RESOURCES

Tip Sheet 

Restaurant & Foodservice Guidance Note 

Poster for Employers 

Poster for Employees 

Guidance for the Golf Course Sector

Guidance for Servers, Cooks & Dishwashers

Guidance for the Tourism & Hospitality Sector 

Guidance for Hotel Housekeeping & Laundry

Guidance for Hotel Reception, Food Service & Front Line Staff  

CovidSafe online course for food & beverage staff - (Advance Continuing Education)  

Serving Guests with Food Allergies during COVID-19 (Food Allergy Canada) 

ECOLAB FOODSERVICE: 

Guidance for Resuming Operations

Customer Presentation ReOpening

Corporate Checklist ReOpening 

Manager Checklist ReOpening 

Lodging Guidance (Ecolab) 

Sanitizing & Disinfecting Solutions (ISF Pro)

 Cleaning, Sanitizing & Disinfecting - What's The Difference?  

SnapBack Toolkit  - Navigate & Prepare for     

Re-Opening  (Sysco)

General COVID Resources (GFS)

General GOVID Resources (Flanagan)

Pre-Made & Frozen Entrees (Four Corners Gourmet) 

 PPE COVID Essentials (Sysco)  

  PPE COVID Essentials (GFS)  

Personal Protective Equipment (Falcon) 

Personal Protective Equipment (Winsham)  

Personal Protective Equipment (Protect Canada) 

BodyTemperature Sensing Technology - (InfoSignal)  

Non-Contact Thermometer - (ForaCare) 

Touchless Dispensers (Winsham)

Digital Menus (MentumQR) 

InSeat Guest Experience (Silverware POS)

Contactless Menus (INFO100200 Inc) 

Customer Engagement (Spotliite Inc.) 

Contactless Digitial Menus (BOC Ltd.) 

Contactless Ordering (UEAT)  

Restroom Control (We Use Loo)

Plexiglass Shields - (SGS Inc.) 

Protective Barriers - (RHB Enterprises Inc.) 

Re-Entry Items  (ICON)

 Operations Consulting - (Quadrangle)

Dollars And Sense - Break-Even Point  

 ServSafe ReOpening Guidelines Video  (National Restaurant Association) 

Recovery Toolkit  (THRC)

Patio Extensions

Re-Opening Ontario: Stage Two