The Vine Inn, Clent

COVID-19 Managing the risk (Main risk assessment)

The following assessment looks at how the Vine Inn, Clent will potentially manage the risk of COVID-19 when re-open from 4th July 2020. All government guidelines will be followed, but this assessment looks at what will have to happen to concur with these guidelines.




 Visitors / Guests

 Members of the Public



Spreading COVID-19 amongst staff

By having no additional controls in place then the risks of someone bringing in the disease and spreading it further is possible.


Spreading COVID-19 to the wider public community

By having no controls in place this will allow COVID 19 to enter the premises and not be controlled to employees but will spread around the local community and possibly further. This uncontrolled hazard will potentially lead to civil and criminal investigation, claims and prosecutions.


Increased violence and aggression

The public are not necessarily used to be being told what to do in a pub environment. If restrictions are in place this may cause issues.


Control Measures

Excellent personal hygiene practices by all employees

All staff members wash their hands at the beginning, during and after shifts. They are actively encouraged to clean their hands after every task completed. Contractors and visitors will be instructed to wash their hands on entrance to the site Customers will be reminded as well with clear sanitizer station on arrival visible and regular toilet checks. Good personal hygiene practices should also be discussed for home life as well so that good personal hygiene is not just practised at work but at home too.


Zoning of working environments

To prevent the risk of cross over and not maintaining social distance, where possible working areas will be zoned. Only allowed to go in to other areas after hand washing and only if totally required. Train staff to try and stay in a designated role/ zone and only come out for specific reasons when really necessary.


Maintenance of social distancing (employees and customers)

All employees and customers to keep at least 1 metre social distancing. Table spacing and where queues may form measured to conform to this. Employees trained to remind customers to be respectful of this rule where it is deemed they are not.


Maintenance of existing property equipment

Glass washer expected and maintenance where required. Cleaning products checked. Hot water/boiler maintained to suitable temperature.


Reviewing menu and number of covers and also times the kitchen is open

Opening hours reduced from 4th July. Pub closed during non food service times.

Food service times reduced and booking made compulsory (inside and highly recommended outside).

Booking times staggered more so less likely people arrive at the same time.

Size of menu reduced so less risk of working cross overs.



Seating layout

Tables removed to conform to 1m+ social distancing.

All seating that is able to be moved needs to be positioned in such a way that there is social distancing.


Hand sanitising stations

Hand sanitizer station located at entrance. This with clear posters and signage encourages all types of customers, visitors to wash and sanitise their hands as they enter and leave the site.


Process if we suspect an employee has COVID-19 and checking if staff have symptoms

Training of staff to ensure they know the symptons of COVID-19 and to report them immediately if they expect to have any. 2 week isolation off work for any staff proved to have COVID-19. All staff that may have come into contact with staff member to be informed and to get themselves checked for COVID-19 before returning to work.


Majority of payments to be encouraged and taken by contactless method

This will naturally increase as the public are getting used to paying this way. Employee must wash or sanitise their hands after each cash transaction.


Training and changing ways of working

Clear staff training provided for all members on COVID-19 and how to sensibly manage the risks.

All staff to have training on personal hygiene

Placing of hands on glasses in a position that reduces chance of cross contamination

Tables no longer laidup but instead cutlery taken with food

Sanitise hand between different table service

Table service wherever possible

No customers drinking at bar, instead used as a collection waiting station for drinks that allows a 1m+ social distance.

Regular toilet checks to ensure tidy and soaps all filled up


1m+ barrier around bar and till

Chairs positioned to enforce this and customers reminded where necessary


Traffic flow and markings to maintain social distance

 To help the public maintain a social distance a one way system and barriers to limit the numbers at the bar implemented.


Hand wash facilities at the bar

Hand sanitizer stations behind bar and in kitchen regularly checked and encouraged


Masks and Gloves

To be worn if the employee desires yet for them to be reminded that they do not replace the need for the required personal hygiene and gloves may give false security.


Over hand washing

By more frequently hand washing we may be removing the healthy oils and also good bacteria that defends against disease. A person may also suffer from hand dermatitis, due to over washing. Check staff are adequately managing such conditions with barrier creams etc.


Violence and aggression risk assessment review

If controls are required (such as social distancing) it is an unfortunate fact that the public do not necessarily like being told what to do and the affects of alcohol differ from person to person, so the likelihood of violence and aggression increases. Manager or senior member to always be on hand to deal with such circumstances and to keep to social distancing and the situation as calm as possible to reduce risk.


Fitness to work

Staff to make the manager aware of any pre-existing conditions, anyone shielding in the family under medical grounds. Regularly check on staff, verbally check daily that staff are fit to work


Minimising touch points

Pub will have enhanced cleaning but consideration given to propping open doors (e.g. toilet doors) that are not required so this minimises the need to touch them in the 1st place.


Staff breaks at different times

Staff to have breaks at different times to so social distancing can be maintained