Updated June 8, 2020

Public health directives concerning the reopening of dining rooms and other places of consumption in the catering sector

In the context of the COVID-19 pandemic, protective measures must be put in place to protect the health of the population when frequenting eating places.


Respect for physical distance

  • The physical distance of 2 meters must be respected outside (outdoor dining areas such as terraces, picnic tables of a snack bar, etc.) and inside.
  • The number of customers inside and outside must be limited in accordance with the physical distance of 2 meters. This could involve reducing seating capacity, depending on the spacing of the tables.
  • Customers who do not live at the same address must be seated at least 2 meters apart. Tables should be spaced enough apart to provide physical distance between clients. The arrangement of screens between tables can be considered. The benches can also constitute a physical barrier between customers. These should be taller than the heads of the customers when they are seated.
  • A maximum of ten people can sit at the same table and they must come from the same household. If the people in a group come from more than one household (maximum 3), transparent partitions can be installed between these people.
  • The physical distance of 2 meters must be respected in the queues at the entrance, for take-out orders, near checkouts or wherever a bottleneck can form.
  • The use of self-service buffets where customers have to wait in line, near food and utensils, should be avoided. However, the service can be provided by an attendant.
  • In summer, the use of outdoor dining areas is encouraged as much as possible.

Hand hygiene and respiratory label

  • Promote hand hygiene by providing the equipment necessary for entering the restaurant (running water, soap, hydro-alcoholic solutions, contactless bins, disposable papers or towels, etc.).
  • Promote the practice of respiratory etiquette
    • Cover your mouth and nose when coughing or sneezing, use tissues or your bent elbow, and then wash your hands.
    • Use disposable tissues.
    • Immediately discard the tissues used in the trash.
    • Use non-contact bins.
    • Wash your hands frequently.
    • Avoid touching your mouth or eyes with your hands.
    • Wear a face cover when distancing is not possible.

Compliance with isolation instructions

Check with clients if they have symptoms of COVID-19 or if they have been in close contact with an affected person.

  • People who show symptoms of COVID-19 or who have received a positive result must isolate themselves for 14 days and not leave their residence. They must not be admitted to the restaurant.
  • People considered to be close contacts of a COVID-19 case must also isolate themselves for 14 days, and should not be admitted to restaurants.

Objects and equipment

  • Since it is difficult to avoid putting hands to the face or mouth, especially during a meal, it is recommended that shared objects or equipment such as tables, chairs or menus be disinfected between each client. A disinfection time must be allowed between each service.
  • The use of non-manipulable menus (menus on slate, on external panels, online, etc.) and contactless payment methods is encouraged. Self-service food and drink areas (e.g. buffets, salad bars, drink fountains) are prohibited.
  • Seasonings (eg salt, sugar, oil, spices) should be removed from the tables. Other objects used by several customers are also removed (eg newspapers, games). The dishes and utensils used are washed and sanitized according to the usual methods recommended by the Ministry of Agriculture, Fisheries and Food (MAPAQ).
  • The surfaces frequently touched by workers or customers (counters, doorknobs, etc.) are cleaned several times a day. The frequency of cleaning and disinfection of sanitary facilities is increased and adjusted according to the traffic.