BY CHOOSING TO VISIT THE WINERY, YOU ACKNOWLEDGE AND AGREE TO FOLLOW MONTE CREEK RANCH WINERY’S COVID-19 SAFETY PLAN


This plan was posted on October 19, 2020. It is considered a working document and will be updated as required with guidance from Erik Fisher, General Manager, and input from Danett Fisher, Tasting Room Manager.

Health Declaration

  • All employees will sign a declaration of health stating that they are currently not experiencing and will not come to work if they begin experiencing the following symptoms of COVID-19
    • Fever
    • Chills
    • New or worsening cough
    • Shortness of breath
    • Sore throat
    • New muscle aches or headache
  • Anyone who has travelled from outside of Canada or who has had contact with a confirmed COVID-19 case must self- isolate for 14 days.
  • Anyone directed by Public Health to self-isolate must do so
  • All workers will be trained in the proper hygiene practices of washing hands, covering coughs and sneezes and how to use a mask
  • There will be signage posted on all entrances indicating that any worker or customer/visitor experiencing COVID-19 symptoms will not be permitted into the building
  • Any and all health and safety concerns should be brought to the attention of a supervisor or manager immediately

    Safety Plan

    To reduce the risk of transmission and spread of COVID-19, Worksafe BC has put out the below model that demonstrates the hierarchy of protocols and policies that help protect employees and customers from the risk of transmission. Below you will find the protocols and policies that Monte Creek has established to mitigate risk while resuming operation.

    1) Elimination

    • When possible employees who can will work from home or in a remote office space.
    • Pod scheduling will be done with staff working at corresponding times to create bubbles and to help mitigate the risk of spread in the case that someone becomes ill
      • Lunch breaks will be staggered so that only one individual will be using a common staff area at a time
    • At the end of this document, you will see specific protocols and policies that have been outlined for each job duty. These are to be followed by any individual engaging in these job duties
    • Occupancy limits have been established for all common areas and spaces and must be adhered to at all times. This includes customer/visitors and staff members.
    • Job duties have been modified so that a 2-meter distance can be maintained between staff members. When sharing a common space please be mindful that this 2 meters is maintained wherever possible

     

    2) Engineering Controls

    • At this time, barriers such as Plexiglas partitions will not be installed as workers duties have been modified so that they can maintain a 2 meter distance at all times from customer/visitors and other staff members.
    • If there arises an occasion where a barrier is deemed necessary steps will be taken to install all necessary barriers

    3) Administrative Controls

    Tasting Room

    • Thermometer temperature checks will be done at the start of each tasting room employee’s shift. If an employee’s temperature is 38 degrees C or higher they must follow the below protocol for an ill worker.
    • Masks or Visors will be worn by all tasting room staff. This ensures that if they are not able to maintain a 6 foot distance from fellow employees or customers that they are protected. Gloves are not required to be worn but are available if an employee wishes to wear them. If gloves are not worn employees, need to practice proper hand washing procedures.
      • Signage displaying proper hand washing protocol and use of a mask with be provided and displayed
    • Specific protocols and policies have been outlined for each job duty. These are to be followed by any individual engaging in these job duties
    • Staff are required to bring their own dishes, cutlery, water bottle, mug and condiments needed for their breaks. These items must be removed from common areas and taken home at the end of each shift.
    • The coffee maker, microwave and water jug in the winery office will be available for use but must be sanitized after each use with the provided disinfectant.
    • No communal dishes/ items are to be used
    • Occupancy limits will be posted in all shared/common areas. These limits are inclusive of staff and customer/visitors. The following occupancy limits apply:
      • Tasting Room – 25 pple , (3 tasting bars with 1 staff member and 4 customers max; 2 supervisor; 2 cashier; 6 retail patrons)
      • Washrooms- 2 pple per washroom
      • Winery office/staff room- 6 pple
      • Mezzanine- 2 pple
    • There will be physical distancing markers displayed in all common areas so that 2 meters distance can be maintained when in these shared/common spaces.
    • Once capacity has been reached, a line-up will form outside of the tasting room with physical distancing markers indicating where people can wait at a 2-meter distance from others.
    • There will be designated doors at the entrance of the winery for staff/ deliveries and a separate designated entrance for customers/visitors
    • Payment machines will be disinfected between each customer use

    Terrace Restaurant

    • Capacity will be reduced to 50%
    • Tables will be distanced 2 meters from each other
    • Parties will be limited to no more than 6 people per table
    • Menus will be laminated and be sanitized after each use
    • Thermometer temperature checks will be done at the start of each tasting room employee’s shift. If an employee’s temperature is 38 degrees C or higher they must follow the below protocol for an ill worker.
    • Servers will leave food and drinks at the front of the table and let guests pass them to the respective guest once the server has stepped away
    • Condiments will be removed from tables and only provided upon request. They will be sanitized after each use.
    • If a customer wishes to take their food to go a take-out container will be provided but the customer will be required to package it themselves
    • Debit/credit will be the preferred method of payment but cash will still be accepted.
    • Payment machines will be disinfected between each customer

    Training

    • All staff will be provided with the corresponding training regarding this COVID-19 Safety Plan as well as the policies and procedures put in place for each job description so that all staff members are aware of the necessary steps to protect their own health and the health of our customers

    Cleaning

    • Cleaning policies and procedures for all common areas have been established that address proper disinfection of common touch points
    • Cleaning frequency schedules have been set and will be followed to maintain proper disinfection of all common areas and common touch points

    4) Personal Protective Equipment

    • Masks or Visors will be worn by all tasting room and terrace staff. This ensures that if they are not able to maintain a 6 foot distance from fellow employees or customers that they are protected. Office staff and cellar staff are required to wear a mask in all common/ shared areas and when working/meeting with other staff. They are not required to wear a mask when working in their individual offices alone. Gloves are not required to be worn but are available if an employee wishes to wear them. If gloves are not worn employees, need to practice proper hand washing procedures.
    • Signage will be posted and training provided on proper hygiene including washing of hands, the proper way to cough and sneeze and how to use and wear a mask.

    As Phase 3 commences this safety, policy will be amended to follow all orders issued by the Public Health Officer and guidelines provided by Worksafe BC.

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    Old Version

    COVID-19 SAFETY PLAN FOR TASTING ROOM AND WINE STORE OPERATIONS

    This plan was posted on May 28, 2020. It is considered a working document and will be updated as required with guidance from Erik Fisher, General Manager, and input from Danett Fisher, Tasting Room Manager.

    On May 15th 2020, BC’s Provincial Health Officer, Dr. Bonnie Henry, issued an order to food service establishments and liquor services which repeals and replaces her March 20th order. Food service establishments and liquor services (to include winery tasting rooms) are now allowed to re-open subject conditions outlined in the May 15th order.

    We have carefully considered all of the conditions and are confident that we can safely re-open for tastings, albeit with alterations to our previous model.

    In accordance with the May 15th order, this COVID-19 Safety Plan for Monte Creek Winery will be posted on our website; within the winery; and a copy kept should it be requested by a health officer/WorkSafeBC officer.

    This COVID-19 Safety Plan for Monte Creek Winery was developed using WorkSafeBC’s template and resources available here: https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en


    RISK ASSESSMENT

    • We have received input from multiple sources and stakeholders including WorkSafeBC, as well as staff and management at Monte Creek Winery.
    • We have identified areas where people might gather (entrance way, washroom area, tasting bar) and have implemented procedures to eliminate gathering.
    • We have identified job tasks and processes where staff come close to one another and/or the public and have implemented procedures to eliminate close contact.
    • We have identified tools, machinery, equipment and surfaces that workers and/or guests share and have implemented procedures to limit the shared use of same. This includes implementing new sanitation protocols.

    POLICIES

    • We will not host a tasting or permit entry to Monte Creek Winery to anyone exhibiting the symptoms of COVID-19 in the last 10 days. This includes both staff and guests. COVID-19 symptoms include fever, chills, new or worsening cough, shortness of breath, sore throat, and new muscles aches or headache.
    • Workers must report to management if they exhibit even mild COVID-19 symptoms during their shift.
    • Workers who fall ill with symptoms of COVID-19 during their shift will be asked to isolate in a structure away from the winery/tasting room building. We will immediately sanitize surfaces that the worker has come into contact with and suspend tastings for that day. We will contact a family member, 811 or 911 as required to ensure the staff member receives the appropriate care.

    PROTOCOLS TO REDUCE THE RISKS ASSOCIATED WITH CONTRACTING COVID-19

    Although tasting rooms are NOT required (like restaurants for example) to halve their occupancy, we feel that 2m physical distancing between staff and guests is only possible if we separate our tasting bars. As such, we are LIMITING the number of guests in the tasting room at Monte Creek Winery to 25 guests at any one time.

    WINE SHOP

    • The wine store will remain open, but we will limit the number of customers (25) in the store to ensure physical distancing.
    • Once capacity has been reached, a line-up will form outside of the tasting room with physical distancing markers indicating where people can wait at a 2-meter distance from others.
    • There will be designated doors at the entrance of the winery for staff/ deliveries and a separate designated entrance for customers/visitors.
    • Signage referencing the flow of guests, as well as reminders about 2m physical distancing has been installed.
    • Where possible, doors will remain open to limit the need to touch door knobs; same with light switches and extractor fans (all will remain on). We will wipe down POS with sanitizer after every customer.
    • We will also place hand sanitizer in the store area, and tasting areas for use by guests and staff.
    • Sanitizer and disposable cleaning cloths will be placed throughout the winery so that the staff on duty can easily and regularly sanitize surfaces to include (but not limited to); washrooms, POS, POS area, door knobs & light switches (if necessary), bottles that are being handled by pourers.

    WINE TASTINGS

    • Wine Tastings will be hosted at 3 separated tasting bars in our tasting room.
    • There is a strict maximum of 6 people per tasting group.
    • Walk-in’s only
    • We will continue to use real glass for tastings/water, but the glasses will be sanitized immediately after each tasting party.
    • Tasters/customers will approach the tasting bar and select which menu they would like to taste. While the Tasting Bar Associate is pouring, the guests will take a step back. Once finished pouring, the Associate will take a step back from the bar, to create safe social distance. The guests can they approach and taste their wine.
    • We will be pouring strict 1 oz pours and no longer offering communal spittoons. We can provide disposable cups for individuals wishing to spit during their tasting.
    • Guests can no longer request to see/hold the tasting bottle.

    TILL

    • At the till, we will request the customer approach to complete the transaction, only when the staff member can step back to ensure 2m physical distancing.
    • The POS system,

    TERRACE RESTAURANT – our Terrace is now closed for the season

     

    STAFF

    • When possible, employees who can will work from home or in a remote office space.
    • Pod scheduling will be done with staff working at corresponding times to create bubbles and to help mitigate the risk of spread in the case that someone becomes ill
      • Lunch breaks will be staggered so that only one individual will be using a common staff area at a time
    • Occupancy limits have been established for all common areas and spaces and must be adhered to at all times. This includes customer/visitors and staff members.
    • Job duties have been modified so that a 2-meter distance can be maintained between staff members. When sharing a common space, please be mindful that these 2 meters are maintained wherever possible
    • Because we understand that masks should only be considered when other control measures cannot be implemented, guests may wear masks if they wish but this will not be mandatory.
    • Staff will be required to weak masks or face shields.
    • Staff will continue to wash their hands regularly with soap and hot water, drying them with disposable towels or air hand dryers.

    WASHROOM FACILITIES

    • Washrooms have a strict capacity of 2 people at one time.
    • Proper signage has been installed to inform guests.
    • Sinks and air dryers are contactless motion sensor.
    • Staff will adhere to a strict guest washroom cleaning schedule.

    PICNIC AREA

    • The licensed picnic area is open for guest use.

    ENGINEERING CONTROLS

    • At this time, barriers such as Plexiglas partitions will not be installed as workers duties have been modified so that they can maintain a 2-meter distance at all times from customer/visitors and other staff members.
    • If an occasion arises where a barrier is deemed necessary, steps will be taken to install all necessary barriers.

      COMMUNICATION PLANS AND TRAINING

      • We have a training plan to ensure staff is trained in policies and procedures – this includes staying in regular email/text communication with staff, as well as sharing any updates to Monte Creek Winery’s COVID-19 Safety Plan.
      • The safety plan must be read by staff and will be easily accessible on the website, as well as in the winery (hard copy). Verbal communications will be on-going.

      WORKPLACE MONITORING AND SAFETY PLAN UPDATES

      • As Phase 2 evolves, we will constantly reassess our protocols and policies and procedures to ensure the safety of both staff and guests. This policy will be amended to follow all orders issued by the Public Health Officer and guidelines provided by WorkSafeBC. We will update our COVID-19 safety plan accordingly.
      • Staff know to approach Monte Creek Winery’s management with any health and safety concerns.
      • We will work as a team to resolve safety issues.

      We want to thank our guests for their support as we navigate this new normal. We appreciate your patience while our team adjusts to our new daily operations.

      We are all in this together. We are doing our best to protect you. Please do your best to protect yourself and others.

       

      THANK YOU!

      Monte Creek Winery Stamp Logo