Calgary business owners have mixed reactions to Alberta’s reopening plan with some calling it a “punch in the face” and others a “happy surprise.”
Premier Jason Kenney announced on Friday that Alberta would be easing some restrictions come Feb. 8, considering hospitalizations had dipped below 600.
Among them, restaurants, cafes and pubs will be allowed to offer dine-in service and gyms may reopen for one-on-one, scheduled training with appropriate safety measures in place.
Mike Shupenia, owner of Side Street Pub in Kensington, said many bars and restaurants are “close to the brink” and the rules that govern the reopening of eateries will “handicap” many establishments.
“It’s nice to be open but then (Kenney) just punched us right back in the face,” said Shupenia.
New measures outlined by the province require restaurants, cafes and pubs to collect contact information from patrons to assist with contact tracing, stop serving liquor at 10 p.m., close for in-person dining at 11 p.m. and prohibits entertainment, such as VLTs, pool tables and live music.
Shupenia’s biggest concern is stopping liquor sales at 10 p.m. because he said many patrons will congregate outside and then continue drinking at private homes, potentially spreading the virus that causes COVID-19.
He said he saw it happen frequently prior to the partial lockdown in Alberta.
“At two in the morning, people are going home. They’re done and if they decide to have another cocktail, they usually go with the same table,” said Shupenia.
“But when 10 o’clock hits and you have 15 tables that don’t know each other all stand up and go outside, and one person mentions they are going back to their house — now you have five or six tables, that don’t even know each other, go back together.”
His fear is positive cases among those groups will trace back to his establishment and mark them as a hot-spot destination for the virus, despite following all public health protocols and ensuring safety among guests.
“Eventually, the only path I see, is another lockdown and it will be blamed on us,” he said.
Shupenia is also worried about his industry colleagues who rely on VLTs. He expects many businesses will be forced to shutter without being able to operate them.
Brett Marshall, owner of CrossFit Calgary, said he has “mixed feelings” about the province’s most recent announcement. He’s grateful for some business getting back to work but said it wasn’t the news he was hoping for.
“I’m not going to get too worked up, because it seems like they are flip-flopping all the time, but the latest news, for me, was the worst news we’ve heard since the beginning of the pandemic,” said Marshall.
“I don’t see a reprieve for us.”
While the province gave the green light for gyms to reopen for one-on-one training sessions, by appointment, there were no details on when group fitness activities will be able to resume.
Marshall expects they won’t be able to open until phase four, which requires a hospitalization benchmark of 150 and decreasing.
Alberta Health spokesperson Tom McMillan said details on phases two through four have yet to be determined, so he wasn’t able to confirm which phase group fitness might fall under.
With vaccine rollout stalling and provincial leaders designating group physical activity as high-risk, Marshall said the future looks “bleak.”
He said he hopes the government will make public statistics that correlate to the risks involved, so industry members can better prepare for a safe return or lobby to get back to work sooner.
Amanda Jansen, general manager of Bridgette Bar on 10th Avenue S.W., said news they would be allowed to reopen their doors for dine-in service was a “happy surprise.”
“The support we have received from everyone, from our loyal guests and the community, has been incredible over the holidays and for the month of January,” said Jansen. “But it’s just not the same as having everyone available in the building and that buzz you get with the dine-in experience.”
Only 20 per cent of the downtown eatery’s staff have been working since the partial lockdown was announced in November, but Jansen said they expect to bring back 90 to 100 per cent of their employees in the coming weeks.
The restaurant was already collecting contact information from patrons when they were previously open and, because of their large space, could easily physically distance tables and ensure safety protocols were being followed, said Jansen.
She’s concerned about another lockdown should cases rise again but is trying to “stay positive.”
“We’re happy to follow all the rules that will keep us open,” said Jansen.
“It’s really important for everyone to remember that this is an industry worth supporting. Restaurants are a really special place, an important part of our lives and a great place to work.”
