Learn more about COVID-19 in Saskatchewan:

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Restaurants and Licensed Establishments Guidelines

For general workplace guidelines, please refer to COVID-19 Workplace Information. All businesses operating in Saskatchewan must be in compliance with these guidelines. The information below provides specific guidelines for operators of restaurants and taverns.

These guidelines apply to indoor and outdoor seating areas. In addition to these guidelines, all other applicable provincial regulations and standards must be followed.


1. Guidelines for General Operation

  • Effective 12:01 a.m., March 28, all restaurants and licensed establishments must close for in-person dining and consumption in the Regina area, including City of Regina, Belle Plaine, Pense, Grand Coulee, Lumsden Beach, Regina Beach, Craven, Lumsden, Edenwold, Pilot Butte, White City, Balgonie, Kronau, Davin, Gray, Riceton, RM of Lajord, RM of Edenwold, RM of Sherwood, RM of Pense, RM of Lumsden. Take-out and delivery is permitted. VLTs are not permitted to operate.
  • Seating must be arranged in a way that ensures at least two metres of physical distancing between tables where physical barriers are present and three metres where physical barriers are absent.
  • Only members of the same dining party can be seated together. A maximum of four people can be seated together at the same table. Larger groups will have to occupy more than one table, while maintaining physical distancing between tables.
  • Aisles must be wide enough to allow room for people to maintain two metres of physical distancing. Consider using one-way traffic flow to help maintain distancing.
  • Operators must have a plan in place to accommodate patio patrons in the event of inclement weather to ensure physical distancing is maintained.
  • All restaurants and licensed establishments must collect names and contact information from all patrons that dine in for the purposes of contact tracing. This information must be held for 30 days and provided to the Saskatchewan Health Authority upon request.
  • Operators must promote physical distancing wherever possible – for customers and staff – including waiting areas, bar seating, food pickup areas, washrooms and payment lines.
  • Physical line controls are required such as crowd control cordons, barriers or stanchions at entrances and pickup lines. Place markers (e.g. tape or cones) every two metres as visible cues to support physical distancing.
  • Consider modifying or eliminating in-person meetings and shift huddles.
  • Consider having customers seat themselves by displaying table numbers. The host/hostess must maintain two metres of physical distance where impermeable barriers are used or three metres when impermeable barriers are not used.
  • The operation of coat checks is not permitted at this time.
  • Dance floors and karaoke are not currently permitted.
  • Video lottery terminals (VLTS) are permitted subject to the Casino and Bingo Hall Guidelines. Arcade games (e.g. pinball) must follow the same guidelines.
  • Recreation areas, such as dart boards and pool tables, are permitted subject to the Sports and Activities Guidelines.
  • Music (including live music) and announcement volume levels must be kept at 80 decibels or lower.
  • Music and live performances:
    • Live DJs are permitted, but must ensure physical distancing at all times. Written requests cannot be accepted at this time.
    • Singing and shouting can spread droplets further than regular conversation, so they present an increased risk.
    • Please refer to the Public Health Order related to Face Coverings for masking requirements.
    • People in the band/orchestra must be four metres from patrons.
    • Everyone else in the band that is not a woodwind or brass must be two metres apart or utilize a barrier (i.e. Plexiglas) if distancing cannot be maintained.
    • Musicians within the same household are not required to maintain physical distance, but must be separated from patrons and other performers from outside of their household.
    • Instrument bell covers made of a tightly woven fabric with at least two layers are recommended but not required.
    • Performers must use their own microphones. Instruments, drum sticks/mallets, music stands and other items must not be shared between participants, unless cleaned and disinfected between uses. Items that can't be disinfected (e.g. sheet music) must not be shared, laminated to allow for disinfection, or held for 24 hours before sharing. Hand hygiene must be completed prior to handling common items.
    • Music, televisions and other background sounds should be played at a volume that allows patrons and staff to speak at the volume of a normal conversation (about 80 decibels).
  • Banquet halls and similar facilities must follow the Banquet and Conference Facilities Guidelines.

2. Guidelines for Employees

Whenever possible, staff must maintain two metres of separation from other staff and customers. However, physical distancing in certain work environments may be difficult, such as kitchens. If staff are unable to maintain two metres away from co-workers, other measures must be in place to prevent the transmission of COVID-19. This may include, but is not limited to, self-monitoring of personal health and supervision by Infection Prevention and Control Officers or Occupational Health and Safety, or implementing measures such as:

  • Staggering activities to limit the number of staff in a confined area during the same period.
  • Moving activities to another room whenever possible. For example, separating duties into unused dining areas may be an option for preparation and packaging.
  • Altering shift and break times to minimize the number of staff working in close quarters.
  • Using markings or dividers in the kitchen to ensure physical distancing.
  • Considering directional arrows on the floor in the kitchen to control the flow of traffic, and clearly mark exit and entrance doors from the kitchen to service areas.
  • Wearing personal protective equipment.

Proper and frequent hand hygiene by staff is a vital component in preventing the transmission of illnesses. Ensure staff are practising proper hand hygiene and coughing/sneezing etiquette, including:

  • Washing hands often with soap and water for at least 20 seconds.
  • Using hand sanitizer only when appropriate in a food service situation.
  • Only using hand sanitizer approved by Health Canada (DIN or NPN number).
  • Avoiding touching their faces, mouths, noses and eyes.
  • Coughing or sneezing into a tissue, then immediately disposing of the tissue and washing hands. If a tissue is not available, cough or sneeze into the elbow – not the hands.
  • Servers, hosts and other staff must wear a non-medical mask (e.g. cloth or other materials) or procedural/surgical mask.
  • It is recommended that older staff/seniors or those with a weakened immune system wear a procedure/surgical mask.
  • Glove use is not required nor recommended. If staff are using gloves, they must be changed after every interaction, as well as when changing tasks. Hand hygiene must be performed between every glove change. This includes handwashing with soap and water or hand sanitizer approved by Health Canada (DIN or NPN number).
  • All workers, especially those in constant contact with the public, should self-monitor for symptoms and use the self-assessment tool available at saskatchewan.ca/COVID19.
  • It is recommended that facilities review their employee illness policies to ensure staff are able to remain home when ill (as is required). Facilities are encouraged to have plans in place for increased worker absences due to illness or isolation.
  • Workplaces should have a workplace illness policy. If policies do not exist or are not in line with COVID‑19 recommendations, workplaces should ensure that all sick employees must stay home or be sent home from work.
  • If employees go home sick, their work areas and any areas they had contact with must be cleaned and disinfected.

3. Cleaning and Sanitation Guidelines

  • The COVID-19 virus can survive for several days on different surfaces and objects. Frequent cleaning and disinfection is important to prevent the spread of the disease.
  • Maintain a cleaning schedule and ensure staff are adequately assigned and trained for additional cleaning, sanitizing and disinfection duties to help reduce transmission of COVID-19.
  • Place hand sanitizer approved by Health Canada (DIN or NPN number) in dispensers or soap and water handwashing stations near doors, pay stations, washrooms and other high-touch locations for customers.
  • Customers should be encouraged to wash or sanitize their hands prior to and following eating.
  • Increase cleaning and disinfection of commonly contacted areas, including doorknobs, handles, counters, chairs, payment machine terminals and/or self-pay stations, and light switches. Common touch areas include those accessed by customers and employees.
  • Ensure the disinfectant used in the facility is adequate for the elimination of viruses and approved by Health Canada (DIN).
  • Thoroughly clean and disinfect tables after each customer. Tablecloths must be removed and discarded or laundered between customers. Any food contact surfaces must be disinfected as per the Provincial Public Eating Establishment Standards (100 ppm bleach, 200 ppm QUAT) or immediately rinsed following disinfection.
  • Remove common touch items from tables, including condiments, salt, pepper, napkin holders and special displays/decor.
  • Menus (electronic or laminated) are permitted on tables provided they are cleaned and disinfected between dining groups.
  • If menus cannot be cleaned and sanitized (e.g. paper menus), they must be discarded after each use. Where possible, consider using alternative menus, such as digital menu boards, online menus, large chalkboards or online pre-ordering.
  • Ensure employee and public washrooms are cleaned and disinfected with increased frequency, are always well stocked with liquid soap and paper towels, and that warm running water is available. Garbage bins should be emptied frequently.

4. Food and Beverage Service Guidelines

  • Call ahead or make reservations to help manage numbers. Rearrange waiting areas to ensure physical distancing can be maintained. Post signs indicating waiting protocols and best practices.
  • Provide clear signage and markings for take-out vs. dine-in services.
  • Use markings or one-way traffic flow within the restaurant.
  • Develop measures for servers to limit contact with customers, including:
    • Having guests pour their own beverages (e.g. providing water, coffee or other beverages at the table) or have staff pre-pour beverages before delivering them to the table;
    • Removing one chair per table and use that space as a designated place for the server to stand at the table, similar to the open end of a booth;
    • Leaving food and drinks at the front of the table;
    • Avoiding touching cups and glasses for refills; and
    • Providing packaging for customers to pack their own unfinished food items.
  • Monitor the number of customers entering and exiting the establishment. Once the maximum number is reached, allow one person to enter for every person who leaves.
  • Buffets and self-serve food lines remain closed at this time. Do not provide open self-serve food to customers (including refill stations, condiment stations, etc.). Pre-packaged foods are acceptable, but must be handled by employees only.
  • Self-serve beverages are permitted with increased cleaning, disinfection and supervision.
  • Cafeteria-style food facilities, where staff serve to customers, are allowed. Food must be protected from customer contact and cross-contamination.
  • If a bar or food preparation area is open to seating, seating areas or any public area, utensils, garnishes, glassware, etc. must be two metres away from members of the public or protected from cross-contamination.
  • Customers can sit at bar areas, as long as two metres of physical distancing is maintained between members of a dining party where a physical barrier separates them from other parties. Physical distancing between parties must increase to three metres where physical barriers are absent. All items behind the bar (e.g. glassware, dishware, garnishes) must be protected from exposure to customers and cross-contamination.
  • There should be no movement of customers between bars and eating areas.
  • Where possible, continue to offer and encourage online or telephone orders with delivery, drive-thru or pickup services.
  • Where possible, use rolled silverware where napkins cover utensils. Do not pre-set tables. Staff should hand out tableware or utensils to customers.
  • Provide clean bags for take-out foods. Customers should be encouraged not to use their own containers, reusable bags or boxes for take-out orders.
  • Post signs indicating that no customer items (e.g. wallet, purse, jacket) are to be placed on take-out or payment counters.
  • Customers who are sick or on self-isolation must not be admitted.

5. Further Information

For additional information, please call the Business Response Team at 1-844-800-8688 or email supportforbusiness@gov.sk.ca.

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