The employer has validated the worker’s state of health with the worker and that the worker exhibits no symptoms linked to COVID-19.

The workers are informed of the procedure for leaving work if they exhibit at least one of the symptoms.
The employer has rearranged the workstations and reviewed the work methods to comply with at least 2 metres of physical distancing whenever possible1.
Whenever possible, a minimum of 2 metres of physical distancing is respected when entering and exiting the workplace and during staff breaks and meals.
The washrooms are cleaned depending on the traffic, at least every shift, and disinfected every day.
The staff dining room and the common areas are cleaned before and after each use and disinfected every day (e.g. tables, refrigerator door handle, chair backs, microwaves).
1. If an occupational health and safety committee or a prevention representative is present in the work environment, they contribute.
Commission des normes, de l’équité, de la santé et de la sécurité du travail cnesst.gouv.qc.ca/coronavirus
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The frequently touched surfaces (e.g. doorknobs, faucets, toilets, telephones, computer accessories) are cleaned and disinfected according to their use (e.g. every shift) and when they are visibly soiled.
The tools and devices used are cleaned and disinfected after each shift or cleaned as soon as they are shared.
Water and soap or a hydroalcoholic solution of at least 60% are available for hand washing.
The hand hygiene, respiratory etiquette and physical distancing rules are posted and observed.
The suppliers, subcontractors, partners and customers are informed of the measures implemented in the business to control the risks associated with COVID-19. They are made aware of the importance of complying with these measures, and their cooperation is solicited.
Specific Measures
All the useful information for the customer is communicated clearly (for example, a sign is installed at the entrance to the facility with a reminder of the instructions, organization of the service, organization of queues, terms of payment, removal of takeout orders, the possibility of preordering by phone or online).
The customers who exhibit symptoms are informed of their obligation to postpone their visit to the restaurant.
The workers who offer a catering service or home chef service checked before their trip whether one of the customers visited exhibited COVID-19 symptoms.
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The number of customers in the restaurant is limited according to the applicable public health provisions. As needed, a person outside or at the reception of the facility is responsible for managing the queue.
Whenever possible, one-way traffic has been established to prevent people from encountering each other.
Physical barriers (full partitions that are easy to disinfect) are installed between the different workstations that are too close to each other or that cannot be spaced.
Physical barriers (full partitions that are easy to disinfect) are installed to separate the workers from the customers at the cash registers, in front of open kitchens, at the bar, at the reception counter, etc.
Signage (e.g. floor marking) is implemented to establish the measurement of 2 metres of physical distancing near the cash registers, at the reception counter and in the locker room, if applicable (wherever a line may form).
Contactless payment (e.g. bank card or contactless terminals) is preferred to prevent customers from touching the terminals. If customers pay with cash, the cashiers or the servers disinfect their hands immediately afterwards with a no-rinse cleanser (hydroalcoholic solution of at least 60%).
The payment terminal is disinfected whenever it is handled by a customer.
The delivery persons are informed they must deposit the packages on a clean surface in the presence of the facility’s staff, without handing them over and respecting at least 2 metres of physical distancing whenever possible.
During table, buffet or bar service, the service staff concerned wear a procedure mask and protective eyewear (protective glasses or visor covering the face down to the chin) if their tasks make it absolutely necessary to be within 2 metres from another person, without a physical barrier.
During food preparation activities, the kitchen staff concerned wear a procedure mask and protective eyewear (protective glasses or visor covering the face down to the chin) if their tasks make it absolutely necessary to be within 2 metres from another person, without a physical barrier. If the higher temperature in the kitchen makes it impossible to wear a procedure mask (constantly wet), wearing a visor covering the face from the forehead to the chin is a solution of last resort.
A sufficient quantity of necessary protective equipment, including a procedure mask, protective eyewear (protective glasses or visor covering the face down to the chin), are provided and made available to the workers.
Prolonged wearing of protective equipment is favoured over putting it on and removing it repeatedly.
The workers are informed of the method for discarding non-reusable protective equipment in the trash can or in reclosable bags or containers reserved for this purpose.
A method is provided for disinfection of reusable protective equipment with an adapted product.
The equipment used by all service staff, such as the credit card scanner, cash registers, touchscreens, headphones (car order service), reusable plasticized menus and trays, is cleaned frequently.
Any object, equipment or service that may be in contact with food is cleaned and disinfected according to the methods recommended by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation.
COVID-19 Hotline: 1-877-644-4545 To contact a CNESST inspector: 1-844-838-0808