COVID-19 Dine-in Checklist for Australian Capital Territory

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General

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COVID-19 Dine-in Checklist for Restaurants, Cafes, Pubs, Clubs, RSL clubs and Hotels

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Check the latest updates

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Check for any changes to business restrictions and the Public Health Emergency Directions through www.covid19.act.gov.au

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Ensure physical distancing

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The public health directions require there to be no more than one person per four square metres of floor space in the business, and where it can be supported no more than 10 persons ‘dining in’.

Compliant Non-Compliant N/A

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Step 1: Calculate the floor space inside your business in square metres [e.g. 48 square metres].

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Step 2: Determine the capacity of your business when observing physical distancing of one person per four square metres. [e.g. 48 square metres divided by 4 = a maximum of 12 persons (staff & customers)].

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Step 3: The public health directions permit a maximum of 10 persons to ‘dine in’, subject to physical distancing being maintained. It may be that, after deducting your required staff from the total maximum capacity of your business, your maximum capacity may only permit less than 10 persons to ‘dine in’ due to the need for physical distancing. [e.g a capacity of 12 persons – 4 staff = 8 patrons inside]

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Step 4: Where your business has an outside dining area, the maximum capacity of that area should also be calculated. This may enable your business to have a certain number of persons ‘dining in’ seated inside and a certain number seated outside. However, the total maximum number of seated patrons ‘dining in’ at your business is not permitted to exceed 10 persons. [e.g. even if the outside area capacity could support a further 6 persons ‘dining in’, a maximum of 10 persons ‘dining in’ are permitted, regardless of how divided between the indoor and outdoor space.]

Compliant Non-Compliant N/A

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Step 5: Furthermore, when determining your businesses overall capacity (inside and outside) consideration must also be given to the presence of persons placing, waiting for, and collecting take away orders.

Compliant Non-Compliant N/A

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Place signs at entry points to instruct customers not to enter the premises if they are unwell and that clearly states the number of patrons that are allowed to be seated. The sign should also state that businesses have the right to refuse service or entry. The sign can also state that the business cannot by law permit more persons than its capacity and/or 10 patrons, and that patrons which ignore these rules and instructions may also be contravening public health emergency directions for which penalties may apply

Compliant Non-Compliant N/A

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If practicable set up separate exit and entry points and separate order and collection points to minimise contact.

Compliant Non-Compliant N/A

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Encourage online and phone bookings and limit the number of walk-in diners

Compliant Non-Compliant N/A

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Facilitate physical distancing (one person to four square metres) by marking standing areas where customers queue to encourage a 1.5 metre spacing between each person in the queue.

Compliant Non-Compliant N/A

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Place tables in a way that ensures patrons seated at those tables are 1.5 metres apart and reduce the number of tables and seating capacity in line with public health directions

Compliant Non-Compliant N/A

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Consider using physical barriers where practical, such as plexiglass around counters involving high volume interactions with customers.

Compliant Non-Compliant N/A

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Remove waiting area seating or space seating at least 1.5 metres apart.

Compliant Non-Compliant N/A

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Encourage customers to use pay wave and credit cards in preference to cash.

Compliant Non-Compliant N/A

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Compliant Non-Compliant N/A

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Remove any self-service buffet style food service areas and communal water/drink stations.

Compliant Non-Compliant N/A

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Stagger seating times and manage the duration of sittings to control the flow of patrons

Compliant Non-Compliant N/A

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Manage staff or customers presenting with illness

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If you or your staff are unwell, tell them to stay at home and encourage them to seek medical attention. Ask them to be aware of the criteria for getting tested for COVID-19, available on the ACT Health website

Compliant Non-Compliant N/A

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Maintain a register and process for signing in staff at the start and end of shifts

Compliant Non-Compliant N/A

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Maintain a staff illness register.

Compliant Non-Compliant N/A

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If an employee or customer has serious symptoms, such as difficulty breathing, call triple zero (000).

Compliant Non-Compliant N/A

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Prepare for a significant number of staff being off sick at once. Make sure you have sufficient staff available for effective operation (food preparation, service, cleaning).

Compliant Non-Compliant N/A

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Ensure all staff are aware of safe food handling practices and heighten health and hygiene policies and procedures, such as the importance of hand hygiene and regular sanitation of food preparation surfaces, equipment and customer and dining areas.

Compliant Non-Compliant N/A

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Modify processes behind the counter (including in the kitchen) to limit workers having to be in close contact, as much as practicable. For example: assign workers to specific workstations to minimise the need to go into other spaces; implement processes so front of house workers can collect food without needing to go into food preparation areas.

Compliant Non-Compliant N/A

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Cleaning, Sanitising and Hygiene Activities

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Areas used for food preparation and serving will need to be thoroughly cleaned, and food preparation surfaces and utensils cleaned and sanitised before use to ensure there is no risk to food safety.

Compliant Non-Compliant N/A

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Clean packaged (sealed) food if required, before opening it.

Compliant Non-Compliant N/A

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Check all stocks of food packaging materials are clean (e.g. takeaway containers).

Compliant Non-Compliant N/A

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Clean all food areas and clean and sanitise food surfaces, utensils and equipment.

Compliant Non-Compliant N/A

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Provide hand sanitiser, clearly labelled for public use only at points of entry.

Compliant Non-Compliant N/A

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Brief your staff on hygiene processes and procedures, each shift. They should wash hands often with soap and water for at least 20 seconds. Display handwashing instructions above each sink.

Compliant Non-Compliant N/A

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Ensure your hand washing facilities are not obstructed and have sufficient paper towel and soap; these facilities should only be used for hand washing. If gloves are used, ensure they are changed regularly and wash hands between glove changes

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Place additional signage in key areas, including above the hand wash facility, with correct procedures. Posters on handwashing and preventing the spread of germs can be downloaded at https://www.covid19.act.gov.au/resources

Compliant Non-Compliant N/A

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Provide hand washing facilities for customers and patrons including clean running water, liquid soap, paper towels. If hand washing facilities are not readily available, provide an appropriate alcohol-based hand sanitiser.

Compliant Non-Compliant N/A

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Non-disposable crockery/cutlery/glassware is permitted only when cleared after each course and washed using a commercial grade dishwasher or glasswasher. Clean customer areas and clean and sanitise crockery and cutlery etc.

Compliant Non-Compliant N/A

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Use disposable/recyclable cutlery/glassware when available, or ensure strict table clearing guidelines requiring gloves.

Compliant Non-Compliant N/A

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Compliant Non-Compliant N/A

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Implementmore frequent sanitising of all surfaces (particularly frequently handled surfaces: EFT machines, counters, trolley handles, self-serve areas, fridge and cool room handles etc).

Compliant Non-Compliant N/A

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Surfaces used by clients, such as tables, must also be cleaned between clients.

Compliant Non-Compliant N/A

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Extra Measures for Businesses Reopening for the First Time

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If your business premise/building has been closed or operating minimally during the COVID-19 period, you need to take these extra checks:

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Check that the cleanliness of your premises is suitable and ready for preparing or handling food and make sure that nothing has happened during the closure or reduced operation that stops you from operating safely.

Compliant Non-Compliant N/A

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Check that food, equipment and other surfaces have not become contaminated from issues such as maintenance activities, or leaks, increased pest activity or reduced use of the facility.

Compliant Non-Compliant N/A

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Make sure the services you need for power; water supply and drainage are working as intended.

Compliant Non-Compliant N/A

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Check the condition of the services and equipment.

Compliant Non-Compliant N/A

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Make sure that services, facilities and equipment are fully functioning

Compliant Non-Compliant N/A

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Check for any signs of pest infestation e.g. cockroaches and rodents (rat or mice droppings, cockroach spotting), gnawed food and food packaging.

Compliant Non-Compliant N/A

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Carry out pest control before opening.

Compliant Non-Compliant N/A

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Throw out food or packaging damaged by pests.

Compliant Non-Compliant N/A

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Throw out all other food in damaged or open packaging.

Compliant Non-Compliant N/A

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Clean premises, utensils and packaging (where appropriate) before opening.

Compliant Non-Compliant N/A

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Check toilets and hygiene facilities are working

Compliant Non-Compliant N/A

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Make sure toilets and handwashing facilities for staff and customers (if applicable) are in working order and have warm running water, soap and paper towels

Compliant Non-Compliant N/A

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Flush clean water through machines that are plumbed into the water supply, such as ice machines, drinking fountains, coffee machines, slush-ice makers, post mix guns, self-service soft drink machines and water coolers, especially if these haven’t been turned off during restrictions.

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If power was off for more than 4 hours, or chillers were opened, potentiallyhazardous foods (such as foods that contain meat, poultry, seafood and dairy products) may have reached temperatures above 5°C and will need to be thrown away regardless of their current temperature.

Compliant Non-Compliant N/A

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Perishable foods in the fridge/cool room may still be safe to use if these are not showing obvious signs of spoilage are within their Use-By date or Best Before date. Consider the suitability of all food that may have been compromised during any shutdown or reduced operation period.

Compliant Non-Compliant N/A

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If a freezer was full, power was off for less than 24 hours, the freezer was not opened during the power cut AND there is no evidence of thawing, contents should be OK to use.

Compliant Non-Compliant N/A

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If the freezer was opened during the power cut, the freezer was not full, there is any evidence that contents have completely thawed, or have thawed then refrozen, throw this food out.

Compliant Non-Compliant N/A

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Food still frozen with ice crystals throughout it can continue to be kept frozen if you are sure it did not thaw out and then re-freeze when the power came back on

Compliant Non-Compliant N/A

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Frozen food that has defrosted and was refrozen when the power was restored should not be used. This will not always be obvious, but important signs of defrosting and refreezingmay be miss shaped products; drip from packaging that has become frozen; packages stuck together; or pooling of frozen fluids in the bottom of sealed packages.

Compliant Non-Compliant N/A

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Throw out any food past its Use-By date.

Compliant Non-Compliant N/A

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Check to see if any foods have been contaminated during storage – throw out if signs of damage, contamination or spoilage. If in doubt, throw it out.

Compliant Non-Compliant N/A

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Deliveries, contractors and visitors attending the premises

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Where practical, direct delivery drivers or other contractors visiting the premises to minimise physical interaction with workers.

Compliant Non-Compliant N/A

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Use electronic paperwork where practical. If a signature is required, discuss providing a confirmation email instead, or take a photo of the goods onsite as proof of delivery.

Compliant Non-Compliant N/A

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Ensure a number of suppliers so that you can maintain adequate stocks of hand soap, paper towel, sanitisers.

Compliant Non-Compliant N/A

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Review and monitor

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Regularly review your policies and procedures to ensure they are consistent with current directions and advice provided by ACT Health.

Compliant Non-Compliant N/A

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Ensure you have a copy of this signed checklist which must be produced if requested from a relevant compliance/enforcement officer. This may include providing an electronic copy.

Compliant Non-Compliant N/A

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Completion

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Name and Signiture of Employee or Proprietor Conducting the COVID Safe Check

COVID-19 Dine-in Checklist for Australian Capital Territory

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