Covid 19 safety plan
The following guidelines and rules will be in place at Priest Creek Family Estate Winery in order to ensure your safety, the safety of your family, as well as protect our visitors and our staff.

We are OPEN daily 11:00 – 5:30 for tastings and sales. We have three designated tasting stations which are available by reservation on our website or walk-in’s are also welcome.

Guidelines for Employees:

Frequent hand washing ( Also wash upon arrival to work and when leaving)
Avoid touching face
Cough into your sleeve
Disinfect frequently touched surfaces
Clean your workspace between each visitor
Stay at home and away from others if you’re feeling ill
Any employees not feeling well will be encouraged to go home, and work that can be done off site will be done off site.
Maintain physical distancing
outside your household
No handshaking or hugging

Workplace Policies:
Enhanced workplace sanitation plan and schedule in effect.
All tasting stations, tables, and frequently touched surfaces must be cleaned between groups.
Staff are asked to continue to practice proper hygiene. This includes frequent hand washing, coughing or sneezing into an elbow rather than a hand, and avoiding touching one’s face.
Ensure the washrooms are always well stocked with liquid soap and paper towels and that warm running water is available.
Antibacterial soap is not required to prevent the spread of COVID-19.
Provide clean carry-out bags for purchased products.
Customers should not use their own containers, reusable bags or boxes.
Direct traffic to avoid congestion or confusion.
Staff member to welcome and provide instruction on new protocols.
A personal cup will be offered in place of a spittoon will be offered, and we will encourage you spill from your glass rather than spit.
Visible queues every six feet at entrance to support physical distancing.
Tasting stations and Picnic space is set up at least 6 feet apart.
All doorways and walkways to be clear of traffic, those entering should yield to those exiting.
Place hand sanitizer with a minimum of 60% ethyl alcohol in dispensers near the entrance, pay stations and other high-touch locations for customers and staff use.
Monitor the number of customers and staff on premise continuously throughout the day.
Once the maximum number of persons for our location is reached, allow one person in for every person that leaves.
Offering online or telephone orders with free delivery or curbside pick up as alternatives to shopping in person.
Limit the handling of credit cards wherever possible, by allowing customers to scan.
There is currently no evidence that COVID-19 can be passed on to others by touching or handling cash.
Employees who handle cash or credit card must wash their hands frequently with soap and water.
This includes before any breaks, at the end of their shift.
Should operators and employees choose to use gloves, ensure thorough hand washing before and after each change of gloves.
Ask customers who arrive with cold, influenza, or COVID-19 like symptoms to return home and use a delivery service instead.
Ensure staff with cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing remain at home.
Staff may consider using non-medical masks when physical distancing isn’t possible.
We will ask for name and contact of one person in each party to hold for 30 days.

Should you have any further questions, please contact Jane Sawin at