Alberta Government Covid 19 Guidelines
As of August 20, 2020 Alberta is in Stage 2 of relaunch. Continue acting safely to
prevent the spread while supporting Alberta businesses. As businesses prepare to reopen, it's important to take measures to protect employees and customers:
Guidance on restaurants, cafes, pubs and bars has changed in the following ways:
- Maximum occupancy limits have increased.
- There is no cap on capacity for restaurants, cafes, pubs and bars, as long
as there is a 2-metre distance or appropriate barriers between dining parties.
- Some bar activities are now permitted, including billiards and darts.
Encourage and facilitate staff and clients to stay up to date with developments
related to COVID-19.
- Notify staff and clients of the steps being taken to prevent the risk of
transmission, and the importance of their roles in these measures.
- COVID-19 signage should be posted in highly visible locations:
-“Help prevent the spread” posters are available.
- When possible, provide necessary information in languages that are preferred by
- All Albertans must follow CMOH Order 05-2020, which establishes legal
requirements for quarantine and isolation.
- Anyone with symptoms of COVID-19; with a history of international travel in the
last 14 days; or with close contact with a confirmed case of COVID-19 in the past
14 days must remain at home.
To support public health contact tracing efforts in the event that a staff member
or client tests positive, operators should consider collecting the names and
contact information of clients and staff on shift.
- Providing information is voluntary for clients. An organization must obtain an
individual’s consent and notify them about the purpose and legal authority for the
- Any personal information that is collected for COVID-19 contact tracing can only
be used for this purpose
- Information about clients will only be requested by Alberta Health Services if a
potential exposure occurs onsite.
- Records should only be kept for 2 weeks. An organization must make reasonable
security arrangements to protect the personal information.
- For more information, the Office of the Information and Privacy Commissioner has
released Pandemic FAQ: Customer Lists about collecting personal information from
customers during the COVID-19 pandemic.
- There is no cap on capacity for restaurants, cafes, pubs and bars, as
long as there is a 2 metre distance or appropriate barriers between dining parties:
- No more than 6 individuals should be seated at a table; table size should
facilitate physical distancing to the extent possible
- Arrange tables and chairs so that a 2 metre distance is maintained between each
- Aisles should be wide enough to allow room for people to maintain physical
distancing. Consider using one-way traffic flow to help maintain distancing.
- Physical barriers should be installed where tables cannot be adequately
separated. For example, heighten barriers between adjoined booths.
- Remind diners that it is recommended that only members of the same household or
cohort are seated together at a table.
- Remove table condiments and other frequently touched items (e.g., salt and pepper
shakers, ketchup, hot sauce).
- Consider keeping music to a low volume to help patrons avoid leaning in to hear
There is no cap on capacity for restaurants, cafes, pubs and bars, however
restrictions set out for indoor and outdoor gatherings apply.
For example, an indoor wedding reception cannot exceed 50 people, even when held
in a restaurant with a capacity for more than 50 patrons.
- A facility that hosts a gathering may simultaneously serve additional guests who
not part of the gathering.
- Gatherings that occur in a restaurant, café, pub or bar should be separate from
other patrons or other gathering parties.
Encourage table reservations to prevent lineups. Consider adding a question to the
table reservation process regarding symptoms of COVID- 19, and ask guests with
symptoms to rebook.
- Where waiting areas are not large enough to enable 2 metres of distancing, ask
patrons to wait outside or in vehicles and text or call clients when their table is
- Provide hand sanitizer with at least 60% alcohol content for patrons and worker
use as they enter and exit.
- Mark floors to facilitate physical distancing in areas where line-ups occur,
particularly in quick-service and take-out businesses.
- Provide signage and guidance to guests regarding ordering and mobile orders.
Thoroughly sanitize each table after patrons leave.
- Washroom capacity should allow for distancing between guests. For example,
consider closing alternate urinals.
- Washroom sanitation and supervision should be enhanced.
- Staff should perform hand hygiene frequently.
- Common touch devices, including digital ordering devices, bill presenters, self
–serve beverage stations and touch-screen mobile ordering kiosks, must be regularly
cleaned and disinfected.
Use contactless payment and avoid cash payments, where possible.
- In pubs and bars, patrons should not be permitted to lineup to purchase
beverages. However, pubs and bars may allow patrons to sit at the bar to consume
food and/or beverages.
Consider removing chairs/stools to ensure there is room for physical distancing.
- Wait staff and servers should try to maintain 2 metres of distance from patrons
wherever possible. When maintaining 2 metres of distance or using a physical
barrier is not possible, servers should wear a face mask.
- Where reusable menus are used, thoroughly clean and sanitize between clients.
Paper menus must be discarded after use.
- Use rolled silverware and do not pre-set tables. The person performing this task
must follow hand hygiene practices.
- If self-serve beverage refills are available, provide guests with a new cup. Do
not allow the refilling of used cups by guests.
- Items such as condiments, utensils, napkins, cups, straws and lids should be
dispensed by staff and not displayed in bulk for customer access.
Facilities are open for dining, delivery and take out only.
- At this time, dancing on dance floors, karaoke and other singing are not