While most restaurants are closed due to COVID-19, many are still offering take-away or delivery services. If your restaurant is among the businesses that have adjusted operations to continue feeding Canadian communities, you’ve likely got a lot on your plate. Nevertheless, it’s important to keep in mind that as your operations shift, the risks to your business can also change. The following bulletin provides guidance from Health Canada, the Canada Food Inspection Agency, and Restaurants Canada to help keep your commercial cooking operation safe and healthy during these unprecedented times.
This checklist provides general guidance only. Refer to the terms and conditions of your policy for further details regarding your obligations with respect to construction sites and partially built structures. In the event of any conflict between this general guidance and your policy, the terms of your policy will govern.