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. 

ACUSTOMER 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.
BSTAFF 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
CENVIRONMENTAL 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:

Press Release
Related Regulations
News Article