Safety & Hygiene

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Covid-Safe House Policy


We are taking every possible preventative measure to ensure that guests, staff and suppliers of Jounieh Walshbay, are protected from potential transmission of COVID-19. We are a registered Covid-Safe venue, and have implemented a safety plan.

Covid-safe officer: For each shift, a highly trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Covid-Safe House Policies.


  • Daily reporting and recording of staff attendance, staff temperatures, guest contact details and attendance, cleaning checks, visitors register
  • Daily reports and records to be kept on file for a minimum of 28 days


  • All staff to complete Covid-Safe House Policy training before commencing first shift back to work
  • Refresher Fink Covid-Safe House Policy training to be completed at least once a month
  • Regular monitoring of Australian Government Health websites


  • Sanitizer stations situated at entry/exit, outside guest bathrooms and staff work areas
  • Hand washing facilities readily available within guest bathrooms, and staff work areas
  • Menus: single use disposable food and beverage menus only
  • Single use linen napkins and table cloths
  • All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks
  • All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery
  • Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes
  • All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes
  • All staff are to observe 1.5m social distancing whenever possible


  • Ensure the indoor area is sufficient to allow for 2m² per person
  • Table service only – no standing or bar service


  • Electronic payment only accepted
  • Cash transactions – avoid where possible


  • Covid-Safe House Policy
  • Hand washing and sanitizing instructions
  • Social distancing instructions
  • COVID-19 symptoms information
  • Condition of Entry information


  • Daily professional cleaning of the restaurant in its entirety.
  • Ongoing cleaning during restaurant service periods:
  • Guest bathrooms – at 60 minute intervals – sanitizing of all surfaces
  • High touch areas – at 60 minute intervals – sanitizing of all surfaces, i.e. doors, handrails, etc.
  • Tables/chairs – sanitize after each guest seating
  • Table condiments – on request only, sanitized after each use
  • EFTPOS terminals – sanitize after each use
  • Commercial dish and glass washers – wash cycle set to a minimum of 65-71 degrees, sanitization cycle 82 degrees.


Entry denied if COVID-19 symptoms are evident or if the following conditions are not met. Guests

  • QR code check-in required upon entry
  • No standing/mingling is permitted
  • No dancing is permitted Staff
  • Staff are to stay home if they are sick or have symptoms and go home if they become unwell.
  • If any staff show symptoms, they will be required a test prior to returning
  • All staff to have temperature checked prior to every shift by Covid-Safe Officer, and temperatures must be logged with name, date, time, signatures of staff and Covid-safe officer Delivery Drivers/ Sales Reps/ Tradesmen
  • All non-staff/guest visitors who enter the premises to provide name and contact details, plus in and out time – recorded in the visitor register
  • sanitise hands prior to entering


Where possible, staff roles will be allocated to prevent cross contamination, defined as either PreGuest or Post-Guest tasks. Pre-Guest All activity prior to guest touching an item i.e. untouched glassware, cutlery, food, menus.
Pre-Guest duties include:

  • Meet, greet and seat guests
  • Menu ordering
  • Delivery food and beverage
  • Unstack dish or glass washer

All activity after a guest touches an item i.e. used glassware, plates, cutlery, menus. Post-Guest duties include:

  • Clearing tables
  • Stack dish or glass washer