, using digital thermometers for accuracy and multi-use. These should be available for all employees prior to allowing an employee access to the office or workplace.

  • Hand sanitizer is provided upon entrance - located next to the door with clear signage, to ensure that all customers, visitors, and employees properly sanitize their hands as they enter.

  • Education, training, and awareness has been delivered to employees to follow. See more details here.

    • Hand hygiene and proper hand-washing techniques

    • Proper use of PPE

    • Use of break rooms

    • Refraining from shaking hands and coming in close contact with others, social distancing protocol should be employed at all times

  • Fully sterilized areas or zones are designated for 'staff only.' This break room is intended for breaks, food, beverages and personal belongings.

    • In this area, ensure there is limited shared utensil and that any shared utensils are thoroughly cleaned between use.

    • Make hygiene products readily available, including alcohol based hand sanitizers and disposable disinfectant wipes.

    • Limit the number of employees allowed simultaneously in break rooms.

  • Clear signage is provided near the entrance, washrooms, waiting areas, break rooms, and individual work areas/offices regarding hand hygiene, donning and doffing of PPE (Personal Protective Equipment), use of break rooms, where and when food and beverages should be consumed.

  • Enhanced cleaning is organized to ensure that the office, reception and waiting areas are thoroughly cleaned— this includes high-touch surfaces, such as door handles, light switches etc. and washrooms, to be cleaned at least twice a day.

    • Update cleaning schedule and logs to reflect the increased cleaning required

    • Use EPA approved disinfectants for the appropriate length of time (each disinfectant has its own guideline on contact length of time to kill the virus).

  • A separate washroom for staff and customers is established (recommended)

    • Signs should be printed to ensure that the toilet lid is closed before flushing the toilet, as COVID has been found in both urine and stool.

    • Washroom capacity is adjusted.

  • Reusable menus are sanitized and cleaned. If possible, paper menus should be recycled after each customer use.

  • Shared equipment is frequently sanitized (ex: credit card machines).

  • Condiments on tables are thoroughly cleaned.

  • A deep cleaning response plan is in place, in the event of an employee testing positive for COVID-19.

  • Entrances and exits are propped open to reduce contact with doors.

  • The number of items on a table is reduced and tables are cleared one at a time.

  • Wellness screening is conducted at the entrance for customers.

    • Provide sanitization wipes and hand sanitizer - this is located next to the door with clear signage, to ensure that all clinic visitors properly sanitize their hands.

    • Screening questions to ask visitors:

      1. Are you feeling sick or experiencing any of the symptoms mentioned

        . (Examples include a new cough, headache, weakness, fever, difficulty breathing, etc.)

      2. Have you travelled outside of the country in the past 14 days?

      3. Did you provide care or have close contact with a person with COVID-19 (probable or confirmed) while they were ill?

  • Signs are posted at the entrance.

    • Physical distancing is promoted upon entry

    • Anyone with a fever or symptoms of COVID-19 is prohibited to entering

  • Floor plans are updated within common dining areas and seating arrangements are redesigned to ensure at least six feet of separation between table setups.

    • Large groups are restricted to follow guidelines for the maximum approved occupancy per table

    • Wherever practical, physical barriers such as booth seating is implemented

    • Consider a reservations-only business model or call-ahead seating to better space diners.

  • Directional signage and distance markings are clearly labeled to indicate and manage the flow throughout the restaurant, pick-up areas, and washrooms.

  • To adjust for physical distancing, furniture is moved or marked as unavailable to limit close proximity between customers.

  • Reminders are sent to third-party delivery drivers and any suppliers of the internal distancing policies, and requirements in place.

  • Technology solutions are in use where possible to reduce person-to-person interaction: mobile ordering and menu tablets; text on arrival for seating; contactless payment options.

  • Staff are trained on physical distancing and serving food with the least amount of contact.

  • Where possible, workstations are staggered so employees avoid standing directly opposite one another or next to each other. Where six feet of separation is not possible, consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing.

  • Hand sanitizer provided for guests to use, including contactless hand sanitizing stations, and post signs reminding guests about social distancing.

  • Employers are not informing its workforce of the identity of the person with the confirmed diagnosis, or provide other identifying information about such person. If there is a need to provide identifying information about the affected person, the employer should consult with its legal counsel.

  • Policies are in place to prevent employees from working if they have symptoms or have had symptoms in the last 48 hours (including temperature screening).

    • Contactless methods of temperature screening are recommended where possible, with the use of digital thermometers for accuracy. These should be available for all employees pre-shift.

    • Any new symptoms, including but not limited to: fever, cough, shortness of breath, muscle aches, fatigue, sore throat, conjunctivitis (red eyes), loss of appetite, increased spit up, dizziness, headache, runny nose, chest pain, coughing up blood, diarrhea, nausea/vomiting, abdominal pain, stuffy nose, lost of taste or smell.

    • In the case that any unusual or suspicious symptoms are present, employees should refrain from coming into work and follow local public health protocol regarding testing.

    • Encourage remote working where possible to reduce in-office traffic.

  • Recommendations are followed from local Public Health Authority for guidelines or reporting cases.

    • If the employee has tested positive and has attended the workplace or been in contact with other employees within the 14 days prior to the confirmed COVID-19 diagnosis, the employer should notify its other employees who may have been in contact with the individual that one of their co-workers has tested positive.

      • Depending on the nature of the affected employee’s job and the nature of the employer’s operations, this may require an entire office to self-isolate, a floor of an office to self-isolate, or persons in proximity to the affected employee to self-isolate.

  • If in effect, increased cleanings and sanitization are scheduled for all surfaces, countertops and highly visited and traffic areas.

  • Designated pick-up zones are established for customers to help maintain social distancing.

  • 'No touch' deliveries are in place such as sending text alerts or calling the customer when deliveries have arrived.

  • Coolers and insulated bags are routinely sanitized for food delivery.

  • Wrapping and proper food packaging are used for food deliveries and take-out to avoid food contamination.

  • Self-service dining

    • Staff is assisting with any buffets each wearing a sneeze guard.

    • Utensils are frequently changed, washed and sanitized.

  • Policies are in place to refuse customer entry if displaying signs of COVID-19.

  • A Health and Safety Point Person is appointed to ensure protocols are being adhered to.


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