Best Practices during Covid-19

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

May 2020Updated Nov 2020

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


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 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 (6 feet). 
  • 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.