COVID-19 Safety Plan
At Tightrope Winery, we have developed a COVID-19 Safety Plan, outlining the control measures, policies, procedures, protocols, communication plans, training, and monitoring processes necessary to reduce the risk of transmission of SARS-CoV-2 at our workplace. One of a family of coronaviruses, SARS-CoV-2 is the biological hazard that causes the illness COVID-19 (BCCDC).
Our plan follows the six-step process as outlined by WorkSafeBC, supported by the industry-specific information and resources provided by our health and safety association, the Manufacturing Safety Alliance of BC. By Order of the Provincial Health Officerdated May 14 2020, employers are required to post a copy of their COVID-19 Safety Plan on their website and at the workplace. This plan must be readily available for review by workers, as well as visitors, contractors, suppliers, and any other person who could be providing services at our workplace.
A copy of our COVID-19 Safety Plan and other associated documentation must be provided if requested by a WorkSafeBC officer. This COVID-19 Safety Plan is posted on our website here:
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STEP 1 Assess the risks at the workplace
To assess the risk of transmission of SARS-CoV-2, we have consulted:
☒ Information about COVID-19 as offered by the Public Health Authorities
☒ Our frontline workers and supervisors
☒ Our Joint Health and Safety Committee or Worker Health and Safety Representative, if applicable
We have identified the areas/jobs/tasks that may present a risk of transmission of the SARS-CoV-2 virus, which causes COVID-19. We also determined who could be at risk of exposure, including workers, contractors, suppliers, and the public. With this in mind, we took at least one of these three steps:
☒ Developed an Exposure Control Plan (ECP) for SARS-CoV-2. An ECP is a document created by a workplace in response to an identified risk, documenting specific and appropriate controls that will minimize or eliminate that risk. (www.phsa.ca)
STEPS 2 & 3 Implement control measures, including policies, procedures and protocols to reduce the risks
To determine what control measures are required, we have consulted the following:
☒ The Hierarchy of Controls
☒ Our frontline workers and supervisors
☒ Our Joint Health and Safety Committee or Worker Health or Safety Representative, if applicable
☒ WorkSafeBC industry-specific protocols for manufacturing
☒ Guidance and industry-specific information from provincial health authorities
Based on our assessment, with reference to the above resources,
we have implemented necessary controls and developed/updated the following policies, procedures and protocols:
☒ Workplace inspections policy/program, with added checklist items for inspections
☒ Policy for returning travelers (employees must self isolate for 14 days if they have travelled outside the country)
☒ Personal protective equipment policy/program (if applicable)
☒ Hand hygiene procedures
☒ Reporting symptoms in the workplace
☒ Cleaning protocol for common areas
☒ Other documentation (describe here):
- Implementing an alternating tasting and reservation schedule to rotate groups of 12 or less in wine shop/tasting room
- Staff occupancy limits in office and at POS. Office occupancy limit posted on office door. - implementing guest tasting experiences out of doors during fair weather
- Reducing number of guests sufficient to maintain proper physical distancing within the tasting areas - incorporating a flow pattern with floor signage - implementing a 2 meter floor marker at POS que
Supervisors have been made aware of these policies/procedures/protocols and have signed an acknowledgement of their awareness.
STEP 4 Develop communication plans and training
To ensure workers, contractors and visitors know how to stay safe at our workplace, we have:
☒ Developed plans to communicate new and updated policies to all of our employees.
☒ Conducted a training needs assessment and updated our training matrix (or added a COVID-19 training matrix) to include training on procedures and protocols as well as COVID-19 awareness training.
☒ Posted awareness posters throughout our workplace(s): Distancing reminder, Sanitizing Station, Wellnes sign, Handwashing station.
☒ Posted occupancy limit signage throughout our workplace(s).
☒ Chosen the use of virtual meeting tools and/or phone calls in lieu of in-person meetings or training sessions, whenever possible. However, all required control measures, such as physical distancing, must be in place if communication or training must take place in person.
☒ Trained supervisors on monitoring workers and enforcing policies/procedures/protocols.
☒ Trained workers on the proper use, care, maintenance and disposal of personal protective equipment they now require.
☒ Other measures (describe here):
See Employee Handbook
See Sanitation Plan
- Non medical masks and face shields have been provided for all staff members - All employees have been instructed on the proper use of masks and face sheilds
- All employees have declared their understanding of the effectiveness of masks and when and where they must wear them
- a face sheild along with other PPE must be worn while performing the duties of the daily sanitizer position.
STEP 5 Monitor our workplace and update our plans as needed
As the pandemic situation changes, we are doing the following to monitor changes in our operations and workplace(s) to ensure that control measures are effectively providing the expected level of protection and prevention.
☒ Workers are aware of how to report workplace hazards.
☒ Workers are aware of how to report symptoms of COVID-19.
☒ We audit our cleaning and hygiene practices and protocols.
☒ We have established a corrective action process (i.e. corrective action log or other method
to monitor the completion of corrective actions).
☒ We update our policies/procedures/protocols accordingly.
☒ We re-assess communication and training needs accordingly.
STEP 6 Assess and address risks from resuming operations or getting back to normal
For areas within our operations or workplace that have not been operating normally during this pandemic and would now be re-started or re-occupied, we have completed the following:
☒ Reviewed our existing risk assessments for the jobs and areas affected. We have considered the effects of the control measures discussed in this Plan on existing safeguards and controls, and revised our risk assessments accordingly.
☒ Ensured all work areas have been inspected before resuming operations, if applicable.
☒ Re-assessed communication and training needs accordingly.
☒ Communicated plans to workers before they return.
☒ Conducted orientations as needed.