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Honest Burgers COVID-19 Policy

Eat in Customers

A safety poster will be displayed confirming customer guidance and usage of the restaurant, including new capacity. Customers with a high temperature or Covid-19 symptoms are not allowed to enter our restaurants. All customers must sanitise their hands before they enter or leave the restaurants, utilising the hand wash facilities and sanitiser stations within the restaurant. Customers comply with the social distancing guidance within the restaurant. Adults are responsible for supervising their children at all times.

Eat-in Family Groups

In order to comply with the UK government, eat in guests will be informed that it is recommended that they only dine in two family groups, with a maximum of six persons forming one family.

Eat in Customer Tracing Records

For customers who would like to eat in our restaurants, at least one member of the dining group is required to complete the ‘walk in’ registry. This will allow a temporary record to be held with Honest Burgers for 21 days, to assist with any NHS Test and Trace requests. There will be website links within the restaurant to fill in your information and the team are on hand to help.

Social Distancing Within Our Restaurants

Each restaurants capacity has been reduced in order to provides guests a safe 1m+ social distance when dining. A seating plan has been designed with the 1m+ safe dining distance and a maximum capacity will be confirmed at each restaurant on signs. Customers are recommended to stay in their seats where possible.

Eating Outside Of Our Restaurants

We have outside seating where possible for dining. In the event of bad weather, please do not congregate in close proximity under and awnings.

Menus & Condiments In Our Restaurants

All condiments in the restaurant will be served in disposable containers and disposed after each use. We have removed menus from individual tables. Menus will be displayed on our wall-mounted chalkboards as well as smaller menu boards. There will also be access to a PDF of the menu via a QR code on each table. The host will be the only person to handle handheld menus, which will be cleaned regularly. 

Eat in glasses, cutlery & plates/dishes

We are ensuring all glasses, cutlery, plates and dishes within the restaurant are washed once a day (at end of night or first thing in the morning) on top of the normal practices of being washed after each use by staff or customers.

W.C. Facilities

All customer and staff toilets have been separated, in order to decrease a potential pinch point.  A hand sanitiser point will be provided for customers and staff to use as they and enter and leave the toilet facilities. Signage has been displayed showing good hand washing technique and guidance on an increase in hand washing frequency. Floor marking arrows have been displayed to confirm safe queuing distances when waiting for the toilet facilities. Each toilet facility has been assessed to confirm the maximum occupancy level. The frequency of cleaning all toilet facilities has been increased. This has been added to the restaurants tracking app, so that the frequency and compliance can be recorded.

Accepted Payment Methods

Contactless delivery, pickup and takeaway are in place to eliminate risk of contaminated money or debit/credit cards.
Hand sanitiser and hand towels will be placed by every food collection point, so that everyone can sanitise their hands before using a food collection point.

Food Collection & Queuing Areas

Where the restaurant layout allows, separate queues and food collection points are provided for delivery drivers and customers. This is detailed and confirmed in the restaurant’s site-specific risk assessment.
Each food collection area and queue are marked with a safe social distance of 2 metres, via floor markings and signage. Our team members have been trained not enter the marked zone when guests or collection drivers are in the zone. Daily inspections of the floor markings are undertaken to ensure it is still visible and in acceptable condition.
Dedicated coordinators are in place to ensure that the food collection process can be managed without close interaction.
Frequent cleaning of all food collection points and a frequent touch points are undertaken.

Working in ‘Family Groups’

In order to decrease the number of employees working together we have adopted working in ‘Family Groups’. The family group sizes vary by restaurant, and employees are not permitted to work outside their confirmed Family Group or in any other Honest Burgers restaurant. If one team member becomes ill or shows signs of COVID-19, they must follow self-isolation guidelines. They will not be permitted to return to work without a negative test sample from a GP or the NHS. If a positive test is received the whole family group must follow self-isolation guidelines. Any new family group brought into the restaurant must undertake a full sanitisation of the site before re-opening.

Employee Travel

All team members have been provided guidance on how to safely travel to and from work. This includes how to plan journeys, what to take during the commute and recommendations during travel.All employees have been provided with either face masks or face coverings, which are to be worn when travelling to and from work. All employees have staggered start and finish times to eliminate congestion around entrance and exits to Honest Burgers restaurants.

Protecting Critically and Extremely Vulnerable Individuals

It is mandatory that a COVID-19 Specific Visitor & Employee Health Questionnaire Return to Work Health Check is completed by all employees. The questionnaire establishes if any employees have any underlying health issues or conditions which could make them more susceptible to contracting COVID-19.
If any such health issue has been identified, the employee has either been found a suitable role in which they are not at risk from COVID-19 or not been allowed to return to work.

Daily Health Screening

Any employee or persons entering an Honest Burgers restaurant or premises must undertake our Daily Health Screening Questionnaire to establish if they are experiencing any Coronavirus symptoms. In addition, all premises have thermometers to record employee’s or visitor’s temperature. If a temperature of 37.8°C or above is recorded, or any Coronavirus symptoms are identified, the person is not permitted access and asked to follow self-isolation guidance immediately.

Staff Breaks

All team members within an Honest Burgers restaurant must take staggered breaks. The General Manager is responsible for confirming these break times. There is a designated area of each restaurant for staff breaks. Signage is displayed to confirm this area and team members must wash and sanitise hands before using the break area.

Restricted Access

Only business critical employees and contractors are permitted access to any Honest Burgers restaurant or premises during trading hours.

COVID-19 Testing

All team members have been provided guidance on obtaining a COVID-19 test if they feel they are experiencing Coronavirus symptoms. If an employee has confirmed they have experienced any Coronavirus symptoms the employee and their Family Group will not be permitted to return to work until a negative test result can be provided.

COVID-19 Health and Safety Representatives

Each restaurant has elected a Health & Safety representative to feedback on all issues relating COVID-19 and safe ways of working. These H&S representatives have direct communication to the management team to raise any concerns, give feedback and confirm best practices. Daily discussions between the restaurant H&S representative and the management take place, feeding back and implementing any improvements on the site-specific risk assessment. There is also an anonymous group called “Honest Guardian” for employees to raise any concerns or issues relating to Covid-19.

Social Distancing

Where possible, social distancing within all Honest Burgers restaurants and premises is observed. If safe social distancing distance of 1 metre + cannot be achieved, appropriate Personal Protective Equipment has been supplied to employees. Team members have set working zones to decrease the chance of contracting or transmitting COVID-19. These work zones are confirmed by floor markings and signage within the restaurants.
The number of people working in the kitchen has been kept to a minimum. Rotas have been adjusted so that only 3 employees are working within the kitchen at peak times. This is reduced to 2 employees at all other times. All kitchen staff have been provided with increased PPE. All personnel within the kitchen are recommended to wear PPR but is left in the discretion of the individual employee. Face to face working has been eliminated where possible as the configuration of the kitchen allows side to side or back to back working.
All restaurants have been assessed to see if one-way traffic systems can be applied during work operations. Where possible this has been recorded on the site-specific risk assessments and clearly marked with signage and floor markings.
Potential pinch points and congestion areas such as staircases, walk-in fridges, dry stores etc have been assessed and record on site specific risk assessments. If a safe social distance of 1m+ cannot be observed, one person at a time usage has been specified. This requirement has been clearly marked with signage and floor markings.
Reducing the movement of non-essential trips has be relayed to all restaurant teams. All these activities are to be staggered and based on individual usage.

Radios & Phones

If work operations are split over different floors, employees have been provided with radios/phones to communicate and coordinate movements around the restaurant. To decrease the chances of employees accidentally bumping into each other.

Site Specific COVID-19 Risk Assessments

Every restaurant has had a site-specific risk assessment undertaken to identify risk and hazards from the Coronavirus. Measures have been put in place to either eliminate or decrease the likelihood contracting COVID-19. The site-specific risk assessments are relayed to all employees work within their particular restaurant, so they are aware of the safe methods of working required within the premises.

Employees Meetings

External video conference or conference calls for is the preference for all meetings. All meetings are to be verbal to eliminate sharing of pens, paper and equipment.
If internal meetings are required, they must only be within their work Family Group, with strict 1m+ social distancing between each member. There is sufficient space in the restaurant to enable such meetings.

Tracking

The adherence to the Daily Health Screening Questionnaire will allow all team members, contractors, and suppliers access history to be tracked. If a person contracts Coronavirus and has entered an Honest Burgers premise a list of people they may have come in contact will be available.

Doors

All doors have been assessed to see if they can be propped open to eliminate potential touch points. All doors fitted with keypad combination locks are to be left unlocked during work shifts, to eliminate additional touch points. All doors and touch points on doors are to be cleaned daily.

Health & Safety Signage

H&S safety signage, hand wash guidance and risk assessments are all displayed on site, in order to reconfirm procedures to all that enter the restaurant and help our teams not to forget site procedures.

Sanitiser & Handwashing

Every entrance to an Honest Burgers premises has a dedicated hand sanitising point, which has hand sanitiser and hand towels. Every person entering the premise is required to sanitise their hands before entering. They are then to immediately to wash their hands in the nearest handwash basin. Guest will also be offered hand sanitiser when they enter of leave a restaurant. They will also be recommended to utilise the restaurant hand wash facilitiesAll food collection points also have a dedicated hand sanitising point, which has hand sanitiser and hand towels. This is to allow customers and delivery drivers to use if they so wish.
An increased hand wash policy is also in place for all team members. Employees are to wash their hands every 20 minutes. An audible alarm has been provided in each restaurant which will sound every 20 minutes, to remind our teams to wash their hands. Full guidance on how to wash hands for 20 seconds has been printed and displayed next to all hand wash basins, to remind users the correct hand wash procedure.

Staff Uniforms & Changing Facilities

All staff will wear separate clothes while travelling to work to those that they will be wearing inside the restaurant.
Once staff have washed their hands-on arrival, they are walk to the staff room to change into work uniforms. All employees are provided with individual storage facilities for their personal clothes.
All kitchen staff are provided with full Honest Burger uniform of T-shirt, trousers and hat. These are to be left on site and laundered daily. A laundry bag will be provided for all Kitchen clothes to be placed within at the end of each shift. The last person leaving the premises is then to remove and place the bag in Inbound & Outbound goods zone.

Front of house staff have the option to wear either their own clothes or Honest Burger T-shirts. Clean clothes are to be worn on each shift. Both kitchen staff and front of house staff are not to wear the clothes worn on the shift, when travelling to and from work. Any clothes worn by front of house staff during the work shift must be placed in a bag and taken home to be laundered.Use of the staff/changing room is to be restricted on an individual basis and staggered use. For clothing items which are not laundered by a third party company, staff have been recommended to wash clothes at 30°c immediately after each shift. It is no recommended to wear the same personal clothes on another day without laundering.

In & Outbound Goods

Each restaurant has a specific area of the restaurant where goods and supplies can be placed. Signage has been displayed to advise contractors/suppliers of this area. This is to allow goods to be cleaned before they enter the remainder of the premises. When unpacking goods employees will wear an apron. The apron will then be placed in the laundry bag/section after use. All fresh produce is to be washed before unpacking. Packaged goods are also to be wiped clean before storing.

Cleaning

Increased cleaning operations are in place in all restaurants. Frequent cleaning of work areas and equipment between uses is compulsory. Cleaning is undertaken with a cleaner capable of killing SARS-CoV-2. A full clean down of the restaurant takes place at the beginning, midway and the end of each shift. Disinfectant, sanitiser and hand wash must have a viricidal claim and sanitisers should comply with EN14476. A non-alcohol hand sanitiser complying with EN12054 & EN1500.Staff have been trained to not undertake cleaning by aggressive spraying with sanitiser or disinfectant bottles. To avoid and minimise the risk of spreading any virus a soft spray or pouring technique has been  relayed. Cleaning of surfaces must include all commonly touched areas: kitchen work tops, tables, door handles, toilet doors, toilet flush handles, light switches, keyboards, any phones in use (team member’s personal phones must be locked away during shifts), delivery tablets, tills, all contact surfaces and kitchen utensils.
All hard surfaces are first cleaned with warm soapy water and a disposable cloth, and then disinfected. Particular attention is paid to frequently touched areas and surfaces, such as bathrooms, door handles and grab-rails in corridors and stairwells. Disposable cloths or blue roll and disposable mop heads are used to clean all hard surfaces, floors, chairs, door handles and sanitary fittings. A combined detergent disinfectant solution at a dilution of 1,000 parts per million chlorine must be used. When arriving all employees with a mobile phone must clean their phones at the first sanitiser station. This includes taking any phone cover off and cleaning both phone and cover. The employees have the option to have phones with them during shifts, in case they need to be contacted for emergencies.

Contractors

In order to decrease face to face contact with employees, where possible contractors and suppliers are asked to attend out of hours when our team members are not present.
If this cannot be achieved, all contractors/suppliers must undertake the Daily Health Screening Questionnaire before gaining access. If the Daily Health Screening Questionnaire highlights any underlying health issues, which makes COVID-19 contraction more susceptible, access is denied to the contractor or supplier.
All contractors/suppliers must comply with guidance and rules set out in the site-specific risk assessments. All contractors/suppliers have also been supplied our Honest Burgers Contractor & Supplier Covid-19 Requirements in advance of their attendance, ensuring our requirements are known and complied with before attending any restaurant/premises.

Emergency Procedures

In an emergency, for example, a fire or break-in, people do not have to stay 1m+ apart if it would be unsafe. Normal emergency procedures of the restaurant are to be followed. People involved in the provision of assistance to others should pay particular attention to sanitation measures immediately afterwards, including washing hands.  CPR should only be administered by a trained and certified first aider. It will be at the discretion of the first aide if they administer CPR to any guest of employees. Staff have been made aware that Police and Local Authorities have the powers to enforce requirements in relation to social distancing. They may instruct customers to disperse, leave an area, issue a fixed penalty notices or take further enforcement action. Staff are aware that they may have to ask guest or staff to remove face coverings, if the police ask for identification purposes.