Our Commitment To Your

Health & Safety

Update: Please note we are currently closed for inside dining as directed by the province, however we are still offering dining service on our heated patio as well as takeout service and of course, our cooking classes.

COVID-19 has been a challenging experience for all of us, and getting back to daily activities can feel frightening and a little overwhelming at times.  We want to let you know that we’re doing our part to keep you safe as we welcome you back to our facilities.

Below we’ve outlined some of our new health and safety protocols.  If you have any questions or concerns about your cooking class or event, please don’t hesitate to reach out to us at events@culinaria.ca.

We look forward to breaking bread with you again.

In the Restaurant

  • Daily staff temperature checks
  • Customer/patron temperature checks upon entrance
  • Bathrooms sanitized and cleaned every 30 minutes
  • Door handles wiped before and after guest entrance
  • Sanitizer available throughout the venue
  • Bar/foyer area closed until further notice
  • Proper contact tracing protocols
  • 5 private/separate spaces with 6ft distancing in place
  • Fresh table linens for each party
  • Cutlery washed AND sanitized
  • All servers are masked and participate in hand washing practices every 15 minutes minimum
  • Windows are kept slightly open to introduce outdoor air
  • Fresh linens and napkins on every table, single use only
  • Printed disposable and recyclable menus
  • Five private dining rooms available with reduced capacities

In the Kitchen

  • Chefs wear masks and gloves throughout food service
  • Kitchen is cleaned and sanitized hourly (at minimum)
  • Food handled and prepared with staff wearing a mask and gloves

During Class

  • Chefs wear masks and gloves throughout the class
  • Kitchen cleaned and sanitized before/after each class
  • All cooking stations are separated by a minimum of 6ft for social distance
  • All classes are run at reduced capacity to ensure space
  • Temperature checks of Chefs and Students upon entry
  • No sharing policy of food in effect
  • All tools and utensils are sanitized before and after use