Covid-19 Safety Plan

At Lupo Restaurant the well being of our guests, co workers and family is our number one priority.  What has become clear is that our business will have to learn to exist within a new framework and some of these protocols we have put in place will now become our new normal.

As mentioned by our provincial health authorities hand washing and cleanliness are key factors in slowing the spread of the Corona virus.  Here at Lupo we have adopted a strict hygiene policy for all our staff to follow:

  • washing and sanitizing of hands after interaction at each table
  • thorough hand washing every 20 minutes
  • hand sanitizer available throughout the restaurant
  • scheduled sanitizing of all shared surfaces every 30 minutes
  • no physical contact between staff members
  • wearing of masks during restaurant service

Although we will continue to give you our best food and service, you may notice we are doing things a little differently.

  • we have removed almost 60% or our tables and have at least 2 meters between each table
  • all tables now have linen covering the surface. Linen and napkins will be single use and sent out for professional cleaning
  • all chairs will be sanitized before guests are seated
  • our menu will be single use and disposed of after each use
  • a staff member will be continually sanitizing surfaces throughout the restaurant
  • elimination of items such as flowers, candles, salt + pepper from tables
  • we will be asking for the contact information from one member of your group in case the medical health officer needs to contact you for tracing purposes

Our staff is fully committed to ensuring your safety.  As service professionals they have chosen limit their circle of contact to family and close friends. As well,

  • upon arrival all workers undergo a temperature check
  • all workers are asked if they are feeling ill or showing any symptoms of Covid-19
  • use of masks and proper handling of is explained daily
  • all workers are explained how the virus is transmitted and steps to prevent the spread through contact and touching of surfaces
  • workers are asked to limit the number of employees in staff areas at one time