Precautionary Measures Carried Out by Outlets
In view of the increasing number of local coronavirus infections which have been registered in Hong Kong recently, please be assured that we have taken all the precautionary measures to maintain the highest level of safety and preserve a hygienic environment in Lan Kwai Fong area, the LKF Association has issued “Precautionary Guidelines for Outlets”, and has set up a team to inspect the hygiene environment of outlets in the area.
LKF Association has been liaising closely with the Food and Environmental Hygiene Department (FEHD) and the Environmental Protection Department (EPD) of the Hong Kong SAR Government to increase the frequency of street cleaning by using 1:49 bleaching agent mixing with water and rubbish collection at LKF in order to keep the area clean.
LKF Association aims to be a helpful resource for the LKF community and our outlook remains very positive. Let’s work together and keep Lan Kwai Fong as a safe, orderly and pleasant entertainment mecca for everyone.
Please stay safe and healthy, and support each other.
| A | CUSTOMER SAFETY & HYGIENE |
| A1 | • Mandatory body temperature check for all customers before entering the restaurant |
| A2 | • Customers are now requested to sign a declaration confirming that they have not travelled or been in touch with anyone that has travelled outside of Hong Kong within the last 14 days. Those who cannot confirm this will not be allowed to enter the restaurant |
| A3 | • Before customers enter, provide them with hand sanitizer, preferably auto-dispenser or individual pack alcohol wipes |
| A4 | • Provide envelopes to customers in which to keep their masks when eating and drinking |
| A5 | • Modified operation with limited seating and increased spacing to improve social distancing |
| A6 | • Provide disinfection tissues & hand sanitizer to all customers |
| A7 | • Ensure that toilets are fully stocked with soap, single-use towels/hand dryers, and rubbish bins |
| A8 | • Staff should avoid touching customers’ glasses or cups when refilling and minimize all touching as much as possible |
| A9 | • Staff should sanitize their hands at their waiter station after handling used plates or utensils |
| A10 | • Wipe condiment containers such as soy sauce, ketchup, salt and pepper between customers – better to not place on tables |
| A11 | • Outlet to require all guests to provide contact details in case it is necessary for follow up for contact tracing. All personal data will be kept confidential and will be deleted after one month. |
| B | STAFF HYGIENE |
| B1 | • Conduct daily temperature checks for all staff members at least twice daily |
| B2 | • Check all outlets have hand sanitizers in work stations and bar areas |
| B3 | • All staff including kitchen staff are required to wear protective face masks when working |
| B4 | • Employees who appear to be ill upon arrival to work or become sick during the day should be sent home immediately. |
| B5 | • Practice good personal hygiene including washing hands with hand sanitizer or cleansing soap before and after handling food, after clean-up is carried out, after handling refuse or other dirty items and after visiting the toilet |
| B6 | • Additional handwashing and/or sanitizing every 30 minutes |
| B7 | • Require staff to report if they have been outside of Hong Kong in the previous 14 days or have had close contact with any confirmed cases of COVID-19 |
| B8 | • If any staff is experiencing symptoms including fever, breathing difficulties, cough, sore throat or fatigue, they should refrain from work immediately, and seek for medical advice promptly; inform Lan Kwai Fong Association of all sick leave status |
| B9 | • If any staff is diagnosed with COVID-19, Centre for Health Protection (“CHP”) of Department of Health is to be notified immediately for further measures |
| B10 | • Staff uniforms (incl. aprons) should be changed daily |
| C | ENVIRONMENTAL HYGIENE |
| C1 | • Increased frequency of cleaning and sanitation of the whole restaurant before & after any service including all dining area, all door handles, kitchen & workstation, washrooms including water taps and toilet handles, floor with the use of 1:99 bleaching agent mixing with water |
| C2 | • Wipe all menus, tables, chairs after each use with 1:99 bleaching agent mixed with water |
| C3 | • Sterilize air filters of air conditioners to ensure clean air; maintain good indoor ventilation to keep fresh air circulating |
| C4 | • Pour water into each drainage pipes and U-traps regularly |
| C5 | • Regular deep cleaning of entire restaurant premises |
The following member outlets are compliant with the above precautionary measures:
We always take everyone’s safety as the top priority.
More Information: