Countdown to St. Paddy's Day

Kelly & Carlos O'Bryan's NOW OPEN!!

ATTENTION PACHO LOVERS!!!! 

We have had incredible opportunities to offer support to our communities through Phase 1 in various ways including health care workers and meal programs for our local hospitals.  Although we are incredibly proud to have been able to provide this support, as we transition into Phase 2 our focus will be on, and our resources will be needed, to best prepare our businesses to keep our staff and customers safe moving forward. Therefore we have recognized the need to make some adjustments to that program. We will still be offering a generous discount program for take out food, with 10% off for call-in orders and 20% off orders made through our App for everyone!  

If you haven't downloaded our app follow these links below. 

Apple IOS - https://apps.apple.com/us/app/kelly-obryans/id1452999297?ls=1

Andriod - https://play.google.com/store/apps/details?id=com.qooway.olomobile.app.kobcob&hl=en_CA

Kelly O'Bryan's & Carlos O'Bryan's COVID-19 Safety Plan

 

Kelly/Carlos O’Bryan’s Covid-19 Safety Plan 2020

 

Front Entrance

  • A sign will be posted to ask customers to wait outside until they are met by a staff member. When weather permits the host/hostess will be stationed outside to greet customers.

 

  • The host/hostess will offer customers either digital or paper menus. Every table will receive an information sheet that will explain what we are doing about Covid-19 and explain our Birthday promotion and Double Happy Hour promotions. All paper menus will be a single-use!

 

  • A hand sanitizer dispenser will be situated at the front entrance.

 

  • Line ups and reservations – No customers are to wait inside the building for any time. If it is raining umbrellas should be available to offer customers. We would recommend that everyone have enough umbrellas to accommodate their volume and projected line ups.

 

  • Post a Notice at front doors saying that any customers showing signs of being sick will be asked not to enter the premise.

 

 

Dining Room

    • 2 meters between tables. Customers at the bar may seat in groups of six but that group must be 2 meters from any other group. Place notices throughout the dining room reminding people of the 2-meter rule for social distancing.

 

    • Change your floor plan to your new table layout. On this plan, you should put arrows to show flow. You should also list where you are putting your hand sanitizer dispensers with a small “s” (put on the bottom a legend to tell what the “s” stands for). This plan should be laminated and hung by the entrance.

 

    • No parties are larger than 6. Customers must be made aware that they cannot join other tables if the number of customers goes over 6.

 

    • Remove chairs on tables not used. All extra chairs to be removed and stored off-site if possible.

 

    • Tables that are not used must have a sign on them that says “This table is closed due to Covid-19”

 

    • It can use every booth. We feel that a five-foot partition is sufficient to provide a sufficient barrier between tables.

 

    • Pathways to tables and washrooms must be 2 meters wide. This is extremely important for compliance.

 

    • May want to consider arrows so that customers and staff know which path to take to ensure the 2-meter rule.

 

    • Leave front doors open all the time so people do not have to open the door or have hostess-only open the door. This will not be mandatory but might be easier for customers.

 

    • Crayons given to children are single-use and must be discarded after each use unless the child takes them with them.

 

    • Customers will not be given a side plate unless it is asked for by the customer. However, Napkins will still be brought to the table without a side plate according to our policy.

 

 

 

 

 

 

 

 

 

    • Table Cleaning
      1. Once everything has been removed from the table, the table, chairs from the seat up (including booth backs), must be sprayed liberally with a peroxide disinfectant. Make sure that table edges and the entire chair are sprayed properly. Make sure that booth backs are included in the sanitizing step.
      2. Place a timer on the table at the set for five minutes
      3. Once the timer has gone off the table and chairs must be wiped with potable water.
      4. Tables and chairs must then be sprayed and wiped down with our regular sanitizer.
      5. Our regular table check should be done … floors, seats, etc.

 

    • Have one person responsible for shift all the time for sanitizing and disinfecting. Every hour the following must be sprayed and left to dry with peroxide disinfectant:
      1. All door handles
      2. All ledges that might be considered a high touch area
      3. All handrails
      4. Light switches
      5. Coat hooks
      6. ATM, SST and Cigarette Machines
      7. Profitec POS
      8. Debit Card machines
      9. Telephone
      10. Hostess station and/or area
      11. All clipboards that are used in the dining room.
      12. All water jug handles – these must be wiped with potable water and sanitized as well.
      13. Toilet seats must be disinfected and sanitized at the beginning of the day and at the beginning of dinner service – 11 am and 4 pm
      14. Any barriers between tables must be disinfected sanitized at the beginning of the day and at the beginning of table service – 11 am and 4 pm
      15. Complete the checklist available every hour!

 

    • ATM’s – a hand sanitizer dispenser is to be placed at the ATM with signage on how to use properly. The ATM must be disinfected every hour.

 

    • SST, Pull-Tabs, and Cigarette machines - a hand sanitizer dispenser are to be placed at these locations with signage on how to use properly. These machines must be disinfected every hour.

 

    • No pool table, darts or other games allowed.

 

    • We will not be put side plates on the table.

 

    • Every customer will still get a coaster and they will be single-use. If we run short we can use cocktail napkins.

 

    • Only one server to pick up drinks at one time. Other servers must maintain the 2-meter distance. You might want to put lines on the floor because some have issues with measurements. Distances are much shorter when a server is busy.

 

    • Avoid situations where staff have less than 1 m or 3 ft between them and a guest (particularly face-to-face connections). This means that servers must stay three feet from the table when taking any orders. Lines on the floor might help with this. A server should not be at a table longer than 10 minutes at one time. If this is necessary please excuse yourself for at least 3 minutes then return and continue. Obviously, when delivering food this is not possible but try to serve from behind each customer!

 

    • Servers should leave food and drinks at the front of the table and let the customers pass them after the server has stepped away from the table. Servers cannot reach over the table to set plates and drinks in front of any specific customer.

 

    • All leftover food that the customer would like to take home must be done by the customer. A container should be dropped off the table and the customer can put the leftover food in the box, then the dirty plate can be removed.

 

    • Drinks served in bottles should be poured for initial pour only; bottles left on the table and subsequent pours are done by guests, including water when possible Any refills of pop etc. the customer will get a clean glass.

 

    • Garnishes and straws will be kept behind the bar and only be touched by the bartender.

 

    • The bartender must disinfect and sanitize the bar at the beginning of the day and at the beginning of dinner service – 11 am and 4 pm. This should include:
      1. All open liquor bottles including speed spouts
      2. Speed rails
      3. Juice and pop guns
      4. Slush machines
      5. Blenders
      6. Coffee warmers
      7. Beer towers
      8. All door handles on cooler etc.

 

    • Encourage tap or APP payment methods at tables only, no payment at the bar. It is the server's responsibility to let tables know this when the bill is presented. It is a policy that the debit machine is presented in a plastic bag so that the customer is confident that it is sanitary!

 

    • When customers are paying the server should point out the exit doors that the location may have dedicated.

 

    • Nothing on tables when ready to be seated.

 

    • All condiments, salt, pepper etc will be brought to the table upon request and sanitized after use at that table.

 

  • Times to consider requiring handwashing:
      1. Before handling and running food and drink.
      2. After bussing a table.
      3. Before pouring beer.
      4. After handling cash or credit cards.
      5. Between interacting with different parties

 

Washrooms

    • Put signs on washrooms to remind people of social distancing

 

    • A hand sanitizer dispenser will be placed on the outside of the washrooms to encourage customers and staff to sanitize their hands before and after entering the washroom. Signage will be placed above the dispenser explaining how to use it properly.

 

    • A hand sanitizer must be placed near every changing table.

 

 

    • Urinals must be 2 meters apart. If they are not one urinal must be close off, this should be done professionally!

 

    • Washrooms must be thoroughly disinfected, cleaned and sanitized every hour

 

      1. All sinks and taps
      2. Paper towel dispensers
      3. Toilet handles
      4. Door handles and locks

 

 

 

 

    • Delivery and Pick-up curbside only. This will continue to be a big part of our business, so it is important that you develop a system that works for your location. No delivery person or customer should be allowed to enter the building. The staff member dealing with these customers should wash their hands before and after every delivery.

 

Menus

    • Single-use menus or digital menus – QR Code to every table. These must be recycled after each use.

 

    • A Covid-19 information sheet will be given to every table. These must be recycled after each use.

 

    • Ask people when they come in whether they would prefer the physical menu.

 

    • We may be out of product from time to time, so menus should be printed daily.

 

    • Use TV’s to show table talkers and menus.

 

 

 

Staff

    • MUST have a mandatory meeting for staff this Monday at the latest. Staff cannot work unless they sit through a COVID Protocol Seminar.

 

    • Safety committee appointed to resolve  any safety issues

 

    • While training in the FOH it is still important for the Trainer and Trainee to stay 2 meters away from each other unless they both wear face masks or shields.

 

 

 

    • Sick Policy
      1. If sick must report to Floor Supervisor
      2. Do the Self Check assessment online or App

 

    • The staff that are confirmed in the Self Check assessment must contact 811 and self-isolate for 14 days before returning to work.

 

    • All HOH staff must wear a mask or face shield while working. No exceptions. Any FOH staff can wear a mask if they wish but they must do it in accordance with the protocol!

 

    • Temp all staff before their shift. Every staff member will have to complete and sign the Covid-19 questionnaire before starting work.

 

    • If while at work, an employee starts experiencing symptoms of respiratory illness consistent with COVID-19, even if symptoms are mild, ask the employee to don a mask and to leave work immediately, go straight home, and have them contact their family physician/primary care provider or 8-1-1 for further guidance.

 

    • Times to consider requiring handwashing:
      1. Before handling and running food and drink.
      2. After bussing a table.
      3. Before pouring beer.
      4. After handling cash or credit cards.
      5. Between interacting with different parties

 

    • Only one staff member in staff rooms at one time unless the 2-meter rule can be adhered to. A hand sanitizer must be placed at the entrance to staff areas and staff must sanitize before and after using this area.

 

    • Staff should be scheduled in teams where the same people work together every shift possible. This will minimize cross-contamination between staff.

 

    • Staff washrooms must be disinfected and sanitized every hour

 

Kitchen

To Ensure the Safety of You, Our Teams and our Customers these guidelines must be Practiced!

 

  1. Hand Washing

Wash Hands Thoroughly for 20 seconds, frequently; with warm water, anti-bacterial soap, towel dry. Refer to the posted hand washing chart at every wash station.

Wash Hand minimally before starting work, after touching dirty dishes, after touching your face, nose, hair, after going to the washroom, after smoking/vaping, sneezing, coughing, between orders & prep as much as possible.

Hand sanitizers do not take the place of handwashing but recommended when hand washing is not available.

 

  1. Social Distancing / SD

In our Kitchens SD is difficult, so other measures listed are in place to ensure the safety of you and others. Respect other's space, stay on your side of the line as much as possible, allow others to go through corridors, walk-ins, doorways corners before you. If the face is unprotected, turn your head away when passing others. Refer to Social Distancing chart

 

  1. PPE (Personal Protective Equipment)

Face shields are provided for you, you must wear these at all times in our kitchens, keep them clean, spray with peroxide let sit for 5 minutes, wipe with potable water and towel dry often and disinfect after coughing and sneezing.

 

 

 

  1. Disinfecting multi-touch services (not food areas)

These include but not limited to: Door handles, hand railings, employee washrooms, broom & mop handles, walk-in door handles, all areas outside of food surfaces.

Minimally disinfect these areas three times per day.

Use disinfecting peroxide. Spray on surfaces, let sit on the surface for 5 minutes then wash your hands.

 

  1. Limit Access to Kitchens

Limit access to the kitchens, including sales reps, delivery drivers, non-employees etc. as much as possible, if they do enter our kitchens ensure they are practicing SD and other safety measures.

 

  1. Managers Scheduling

Managers / Head Chefs will schedule employees in a way that keeps the same workers together on the same shifts as much as possible. Please be understanding and flexible to help reduce contact with others.

 

 

 

 

 

Countdown to St. Paddy's Day