HEALTH AND SAFETY

HEALTH AND SAFETY

Galena Steakhouse Covid-Safe House Policy

As a group, 

Galena Steakhouse are taking every possible preventative measure to ensure that guests, staff are protected from potential transmission of COVID-19.

 

Overarching Principle
All possible preventive measures are taken to ensure no transmission of the COVID-19 virus from Staff to/from Guest, Guest to Guest, Staff to Staff, and Contractor/Supplier to/from Staff.

Overarching Assumption
To ensure maximum precautions are always taken, presume all persons are asymptomatic with the COVID-19 virus at all times.

KEY PREVENTATIVE MEASURES

 

COVID-SAFE OFFICER

  • • For each shift, a trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Fink Covid-Safe House Policies

REPORTING

• Daily  recording of staff attendance, guest contact details and attendance, cleaning checks, visitors register

• Daily reports and records to be kept on file for a minimum of 28 days

STAFF TRAINING

• All staff to complete Covid-Safe House Policy training before commencing first shift back to work

• Regular monitoring of Australian Govt Health websites to ensure the latest advice is taken into consideration

HYGIENE

 

• Touchless sanitizer dispensers installed at restaurant entry/exit, outside guest bathrooms and staff bathrooms/changerooms, and staff work areas

• Hand washing facilities readily available within guest bathrooms, staff bathrooms and staff work areas

• Food menus: single use disposable food menus or physical menu sanitized after each use

• Beverage and wine menus: QR codes to access online lists or physical lists sanitized after each use

• Single use linen napkins and table cloths

• Masks to be worn at all times by staff

• All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks

• All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery of goods

• Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes

• All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes

• All staff are to observe 1.5m social distancing whenever possible

RESTAURANT SEATING CONFIGURATION

• For indoor dining, ensure the premises is sufficient to allow for 4m² of space for each person, including staff

• For outdoor dining, ensure the premises is sufficient to allow for 4m² of space for each person, including staff

• Where possible, a distance of 1.5m required between bookings/tables, measured from table edge to table edge

• No maximum number of guests per table or booking

CLEANING & SANITIZING

Daily professional cleaning of the restaurant in its entirety.

Ongoing cleaning during restaurant service periods:

• Staff and guest bathrooms – at 60 minute intervals – sanitizing of all surfaces

• High touch areas – at 60 minute intervals – sanitizing of all surfaces, i.e. doors, handrails, etc.

• Tables/chairs – sanitize after each guest seating

• Table condiments – on request only, sanitized after each use

• EFTPOS terminals – sanitize after each use

Commercial dish and glass washers – wash cycle set to a minimum of 65-71 degrees, sanitization cycle 82 degrees.

PAYMENTS

• Electronic payment only accepted

• Cash transactions – avoid where possible

SIGNAGE

• Fink Covid-Safe House Policy

• Hand washing and sanitizing instructions

• Social distancing instructions

• COVID-19 symptoms information

• Condition of Entry information

• Stop the Spread

CONDITIONS OF ENTRY

Entry denied if COVID-19 symptoms are evident or if the following conditions are not met.

Guests

• Confidential contact details collected via NSW Services App for all guests required upon entry to the premises

Staff

• Confidential contact details collected via NSW Services App for all staff required upon starting each shift

• All staff to undergo a temperature check upon arrival. Anyone with a temperature of 37.5°C or higher will be refused entry and referred to a Covid-19 testing facility

Delivery Drivers/ Sales Reps/ Tradesmen

  • • Confidential contact details collected via NSW Services App for all non-staff and guests required upon entry to the premises

ROLE DEFINITION

Where possible, staff roles will be allocated to prevent cross contamination, defined as either Pre-Guest or Post-Guest tasks.

Pre-Guest

All activity prior to guest touching an item
i.e. untouched glassware, cutlery, food, menus.

Pre-Guest duties include:

• meet, greet and seat guests

• menu ordering

• delivery food and beverage

• unstack dish or glass washer

Post-Guest

All activity after a guest touches an item
i.e. used glassware, plates, cutlery, menus.

Post-Guest duties include:

• clearing tables

• stack dish or glass washer

• EFTPOS payments

• cash transactions

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