Service and hospitality and COVID-19 safety


In order to limit exposure to COVID-19, employers must complete a risk assessment and determine appropriate controls for their:

  • Workplace
  • Workers
  • Contractors
  • Customers

Recommended risk controls in the service and hospitality industry include but are not limited to:

    • Increase worker and visitor awareness on:
      • Hand hygiene
      • Respiratory etiquette (i.e. covering mouth or nose when coughing or sneezing)
      • Physical distancing of two meters
      • The signs and symptoms of COVID-19
    • Workers exhibiting any flu-like symptoms should:
      • Self-isolate at home and complete the COVID-19 self-assessment online. The assessment can be found here.
      • Based on the results of the self-assessment, the worker may be directed to contact the Saskatchewan Health Authority (SHA) health line at 811 for further instructions.
    • Ensure a sufficient supply of personal protective equipment (PPE), hand hygiene and sanitation/disinfection products.
    • Train staff on the proper use and disposal of personal protective equipment (PPE).
    • Avoid touching guest items, such as luggage.
    • Remove courtesy drinks and snacks from common areas.
    • Increase daily cleaning and disinfecting of common areas, guest rooms, work spaces and high contact areas.
      • Practice thorough hand hygiene before and after leaving each guest room.
      • Use disposable cleaning supplies (i.e. paper towels and wipes).
      • Use disposable gloves for removal of dirty laundry and waste.
      • Do not vacuum. Vacuuming can produce aerosols. If possible, use a steam cleaner to clean carpets, chairs and drapes.
    • Follow safe food handling practices.
    • Deliver and pick up food trays outside guest rooms.
    • When a guest or worker is self-isolating in a guest room:
      • Record their location.
      • Advise the individual not to leave the room.
      • Do not offer cleaning services. Leave fresh linens, toiletries and cleaning supplies outside the door.
      • Complete thorough cleaning and disinfecting once the guest has left the room.
      • Designate a person or team for removing waste.
    • In addition to the risk controls above, staff should:
      • Increase cleaning and disinfecting of common areas.
      • Refrain from gathering in shared spaces.
      • Stop group activities, such as game nights.
      • Ensure shared washrooms:
        • Have a sufficient supply of hand hygiene products.
        • Are regularly cleaned and disinfected.
    • Set up a schedule to clean all shared spaces such as washrooms, as well as all surfaces, counter tops and furniture. Extra focus on high contact areas such as trays, door handles, hand rails, touch screens, etc.
    • Use disinfectant wipes after each customer visit.
    • Eliminate use of containers on the table (i.e. ketchup bottles or salt and pepper shakers). Replace them with one time use or single serving containers.
    • Reduce hours of operation to allow time for deep cleaning to take place.
    • If handling cash, sanitize and wash hands right after.
    • Communicate to customers what expectations they are to follow. Put up clear signage to reinforce messaging.
    • Eliminate open salad bars, buffets, etc.
    • Ensure social distancing.
    • Create and implement clear procedures for food pick-up and delivery.