Ferris' Group
News Releases

Enhanced Covid-19 Safety Protocols

June 1st 2020

BCRFA Restaurant COVID-19 Safety Plan

Ferris’ Restaurant Group


This COVID-19 Safety Plan is our business’ step-by-step response to increased awareness around, and our enhanced protocols for, the health and safety for our staff and our customers.


Our business is committing to following the steps outlined in each of the 6 areas mandated by WorkSafe BC and the official Public Health Order. Our plan includes outlining our physical changes, our increased protocols and our required usage of PPE. We also outline the training we will be providing for our staff to ensure that the processes are followed.


Our goal with this plan is to create a workplace that is aware and responsive to the new protocols and physical changes to our workplace as a result of COVID-19. Through our enhanced awareness, we aim to help the Provincial Ministry of health to reduce the risk of person-to-person transmission through the following 6 measures in order of priority:


1 – Creating more space between patrons and staff in our business.

2 – Reducing the number of people in our business at any one time according to the latest Public Health Order.

3 – Adding physical barriers between people working in our establishment that cannot otherwise maintain physical distancing.

4 – Establishing new rules and guidelines for our staff to follow to help keep people physically distanced and to enhance our cleaning regimens.

5 – Defining what positions and in what situations our staff will safely be using PPE, particularly non-medical masks, to limit exposure to respiratory droplets. This includes training on how to use masks correctly.

6 – Limiting private gathering to no more than 50 people in accordance with the PHO.


Our plan is current as of this date:  June 1 2020

Our contact for COVID-19 related concerns is: David Craggs

You can reach our COVID-19 contact by email at: dave@ferrisoysterbar.com

Our customer-facing version of this plan is available online at www.ferrisoysterbar.com

Per the Public Health Order, our capacity has been reduced from
100  to  50


Risks in Our Workplace


We have worked extensively with our staff and identified the following risk areas in our workplace. We have accessed both physical proximity issues as well as surface contamination issues.


We have identified the following areas where people gather as points where 2 metres of physical distancing is difficult to maintain:

  • kitchen
  • hallways
  • Prep shed


We have identified the following job roles, tasks and processes where workers are frequently close to one another or members of the public for periods of time that are longer than 15 minutes:

  • Cooks
  • dishwashers


We have identified that the following kitchen equipment, smallwares, computer and POS terminals are high touch surfaces that must be subject to rigorous cleaning protocols:

  • tablets used for delivery
  • Pos terminal
  • Handheld payment devices
  • Tap handles
  • Pop gun



We have identified that the following locations as high touch surfaces that must be subject to rigorous cleaning protocols:

  • Fridge doors
  • Door knobs
  • Light switches
  • Food preparation surfaces
  • Bar surfaces
  • Kitchen pass



We have created new protocols for reducing risk


In collaboration with our entire staff team and in consulting with the WorkSafe BC guidelines for Restaurants and the Public Health Order, we have outlined the following processes for reducing risk in our workplace.


Our enhanced Front of House Protocols are:
Servers will:

o   Have a dedicated place at every table from which to serve.

o   Will stand back at least 3 feet from the table when speaking to guests and approach the table only for service of food and beverage.

o   Leave drinks or food at the front of the table and let the guests grab them after the server has stood back.

o   Hold plates underneath with the thumb on the rim.

o   Use the cup handle to place cups on tables.

o   Use the stem to carry wine glasses.

o   Grip utensils by the handle and don’t let handles touch the food.

o   Keep hands off the bowl of a spoon or prongs of a fork.

  • We will place 2 m markers for physical distanced standing for counter service.
  • We will have dedicated waiting area for bathrooms following distancing protocols
  • Whenever possible, we will open windows, guest doors or roll-up doors to allow fresh air into our space while limiting the use of standing fans.
  • For water service, staff will provide water in a bottle or jug at the table and allow guests to pour their own water. For coffee service, staff will not touch cups when refilling.
  • Staff will remove salt and pepper shakers, sauce dispensers, candles, and other table top items and only provide items when requested.
  • Menus will be sanitized after each use
  • For leftovers, staff will provide the guest with the container and let them pack the to-go box.








Our enhanced Back of House Protocols are:


  • Employees should wear distinct kitchen uniforms and/or work clothes. No street clothing to be worn in the kitchen. 
  • We will limit the number of people who aren’t cooks and chefs entering the kitchen area. This includes deliveries, service technicians and sales people. For any deliveries that would normally enter the kitchen, we will create a staging area for deliveries outside of the kitchen. Where possible, we will unbox items before bringing them into the kitchen. Our receiving/delivery log will include date, time, company.
  • We will set 30-minute timers to remind all food handlers to wash their hands for best practices.
  • Use of gloves:



  • Kitchen and prep areas are wiped down in 30-minute intervals with approved sanitizer. This will include all fridge and door handles and faucet handles in the kitchen.
  • Our chefs and cooks will not regularly share knives, utensils or service tools. If shared, they will be cleaned/sanitized between users.
  • In the dishwashing area, all employees will wear gloves and masks and/or face shields.
  • The dishwashing area will be clearly divided into “Clean End, “Dirty End” so dishwashers are not loading clean dirty and then removing clean to cross-contamination.
  • All kitchen sinks will have hand-washing instructions.
  • Our cook and chef teams will observe social distancing whenever possible, i.e. when in the walk-in fridges/freezers, dry storage area, during staff meetings, staff meals, receiving orders, large prep jobs, etc.
  • Our team members working in an open kitchen will wear non-medical grade masks.







We are installing barriers and partitions to protect our guests and staff.


We are using Barriers and Partitions in the following locations and ways in our business to separate people when physical distance of 2 m cannot be maintained. All our barriers are fixed in place and do not pose a risk to our staff or customers.


Our barriers are included in our cleaning protocol and cleaned after every seating


Our People Protocols are changing to respond to COVID-19.


Our staffing protocols have changed as follows:


-        We require staff to declare that they will not come to work if they have had symptoms of COVID-19 in the 10 days prior to their shift. Should staff experience symptoms of COVID-19, they are required to contact Public Health at 8-1-1 and self-isolate if required.

-        We have also required staff to refrain from coming to work if they have had close exposure to a person currently diagnosed with COVID-19.

-        Anyone who is returning to our workplace after travelling must have self-isolated for 14 days while monitoring for symptoms before they can work in our business.

-        All staff must wash their hands upon arrival at work at the beginning of each shift and upon return from any breaks.

-        Visitors to our back of house for deliveries and service are recorded as follows to assist with tracking in our delivery log.

-        As we are a restaurant, our staff must come in to work however, we are engaging in regular health and safety conversations and ensuring that are staff are bringing forward any concerns about the new work flow or restaurant layout in order to improve our COVID-19 response.

-        We have posted a Health Resource document to orient our staff to COVID-19 and any related health, bullying and mental health resources.

-        We are actively monitoring our social media and our guest feedback online and in person to ensure that we are not experiencing any backlash or negative engagement with customers and managing difficult situations accordingly to assist our staff through this difficult transition.




Our customer protocols have changed as follows:

-        We have a hand sanitizing station for guests and staff when they enter the front door to immediately clean hands.

-        Parties will be limited to groups of no more than 6.

-        Special events in private space will be limited to groups of no more than 50 (by pre-reservation only).

-        During peak hours, we have a hostess open the front door for staff and guests when they arrive at the restaurant.

-        Reservation are recommended. Guests will be able to make a reservation online or come into the restaurant to put their name on a list.

-        Waiting for a table will be outside. Ask guest for a number to text that the table is ready.

-        For all dine in guests, we will collect through our online reservation or our hostess station, the first and last name of one guest per party and their phone number. Records will be kept per the Public Health Order for 1 month. Contact information will be used for the PHO or purposes of the reservation or table booking only.

-        Customers will be required to wait at appropriate 2 m distance in all areas were cueing is required.

-        Customers collecting or requesting take out will wait in a separate location than dine in.

-        Signage is posted at the entrance of the restaurant to ensure that no one with symptoms of COVID-19 or who has contact with someone diagnosed with COVID-19 will enter the restaurant.

We are aware that some guest may not like the new protocols we have instigated and have a staff person assigned to address issues. The point person is David Craggs


We have posted at the entrance to our business sign that show:

-        our current occupancy limit;

-        our core hygiene practices for both staff and guests;

-        the core public facing elements of our COVID-19 Safety Plan;

-        our restriction from entering the premises for any visitors or staff with symptoms of COVID-19.




We are committed to Ongoing Training.


In our business, we have provided restart training for all our staff and will be conducting weekly training updates through email to our staff to ensure that any changing regulations are enforced and to respond to any concerns being brought forward by staff or guests.


Our goal for our training is to ensure that our staff is safe in our workplace. Each staff person has agreed to our health check, as this is our front line defense against COVID-19 in our workplace. Our training covers:


-        Physical distancing measures

-        New sanitation and cleaning processes

-        Sanitation and cleaning product instructions and sitting time

-        Daily cleaning and deep cleaning checklists


Staff have a designated person to speak to, identified on the cover page of this document, who they can ask COVID-19 related questions to.


We are requiring masks for all staff




We have enhanced our cleaning and hygiene practices in response to COVID-19.


We have selected Health Canada approved methods to clean and disinfect surfaces for all common areas and surfaces of our business.


To clean in kitchens, we are using:  ecolab oasis quat sanitizer

To disinfect tables and menus, we are using:  ecolab peroxide multi surface

To disinfect/clean washrooms, we are using: ecolab peroxide multi surface

For POS and computer equipment, we are using:  ecolab peroxide multi surface



We have removed all table items from our tables and are only providing them on demand so that they can be sanitized/cleaned between uses.


Hand-washing: We have installed hand-washing signage at sinks in washrooms, in the kitchen and staff room. To support proper hand-washing, we have done a demonstration of proper hand-washing technique for 20 seconds.


Bathrooms: Our bathroom are cleaned every 30 minutes_ and the schedule is posted at the bar. All entry/exit and stall door handles, toilet seats, flush mechanisms, urinals and sinks will be cleaned each time.


High Touch Locations: High frequency touch locations are cleaned every 30 minutes and the schedule is posted at the bar All entry/exit, kitchen or service door handles, POS machines, service counters, bussing stations, service stations, debit terminals will be cleaned each time.


Our Enhanced Cleaning schedule is:

  • Reception desk and/or hostess station and/or service counters and front door handles are wiped down in 30-minute intervals with approved sanitizers.
  • Between customers, tables, chairs, menus, tablets, coat hooks and any condiments that have been brought to the table must be cleaned or sanitized between parties.
  • For counter service, POS machines will be sanitized between patrons who must touch the number pad.
  • When staff switch positions, any shared equipment will be sanitized. This will  include all repeated contact surfaces such as computer terminals, keyboards, POS machines.
  • Our front of house staff will remove everything from the table after guests leave and clean the table completely.
  • Staff should perform regular hand washing with soap and water for at least 20 seconds following the official hand-washing guidelines. Hand-washing will be done:

o   Before and after breaks

o   After touching or cleaning tables any surfaces that may be contaminated

o   After sneezing, coughing or nose blowing

o   After touching your face or hair

o   After using the restroom

o   After touching personal phones

o   After using shared equipment such as computers, POS systems and debit terminals between different users

  • All kitchen surfaces, equipment used and handles of all types will be sanitized at the end of shift following the product cleaning specs.



We are committed to adapting and changing as required.


Our supervisors are trained to monitor the workplace, engage with staff and ensure that COVID-19 policies and procedures are being followed and that any staff questions are being addressed in a timely manner. Issues that are brought forward that require input from our Joint Health and Safety Committee or advice from WorkSafe BC will be addressed accordingly.


WorkSafe BC can be contacted at 1.888.621.7233 for Health and Safety Questions.

To report a concern, WorkSafe BC’s confidential call line is 604.276.3000.


When issues are brought forward by our staff or our guests, and in the event of changes in the Public Health Order or WorkSafe BC recommendations, we are updating this document and changing the date on the cover page.


We have assigned a COVID-19 point person from our team and that person is also identified with contact information on the cover page.







Dine around Victoria 

January 17th -February 2nd

all three restaurants are participating, menus below

Ferris' grill & Garden Patio

dine around 2020


with optional wine pairing $55

with optional beer pairing (8oz) $42



course one


baby kale caesar

citrus anchovy dressing, crispy quinoa

cedar creek chardonnay or  driftwood brewing  fat tug ipa


turkish red lentil soup

 fresh mint, lemon & yoghurt

lake breeze pinot gris or phillips brewing co. phoenix gold lager


course two


prosciutto wrapped rockfish

confit potatoes, px sherry brown butter, grilled kale

thornhaven gewürztraminer or phillips brewing co. blue buck amber ale


 duck confit

butternut squash gnocchi, crispy brussels sprouts, rosemary demiglace

gehringer brothers pinot noir or driftwood white bark witbier



with mushrooms, spinach, leeks & porcini cream

cedar creek chardonnay or phillips brewing co. blue buck amber ale



course three


warm sticky toffee pudding

brandy caramel & vanilla crème anglaise

volcanic hills late harvest zweigelt




 trio of chocolate

truffles, pot du crème, chocolate dipped almond honeycomb crisp, raspberry coulis

hoyne  brewing co.  dark matter



Ferris' Upstairs Seafood & Oyster Bar

dine around 2020



with optional wine pairing $65

with optional beer pairing (8oz)  $52



course one


arroz negro

local seafood, paella rice, squid ink, saffron aioli

stags hollow albarinoor  phillips brewing co. blue buck




crab bisque

crab fritter, lemon-peel crème fraiche

quails gate chardonnay or four winds lager




roasted carrots

dates, arugula, sumac, sesame vinaigrette

50th parallel pinot noir or  phillips brewing co. 6six ipa


course two


local rockfish

catalan suquet, clams, hazelnut picada

stags hollow albarinoor hoyne  brewing co. pilsner


duck confit

chorizo, white beans, smoked paprika,

arugula salad, quince gastrique

5oth parallel pinot noir  or hoyne  brewing co.  dark matter




vegetable tagine

moroccan spices, winter vegetables, beluga lentils, dried apricots, harissa, minted yoghurt

  dirty laundry “woo woo” gewürztraminer or four winds lager


course three


warm sticky toffee pudding

brandy caramel & vanilla crème anglaise

volcanic hills late harvest zweigelt




 trio of chocolate

truffles, pot de crème, chocolate dipped almond honeycomb crisp, raspberry coulis

hoyne  brewing co.  dark matter


Perro Negro Tapas & wine


shared tapas for two

entire menu shared (apologies menu is unavailable for single portion)



warm bacon wrapped dates

stuffed with ermite blue



toasted bread, whipped ricotta, spiced walnut, honey


ensalada verde

mixed greens, pickled fennel, pepitas,

lemon peel vinaigrette


roasted carrots

with romesco & almonds



creamy deep fried croquettes with guindilla

 pepper & manchego cheese


patatas bravas

fried potatoes with spicy tomato sauce & alioli


gambas al diabla

oceanwise prawns, garlic, potatoes, chorizo,

 olive oil & espelette chili


estofado de cerdo

braised pork, cannellini beans, chorizo, cider



truffles, pot du crème, chocolate dipped almond honeycomb crisp, raspberry coulis


substitutions politely declined


optional wine pairing $25  optional beer pairing $12

first four tapas: lake breeze pinot gris  or four winds lager

next four: dirty laundry woo woo gewürztraminer or  phillips brewing co. blue buck

 dessert: volcanic hills late harvest Zweigelt or hoyne  brewing co.  dark matter



December 2019

Wait, what?

A second happy hour?

Yep its true, everyday downstairs from 9pm

late night

happy hour


drink specials

Draught Beer $3

House Red or White Wine $3

Single Highballs $3


Ferris’ Classic Poutine

$5.5  add pulled pork $2


Karaage Chicken

with gojuchang chili mayo $5.95


Crispy Fried Pork Bites

with singapore black pepper sauce  $4.95


Roasted Beet Hummus

with grilled pita bread  $3.95


Deep Fried Brussel Sprouts

with chili & lemon  $3.95


Polenta Fries

with chipotle chili mayo  $3.95


Edamame Beans

with smoked sea salt & citrus  $3.95


Korean Fried Chicken Burger

wth gojuchang chili mayo, kimchi,

pickled cucumber and fries $10.95


Ferris’ Classic Cheese Burger

with fries $11.95  add bacon or mushrooms $2

Sub salad on either burger $3










March 29, 2018:

 "Date Night" solved!

Beginning April 7th, we will be offering a specially priced set meal for two in each of our restaurants. From a shared four course pasta dinner for two in the Grill for $49.50, to a nine course tapas tasting menu for two in Perro Negro for $59.50, or a four course dinner for two in the Upstairs Seafood & Oyster Bar for $69.50.

see details below, or visit our menu page

Sept 25th 2018

Update: Date night promotion continues in Perro Negro, but is no longer offered Downstairs or Upstairs


January 1, 2018:

It is with sadness and regret that we announce that we will be closing our Catalano Restaurant and Cicchetti bar as of December 31st 2017. The ownership of the magnolia hotel and spa have decided to perform a major renovation to the restaurant, and upon completion, to then run it themselves.

Over the past five years, we have made many new friends and customers. Along the way, we have earned Where Magazines best new restaurant award, a Trip Advisor award of excellence for each year, garnered international press and have created one of Victoria’s best happy hours. In addition, we have turned a so called “cursed” location into a success.

We wish to give our heartfelt thanks to all our staff who have helped make Catalano the success that it is, and to our loyal clientele to whom we are so grateful. You can be sure to see a few familiar Catalano faces at 536 yates street in the new year.



Tom, Dave, Aaron

Ps: Most people still wonder what the %#@$ a cicchetti is



Ferris Oyster Bar

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