Page 45 - MENU Magazine - March/April 2018

FRONT OF HOUSE
ALBERTA’S BILL 17
The Fair and Family-friendly Workplaces Act, Comes into (Costly) E ect
BY ANDREW SPELLER
On January 1, Alberta’s government enacted major labour industry legislative changes to its Employment Standards and Labour Relations Codes, which left
industry professionals confused and scrambling.
Bill 17: The Fair and Family-friendly Workplaces Act, which
passed in the province’s legislature last June, is worrisome
to small-business owners, especially restaurateurs. Rules
to overtime pay, job-protected leaves of absence, youth em- ployment, maternity and parental leave, termination and hol- iday pay, all underwent changes which could cost small-busi- ness owners a lot of money, squeezing a cash-strapped group even further.
The province’s Occupational Health and Safety Act, as well as its Workers’ Compensation Act, may see some costly labour-related reforms this year as well.
Besides the implications of the nancial increases, the Calgary Chamber of Commerce voiced that one of its top con- cerns is that Bill 17 has not been communicated coherently
or e ectively by the government. As a result, small-business owners may not realize until it is too late that they could be found in violation of one of the newly updated sections of the Employment Standards or Labour Relations Codes. The de- tails of the changes were only released on December 6, 2017, giving restaurateurs less than four weeks to go over, under- stand and be in compliance with the new rules and regula-
tions. All this during their busiest four weeks of the year. If small-business owners nd themselves in violation of
any rules or regulations in the Employment Standards Code, the employer can appeal to an “appeal body,” but could also face minimum nes ranging from $500 - $6,000.
Let us also not forget that come October this year, Alber- ta small-business owners may also be forced to absorb an increased minimum wage of $15/hour, and that the pro- vincial carbon tax is also coming into e ect as well. It’s an expensive time to do business in Alberta.
Because these changes and updates were communicated so quickly and poorly to Albertan small-business owners, Restaurants Canada organized and hosted a webinar on Janu- ary 8, Understanding Alberta's 2018 Labour Law Changes, with Calgary-based labour specialist lawyer Tom Ross as the host.
The interest from our members surpassed expectations. With approximately 275 viewers, Tom led an in-depth policy discussion regarding Bill 17 and what employers should know and could expect. After his 45-minute presentation, Tom and Mark Von Schellwitz, Western VP, Restaurants Canada, did a real-time Q&A session with the attendees so they could receive clari cation on speci c industry related questions they had which could a ect their business.
We hope that we were able to provide some clarity to an incredibly murky policy change. m
MARCH / APRIL 2018 MENU 45