Canadian Restaurant Reopening Checklist

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Conducted on
Prepared by
Location

FRONT OF THE HOUSE

Arrange dining room and patio tablesand bar seating to accommodate social distancing reuirements.
Wipe down and sanitize tabletops, seating and bar tops - de-gum as needed.
Clean tables, bases and level tables as needed.
Clean and sanitize hi-chairs and booster seats.
Clean and sanitize all bottles and shelves.
Clean and sanitize ice bins, refill bins.
Clean, sanitize and re-start frozen beverage machines per manufacturer's instructions.
Clean, sanitize and re-start coffee, espresso and tea machines - check and replace filters.
Clean and sanitize all soda and beer lines.
Clean and sanitize mats and carpeting.
Clean trays and tray holders.
Clean and refill caddies including all tabletop condiment items.
Wash and sanitize all placemats.
Inventory and clean all glassware, cups and saucers, dishes and serving pieces - reorder as needed.
Inventory beverages and liuor, place orders as necessary.
Wipe down all under-bar units, inside and out, and restock as needed.
Add Hand Sanitizer Station to entryway of restaurant.
Clean and sanitize menus and menu holders, print new menus if applicable.
Clean and/or dust windows and window sills, plants, decor items, light fixtures.
Clean and sanitize server station, stock with all items as needed.

TAKE OUT AND DELIVERY

Inventory take-out containers, cups and bags.
Investigate tamper-proof labels.
Set up to-go procedures for deliveries and pick-ups.

BACK OF THE HOUSE

Empty, clean and sanitize ice machines and bins.
Wipe down exterior and tops of ice machines/bins.
Clean and sanitize floors, mats, shelves, bins.
Check status of all refrigeration and freezer units, including working thermometers, clean or replace as needed.
Check all foods in freezers, walk-ins and discard as reuired.
Wipe down and sanitize all sandwich/prep units including cutting boards.
Initiate start-ups and/or performance checks on gas euipment per manufacturer's instructions.
Replace fryer oil.
Clean and sanitize broilers, griddles, ovens,
toasters and other cooking euipment.
Clean and check for proper operation of hoods, filters, ductwork, fans, belts and fire suppression systems - Clean and/or replace hood filters as needed.
Check pilots and burners for proper operation and calibrate ovens. Adjust if necessary.
Clean and sanitize all worktables, under-shelves, utensil racks and serving lines.
Inventory, clean, sanitize and restock utensils, cutting boards, knives, mixers, blenders, food storage containers.
Inventory, inspect and discard as needed dry storage products. Wipe down and/or replace/refill storage containers.
Clean and sanitize shelving units and ingredient bins.
Inventory all food items and place orders with suppliers. Take into consideration any new menu items/changes.
Make sure grease traps, floor drains are operational.
Inventory and restock janitorial supplies including approved cleaners and sanitizers.
Clean and sanitize restrooms.
Add additional hand sanitizing stations at exit/ entry points.

FACILITIES, FINANCIAL AND CASH MANAGEMENT

Bring POS systems up to date to reflect menu and/ or pricing changes.
Confirm credit card system is online.
Check fire extinguishers, smoke detectors, exit signs and emergency lighting.
Check status and schedule maintenance services.
Test HVAC systems.
Inspect exterior of property. Clean up and freshen landscaping.
Check outdoor signage for proper operation.
Clean parking areas.
Contact landlord with any issues.

MANAGEMENT - TRAINING, STAFFING, SAFETY AND PROMOTION

Inventory first aid kits and worker PPE supplies. Train staff in PPE procedures.
Hold re-opening training for staff including new guidelines and policies.
Re-start utility services in advance of re-opening.
Review and adjust budgets and projections for the new normal in 6, 12 and 18 months.
Train staff for the new safety conscious consumer.
Communicate your re-opening to your customers by updating your website, and social media channels with opening hours, menu changes and cleaning standards implemented.
Create and send e-mail blast announcing reopening.

ITEMS TO CONSIDER FOR PURCHASE

Thermometers for temperature checks of employees.
Sanitization stands at front door, bathroom areas and counters.
PPE for employees.
Cleaning products with approved specifications lie >70% alcohol).
Approved kitchen, dining room and bathroom disinfectants.

PROCESSES TO DOCUMENT OR UPDATE

Restaurant reservations process or leave a name and callback practice, which may also serve to have customer information.
Contactless order fulfillment for takeaway operations.
Policy/procedures for what is expected of employees if they get sick, have symptoms, or if an exposure is reported at the restaurant or store.
Employee training in the process and communication of new/enhanced cleaning and sanitization processes.
Sanitization schedule with cleaning log posted in common area (front of house) and in bathrooms.
Cleaning and sanitization processes for cleaning surfaces in contact with guests (tables, pin pads, menus, etc).
Cleaning and sanitization processes for kitchen, back of house.
Nightly cleaning and sanitization process.
Process for enacting future roll back or shutdown of operations.

ITEMS TO CREATE

for staff areas, Notice of Health Care Facilities Contact information (numbers of medical clinics, hospitals, and mental health support centres).
Reduced Occupancy Load statement (visually available for customers and officials).
In-room dining floorplans denoting reduced occupancy load.
Physical distancing guidelines for entering, exiting, ueuing and seating.
Visitor's log, for suppliers and other service staff coming to the restaurants that is easily accessible and up to date.