Due to increasing COVID-19 related expenses, we have made the difficult decision to put a minimum $12 (Pre tax) per person consumption unit further notice.

Cleaning procedures and protocols with special attention to high-touch surfaces and objects. Per guidance under development from the Public Health Agency of Canada:
✔ Use only approved hard-surface disinfectants that have a Drug Identification Number (DIN). A DIN is an 8-digit number given by Health Canada that confirms the disinfectant product is approved for use in Canada.
Cleaning Procedures
✔ Thoroughly clean the entire restaurant upon reopening.
✔ Avoid food contact surfaces when using disinfectants.
✔ Update cleaning schedules and logs to reflect increased cleaning for high touch areas including door handles, front of house counters, restrooms as well as in the back of the house.
✔ Clean and sanitize shared equipment such as credit card machines, point of sale stations, counters, pens, etc. after every use.
✔ When cleaning tables between every seating, any cutlery, salt and pepper shakers, sauce dispensers, or other items must be removed and cleaned as well. Tables should be left empty until the new guest arrives and only those items needed should be provided to customers.
✔ Clean and sanitize reusable menus. Paper menus should be recycled after each customer’s use.
✔ Make hand sanitizer available for staff and guests.
✔ Have a deep cleaning response plan in place, in the event of an employee(s) or customer testing positive for COVID-19.