Important COVID-19 Information

HomeImportant COVID-19 Information

COVID-19 Information for DBBIA Businesses

The Province of Ontario has ordered that all at risk businesses/non–essential businesses close by March 24, 2020 at 11:59 p.m. to help flatten the curve of COVID-19. Click here for the list of Essential Workplaces

Apply for EI


Apply as soon as possible after you stop working. If you wait
more than 4 weeks after your last day of work to apply, you may
lose benefits.

Scenario 1 – You are under isolation or quarantine: Apply to EI NOW as SICK BENEFITS.

Scenario 2 – You are laid off from work due to shortage of work due to Covid– 19 – Apply for EI NOW under Regular EI benefits – Shortage of Work

Scenario 3 – You are laid off from work due to your place of business closing due to Covid -19 – Apply for EI NOW under Regular EI Benefits – Involuntary Leave

Scenario 4 – You are NOT ELIGIBLE for EI benefits but want to apply for the new Package announced for those not eligible for EI – you must wait until this passes the House of Commons – which should be by April and applications and money will flow by May. You will be given application instructions once the applications are approved for production.

Click Here for the Employment Insurance benefits and leave website


Safety Checklist for Businesses

For businesses whose operations are closed during this time, Ottawa Police have created a safety checklist to ensure your shop or restaurant remains secure. Police recommend the following guidelines:

  • Keep the lights on
  • Remove ALL cash and receipts
  • Do not leave any valuables clearly visible or accessible
  • All safes and tills should be emptied and moved off-site for safe storage
  • Keep all cash drawers open to show that nothing is in the drawers
  • All ATM’s should be emptied and moved off-site for safe storage
  • All alcohol products removed from bar and put in secured storage areas (no alcohol left visible from outside)
  • Consider posting “NO CASH or Valuables on Premises” signage
  • Deactivate all scheduled FOB door openings (ie. Cleaners, deliveries, etc)
  • Disconnect all kitchen gas lines from their gas source

Make regular site visits to monitor your shop/business and to manage inventory and storage conditions (consider scattering the times this is done to not establish a pattern)