Best Practices during Covid-19

Best Practices for Conducting Wine Classes during BC’s Restart Plan

May 2020 – (Updated Jan 2022)

The goal of these best practices is to meet or exceed expectations around health and safety while continuing to offer valuable education for students.

Vaccine Passports

As you probably all know, starting September 13th, 2021 you need proof of vaccination to access some events, services and businesses.  Many of our venues where we teach require proof of vaccination. Therefore, we are requesting this from all our students to make sure you are safe while attending classes, our instructors are protected (who are all at least double vaccinated already) and we are covered as a business. 

The easiest way to show proof is using the BC Vaccine Card. If you haven’t got it yet, it takes only a minute. Here is the link ( Students can send us a screen shot or PDF to We appreciate all of your support in helping do your bit to get us back to normal as soon as possible. If you have any questions or concerns please reach out to Rhys directly.


For information on Covid-19 and a list of key resources for the wine and food industry visit

“Health Check”

Instructors and students will not attend a class if:

  • they have any symptoms including fever, cough, shortness of breath 
  • have been in contact with COVID-19 
  • have travelled internationally and are currently subject to 14-day quarantine. 

Physical Distancing & Class Size

  • No classes will exceed the current gathering limit.
  • Class sizes limited to increase seating distance between students in classroom.
  • Students and instructors to respect physical distancing for entering, exiting and seating. 
  • Students and instructors to wear masks in common areas.

Sanitizing and Hand Washing

  • Instructors will ensure the facility surfaces are cleaned and sanitized properly prior to a class commencing.
  • Ready access to handwashing facilities.
  • Students also encouraged to bring and use their own hand sanitizer or wipes.

Pouring Wine

  • The instructor will pour wine samples for students, avoiding the need to pass around a bottle.

Glassware & Spitoons

  • Each student will have their own glassware that they are responsible for cleaning.
  • Each student will be given their own individual spittoon which they are responsible for cleaning and disposing of at the end of the day.

Water, Food and Lunch Breaks

  • Temporarily no class will involve any shared food during break times or food and wine pairing exercises.
  • Students to provide their own snacks and lunch (for full day classes).
  • Students to provide their own water bottle and water.

This document is based on best practice recommendations from WorksafeBC and the BCRFA Blueprint for Reopening of Restaurants in BC.