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Porto Osteria Covid 19 Operational Plan

Updated: Jul 1

Porto Osteria, Vancouver Island Pasta Ltd. 2300 Canoe Cove Rd. V8L 3X9 778-351-0993 info@vipasta.ca 1. Social Distancing Between employees *Marking of 2 m on the foor *Workstations are separated *Separated tasks Porto Osteria Covid 19 Operational Plan Between guests*Directional markings on the foor *Keep 2m distance signage *Entrance and Exit directional signageBetween employees and guests*Plexiglass at till *Keeping distance when taking orders *Use of paper napkins to serve plates.

2. llness/Exclusion Policy All staff will complete a health questionnaire prior to starting their shift. If at any point during the shift a staff member begins to develop symptoms of COVID – 19 at work, they must immediately preform hand hygiene, report to a manager, avoid contact with staff and leave as soon as it is safe to do so. Symptomatic staff will be required to self-isolate until tested for COVID- 19 or for 11 days until they are no longer contagious and are not longer showing symptoms.

3. Cleaning and Disinfection of Shared Areas and Surfaces

Comprehensive cleaning schedule with date and sign-off has been implemented. Cleaning Product Mixing Instructions Cleaning & Disinfecting Location Floors Tables & chairs menu Bathroom Display fridge Baking display POS terminal door Countertop bar Espresso & coffee Windows, pillars, mirrors, walls, Bar taps (beer and wine) 4. Hand Washing/Sanitizer Stations Ostro San Disinfectant Deodorizer Pre-mixed Frequency At closing After each guest After each guest Before and after each shift Prior to am open prior to am open After each use Before, during, and after shift Before, during, and after shift Before and after shift Once a week Day open and at closing Good hygiene is an essential part of preventing the spread of illnesses such as COVID-19. Our staff, in order to protect them-self and our guests from getting sick, the following will be part of our Porto routine.

  • Wash hands often, after clearing any table and continually throughout each shift

  • avoid touching eyes, nose and mouth with your hands.

  • Use of hand sanitizer and/or soap and water will be in use regularly.

  • Signage on the correct way to wash and sanitize hands are posted.

Hand Washing Stations Staff Public Hand Sanitizer Station Staff Public Locations Bar, kitchen, and dish area bathrooms Locations Front door, till area, and kitchen Front door entrance/exit


As per Order of the Provincial Health Officer, dated Jun 11, 2020

Maximum Number of patrons in dining area is 26.


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