Devin Potvin, owner of the Silver Buckle Inn, adjusts the hours of operations for the well-known tavern that also offers restaurant service with minors allowed. That licence allows the facility to continue operating with conditions under new health authority guidelines related to COVID-19.--NEWS PHOTO COLLIN GALLANT
cgallant@medicinehatnews.com@CollinGallant
Management of the Silver Buckle Inn says confusion over new health regulations that affect restaurants and bars differently led to a torrent of online criticism, but the establishment is operating in a safe and sanctioned manner.
“It comes down to licensing and we’ve worked with Alberta Health, the AGLC … with the mandate of (a limit of) 50-persons per place,” said owner Devon Potvin. “We’re allowed to be open, and we’re trying to do it in the safest way possible.”
Criticism was launched online, and in calls to the News following the apparent shut-down of bars on Tuesday afternoon, and then activity at the S. Railway Street restaurant and tavern that night.
Medicine Hat police also attended to check in to concerns, said Potvin.
Amid the general call from health officials to limit gatherings, Potvin said the facility has altered seating plans, closing times and operations to adjust and provide a safe environment.
“St. Patrick’s Day is rescheduled,” he said on stating that the busy bar night – coupled this year with a 40th anniversary celebration – will be held at a later date. “We’re not creating some cesspool of partying.”
Alberta health inspectors are now enforcing a rule limiting restaurants to either 50 patrons or half the stated fire-code capacity, whichever is fewer.
On Tuesday, Alberta Health Services brought in that regulation and also ordered the closure of drinking establishments, casinos and bingo halls.
But the changes affect strictly-drinking establishments and those with food service and which allow minors differently.
Though thought of mainly as a tavern, the Buckle also includes a restaurant area where minors are allowed.
“It’s something not too many people are familiar with,” said Potvin. “But we have a sit-down restaurant with a seating capacity now of 50 people in a very large room. People have plenty of space in a very hygienic (environment).”
He said that hours have also been reduced to a 9 p.m. closing through the week and 11 p.m. on Fridays and Saturdays.
“We’ve chosen to do that – provide lunch and supper and close shortly after that,” said Potvin.
