New COVID-19 restrictions and mandatory masks (through Feb 5th)

Below is a summary of the verbal orders. For more information, please visit the government website.


Thank you for helping keep our community safe!





To know how to protect ourselves, our guests, our business, and our community we need to understand what novel corona virus is and how it spreads. Simply put coronaviruses are a large family of viruses that originate in animals but are known to cause respiratory illness in humans, particularly during the fall and winter months. Other novel coronaviruses have included Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS-CoV).


The virus that causes COVID-19 is thought to spread mainly from person to person, mainly through respiratory droplets produced when an infected person coughs, sneezes or even talks. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. Spread is more likely when people are in close contact with one another (within about 6 feet). You can also spread this through touching contaminated people, objects or surfaces then touching your own face, nose, ear, eyes, or mouth.


We must understand that in our business of hospitality we have a risk of transmission through ourselves and our guests. You will more than likely come across someone with corona virus, who may not even show signs or know themselves. This manual will help guide you through how to prevent the spread and deal with difficult situations.



What is the new normal?


For Our Guests


·        Masks – Masks are mandatory in all public indoor spaces. Masks can only be removed once seated at your table 

·        Guest sanitization – we have placed a hand sanitizer station within the guests reach at the entrance to the tasting room. Our policy will be to encourage all guests to use hand sanitizer upon entering the facility as well as after using the washrooms. 

·        Guest spacing – we have enforced social distancing between tables at least 2m apart. We will use pagers for guests waiting for tables so they are not congregating on our front sidewalk, pagers will be sanitized before and after each use with an alcohol wipe. We will have signage and placement markers to encourage social distancing. Any counter service will have clear barriers in place to act as a physical barrier.

·        Payment - We will encourage our guests to use card payment only at this time and the machines will be sanitized after each transaction.

·        Contact Tracing – We will be taking guest information for each guest group and keep on record for 30 days.

·        Guest waitlist - we have implemented a pager-based waitlist system and encourage guests to wait outside, in their vehicles, or go for a walk until their table becomes available. The pagers are accurate up to 800M which will reach comfortably inside the Townsite Market.

·       Groups – There is a maximum of 6 people per group. Please keep to your group and do not intermingle with our other guests.

 ·      The right to refuse service – like refusing to serve an intoxicated individual   we will have the same power if guests display symptoms of COVID-19. Make sure that a manager is made aware and deals with this situation.

·       Respect – We will not tolerate abusive behaviour or language in our tasting room, directed at staff or our customers. We understand that these can be stressful times for everyone, but we are all in it together.





For Our Staff


·        Daily Health Checks – Staff will be required to complete a daily health check including temperature check.

·        PPE – Masks are required for staff in any common areas including tasting room and break rooms.

·        Personal hygiene – we will reinforce personal hygiene habits. Frequent handwashing etc.

·        Sanitization – High traffic areas (bathrooms, fridges, etc.) will receive regular sanitizing and tables will be sanitized between each guest seating

·        Meetings – Meetings will take place over online platforms where possible

·        Deliveries – Masks will be required when accepting deliveries coming into our building











Prevention of spread happens before you even come to work. You can help reduce the risk of transmission:






Understand the Symptoms:


Covid-19 has remarkably similar symptoms to a cold or flu. The following is a list of symptoms ranging from most common, less common, and serious. If you show any of these signs do not come to work and contact your doctor immediately in the event of serious symptoms


Most Common

Less Common



dry cough



aches and pains

sore throat




loss of taste or smell

a rash on skin, or discolouration of

fingers or toes


difficulty breathing or shortness

of breath

chest pain or pressure

loss of speech or movement






Did you know the average person touches 300 surfaces in 30 minutes and touches their face 10 times in the same amount of time? Proper hand hygiene not only protects the guest but is the first defence in protecting yourself. At Townsite Brewing we will work hard to make sure that you have all the supplies you need to continue your hand hygiene throughout your shift.


Combatting COVID-19 - Cleaning, Disinfecting and Process Help with Ecolab |  Ecolab




As infection risk, foot traffic or soil load increase, frequency of cleaning and

disinfection should also increase.  Things to consider are product type, soil type and surface type. These are the tools you will be provided to ensure proper disinfecting and sanitization:


·        TOOLS: Refillable spray bottles, microfiber cloths, detergent and sanitizer pails, paper towels, personal reusable facemasks, disposable gloves.

·        PRODUCTS: Alcohol wipes, brewing grade peracetic acid, hand, dish, and laundry soap, Windex.


High traffic areas in our facilities will be:


·         Door handles

·         Chair frames (backs, sides, and arm rests)

·         Hand railings

·         Counter and tabletops

·         Hostess stand

·         Light switches

·         Phones

·         Computers, keyboards, mouse

·         Beer taps

·         Bar tools

·         Sinks

·         Fridge doors

·         Food equipment (tongs, bowls, napkin holder, pretzel dome, etc.)


With these areas in mind and the knowledge of transmission and numbers of touches per 30 minutes we have created cleaning logs and checklists to make sure we are disinfecting in a timely manner.


We are in this together:


We understand that this can be an unnerving time and things may be stressful as we navigate through uncertainty. We thank you for trusting in us to keep you safe. Please reach out to us if you would like to give feedback or if you have concerns around our COVID policies. In the words of Dr. Bonnie Henry, ‘Be kind, be calm, be safe.’