COVID 19 Safety Plan
This is a historical record from the club's archive, kept at its original address. Details may no longer be current.
The COVID-19 Safety Plan for the Sydney Flying Squadron and Foys Kirribilli, prepared under NSW requirements for clubs, covering staff and customer wellbeing, hygiene, physical distancing and cleaning measures.
30 May 2020
COVID-19 Safety Plan Pubs, clubs, small bars, cellar doors, breweries, distilleries and casinos We’ve developed this COVID-19 Safety Plan to help you create and maintain a safe environment for you, your workers and your customers. Complete this plan in consultation with your workers, then share it with them. This will help slow the spread of COVID-19 and reassure your customers that they can safely visit your business. You may need to update the plan in the future, as restrictions or advice changes. Businesses must follow the current COVID-19 Public Health Orders, and also manage risks to staff and other people in accordance with Work Health and Safety laws. For more information and specific advice for your industry go to nsw.gov.au BUSINESS DETAILS Business name:
Sydney Flying Squadron & Foys Kirribilli
Plan completed by:
Damian Bryant
Approved by:
> REQUIREMENTS FOR BUSINESS Requirements for your workplace and the actions you must put in place to keep your customers and workers safe REQUIREMENTS
ACTIONS
Wellbeing of staff and customers Exclude staff and customers who are unwell from the salon.
All staff warned to stay home if they feel sick, signage in venue and on point of sale screens to indicate the same message to customers
Provide staff with information and training on COVID-19, including when to get tested, physical distancing and cleaning.
All staff brought up to date with current cleaning procedures, sanitising, distancing and general knowledge relavent to covid prevention
Make staff aware of their leave entitlements if they are sick or required to self-isolate.
All staff are aware of their entitelments and are encouraged to use them if needed
Display conditions of entry (website, social media, venue entry).
Conditions of entry displayed at entrance, on our website and displayed on our point of sale systems, club notice board and bar tops
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REQUIREMENTS
ACTIONS
Physical distancing Capacity must not exceed 50 customers or one customer per 4 square metres in an existing seated food or drink area, whichever is the lesser.
All conditions are being adheared to via a new floor plan (attahced)
Weddings are permitted to book for a maximum of 20 guests (excluding the couple, the persons involved in conducting the service and the photographer and the videographer). Funerals and memorial services are permitted to book for a maximum of 50 mourners (excluding the persons involved in conducting the service).
All conditions will be adheared to
No more than 10 customers at a table (except for gatherings after a wedding, funeral or memorial service).
Our reservation system has been updated to only take bookings of 10 or less, this will be enforced at all times
Reduce contact between customer groups.
Table spacing in place, no tables are within 1.5m. Bar spacing in place to keep customers at an appropriate distance while at the bar
Move or remove tables and seating to support 1.5 metres of physical distance.
Many tables have been removed, remaining tables are appropriately distanced
Reduce crowding and promote physical distancing with markers on the floor.
Markers in place in bar areas to keep patrons spaced safely
Ensure 1.5 metres between gaming machines that are turned on. Customers using gaming machines or tables are included in the maximum capacity limit of each existing seated food or drink area, and customers from different existing seated food or drink areas should not co-mingle.
No gaming machines in venue
Large venues with multiple seated food or drink areas should take steps to prevent co-mingling of customers from separate dining areas, where practical.
Customers will be encouraged to only leave their tables if necessary
Alcohol can only be consumed by seated customers.
This will be adheared too
Where reasonably practical, stagger start times and breaks for staff members.
Staff breaks and starting times will be staggered, no staff will be on break together
Consider physical barriers such as plexiglass around counters with high volume interactions with customers.
Distance from bar signs in place and on the floor to prevent close contact
Review regular deliveries and request contactless delivery / invoicing where practical.
Contactless delivery is in place where appropriate
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Physical distancing No more than 10 customers per tour group for wineries, breweries and distilleries.
Not applicable
Take measures to ensure drivers of courtesy vehicles minimise close contact with passengers.
Not applicable
Avoid group singing and wind instruments (such as flute, oboe or clarinet). Solo singers should maintain at least 3 metres physical distance from other people.
Not applicable
REQUIREMENTS
ACTIONS
Hygiene and cleaning Adopt good hand hygiene practices.
A rigarous cleaning roster is in place including sanitising tables before and after each use (attached)
Ensure bathrooms are well stocked with hand soap and paper towels.
All bathrooms stocked with these items
Reduce the number of surfaces touched by customers.
Customers will not need to touch any surface other than their own table and bathroom surfaces which will be cleaned hyper regularly
No self-serve buffet style food service areas, communal bar snacks, or communal condiments allowed.
Clean cutlery and tableware with detergent, or with a commercial grade dishwasher if available.
Menus must be laminated (clean between use), displayed or be single use. Place takeaway menus outside the venue.
Clean frequently used areas (including children’s play areas) at least daily with detergent or disinfectant. Clean frequently touched areas and surfaces several times per day.
Maintain disinfectant solutions at an appropriate strength and used in accordance with the manufacturers’ instructions.
None will be available
Cutlery will be placed in a commercial grade dishwasher after use and placed in packets away from customers Menus will be single use and disposed of after each customer
All surfaces will be cleaned regularly, especially those in frequent contact Disinfectants used are appropriate strength and used more often than required by manufaturers to ensure sanitisation
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Hygiene and cleaning Staff are to wear gloves when cleaning and wash hands thoroughly before and after with soap and water.
Gloves are readily avaliable to all staff, not just while cleaning
Encourage contactless payment options.
Contactless payment only will be enforced
REQUIREMENTS
ACTIONS
Record keeping Keep name and mobile number or email address for all staff, customers and contractors for a period of at least 28 days. Records are only to be used for tracing COVID-19 infections and must be stored confidentially and securely.
Measures are in place to ensure that we have the ability to contact customers if need be
Make your staff aware of the COVIDSafe app and its benefits to support contact tracing if required.
All staff will be highly encouraged to download COVIDSafe app
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