Lockdown & COVID-19 FAQs

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What did you do with your products while we were in lockdown?

We donated all perishable stock to staff and Managers prior to lockdown. Those restaurants that have reopened have ordered fresh stock before reopening.

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Is all your stock fresh?

Yes, those restaurants that have reopened have ordered fresh stock before reopening. We conduct regular quality checks on all products throughout the day to ensure freshness.

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Is your cutlery and crockery hygienic?

Our cutlery and crockery is washed in a dishwasher at 55 - 70 degrees Celsius, with special dishwashing detergent (SABS approved) that kills harmful bacteria. It then gets rinsed at 85 - 90 degrees Celsius with fresh water and a rinsing additive, which is recognised worldwide to be safe and kills harmful pathogens. Whilst dining in our restaurant, you are welcome to request additional sanitising solution. Should you still feel unsafe you are welcome to request a sealed disposable cutlery set.

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Did someone breathe on or touch my cutlery and crockery after it has been cleaned?

We have very strict policies in terms of food safety and hygiene. Our staff are taking precautionary measures when interacting with patrons and when preparing food. We also have sanitation stations in all our restaurants and it is mandatory for all to wash their hands with soap or hand sanitiser every hour. In addition, all employees are required by law to wear face masks at all times. Whilst dining in our restaurant, you are welcome to request additional sanitising solution.

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Why are your employees not wearing gloves?

There are conflicting opinions world-wide regarding the use of gloves, however, rest assured that all employees are required to wash and sanitise their hands every 15-30mins. Most of our food is flame-grilled at 350 degrees that will kill all pathogens.

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Is your FOH clean ?

We strive to maintain the highest hygiene standards possible by cleaning and sanitising all surfaces throughout the day. We also require the franchisees to sanitise the tables before the customer sits down and again after they depart. Whilst dining in our restaurant you are welcome to request additional sanitising solution.

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Are your menus clean?

We strive to maintain the highest hygiene standards possible by cleaning and sanitising our menus before and after each customer uses it. Should you feel unsafe, you are welcome to request our takeaway menu. Management will inform you which products we are not serving due to restricted trade and limited staff. You are more than welcome to view our digital menu on our website or app.

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Do you screen your employees for Covid-19?

On arrival, all employees are temperature-checked and subjected to a Covid-19 questionnaire before they enter the restaurant. Employees that are running a higher temperature than normal or fail the questionnaire, will not be allowed to work and will be sent home.

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Do your waiters clean their hands before they bring my food or drinks to the table?

We have very strict policies in terms of food safety and hygiene. Our staff are taking precautionary measures when interacting with patrons and when preparing food. We also have sanitation stations in all our restaurants and it is mandatory for all to wash their hands with soap or hand sanitiser before and after serving a table.

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How regularly do you clean your toilets?

We have a manager checking the toilets every 15min for hygiene. Our staff cleans and sanitises the toilets every 30mins. Anti-bacterial soap and hand sanitiser are made available to our customers throughout the restaurant. Should you feel that we have let you down and the hygiene standards are not acceptable, kindly contact the Manager on duty.

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How do I know I'm not going to get the virus from your food?

According to WHO (Ref: WHO/2019-nCoV/Food_Safety/2020.1), it is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to-person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes.

There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging. Coronaviruses cannot multiply in food; they need an animal or human host to multiply. Most of our food gets cooked between 100 and 290 degrees Celsius and all staff members are required by law to wear masks.

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