Health & Safety


Restrictions have been lifted.

April 01/2022

Internally we will be following all sanitization and safety protocols in house.

Guests: In accordance with Ontario Health, masks will be no longer required and we are operating at full capacity. We look forward serving you.

Cheers –

Covid Response


(NEW) Limited seating with tables no larger than SIX (6) people.

(NEW) Guest screening and contact tracing info is required prior to service.

(NEW) Masks required at all times – other than when eating and drinking. (no exceptions)

No Special Request for tables. I.e.) Tables will be set based on order reserved and Distance between tables.

Our online pre ordered take-out menu will still be available.

Chalk board, website and single use menu’s will be in effect.

Reservations required. Lunch and Dinner. Walk in guests may not be seated if limited seating is full.



Reservation times will be set in advance allowing 1 hour and 30 minutes for dining. Casual after dining relaxation will not be permitted at this time to allow time for other diners and proper sanitization of tables.

Tables will be spaced by a minimum of six feet and each seated area will be completely sanitized after guests leave.

Sanitizer stations will be provided. Guests will need to apply before entering.

Reserved guests will be met at entrance and seated by staff.

Social distancing will be in effect at all times.

When server is in contact with a table, all guests will be required to have masks on.

Once all guests are done eating, we ask plates and used cutlery to be set at side of table. Dedicated staff will clear accordingly.

Staff will work as a team, limiting duties to ensure customers health and safety.

Contactless Debit and Credit card payments only.   SEPARATE BILLS ARE DISCOURAGED.

All staff will be masked and staying a reasonable distance from guests for their protection.

All kitchen staff will be masked and practicing exceptional hygiene.

Continuous hand washing will be practiced by all employees.

All frequently touched surfaces will be sanitized by a dedicated employee on each transaction.

High traffic, touch point and washrooms will be sanitized in multiple intervals throughout each service.

Tables will be left bare and only set as guests are seated.

All staff members will be monitored for illness and hygiene practices.

All staff will maintain social distancing as best they can while on shift.

In accordance to the AGCO – Service will conclude at 9pm daily.



Sunday            Closed

Monday            Closed

Tuesday           11:30am to 2:00pm / 4:30pm – 8:00pm (last reservation)
Wednesday      11:30am to 2:00pm / 4:30pm – 8:00pm (last reservation)
Thursday         11:30am to 2:00pm / 4:30pm – 8:00pm (last reservation)
Friday              11:30am to 2:00pm / 4:30pm – 8:00pm (last reservation)
Saturday          4:30pm – 8:00pm (last reservation)


Please make reservations (early) to dine at Eddington’s for lunch and dinner. 519-235-3030

Pre Order takeout online at

Follow social distancing protocols.

Be patient while we adjust to this new style of service.

Please ensure everything is ordered at once. Please let us limit our contact with tables.

Ensure you wear your mask when not eating or drinking.

If you are feeling ill, have a cough or fever please stay home.

Be prepared to pay with debit or credit card only. Remember separate bills are discouraged.


JAMES EDDINGTON 519-235-3030

Safety Plan


Business name: Eddington’s of Exeter
Date completed: February 17, 2021
Date distributed: February 17, 2021

Revision date: New Developed by: James Eddington



PUBLIC HEALTH 1-888-221-2133



Note: If any of the people listed in this plan are away from work (example – on vacation or off sick), they will make sure someone else is assigned to complete their tasks. If they are unable to do so, Management will ensure this is done.

Staying up to date

Every Tuesday and Friday the manager will check and our health unit website for any updates including a check of the current local level (colour).

Management will maintain a current understanding of all relevant COVID-19 regulations and local by-law requirements.

Communication with staff

Management will email this plan and any updates to all staff.

We will post updates on the staff bulletin board beside schedule.

Information will be shared by email and communicated by managers in person. If a staff meeting is necessary, it will be held on the patio (weather permitting) or in the main dining room to allow for distancing.

Management will send a weekly message to all staff letting them know any new developments, giving them reminders of how to keep safe, and thanking them for their work.

James is responsible for making sure that the staff email and phone contact information is kept up to date. All staff are responsible for informing James if their information changes.

Staff training

Staff will be trained on how to safely put on and take off masks and face coverings following Huron Perth Health Unit Guide Lines.

Important health and safety information will be discussed with staff and emailed to everyone by James.

  1. How will you ensure all workers know how and are able to keep themselves safe from exposure to COVID-19?
  • Staff will be told not to come to work if they are sick. They will be provided with information about what to do if they develop symptoms, where the online self-assessment tool can be found, and who their workplace contact is should they need to inform us. Staff are encouraged to use available COVID tracking and exposure tools, such as the Canadian COVID Alert app (https://www.canada. ca/en/public-health/services/diseases/coronavirus-disease-covid-19/covid-alert.html).
  • Staff will be notified that screening will be performed prior to entry of each shift.
  • Resources and tip sheets such as how to commute safely and where to access mental health supports will be available upon request.
  • Staff will be trained on the cleaning and disinfection procedures and schedule.

Communication with customers

  • Management will ensure that any notices required by public health or other government regulations are printed and posted visibly beside the entrance door.
  • James will review our social media and voice mail at least once every two weeks, and will ensure that they are updated to let customers know how we are working safely and what has changed.
  • James will make sure the website is up to date when there are changes to hours or how service is being done.
  • When customers arrive, server will remind them to keep their mask on until they are seated at their assigned table and while ordering and will explain our serving process. Masks can only be removed when eating and drinking.
  1. How will you screen for COVID-19?


Staying up to date

    • Every Monday and Friday morning the manager will check and our health unit website for any updates on symptoms and screening protocols.
    • All Staff will let the rest of the management team know any relevant information they see in the news related to screening and symptoms.

Screening staff

  • Staff will complete the Ontario COVID-19 Screening Tool for Workplaces each day before leaving home. They must email their completed assessment each day to the manager prior to their shift.
  • The manager will check that these daily emails have been received and reviewed before staff can begin work each day. If staff forget to send in the email, the manager will ask them the screening questions before they will be permitted to start their shifts. A simple Log will be used to confirm each day that each staff has been actively screened.

Screening other work-related visitors (e.g., maintenance, cleaning, delivery, inspection)

  • A sign will be posted at all entrances asking all work-related visitors to call the manager on duty at the number provided and to wait outside. The manager will ask the questions in the Ontario COVID-19 Screening Tool for Workplaces and record the date and time of the visit, name, contact details and note of screening outcome (admitted or denied entry).
  • Management and Staff will ensure the work-related visit records are maintained for at least 30 days.

Screening customers

  • Screening questions will be posted outside the door for customers

If our region is in the Restrict level, the servers will ask each customer fill out the questionnaire and contact tracing form before service – If a customer answers yes to any of these questions, they will not be allowed in the restaurant. The Server will offer a take-out option or to rebook their reservation.

    • We will have a guest log to collect name and contact information (phone number or email address) for each customer per group.

– If our region is in the Protect level or higher, the host will record the contact information for all seated customers in the guest log. The daily log will be kept for a minimum of 30 days.

  1. How will you control the risk of transmission in your workplace?


Maximize distance and separation

  • Barriers are installed between tables and high traffic areas. Staff will review the condition of the barriers daily (Report to James) and we will ensure that any damage is fixed immediately.

Due to the size of our waiting area, we will limit the number of patrons who can wait to those (individuals or groups) who can maintain a safe physical distance from each other.

  • There will be a limit of 13 tables in the dining room to allow for 2 metres between tables and space for servers to move around.
    • –  If our region is in the Protect Level, we will seat no more than 6 people together.
    • –  If our region is in the Restrict Level only 4 people may be seated together, so even if all tables are full, it is below the limit of 50 people indoors.
    • –  If our region is in the Control Level no more than 10 people may dine inside the restaurant.

Staff meetings will be held on the patio (weather permitting) or in the main dining facility to allow for distancing.

Source control masking and using personal protective equipment

    • All staff must a mask or other face covering at all times when on the premises, except for break times when physically distanced from others while eating, drinking, in designated areas.
    • The manager on duty will ensure that all staff are wearing masks.
    • When seating customers, the server will remind them to keep their mask on when inside the restaurant and only remove it while at their table eating or drinking.
    • When possible, all staff should avoid approaching tables while customers are eating and drinking.
    • Jobs will be assigned to minimize the number of interacting with customers.
    • Management will ensure that masks are available for anyone who needs one.
    • Staff who serve tables will need to wear personal protective equipment (PPE) a procedure mask and eye protection.
    • Only staff wearing PPE may deliver food and beverages to the tables or approach within 2 meters of customers who are unmasked while eating or drinking.
  • Management will provide training and information to all staff on the proper use and care of a mask or other face covering and a face shield or Safety Goggles.
  • Management will ensure there is up-to-date and clear signage at both entrances clearly stating that all individuals must wear a face covering when entering the premises.

Transmission from surfaces and objects

  • All commonly touched surfaces and shared areas will be cleaned by the servers at minimum at the start of the day, before the lunch service and before the dinner service. This includes tables and chairs, counters, food-prep areas, bussing stations, doorknobs, and washrooms. All used tables or touch points will be sanitized immediately after guests leave.

Management will ensure that all cleaning and disinfection products we use are Health Canada-approved as effective against COVID-19.

Hand and respiratory hygiene

  • The manager will make sure that hand sanitizer is available for customers and staff to use at all times, including the front entrance and at each bussing station.
  • Public health posters on washing hands and on cough and sneeze etiquette will be posted in each washroom.
  • Staff will wash their hands with soap and water or use hand sanitizer after each customer encounter. Frequently and Often

Ventilation and airflow

  • The opening manager will walk through the workplace every morning and open windows and doors to allow for airflow, when weather permits.
  • James will coordinate maintenance of the air-handling (HVAC) system according to the manufacturer’s schedule and keep records in the office. Merv 13 filters have been installed and additional air purification units have been added to restaurant. The ventilation system will be left on overnight.


Procedure if someone becomes ill in the restaurant

  • Staff should notify a manager if they start to feel COVID-19 symptoms or if they notice someone else showing symptoms.
  • Call 911 if a person is experiencing severe and potentially life-threatening symptoms, such as difficulty breathing.
  • If a customer becomes ill, they should leave the restaurant as soon as possible. Staff must maintain physical distance, and any staff member who must go closer than 2 metres (e.g., for first aid), must be wearing PPE (mask and face shield). If the customer needs to wait for a ride they will be encouraged to wait outside, weather permitting, or in the area beside the front window, maintaining a 2m distance from others.
  • If a staff member becomes ill, they must inform the manager on duty immediately. The staff member must continue to wear a mask. They should go directly home, contact their doctor or Telehealth, and follow the instructions given.
  • The office (Top of stairs) may be used as an isolation room for an ill staff member if they cannot leave the premises right away (e.g., waiting for a ride) and cannot wait outside.

Process for a confirmed case of COVID-19 in the workplace

  • James will ask whether a public health nurse or case manager has given any information on next steps, and whether the worker thinks they may have been infected at work.
    • James will complete a WSPS Diner accident report form as soon as possible.
    • If the worker or a public health official believes that the illness may be from workplace exposure, James will report to the Ministry of Labour, Training and Skills Development and the restaurant joint health and safety committee within 4 days, and to the WSIB within 3 days.
    • James will contact our local public health unit to let them know that there has been a case in the restaurant and ask for further direction.
  1. What will you do if there is a potential case, or suspected exposure to, COVID-19 at your workplace?

If our local public health unit contacts the restaurant to notify us that someone (customer or staff member) who was at the restaurant has tested positive, the call should be directed to James.

– The guest log and contact information for staff and work-related visitors will be provided to public health if needed for contact tracing.

  • Management will send an email to let staff know that there was an infected person at the restaurant, making sure that the person confirmed to have COVID-19 is not identified.
  • James will keep in touch with the sick staff member while they are off work and keep in touch with the WSIB if required. James will also keep in touch with any staff members who are directed by public health to self-isolate and share information about supports that may be available.
  • A staff member with COVID-19 will be allowed to come back to work after they have isolated for at least 10 days, don’t have a fever and their symptoms have been improving for 3 days, or as otherwise instructed by public health or their doctor.
  • A staff member who has been self-isolating because they were a close contact will be allowed to come back to work 14 days after their last contact with the ill person or as otherwise directed by public health.

Some new hazards identified and how we will control them include:

More exposure to cleaning chemicals, and workers using chemicals they haven’t used before.

All staff will be trained on safe use of all cleaning supplies which we will be using, and James will make sure that the safety data sheets are in the binder in the office.

Slips, trips, and falls may be more common because of reduced visibility through face shield.

  • We will provide anti-fog cleaners for use on face shields.
  • We will improve visibility by checking that there is enough lighting throughout the restaurant.

Mental health impacts because of customer demands, risk of infection due to contact with the public, and other changes and stress caused by the pandemic.

We will establish regular check-ins with workers about how they’re doing and make sure all staff have access to mental health resources and supports. Please contact James Directly.

  1. How will you manage any new risks caused by changes to the way you operate your business?

Explosions, fires, and burns because of outdoor portable heaters being used in patio spaces or outdoor wait lines.

  • Heaters will be maintained according to the manufacturer’s instruction.
  • Staff will be instructed on safe use of heaters to avoid fire and carbon monoxide hazards.

Violence and harassment hazards due to customers being frustrated with the new protocols.

  • Violence and harassment will not be tolerated in the Restaurant.
  • Staff are to call a manager over if they are uncomfortable with a situation.
  1. How will you make sure your plan is working?
  • James / Management will get feedback from staff through regular conversations and pre-shift meetings, about the controls in place and if they are appropriate and/or causing concerns.
  • Customers will be invited to provide feedback by email.
  • James will have a check in every Friday morning about how the plan is going and review any feedback. Additional check-ins will also be held if there are changes to guidance or a major issue identified.
  • Any changes to the plan will be communicated to staff by email. Managers will also communicate any changes to staff at the start of their shift.



How we’re ensuring workers know how to keep themselves safe from exposure to COVID-19

  • Our managers are regularly checking health information and news to inform our protocols.
  • Staff reminders weekly – New rules, changes to plan, and workplace safety reminders.
  • Social media, voicemail, and posters at our restaurant inform customers of safety measures.

How we’re screening for COVID-19

  • All workers and people entering for work-related purposes are screened before they enter.
  • Screening questions are posted on the front door and to be filled out at table along with contact tracing for each and every patron .

How we’re controlling the risk of transmission in our workplace

  • Source control masking

Enhancing cleaning and sanitization protocols are in place.

All staff are required to wear a mask while at work.

Customers are required to wear a mask when not eating or drinking.

  • Maximize distance and separation
    • To ensure physical distancing, tables have been rearranged. We are following provincial and local health rules for table seating and building capacity.

Barriers are installed between tables and high traffic areas

Transmission from surfaces and objects
– High touch surfaces are cleaned and disinfected before each meal / service time.

Hand and respiratory hygiene

    • –  Hand sanitizer are available throughout the restaurant.
    • –  Signage is posted to remind everyone how to properly wash their hands.

Ventilation and airflow

    • –  When it’s possible, all doors and windows will be kept open.
    • –  The building ventilation system is being maintained to ensure it is working properly.

What we will do if there is a case, or suspected exposure to, COVID-19 at our workplace

    • Support staff members who are sick or self-isolating.
    • Follow public health direction, and share information (from the log) about people who entered the restaurant to help public health contact tracing if needed.
    • Communicate with our staff and customers.

How we’re managing any new risks caused by the changes made to the way we operate our business

Added supports for mental health, improved visibility, and added training for new hazards.

How we’re making sure our plan is working

  • Seeking feedback from staff (in person), and customers (by email).
  • Review our plan frequently and make changes based on feedback.