COVID-19 Safety Plan


COVID-19 GUIDANCE: SOCIAL DISTANCING (CONSUMERS)

This document is intended to provide general guidelines on social distancing in store during the COVID-19 pandemic.

This document should be used in conjunction with any guidance that may have been provided by your provincial Ministry of Health and/or Regulatory body.

Objective

  • To ensure we protect our team members and our customers and ensure everyone maintains proper social distancing

Actions Required

  • Communicate to all team members on requirement around social distancing
  • Remind customers and team members to practice social distancing
  • Security Guard or Team Member at the entrance, should remind customers of the need for social distancing as they enter the store.
  • Install Floor Stickers and Distance Markings as described below
  • Add one-way arrows to the floor or shelving of aisles, so that customers move in one direction down aisles. This minimizes the need for customers to pass each other in aisles and makes it easier for customers to physically distance.

For Team Members: Ensure to maintain social distance for each other and customers

Setup:

  • Self Scan (where applicable) – assess for social distance. If needed, consider shutting some self scan to maintain distance.
  • Front Tills – Post signage for appropriate social distancing when in line to help customers understand what a 6 foot distance looks like.
  • Social Distance Guidance Posters – Place posters near entrances and around checkout.
  • Health Authority Community Guidance Poster – Post near front entrance and other common areas (ie washrooms)
  • In-Store Intercom Messaging – use in-store announcement messaging to remind customers to practice social distancing
  • Till Screens - ensure Social Distancing messaging is active on all till screens, including pharmacy
  • Floor Markings – place markings on the floor to indicate what 6 feet of separation looks like, especially where the checkout line ups would be expected. See attached store diagram example.
  • Floor Stickers – place floor Stickers approximately as shown in the attached store diagram example. Stickers are designed to be installed in sets of two, 6 feet apart, measured edge to edge. Stickers in front of checkouts should be 6 feet from the edge of the checkout belt. As a guideline place sticker in the following areas;
    • Entrance - 2
    • Produce -2
    • Meat -2
    • Bakery / Deli -2
    • Checkout Area – 6
    • Pharmacy if applicable, otherwise Customer Service - 1
  • Floor Arrows – 20 to 30 floor arrows will be provided to all locations. On the sales floor place arrows as outlined on the attached diagram. A guideline to place arrows on the floor in the following areas:
    • Entrance Aisle – 4
    • Back Aisle – 4
    • Far aisle opposite the entrance aisle – 4
    • Every second aisle show direction -8
    • Larger stores will be provide 10 additional arrows.

Ongoing Procedures

Remind Customers

  • Inform all customers that in the interest of safety they should allow 2 shopping buggies (as a visual cue) distance (approximately 6 ft) between themselves and the next customer.
  • Where possible to stand beside other patrons in an aisle, encourage customers to move 6 ft past the next person.

Store

  • Recognizing that the volume of customers flowing in and out of the building changes, when necessary, reduce the capacity of customers that enter the establishment
  • If necessary, setup lineup protocol per below.
    • Assess how many customers based on store size (Store sq ft/100)
      • NOTE THAT: accounting for fixtures and fixed displays, an example would be 25,000 sq ft/125 = approximately 200 customers in store
      • The table below sets out the recommended limit on people in the store for different store sizes
        Store Size # people in store
        10,000 80
        15,000 120
        20,000 160
        25,000 200
    • Only one entrance to store
    • Have Team Member/Guard at door to gate keep- or visibility use a click counter to monitor numbers so as to be able to temporarily delay entry if needed
    • If crowding occurs and social distancing is a challenge reduce the number of people allowed in the store.

Checkouts

  • When line control is determined to be needed, enact “store opening line management protocol” with no more than 50 max in central lineup for checkout.
  • At the checkout, the customer should load products and proceed end of till. Cashier maintain distance from customer throughout.
  • Have all cashiers place the customers money on the counter to avoid contact.
  • When cashier tills are beside each other and where a 2-metre separation cannot be achieved between people,consider leaving every second cash empty to allow cashiers to self-distance from customers when they pay or pack bags.

Back Office

  • Ensure that workplace rest areas have adequate space to have 6ft of space between each other. This may require staggering breaktimes to limit the number of people in the staffroom.

OPENING DELI SEATING AREAS / CAFÉ’S & PATIO’S

This document is intended to provide general guidelines for deli seating areas, cafes, and patios in store during the COVID-19 pandemic.

This document should be used in conjunction with any guidance that may have been provided by your provincial Ministry of Health and/or Regulatory body.

Objective

  • To ensure we protect our team members and our customers and ensure everyone’s safety through the process of minimizing touch points between customers and employees.

Action Required

  • Communicate to all team members on the requirements for the deli seating areas, cafes, and patios.
  • Communicate the requirements to all customers using the deli seating areas, cafes, and patio.
  • Stores that have store security guards or employees at the entrance, remind customers of the deli seating areas, cafes, and patios as they enter the store.
  • Install signage at in the deli seating area, cafes, and patios, regarding new policy as described below

Under Phase 2 of the B.C. Government’s relaxation guidelines, identified seating areas as well as cafés & patio will be allowed to resume under “New Normal” operations effective May 19th. All stores are expected to follow the set of guidelines listed below to ensure safety of both staff and customers, physical distancing requirements are being met, and all disinfecting, hygiene, SOP protocols are being maintained daily:

  1. Maintaining physical distance / barriers
    1. Plexiglas barriers have been installed in all stores
    2. One-way arrows / 2-meter spots for the line
    3. Need to have employees in a ‘designated spots’ behind the deli’s (i.e. by the hot case, by the grill or pastry case) during serving hours to make sure physical distancing measures are being kept up.
    4. The transfer of food take place through the passes in the plexiglass barrier’s or left at the end of the deli counter.
    5. Consider separate tables for +65 customers and other people at higher risk or most vulnerable
  2. Seating requirements
    1. Capacity for guests dining inside will be temporarily reduced to 50% provided that physical distancing measures are respected.
    2. Moveable tables shall be arranged such that the distance from the back of one chair to the back of another chair shall be more than 1m or 3ft apart.
    3. Tables should be 2 meters apart, 4 chairs per table maximum
    4. There should be a 30 min seating limit.
  3. Food preparation and serving
    1. Staff should be wearing non-medical masks (optional) in addition to already wearing gloves. while serving customers.
    2. Separate utensils must be used for each hospitality pan / stores may need more serving utensils
    3. Washing hands and changing gloves / increased hygiene measures as per Covid-19 protocols
    4. Must have a designated dishwasher / can’t mix between food prep and dishes
    5. Temporarily close all hot bar and salad bar service until the completion of long-term glass shield system.
    6. Cleaning & Disinfecting

    7. Additional cleaning / disinfecting schedule to be developed for enhanced cleaning protocols
    8. Tables and chairs will need to be wiped down between customers
    9. All high touch areas such as pin pads, tray rails, counters etc. will need increased cleaning and disinfecting
  4. Additional signage for customers
    1. Messaging (I.e. Customers not shopping while they are sick, wash their hands before and after eating.
    2. “Do not remove your dishes from the tables, our staff will clean them for you!” to discourage customers from bussing their own tables.
    3. Designated exit for customers – so that customers and staff will not cross paths.
    4. Ensure that bathroom signage is present.

Employees that have concerns with the requirements to open the deli seating areas, cafes, and patios should notify their Store Manager to discuss a suitable solution.

The guidance is subject to change as further guidance from the PHO and WorkSafe is provided.

Cleaning and Disinfecting during Covid-19 Pandemic

As an essential service during the COVID-19 pandemic and as our part of our role in keeping our customers and team members healthy and safe, routine cleaning and disinfecting is of great importance. This document is intended to provide guidance for routine cleaning and disinfecting, highlight the difference between the meaning of cleaning and the meaning of disinfecting, and reinforce the need for appropriate protective wear while cleaning and disinfecting.

We continue to monitor events closely, following all government advisories, and adopting new procedures as needed to keep our workplaces safe and these protocols may be amended or updated over time. Please ensure you are referencing the most current version of this document.

Frequency of Cleaning and Disinfecting Required:

Cleaning and Disinfecting of all high contact areas is required at least once per hour during business hours using gloves provided by authorized suppliers.

Provide disinfecting wipes for customers to use on carts and hands (if possible and available).

Provide hand sanitizer for customers at the entrance and checkout area to use.

During Business hours – Use VIROX RTU (Ready to Use) - with 1 litre pre-diluted concentration. This product is listed on the approved list of hard-surface disinfectants and meets Health Canada's requirements for emerging viral pathogens. The product can be used on carts, handles, conveyors, and any hard surface where contact is prevalent.

This product is available through our designated supplier, please note there is also a 4 litre concentrated product that requires dilution to a 16:1 water to concentrate mix ratio.

A complete clean of the store should be conducted at the end of the day with frequently touched surfaces cleaned and disinfected. Disinfect with 1 part bleach and 9 part water solution

List of disinfecting agents and their working concentrations known to be effective against coronaviruses 1 & 2 : Agent and concentration

1:100 dilution Chlorine: Bleach – sodium hypochlorite (5.25%) Uses
500 ppm solution Used for disinfecting surfaces and common touch surfaces equipment (e.g. counters, door knobs,
10 ml bleach to 990 ml water Allow surface to air dry naturally

A ‘High Touch’ Cleaning and Disinfecting checklist has been created for documenting and tracking that cleaning and disinfecting is performed hourly. It is laminated and posted for daily completion and reuse the next day.

High contact areas on the checklist include:

  • all door handles, including all entrance, exit cooler, freezer and container handles, throughout the premises, as well as swing door surfaces
  • all deli or bistro surfaces, including the service counter and prep areas
  • reach in bunker ledges
  • PIN pads, which should be cleaned after each customer, cheque stands, tops of cash lanes, checkout belts, scanners, till keyboards, and all surfaces at cash areas
  • all shopping cart and basket handles
  • computer keyboards, mice, and areas surrounding workstation surfaces
  • phones
  • all time clocks and Avanti touch terminals
  • communication book areas
  • all washroom surfaces
  • all staff room surfaces
  • trash receptacle touch points
  • garbage Compactor Controls
  • cardboard Compactor Controls
  • loading dock controls
  • all touch points on bulk water dispensers;

Bottled water dispensers in stores are allowable subject to the following:

  • Staff must not fill a customer’s returned container, customers should fill their own containers.
  • Signage must be available to describe requirements for physical distancing during water bottling and indicate that hygienic practices are required during dispensing of water at these sites.
  • Hand sanitizer and/or disinfectants wipes and a refuse container must be available for customers. Customers must be advised to use hand sanitizer and/or disinfectant wipes prior to dispensing water.
  • High touch surfaces on the water filling machine are disinfected as frequently as specified in the store’s enhanced sanitation program.
  • If store management has written approval from the local EHO bottle exteriors may be disinfected onsite prior to refilling for the same customer that brought them in.

Your premises may have additional areas not considered in the list above. Be sure to include these additional areas in your cleaning and disinfecting processes.

Cleaning Products

Cleaning products are products that remove germs, dirt, and impurities from surfaces by using soap (or detergent) and water. Cleaning does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection. Hard surfaces should be cleaned using regular surface cleaning products or soap and water prior to disinfection.

Read and follow manufacturer's instructions for safe use of cleaning products. It is mandatory to wear gloves while cleaning and to wash hands with soap and water for a minimum of 20 seconds immediately on glove removal.

Disinfecting Products:

Disinfecting products (store-bought disinfectant solutions and/or sprays) kill germs on surfaces using chemicals. Read and follow manufacturer's instructions for safe use of disinfection products (e.g. use in well-ventilated area, allow enough contact time for disinfectant to kill germs based on the product being used). It is mandatory to wear gloves while disinfecting and to wash hands with soap and water for a minimum of 20 seconds immediately on glove removal.

When bleach and water are mixed together to create a cleaning or disinfecting solution, the solution is only good for 24 hours. The temperature of the water does not affect the cleaning or disinfecting abilities of the solution. In order to preserve and have the product be effective , only make enough solution to last for 24 hours.

Larger mix in the departments; To clean hard surfaces such as plates and counter tops, mix 1 cup (240 milliliters) of bleach with 5 gallons (18.9 liters) of water.

In the spray bottle for the till area and the front end; To make a 1:10 solution to disinfect Our Stores that may you'll need 1part bleach for every 9 parts water.

Employee Screening Procedure

Employees are responsible for contributing to workplace health and safety and are expected to perform work in a safe manner, including reporting in a condition that is safe to work. Screening employee symptoms prior to beginning work may provide an indication of potential infectious disease. Identification of symptomatic individuals can minimize the spread of COVID-19 in the workplace.

Screening Standards

  • Employees are expected to complete a self-assessment prior to beginning work by responding “Yes” or “No” to the following statements:
    1. I have returned from international travel within the past 14 days.
    2. I am experiencing cold, flu or COVID-19-like symptoms, even mild ones.
    3. Symptoms include: fever, chills, cough, shortness of breath, sore throat and painful swallowing, stuffy or runny nose, loss of sense of smell, headache, muscle aches, fatigue or loss of appetite.
    4. I provided care or have close contact with a person with confirmed COVID-19.
  • If the employee states “Yes” to any of the above statements, they are expected to return home immediately and self-isolate in accordance with guidance from the BC CDC. For additional guidance, please refer to the BC CDC Self-assessment tool: https://bc.thrive.health/covid19app/selfcheck

    Please refer to the Leave of Absence Policy to types or leaves available.

  • Managers are expected to have regular touchpoints with their employees to observe and investigate any symptoms that may be related to illness. Periodic audits may occur where department managers will screen all employees on shift using the screening questions listed above.

Screening Process

  • Prior to each shift, employees will complete a self-assessment of their symptoms based on the questions above or as per the guidance from the BC CDC in relation to COVID-19.
  • Signage will be posted above each time clock, outlining the screening questions required to be asked prior to clocking in for their shift.
  • Clocking in acts as confirmation that the employee has read, understands, and acknowledges that they are not displaying any symptoms and meet the safety requirements needed to be at work.
  • Managers are expected to have regular touchpoints with their employees to observe and investigate any symptoms of illness.
  • Upon observing any illness related symptom, the managers will ask the employee the screening questions above. Should the employee respond with “Yes” to any screening question, the manager is to advise the employee to go home and self-isolate.
  • Department managers will be responsible for conducting assessments in their department periodically to ensure compliance.

COVID-19 GUIDANCE: REUSABLE BAGS

This document is intended to provide general guidelines on reusable bags in a grocery store during the COVID-19 crisis.

This document should be used in conjunction with any guidance that may have been provided by your provincial Ministry of Health and/or Regulatory body.

Objective

  • To ensure we protect our team members and our customers and ensure everyone’s safety through the process of minimizing touch points between customers and employees.

Action Required

  • Communicate to all team members on the requirements for handling reusable bags and totes
  • Remind customers on the reusable bag policy.
  • Stores that have a Security Guard or Employees at the entrance, please request that they remind customers of the reusable bag policy as they enter the store.
  • Install signage at the till regarding new reusable bag policy as described below

Reusable Bags means: this includes backpacks, reusable shopping bags, cloth bags, totes, boxes

For Team Members:Ensure to maintain a safe practice when consumers use recycle bags and totes.

Setup:

  • Store policy will allow the use of reusable shopping bags/ totes.
  • Employees (cashiers) packaging foods will not handle customers reusable grocery bags/totes.
  • Customers using these types of bags/totes will be asked to pack the bags themselves.
  • The reusable bags may not be placed on the checkout at any point. A large shopping cart or a flat deck dolly can be placed at the end of each till to accommodate the customer packing their own bags.
  • Please sanitize and disinfect each shopping cart or flat deck cart after each use or any other tough point that may have been in contact with the reusable grocery bags/totes.
  • Dolly Carts – the cart still must be clean and used for the purpose of wheeling your groceries home. Carts can be wheeled around or placed in a large shopping cart while the customers do their shopping.
  • Back Packs/Totes – the bag packs or totes must also be clean and used for the purpose of taking your groceries home.
  • Back Packs must be worn by the customer at all times and must not be placed on any part of the checkouts.
  • If an employee’s handles or pack groceries into a reusable bag or totes, they are expected to practice frequent hand washing and proper sanitation processes.
  • Employees are reminded that gloves are not a replacement for good and frequent hand washing and hand sanitizing.

Ongoing Procedures

Remind Customers

  • Inform all customers that in the interest of safety they should be following the reusable bag policy.
  • Where possible please encourage customers to adhere to the policy.
  • Employees that have concerns with regard to the handling reusable bags should notify their Store Manager to discuss a suitable solution.

REFERENCE FOR DISPOSAL SURGICAL TYPE MASKS

Importance of proper mask use:

Improper donning and removal of a face mask creates greater risk of infection.

If you are going to wear a mask, it is critical that you follow these instructions for proper donning, removal and disposal of your face mask.

How to put on and remove a face mask

Disposable face masks should be used once and then thrown in the trash. You should also remove and replace masks when they become moist.

Always follow product instructions on use and storage of the mask, and procedures for how to put on and remove a mask. If instructions for putting on and removing the mask are not available, then follow the steps below.

How to put on a face mask

  1. Clean your hands with soap and water or hand sanitizer before touching the mask. 2. Remove a mask from the box and make sure there are no obvious tears or holes in either side of the mask or any other part of the mask.
  2. Remove a mask from the box and make sure there are no obvious tears or holes in either side of the mask or any other part of the mask.
  3. Determine which side of the mask is the top. The side of the mask that has a stiff bendable edge is the top and is meant to mold to the shape of your nose.
  1. Determine which side of the mask is the front. The colored side of the mask is usually the front and should face away from you, while the white side touches your face.
  2. Follow the instructions below for the type of mask you are using.
    • Face Mask with Ear loops: Hold the mask by the ear loops. Place a loop around each ear.
    • Face Mask with Ties: Bring the mask to your nose level and place the ties over the crown of your head and secure with a bow.
    • Face Mask with Bands: Hold the mask in your hand with the nosepiece or top of the mask at fingertips, allowing the headbands to hang freely below hands. Bring the mask to your nose level and pull the top strap over your head so that it rests over the crown of your head. Pull the bottom strap over your head so that it rests at the nape of your neck.
  1. Mold or pinch the stiff edge to the shape of your nose.
  2. If using a face mask with ties: Then take the bottom ties, one in each hand, and secure with a bow at the nape of your neck.
  3. Pull the bottom of the mask over your mouth and chin.
  4. Once the mask is secured to your face DO NOT TOUCH YOUR FACE OR ADJUST THE MASK! If you do, you MUST wash your hands for 20 seconds with soap and water before touching anything else.

How to remove a face mask

  1. Clean your hands with soap and water or hand sanitizer before touching the mask. Avoid touching the front of the mask. The front of the mask may be contaminated. Only touch the ear loops/ties/band. Follow the instructions below for the type of mask you are using.
  2. Before removing the mask or touching ear loops/ties/bands, bend forward slightly at the waist so the mask is away from your body and clothing.
  3. Face Mask with Ear loops: Hold both of the ear loops and gently lift and remove the mask.
  4. Face Mask with Ties: Untie the bottom bow first then untie the top bow and pull the mask away from you as the ties are loosened.
  5. Face Mask with Bands: Lift the bottom strap over your head first then pull the top strap over your head.
  6. DO NOT SHAKE THE MASK. Any Covid-19 particles on the mask may be distributed into the air, on to your clothes or other hard surfaces and may become a source of contamination.
  7. Place the mask in a plastic bag, double bag in a second plastic bag and then throw the double bagged mask in the trash. DO NOT TOUCH YOUR FACE until you clean your hands with soap and water or hand sanitizer.

REFERENCE FOR CLOTH TYPE MASKS/FACE COVERINGS

A. Background

The Public Health Agency of Canada (PHAC) and the Centers for Disease Control (CDC) are now advising that the wearing of a cloth face covering in public settings, particularly where other social distancing measures are difficult, cannot hurt and may provide some measure of protection to others in the event that the wearer of the mask is contagious for Covid-19 or other respiratory infections. It has been stated that a cloth face covering is not thought to protect the wearer from potential infection, therefore. it is still important to try to maintain the recommended 6-feet of physical distancing even when wearing a face covering.

The information below describes the recommended construction, proper use, and required sanitation of cloth coverings.

NOTE: N95 respiratory and surgical grade masks must be used only by healthcare and first responders. The general public does not need nor should wear these types of masks.

B. Cloth Covering Construction

  1. There are four main considerations when designing, constructing, and wearing cloth face coverings:
    1. Adequate Size
      • Cover the nose and mouth to allow for entry of air only through the covering.
      • Knit fabrics have some stretch and can be used to make coverings that fit the face snugly without being uncomfortable, many woven fabrics have no stretch.
    2. Adequate Filtration
      • Use multiple layers of closely knitted (or woven) fabrics.
    3. Breathability
      • The layered fabrics must be breathable.
      • Dense or close weaved fabrics may inhibit adequate airflow and make it harder to breath.
    4. Comfort against the skin
      • Important especially with the high humidity conditions created by breathing through the covering and the risk of saturation.
      • Using a stay dry, wicking fabric on the inside can move the moisture away from the face would make the covering comfortable to wear.
  2. There are a variety of different designs and types of face coverings. The CDC has stated that face coverings can be as simple as a scarf wrapped around the nose and mouth, or as formal as a sewn covering similar to a surgical mask. Any of these options will prevent the expelling of droplets while in public.

C. Proper Use of Cloth Coverings

  1. The CDC recommends the following for proper use of face coverings:
    • fit snugly but comfortably against both sides of the face
    • completely covers nose and mouth
    • secured with ties or ear loops to minimize movement
    • allow for breathing without restriction
  2. How to put on a face mask:
    • Clean your hands with soap and water or hand sanitizer before touching the mask.
    • Follow the instructions below for the type of mask you are using.
      • Face Mask with Ear loops: Hold the mask by the ear loops. Place a loop around each ear.
      • Face Mask with Ties: Bring the mask to your nose level and place the ties over the crown of your head and secure with a bow.
      • Face Mask with Bands: Hold the mask in your hand with the nosepiece or top of the mask at fingertips, allowing the headbands to hang freely below hands. Bring the mask to your nose level and pull the top strap over your head so that it rests over the crown of your head. Pull the bottom strap over your head so that it rests at the nape of your neck.
    • If using a face mask with ties: Then take the bottom ties, one in each hand, and secure with a bow at the nape of your neck.
    • Pull the bottom of the mask over your mouth and chin.
    • Once the mask is secured to your face DO NOT TOUCH YOUR FACE OR ADJUST THE MASK! If you do, you MUST wash your hands for 20 seconds with soap and water before touching anything else.
  3. How to remove a face mask
    • Clean your hands with soap and water or hand sanitizer before touching the mask. Avoid touching the front of the mask. The front of the mask may be contaminated. Only touch the ear loops/ties/band. Follow the instructions below for the type of mask you are using.
    • Before removing the mask or touching ear loops/ties/bands, bend forward slightly at the waist so the mask is away from your body and clothing.
      • Face Mask with Ear loops: Hold both of the ear loops and gently lift and remove the mask.
      • Face Mask with Ties: Untie the bottom bow first then untie the top bow and pull the mask away from you as the ties are loosened.
      • Face Mask with Bands: Lift the bottom strap over your head first then pull the top strap over your head.
    • DO NOT SHAKE THE MASK. Any Covid-19 particles on the mask may be distributed into the air, on to your clothes or other hard surfaces and may become a source of contamination.

D. Required Cleaning and Sanitation of Cloth Coverings

  1. Cloth coverings are designed to capture droplets expelled when breathing. These droplets deposit and accumulate on the cloth fabrics while in use. It is critical that these soils be remove on a daily basis to maintain the covering efficiency, and prevent the accumulation of microorganisms on the cloth.
    1. Machine Washing (Recommended)
      • Use hot water setting on machine
      • Use laundry detergent that DOES NOT contain fabric softeners.
      • Add an extra rinse cycle as needed.
      • Air dry or machine dry on a warm cycle. If machine drying, consider using a mesh bag to prevent damage to elastics or ties.
    2. Hand wash
      • Use very hot water (>1800F) and ordinary dish washing soap (not lotion/moisturizing soaps).
      • Immerse the face covering(s) fully in the water and detergent solution.
      • If heavily soiled, add an oxygen cleaner (i.e., Oxyclean) according to the package instructions.
      • Agitate, soak, rinse very well in plenty of water. Squeeze well. Let air dry.
  2. Sanitizing during use
    1. In between short term uses or if washing a covering is not an option:
      • Spray the covering (both inside and out) with either 60% ethyl alcohol, or 70% isopropanol/isopropyl alcohol.
      • Make sure all surfaces are damp
      • Allow to air dry before reusing