COVID-19 SAFETY PLAN
The following guidelines and rules will be in place at SpearHead Winery in order to ensure your safety, the safety of your family, as well as protect our visitors. Updated September 12, 2021.
Guidelines for Employees:
- Frequent hand washing
- Avoid touching face
- Cough into your sleeve
- Disinfect frequently touched surfaces
- Clean your workspace between each visitor
- Stay at home and away from others if you’re feeling ill
- Maintain physical distancing outside your household
- No handshaking or hugging
- Masks must be worn
- Masks are manditory indoors for all guests over the age of 12.
- Guests 12 years and older wishing to sit on the patio must provide proof of vaccination, guests 19+ must also present a piece of Government photo ID.
- Guests making a retail purchase or wishing to join us for a standing tasting do not need to provide proof of vaccination.
- Whenever possible tastings and sales will occur outdoors, private indoor tastings during poor weather.
- Enhanced workplace sanitation plan and schedule in effect.
- All tasting stations, tables, and frequently touched surfaces must be cleaned between groups.
- Staff are asked to continue to practice proper hygiene. This includes frequent hand washing, coughing or sneezing into an elbow rather than a hand, and avoiding touching one’s face.
- Ensure the washrooms are always well stocked with liquid soap and paper towels and that warm running water is available. Antibacterial soap is not required to prevent the spread of COVID-19.
- Provide clean carry-out bags for purchased products. Customers should not use their own containers, reusable bags or boxes.
- Direct traffic to avoid congestion or confusion.
- Signage at entrance points to communicate flow.
- Staff member to welcome and provide instruction on new protocols.
- Visible queues every six feet at entrance to support physical distancing.
- Patio tables and tasting stations set up at least 6 feet apart.
- One directional flow on patio for guests and staff.
- All doorways and walkways to be clear of traffic, those entering should yield to those exiting.
- Place hand sanitizer with a minimum of 60% ethyl alcohol in dispensers near the entrance, pay stations and other high-touch locations for customers and staff use.
- Have clear signs in multiple locations that indicate the maximum number of customers and staff that can be accommodated at any one time.
- Monitor the number of customers and staff on premise continuously throughout the day.
- Once the maximum number of persons for our location is reached, allow one person in for every person that leaves.
- Offer online or telephone orders with delivery or express pick up services as alternatives to shopping in person.
- Limit the handling of credit cards wherever possible, by allowing customers to scan. There is currently no evidence that COVID-19 can be passed on to others by touching or handling cash.
- Employees who handle cash or credit card must wash their hands frequently with soap and water. This includes before any breaks, at the end of their shift, and before preparing food or beverage.
- Should operators and employees choose to use gloves, ensure thorough hand washing before and after each change of gloves.
- Ask customers who arrive with cold, influenza, or COVID-19 like symptoms to return home and use a delivery service instead.
- Ensure staff with cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing remain at home.