COVID-19 coronavirus: Food businesses and licensed premises

Information for food business and licensed premises on steps they need to take to reopen, COVID safety guidelines and plans.

Last updated: 29 May 2020 at 12.03pm

Food businesses including cafés, restaurants, pubs, clubs, hotels, roadhouses, taverns and the casino can now reopen, subject to mandatory conditions and the completion of a COVID Safety Plan.

From 6 June, Phase 3 of the WA roadmap will enable food businesses and licensed venues including cafés, restaurants, pubs, clubs, hotels, roadhouses, taverns and the casino to have a maximum of 100 dine-in patrons per undivided space or 300 patrons per venue.

Phase 2 - reopening food businesses

Below are the steps food businesses need to take to reopen or expand beyond providing takeaway:

  • Complete a COVID Safety Plan prior to reopening or expanding beyond takeaway. This should be completed by the person responsible for the business premises. The COVID Safety Guidelines will help you complete your plan.
  • Display a COVID Safety Plan certificate (you'll find this in the plan).
  • Maintain a strict minimum of 4 square metres per person.
  • Ensure a maximum of 20 dine-in patrons per venue (excluding staff).
  • Maintain hygiene and frequent cleaning.
  • Ensure staff have completed the AHA Hospitality & Tourism COVID-19 Hygiene Course before returning to work.
  • Maintain attendance records of patrons for contact tracing (not including takeaway services).
  • Carefully manage waiting areas to ensure physical distancing.
  • For licensed venues, alcohol can only be served with food and consumed at a table (not bar or counter service).

20 patron limit

  • The total number of dine-in patrons at the venue (including indoor and outdoor areas) must not exceed 20 people at a time.
  • It does not include staff members. As many staff members as required can be rostered on. Staff should practise physical distancing where possible.
  • Patrons waiting to collect takeaway food should wait outside the venue if there are already 20 patrons inside the venue.
  • Time spent inside to order, pay and collect food should be limited and businesses must allow 4 square metres of floor space per patron.
  • Patrons waiting to collect takeaway food should practice physical distancing by keeping 1.5 metres from patrons from other households.

Dine in or takeaway food

  • Physical distancing and hygiene measures apply to all food businesses.
  • Table service meals can be provided in venues (including licensed venues) ensuring there is 4 square metres of floor space per patron in the dining area, with a maximum of 20 patrons.
  • Each food business within a multi-venue premise can open to provide table service meals.
  • Food courts and food vans can remain open for takeaway only.

Bookings

  • Requirements for bookings or dining time-limits are at the discretion of the owner/manager.
  • A record of dine-in patrons, including contact details, will be required to ensure contact tracing can be done if necessary.

Compliance

It is an offence to fail to comply with the Directions. The maximum penalty for this offence is:

  • imprisonment for 12 months or a fine of $50,000;
  • a fine of $5000 for each separate and further offence.

If the offence is committed by a company, the maximum fine is increased to $250,000.

An infringement in the amount of $1000 may be issued (or $5000 for a company), instead of being prosecuted.

COVID Safety Plans are an important part of ensuring that reopening businesses does not increase the risk of spreading COVID-19. Failure to complete a COVID Safety Plan may mean your business is putting the community at risk. Authorised officers under the Emergency Management Act have the power to close premises and businesses that put the community at risk in this way.

For more information please see our Phase 2 frequently asked questions or Phase 3 frequently asked questions.

COVID Safety Plan and guidelines - Phase 2

COVID Safety Guidelines Phase 2- Food Businesses

Phase 3 reopening requirements

If you opened during Phase 2 please review the new guidelines and update your COVID Safety Plans accordingly.

If your venue’s capacity can increase in Phase 3, this needs to be reflected on a new COVID Safety Plan Certificate.

From 6 June you will need to take the following steps to reopen or expand beyond providing take away:

  • Complete a COVID Safety Plan prior to reopening or expanding beyond takeaway. This should be completed by the person responsible for the business premises. The COVID Safety Guidelines will help you complete your plan.
  • Display a COVID Safety Plan certificate (you'll find this in the plan).
  • Maintain a strict minimum of 2 square metres per person.
  • Ensure a maximum of 100 dine-in patrons per undivided space or 300 patrons per venue (excluding staff).
  • Maintain hygiene and frequent cleaning.
  • Ensure staff have completed the AHA Hospitality & Tourism COVID-19 Hygiene Course.
  • Maintain attendance records of patrons for contact tracing (not including takeaway services).
  • Carefully manage waiting areas to ensure physical distancing.
  • For licensed venues, alcohol can be served without a meal at licensed premises (patrons must be seated).

100/300 patron limit

  • The total number of dine-in patrons at the venue (including indoor and outdoor areas) must not exceed 100 patrons per undivided space, up to a maximum of 300 patron per premises.
  • It does not include staff members. As many staff members as required can be rostered on. Staff should practise physical distancing where possible.
  • Patrons waiting to collect takeaway food should practice physical distancing by keeping 1.5 metres from patrons from other households.

Dine in or takeaway food

  • Physical distancing and hygiene measures apply to all food businesses.
  • Table service meals can be provided in venues (including licensed venues) ensuring there is 2 square metres of floor space per patron in the dining area, with a maximum of 100 people per undivided space, up to a maximum of 300 people per premises (excluding staff).
  • Each food business within a multi-venue premise can open to provide table service meals.

Bookings

  • Requirements for bookings or dining time-limits are at the discretion of the owner/manager.
  • A record of dine-in patrons, including contact details, will be required to ensure contact tracing can be done if necessary.

COVID safety plan and guidelines – Phase 3

COVID Safety Guidelines Phase 3 - Food Businesses and Licensed Premises
COVID Safety Plan Phase 3 - Food Businesses and Licensed Premises

Hospitality hygiene training

All staff must complete the AHA Hospitality and Tourism COVID-19 hygiene course before returning to work.

The course covers:  

  • understanding COVID-19 and venue restrictions   
  • reporting personal health issues   
  • maintaining personal and work environment hygiene practices   
  • reducing cross contamination through procedures   
  • effective cleaning and sanitising practices.

The course has 2 tiers. All staff will be required to successfully complete tier 1 before their first shift. 

Tier 2 is advanced training designed for managers and supervisors. It is not mandatory for all staff or management to successfully complete tier 2, the hygiene officer course. The additional course is recommended to provide extra confidence to staff and patrons of the venue.  

Businesses will also have to display signage that the venue is compliant with all conditions. Existing physical distancing regulations for hospitality businesses remain in place, with any future easing of restrictions dependent on expert health advice.  

For further information on requirements, and to complete the assessment, visit the AHA Hospitality & Tourism COVID-19 Hygiene Course

Page reviewed 3 June 2020
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