The Root Cellar Culture Guide 2024

Welcome

Our Locations

Our Vision Community Involvement

Sustainability

Produce

The Chop Shop

Grocery

Front-end

Bulk

The Potting Shed

The Coffee Project

Employment Status

How We Communicate

Availability, Shift Changes, Time Off (Shift Swap Policy)

Scheduling (Scheduling Policy & Attendance + Absenteeism Policy)

What To Wear (Dress Code Policy)

Cellphones (Cell Phone Use Policy)

Training

Performance Management (Performance Management Policy)

Pay + Perks (Store Discount Policy)

Customer Service (Customer Service Policy)

Equal Opportunity + Diversity (Equal Opportunity Policy)

Time Away From Work (Vacation Policy)

Must Knows (Health + Safety Policy)

Kindness Policy (Respectful Workplace Policy)

Feel free to click on any of the links above to be directed to the corresponding page!

We’re happy you’re here!

Having found the ideal community to open The Root Cellar, we arrived in Victoria in 2008 with three young sons in tow and knew the moment we arrived that we were home. We brought with us a passion for the produce business — each holding over 10 years of experience in grocery and sustainable agriculture, as well as a shared work ethic and love of business.

Little did we know that we had found our people — Victoria shared our passions and our values.

Over the years there has been amazing growth & discovery, with the community continually supporting our evolution + expansion with an ever growing appetite for the food experience we aim to cultivate.

We look forward to the many meals on the horizon.

Think of this guide as your go-to resource for curiosities about your job with us.

We want to start off on the right foot, make sure we’re all on the same page, lay out rights + expectations, and nurture open channels of communication.

We are always growing and evolving, so parts of this guide may change, or new things may be added. We’ll let you know as soon as we can when that happens!

Please note this guide is best read on a full-sized screen.

QUESTIONS?

Reach out to our People & Culture team: HR@therootcellar.ca

THE ROOT CELLAR AT MCKENZIE CORNER

1286 MCKENZIE AVENUE | SAANICH, BC

Located (intentionally) at the junction of the city + agricultural farmland, our award-winning flagship market (est. 2008) is home to the largest selection of produce on Vancouver Island + is a destination for locals and visitors alike.

THE ROOT CELLAR AT OXFORD CORNER

271 COOK STREET | VICTORIA, BC

When choosing a home, location is everything, and this is the ONE other location in the city of Victoria that we have always felt would be a perfect home for a Root Cellar.

We are so excited to have opened our Oxford Corner Village Green Grocer in Cook Street Village (est. 2021) in a community whose values align so beautifully with ours.

WORDS WE GROW

In our pursuit of excellence, The Root Cellar is constantly on the lookout for new and exciting products.

Our proactive approach to discovering innovative items ensures that our customers have access to a diverse and evolving selection. Simultaneously, we take pride in expanding our exclusive COMMON line of products, carefully curating a range that embodies our commitment to quality, locality, and uniqueness. Through these initiatives, Root Cellar not only serves as a marketplace but as a dynamic platform for an extraordinary food experiences, supporting both established and emerging producers while providing our customers with an ever-expanding array of exceptional goods.

We proudly partner with over 250 local growers, producers, and vendors, in our commitment to supporting the regional economy and offering our customers the freshest and highest-quality products.

COMMUNITY IS A CORNERSTONE OF WHO WE ARE

We’re committed to walking the talk, which means weekly donations to charitable community programs and events and working in close partnership with The Rainbow Kitchen and the Food Rescue Project (amongst many other small, local non-profits). These organizations share a similar vision to our own—a community without food insecurity, where all have access to good, fresh food.

FACT: Since 2012 we have contributed over 250,000 lbs of fresh produce and have fundraised (matching dollar for dollar) over $100,000 for/to The Rainbow Kitchen!

We believe that cultivating a strong appreciation for fresh food and sustainable agriculture in the community is our responsibility. We take every opportunity to speak with school children, university students and community groups about sustainable choices and local food systems – including the impact that buying locally has on a community.

At The Root Cellar, we are big on good food, community-building + having fun as a team.

Each year we host a team event which creates an opportunity to meet and hang out with each other outside of the workplace.

This event is not your average team building event… (think amazing food, team activities, tailgates, and surprises you won’t want to miss out on)… plus opportunities to engage with our community.

Being a part of feeding people is important work, as is making everyone’s day that shops here a little brighter when they leave than when they arrived.

We believe that happiness is contagious and if our Team looks forward to being here, then our customers will too.

We believe that mealtime spent gathered around the table is what connects us as people, communities + humans. It is a globally shared human experience that is largely taken for granted. Did you know that in North America we spend 900 hours a year shopping cooking and eating?

Many of us look forward to THE EATING. Some of us look forward to THE COOKING. How many of us look forward to THE SHOPPING?

These are all necessary activities for our survival – what if we all looked forward to all of it? (The clean up at the end is another issue and not our area of expertise).

The human food experience starts with us (not forgetting farmers, but WE are most consumers first contact with their food). This is a responsibility we do not take lightly and a challenge we are proud to accept. Enthusiasm for the food experience can be elevated by each of us. Share your knowledge, your recipes, your favourites. Teach who grew and made the food we sell, lend a hand, lend a taste, and you’re touching lives in a much greater way than these simple transactions lead you to believe. You’re paving the way for extraordinary food experiences.

Pictured LEFT, The Dinner Restoration Project was a collaborative (with local chefs and farmers) community long table dinner hosted in our shade house in 2016 featuring locally sourced ingredients, BC wines, and a theme of 'know who grew your food'. The event sold out in 24 hours.

We’ve championed sustainability and food waste reduction since the day we opened. Taking care of the planet where we live, work, play, and GROW OUR FOOD is something we take very seriously.

WHAT THIS LOOKS LIKE IN ACTION:

• We take the journey of our food very seriously. We have a 7-tier recycling and compost program which ensures that less than 2% of the produce we buy hits the compost.*see following pages

• We implement the newest sustainable packaging materials available wherever possible – cornstarch trays in our produce department, compostable packaging holds our deli salads and sandwiches, compostable grab and go coffee cups, cutlery and more.

• Our shopping bags are paper (prior to the plastics ban, our bags were oxydegradable from day 1), and our jute shopping totes are also compostable.

• We strongly encourage the use of both our gently used produce boxes and our reusable shopping bags.

• We provide farmer friends with gently used produce boxes for them to use in packing and transport of their just picked produce.

• We’ve installed a solar farm on our rooftop at McKenzie Corner which allows us to significantly reduce our carbon footprint (something to shout from the rooftops, for sure!).

• The 2020 build of our Oxford Corner location saw us implementing the latest energy saving technologies into our new city store.

WHO WE ARE

At the heart of The Root Cellar’s buying philosophy lies a steadfast commitment to cultivating enduring relationships with farmers, wholesalers, vendors, and producers. We believe that fostering these connections not only ensures the highest quality products but also aligns with our "as close to home as possible" philosophy. By prioritizing local sources, we not only support the surrounding communities but also contribute to sustainability and reduce our environmental footprint. This commitment forms the bedrock of our ability to consistently offer exceptional pricing and value every day. Our dedication to sourcing locally enables us to streamline the supply chain, minimizing unnecessary costs and passing on the benefits directly to our customers. This, in turn, becomes the driving force behind our enticing weekly, midweek, and one-day specials. By maintaining strong ties with our network of suppliers, we can negotiate dirt cheap deals that allow us to present to our customers unparalleled savings and value, ensuring that our offerings remain accessible to all.

Our “Local Focus” philosophy means that our sourcing always begins close to home (literally in our backyard), we then migrate out on the map in order to find the best of our island, our province, our country and our planet.

This allows us to receive lush new crop leafy greens, the season’s very first few pickings of strawberries & peas, a sweet box of meyer lemons from a local garden, and fresh cherries brought straight to our doors by Okanagan growers themselves (just to name a few!)… and to also compliment these local treasures, beautiful pineapples from Costa Rica, to bring the best of far and wide.

THE CHOP SHOP IS NOT JUST ANOTHER MEAT MARKET. We focus on pastured livestock and sustainable high- quality meats, filling our cases with fresh cuts of pork, beef and lamb, and an extensive selection of our house-made hand-tied sausages and house-marinated meats.

In our specialty full-service deli, you will find the finest local & imported cheeses and an exceptional selection of locally made artisanal charcuterie alongside delicious house made entrees, house recipe salads + sandwiches, and freshly baked local meat pies + pastries all produced daily by our chefs in the deli.

GROCERY

Our Grocery departments feature both artisanal grocery items + pantry staples, carefully chosen to bring our discerning customers a selection of the loveliest locally made + imported foods, freshly baked bread, and frozen offerings –everything to complete an extraordinary food experience, along with a bunch of those items we just know you need in your kitchen daily.

FRONT END

Our customer facing front end team truly are the best at spreading the sunshine! Our cashiers play a huge role in how our customers feel when they leave the store. You are the icing on the customer-experience-cake.

You take pride in providing exceptional customer service while ringing in your customers, providing carry outs or a little extra TLC to ensure that each and every one of our customers leaves the store brighter than when they arrived. This is what ‘spreading sunshine’ is all about – a positive impact on our customer’s food experience.

BULK

Our Bulk department is here to make your life easier and your footprint smaller.

Perfect for when you need plenty of something or just a pinch, we’ve curated a selection of just what our customers are looking for in both bulk + pre packaged formats for those consumers mindful of their food waste and footprint.

THE POTTING SHED

The Potting Shed

Our sweet garden and floral market is tucked into a lovely corner of our flagship market at McKenzie Corner.

In addition to a full-service floral bar where we feature the bounty of local flower farmers, a wide selection of house plants, and complimentary giftware and gardening products, we offer an extensive outdoor nursery.

Our outdoor garden centre is open year-round.

Our extensive nursery focuses on sustainable gardening, native plants and locally grown veggies, small fruits and shrubs for every garden.

The Coffee Project

Open from 7am every day, our Coffee Project at McKenzie Corner (only) embodies the Root Cellar’s local focus, offering honest to goodness house made breakfast, lunch and snack options to go, and serves up locally roasted Discovery Coffee including an exclusive-to-us Root Cellar blend, local Jaga Silk maccha & Silk Road teas, as well as house made seasonal specialties including seasonal soft serve ice cream. And did we mention the doughnuts? Made locally by Yonni’s & Empire Donut every morning.

A visit to ‘the hole in the wall’ (literally) is a quick and easy option for grabbing a coffee or ice cream on the run AND you can even pick up green sauce!

THE NUTS + BOLTS OF WORKING HERE

As referenced in our policies + procedures:

FULL TIME Team Member

A full time Team Member is regularly scheduled for 35 - 40 hours per week, and is eligible for benefits after one year of full time employment.

PART TIME Team Member

A part time Team Member is regularly scheduled (minimum 2 shifts per week) for between 8-34 hours per week.

SEASONAL Team Member

A seasonal Team Member is a casual Team Member hired to meet operational needs during peak periods (ex. holidays).

We’re all about transparency + integrity, and we like feedback.

We like to give it, and we like to get it. We keep feedback clean and candid, which means being truthful, constructive, respectful, kind and helpful when giving and receiving feedback.

You might be thinking, “But what if I’m not super great at giving (and receiving) feedback?”

Giving and receiving feedback can be a positive and meaningful experience if delivered well. The guiding principles to follow can help you navigate through and get comfortable with the feedback process.

RECEIVING FEEDBACK

• Appreciate: Listen with an open mind. Don’t be defensive. Thank the individual for their feedback and reflect on the information.

• Inquire: If you need more information or don’t understand, just ask. If you feel there is a misunderstanding, clarify.

• Apply: Assess the value of the feedback. It is up to you to decide what to do with the feedback. Make the most of the opportunity – someone has invested time in your growth & development.

GIVING FEEDBACK

• Aim to assist: Give feedback with positive intent - explain how a specific behaviour change or recommendation can help the person or the company.

• Actionable: Frame the feedback around what the recipient can do differentlyfocus on behaviour, impact, situation - not passing judgment.

• Why: Always lead with why change is important and the impact it can have.

Communicating well is being direct in your message and KIND in your delivery.

We want everyone to have positive working relationships and enjoy working together.

That said, conflict happens, and constructive conflict creates important dialogues that can generate better end results. We don’t shy away from a tricky conversation. That means if there’s a disagreement or an elephant in the room, everyone gets to do their part to address it by:

1. Talking to the other folks involved respectfully and directly (ground-breaking stuff, we know).

*remember: direct in message, kind in delivery.

*make your co-worker aware of what’s going on.

2. If that doesn’t work, reach out to your leader for further coaching & support – we’re happy to help.

3. If that doesn’t work or the issue is with your leader, reach out to the People & Culture team.

In a nutshell, you are expected to be kind and treat people the way they want to be treated. Use the good judgment we hired you for and engage constructively when tricky conversations are needed. We are a team, and everyone’s success depends on your ability to work effectively together.

Keeping YOUR finger on the pulse

The Root Cellars staff room memo board and TV keeps you up to date with any changes and must-know info. Things evolve regularly and we want to make sure of course that you’re in the know!

There are many regular ongoing memos or communications, so check in for new items daily at the start of your shift. Please do ensure you follow and engage with our social media channels, and you will be signed up to receive our customer newsletters upon hiring.

TYPICAL COMMUNICATIONS MIGHT INCLUDE:

MEMOS : Brief updates posted to keep you aware of happenings in and around the Root Cellar (events, community involvement or initiatives, policy changes, movers and shakers, etc.).

JOB OPPORTUNITIES: Open job opportunities are posted, and we encourage all Team Members to apply and grow their career with us.

TEAM MEMBER NEWSLETTER: Our digital Team Member Newsletter (called The Cantaloop) is distributed routinely via text message and contains tips & tricks of the trade, learning opportunities, behind the scenes insights and quite often fun opportunities to WIN STUFF!

As a contributing member of our team please ensure you keep yourself informed of all Root Cellar happenings via our social media and internal communications!

The Root Cellar Customer Community is only as strong as our communication. The Root Cellars brand is positive, intentional, natural and bright & bold! We aim to ignite enthusiasm for local food by spreading a little sunshine! Our customers aren't just those who eat food, but those that LOVE food! And, they enjoy food almost as much as they enjoy supporting their local community.

EMAIL NEWSLETTERS

DIRT CHEAP THIS WEEK SPECIALS

MID WEEK WONDERS

HOT WEEKEND SPECIALS

SOCIAL MEDIA: Instagram & Facebook!

Our Instagram community is 20,000 strong! Join us here for storytelling, learn about WHY we love what we do, learn about our community partners, our farmers, and our Team Members.

WEBSITE: WWW.THEROOTCELLAR.CA

We encourage you to familiarize yourself with our website so you can support customer navigation and encourage community engagement online.

Hours of Work

So that we all stay current with products and in the loop, all Team Members are required to maintain availability of at least 2 shifts and a minimum of 8 hours per week.

The Root Cellar is open 7 days a week and our store hours are 8:00 AM - 9:00 PM.

Your shifts will be scheduled in accordance with the Employment Standards Act, based on operational needs.

We’re both early birds and night owls, so morning shifts may start as early as 6:00 AM, and closing shifts may end as late as 10:00 PM.

Generally, your hours of work won’t exceed 8 hours per day or 40 hours per week, unless agreed in writing beforehand.

Annual Store Closures

The Root Cellar is closed on the following days each year (subject to change):

• Christmas Day

• New Year’s Day

WE UNDERSTAND THAT LIFE HAPPENS, and we try to be flexible.

● If you want to switch shifts with another Team Member for an already posted shift, submit a request to your Manager as soon as possible (at least 48 hours in advance), using the Shift Swap form.

● We will approve shift changes when possible, but not all requests can be approved, so don’t make plans until you’ve received the thumbs up!

● If your ongoing availability changes, complete a new availability form to let your leader know at least 2 weeks in advance.

● To request time off, discuss with your Manager well before the effective posted schedule.

SHIFT SWAP POLICY

Scheduling

The schedule is posted two weeks in advance and prepared by Management. It is posted on the bulletin board in the staff room of the store on Friday —effective Sunday through Saturday.

We require all Team Members to keep up a work schedule of at least two shifts, and sixteen hours a week. This will aid in ensuring you are keeping current with seasonal, product, policy, and procedural changes. It is the responsibility of the Team Member to check the schedule regularly so you know when you are scheduled to work.

SCHEDULING POLICY

ATTENDANCE AND ABSENTEEISM POLICY

WHAT TO WEAR

We wear a uniform so our customers know who we are. Plus, who wants to think too hard about what to wear in the morning! We will provide you with a Root Cellar shirt, apron and name tag on your first day and as the store can be chilly, you may want to layer up but remember, all layers must be solid black!

Uniform Guidelines

• Root Cellar Shirt is mandatory

• Solid Black Shirts can we be worn as an additional layer beneath your uniform for warmth if needed. (no hoodies, no patterns, and no logos unless it’s our logo!)

• Clean Aprons with visible name tags are required at all times. These are signed out to you at the beginning of your employment. Uniform cleanliness is your responsibility.

• Hats + Toques are fine, as long as they’re solid black, or our RC branded items (no logos unless it’s our logo!)

• Pants, shorts, or capris are all okay, and should be solid denim, black, or khaki. Shorts must be knee length (longer than your apron) and all shorts + pants must be hemmed, free of any rips or holes (no cut offs / cargos).

• Comfy, closed toe shoes (no sandals or flip flops due to safety codes).

• Jewelry + Piercings are fine, as long as they aren’t offensive and don’t inhibit your work or your speech.

• We are a scent free environment.

• Long Hair should be tied back and not hanging loose. Deli & Meat team must wear a hair net or hat (again, safety codes) with all hair contained.

Though not required, additional Root Cellar T-shirts, and other clothing items can be purchased at or below cost (next page). Please arrive for your shift looking sharp, appropriately outfitted, and ready to go!

DRESS CODE POLICY

Cell Phone Use

Personal cell phone use should only happen on your own time (including texting + social media).

When you’re on the clock, we expect personal cell phones to be safely stowed in a locker or staff room, with the exception of management Team Members who are required to use their cell phones to fulfill job duties.

CELL PHONE USE POLICY

Product Sampling

Sampling our products as a team is something we do regularly and is a great customer service educational tool and fun perk of the job. That said, sampling is done so we can all try something new and talk about the products we sell in an informed way and should only ever happen with permission. Please refrain from grazing.

MCKENZIE CORNER

Team Member cars and bikes should be in designated Team Member parking areas behind the store. If you need an escort to your vehicle after dark, your supervisor is more than happy to get you there safely.

OXFORD CORNER

Team Members are responsible for sourcing their own street parking, and are provided with a Parking Map to help out during onboarding. There is ample long term street parking available in the surrounding neighbourhood –please always be respectful of our neighbours. There is a bike rack available for Team Member + customer use in the SE corner of our rear parking lot.

HOW YOU GROW WITH US

We want you to thrive here + be set up for success in your new role!

When you start, every other Root Cellar Team Member is in your corner. You’re not on your own and all questions are good questions. If you need to know something, or are curious about something, speak up, we’re a friendly bunch!

What to Expect

We have an onboarding + training program in place to help you learn how we work as a team, and what your position entails. Training involves 3-5 one-on-one shifts with a dedicated trainer. We have training checklists, materials and evaluations in place to support you and to ensure we cover all the bases.

Please arrive for your first shift having completed all your provided onboarding and payroll documents. Your leader will set you up on our punch clock, and you will embark on your first of 3-4 shifts of detailed instruction, and an additional shift of question, answer, and review time. You’re never on your own, and there are always shift supervisors available for questions and support.

Probationary Period

Our initial probationary period gives everybody a chance to decide if the job is the right fit for them. When you start with us, your leader will discuss with you your role. What this looks like depends on the specifics of what you’ll be doing with us. Your leader will review your progress with you at the end of the probationary period.

Formal Performance Assessments happen once a year. We do them to:

• Recognize contributions

• Co-create goals

• Identify areas of improvement/development

• Talk about career and growth plans

• Review your salary and a potential wage increase

The performance review process isn’t a one-time deal. In-the-moment feedback will happen often to celebrate accomplishments and address any issues.

This goes both ways – if you have feedback about the way something is being done – speak up! Don’t wait until a performance assessment to get things off your chest.

Performance Management

Performance management is a Manager's tool to modify inappropriate or unacceptable behaviour. It is a method of assisting Team Members who are not meeting reasonable expectations in the workplace. Progressive discipline provides the opportunity for a Team Member to think about his/her job and to decide how important it is to him/her and to be prepared to give a renewed commitment to the job.

PERFORMANCE MANAGEMENT POLICY

The Basics

• All Team Members are paid every second Friday for work performed during the prior 2 weeks ending Saturday night, less regular deductions.

• We use a payroll service. Your pay is directly deposited, and you can view your account by logging onto your Payworks ESS account. You will be sent a link directly from Payworks, our internal payroll system, to set up your account; you can view your pay stubs, access your schedule, and submit vacation requests.

• If you ever notice an error with your pay, let your or People & Culture Team know ASAP so we can fix it.

Perks

We offer a 20% store discount to all Team Members! This discount is a perk reflecting our appreciation for your hard work, commitment, and loyalty.

The Fine Print

• Staff discount does not apply to fluid dairy such as milk, case purchases, and items that are on sale as they are already discounted.

• Personal purchases must be made off duty or during your break.

• Someone else needs to ring you in, and you need to hang on to your receipt (attach it to smaller items so it doesn’t get re-shelved) if your purchase is remaining on site

• STORE DISCOUNT POLICY

Benefits

We understand the importance of a comprehensive benefit program and offer benefits to all Team Members after one year of FULL-TIME employment. Our benefits include dental, extended health, emergency travel assistance, and an EAP (employee assistance program for counselling services etc.) just to name a few!

Customer Service

We want our customers to leave with an experience worth talking about. Making this happen is easy. SMILE! It takes only 14 muscles to smile, but 72 to frown. It's easy, AND it makes everyone's day BETTER!

As in every retail environment, customer service is essential to the success of the business and Team Members alike.

• Be friendly, polite and assertive

• Offer assistance readily

• Have fun and be confident

• Be knowledgeable

• Use the tools at your disposal

• SPREAD SUNSHINE!

CUSTOMER SERVICE POLICY

We care about every Team Member as a person first + foremost.

At The Root Cellar we promote the principles of equality of opportunities in the workplace. For us, this means making sure equal access to opportunity and fair treatment of our Team Members are company priorities.

We recognize that diversity is an asset. We strive to build a winning team that’s diverse and inclusive. To put it simply, no matter who you are, where you come from, how you identify yourself, we embrace the whole you – your whole authentic self and we encourage your full participation at The Root Cellar. We are committed to making sure all of our policies, practices, and systems not only comply with all applicable Human Rights laws, but emphasize the value of diversity, inclusion, dignity, and respect. If you think we can do better, tell us. We want to know.

EQUAL OPPORTUNITY POLICY

We value the contribution, knowledge, and experience of our long-term Team Members.

In recognition of this dedication and loyalty, we celebrate milestone anniversaries of permanent employees as follows:

• 5 years of service – length of service certificate and a $500 Root Cellar gift certificate

• 10 years of service – length of service certificate and $1000 Root Cellar gift certificate

• 15 years of service – length of service certificate and $1500 Root Cellar gift certificate

The Fine Print

• Employment must be continuous for both full-time and part-time Team Members.

• A break in continuous employment won’t include interruptions due to leaves of absence for maternity/paternity/adoption leave, education leave, sick leave, short or long-term disability or other approved breaks in continuous employment.

• Team Members who are eligible and on a leave of absence will receive the acknowledgement upon return to active employment.

Taking A Vacation

If you’re a part-time or full-time Team Member, you are entitled to the following vacation benefits, unless otherwise set out in your employment contract.

Regular Team Members receive 4% vacation pay on each pay cheque, in accordance with BC Employment Standards. Vacation time cannot be taken in advance (vacation earned during year one can only be taken in year two of employment). Vacation approvals will be dependent on operational needs, seniority, and all requests must be pre-approved by a manager (don’t book your flight until it’s approved!).

VACATION POLICY

Busy Times

Heads up! July, August and December are our busiest months, so it’s difficult to accommodate vacation requests. Requests during these months will be reviewed on a case-by-case basis. Generally, no more than one Team Member from the same department, can be off on vacation at the same time during July, August and December.

Making your request

To increase the likelihood of approval we suggest making your vacation or time-off request with as much notice as possible. Vacation requests are made within Payworks and you will be notified as soon as possible if a request has been approved.

Other Leaves

All other leaves will be provided according to BC Employment Standards, including statutory holidays, sick leave, bereavement leave, compassionate care leave, maternity/parental leave, and disability leave. Please be in communication with your leader and People + Culture if you require support in relation to an absence.

As a Team Member, your health + safety is important to us! Please bear with us if this topic feels a bit dry. We have your best interest at heart!

Health + Safety

Protecting our team from injury and illness at work is a major continuing objective. To achieve this, we have an occupational health and safety program designed to provide you with adequate instruction on health and safety and to address unsafe situations in a timely, effective manner. There are first aid kits throughout the store and band aids for minor cuts are in each department.

The Root Cellar makes every effort to provide a safe, healthy work environment. It’s the joint responsibility of all leaders and Team Members to reduce risk of occupational injury and illness.

Leaders are accountable for the health and safety of Team Members under their supervision. They have a duty to ensure their direct reports work in compliance with established safe work practices and procedures.

Every Team Member needs to protect their own health and safety by working in compliance with the law and with safe work practices and procedures established by the Root Cellar and inform their leader if they see unsafe behaviours.

Information and training on health and safety will be provided as appropriate.

HEALTH & SAFETY POLICY

If in doubt, ask your Supervisor or leader. Don’t hesitate to admit you need information or more training! Your department’s leadership are there to help and advise you, and make sure you know the potential hazards of the job.

• Be safety conscious before carrying out any task - make sure that you have been properly trained and are confident you can complete the task safely.

• Know the required personal protective equipment (PPE) for the job, how to use it, and how to maintain it.

• Do not stack product improperly.

• Always use a ladder - do not stand on crates.

• Do not lift any items over 50 lbs.

• Never take shortcuts on your tasks!

Health + Safety Committee

To make sure we walk the talk when it comes to workplace health, safety, and wellness, we have an occupational health and safety committee in each of the locations made up of Team Member reps and Management. The H+S committee helps identify and resolve health and safety issues at work.

Interested in being part of the H+S Committee? Let your leader know!

IF YOU GET HURT

If you get hurt, seek medical attention from your department or store. For serious injuries, call 911 immediately! Any workplace injuries, illnesses and accidents that cause injury (no matter how minor), must be reported immediately to your leader and the People + Culture Team. All Team Members, full and part-time, are protected while on the job by WorkSafeBC (the Workers’ Compensation Board). Team Members are entitled to compensation when they incur a personal injury arising out of and in the course of employment.

Step 1: If you are hurt, you must report it within 24 hours to your leader and People + Culture.

Step 2: The People + Culture team will ensure the required paperwork is sent to WorkSafe.

Step 3: If you are unable to work as a result of your injury and wish to claim Workers Compensation, People + Culture will provide you with the required form.

Step 4: People + Culture will also complete an incident investigation and take corrective steps as required.

It is the responsibility of any Team Member off work and on Workers' Compensation to update their leader every week on the progress of the injury or illness.

Mutual respect, cooperation and understanding is what we expect of every Team Member.

Kindness is simple: Treat people the way THEY like to be treated at all times.

We are committed to maintaining a safe and harassment-free environment for all Team Members, and won’t tolerate any form of workplace violence, including bullying and harassment, committed by or against our Team Members. Mutual respect, along with cooperation and understanding, is expected in all interactions.

In short, we will not tolerate behaviour that is likely to undermine the dignity or self-esteem of an individual, or create an intimidating, hostile or offensive work environment.

RESPECTFUL WORKPLACE POLICY

IF YOU LEAVE

Our hope is that you stick around and grow with us… but if you must leave, here’s what you need to know.

Departures

We ask you to provide 2 weeks’ written working notice to your leader if resigning. All Team Member departures will be handled in a sensitive, confidential, professional manner by all concerned, in accordance with Employment Standards legislation.

Exit Interview Survey

If you choose to leave us, we may ask you to complete an exit interview survey before your last day. Exit survey feedback helps us identify factors that have contributed to your decision, trends that need attention, and ways we can keep improving.

Participation is voluntary. If you opt to participate, we are so grateful for your feedback, and ask that you are honest and constructive in your comments.

Return of Property

If you leave for any reason, all items created or used by you during your employment, or provided by The Root Cellar, including (but not limited to) aprons, name tags, files, manuals, confidential information, or any other company materials will remain the property of The Root Cellar and must be returned immediately in good condition. If you choose not to return uniform items, the cost of replacement will be deducted from final pay.

Congratulations + thanks for being here! You’ve made it through the Root Cellar crash course!

Now that you’ve read through this presentation, we want to hear from YOU! Please visit this link here to answer a few questionswe promise it won’t take long!

We are always looking to improve, grow, and evolve, and you are encouraged to offer your thoughts and suggestions that may make any part of our work together better.

Welcome to The Root Cellar Family – we look forward to working together!