Injuries due to slips, trips, and falls increase by 37 per cent during the winter months.

RICHMOND, B.C. (Nov. 12, 2026) — As weather conditions change this fall, WorkSafeBC is urging employers and workers to take steps to prevent slips, trips and falls. Injuries from these incidents increase by 37 per cent between November and March.

Slips, trips and falls on the same level account for nearly 7,000 accepted WorkSafeBC claims each year, representing about 12 per cent of all accepted claims. These injuries result in an average of 500,000 lost workdays and more than $200 million in annual claim costs. Tragically, between 2021 and 2025, 11 workers died due to falls on the same level.

While these incidents can occur in almost any work environment, they are especially common in the service sector. From 2021 to 2025, more than half of all accepted slips, trips and falls claims came from this sector. Trades, construction, transportation and warehousing, and manufacturing accounted for the next highest number of claims. Common hazards include wet or uneven surfaces, poor housekeeping, inadequate lighting, and obstacles in walkways.

Slips, trips and falls can result in sprains, strains, fractures, concussions and other serious injuries that may require weeks or months away from work.

"These incidents are among the most common workplace injuries in B.C. Employers play an important role in making sure workers can move through the workplace safely," says Todd McDonald, Head of Prevention Services at WorkSafeBC. "Regular inspections, prompt cleanup, good housekeeping practices, proper footwear, and involving workers in identifying risks can make a meaningful difference."

Employers can help prevent slips, trips and falls by developing and implementing a risk management plan that uses the hierarchy of controls to identify hazards, implement controls, and monitor workplace health and safety risks.

Some examples are:

• Install electrical wires, cords, and hoses where they won’t create tripping hazards.
• Install covers, drip pans, containers, or containment rooms to prevent the release of contaminants from equipment to the floor.
• Store all tools, equipment, and materials in designated locations.
• Determine the right footwear for workers based on the slip and trip hazards in the workplace.
Employers should engage their workers and joint health and safety committees early in the risk assessment process. McDonald notes that changing workplace conditions, including weather, mean risk assessments must be revisited regularly.

TORONTO, Nov. 12, 2026 /PRNewswire/ -- Four Seasons Yachts announces a year-long culinary collaboration with Chef Christian Le Squer, Executive Chef of three-Michelin-starred Le Cinq at Four Seasons Hotel George V, Paris. Throughout 2027, Chef Le Squer will serve as a culinary ambassador for Sedna, the signature fine-dining restaurant aboard Four Seasons I, where guests will experience his distinctive interpretation of French gastronomy through a signature tasting menu and an à la carte selection of French gastronomic specialties. Beyond his influence at Sedna throughout the year, Chef Le Squer will join two featured Chef-in-Residence voyages, one in the Caribbean in February and another in the Greek Isles in September, offering guests a rare opportunity to experience his cuisine and engage with him in an intimate setting at sea.

"Sedna is the centerpiece of the culinary program aboard Four Seasons I, bringing together exceptional talent and a shared passion for creating memorable dining experiences," says Ben Trodd, CEO, Marc-Henry Cruise Holdings Ltd., Joint Owner and Operator of Four Seasons Yachts. "As our culinary program continues to evolve, this collaboration with Chef Le Squer builds on that vision while showcasing Four Seasons culinary talent at sea. His influence will be felt at Sedna throughout the year, and during his two residencies, guests will have the opportunity to experience his cuisine with the chef himself while on board."

Extending beyond the menu, Chef Le Squer will help shape Sedna's culinary direction and guide the continued development of its Chef-in-Residence program, including advising on future collaborations and experiences. Sedna's chefs will train alongside Chef Le Squer and his team at Le Cinq, learning the techniques, creative approach and attention to detail that distinguish the celebrated Parisian restaurant.

"One of the great strengths of Four Seasons is the extraordinary culinary talent across our global portfolio, and the opportunities we can create when that talent comes together in new ways," says Philipp Blaser, Senior Vice President, Food and Beverage, Four Seasons. "Chef Christian Le Squer brings a distinctive culinary vision, together with a deep understanding of the experiences our guests value. His expanded role at Sedna will shape the restaurant throughout the year, while bringing the creativity and spirit of Le Cinq to an entirely new setting aboard Four Seasons I."

Born in Morbihan, on the coast of Brittany, Chef Le Squer led the kitchen at Pavillon Ledoyen, where the restaurant retained three Michelin stars for twelve consecutive years, before joining Four Seasons Hotel George V, Paris, as Executive Chef in 2014. His cooking reinterprets traditional French cuisine with a lighter touch, balancing flavour, texture and colour. He describes his menus as "moving" rather than seasonal, allowing them to evolve whenever an ingredient is no longer at its peak, an approach that naturally complements the Yacht's journeys.

"Four Seasons has built an extraordinary culinary community around the world, and I am proud that Le Cinq is part of it," says Chef Le Squer. "Bringing this collaboration to Four Seasons I is an exciting evolution, rooted in the same fundamentals that guide us at Le Cinq: a respect for ingredients, a passion for cooking and the pleasure of welcoming guests to the table. At Sedna, the menu will draw inspiration from the seasons and the places the Yacht visits, while remaining true to the French cooking that is so close to my heart."

With its distinctive emerald-green interiors, Sedna seats 66 guests indoors and 40 outdoors, with a private dining room for up to 10. Its cuisine is rooted in French technique and delivered with an approachable elegance, complemented by a sommelier-curated wine list and thoughtfully crafted cocktails.

Chef Christian Le Squer will be featured as Chef-in-Residence on the following 2027 voyages:

Lesser Antilles featuring Guadeloupe & Anguilla 

February 21–28, 2027

A winter week through the French and British West Indies, from the Creole kitchens and rhum agricole distilleries of Guadeloupe to the spiny lobster and grilled crayfish of Anguilla.

Greek Isles featuring Mykonos & Göcek

September 12–19, 2027

A late-summer sailing from the Cyclades to the Turquoise Coast, from the peppery kopanisti cheese and fresh-caught seafood of Mykonos to the meze tables and olive oil traditions of Göcek.

The collaboration brings a new dimension to Sedna, connecting Chef Le Squer's French culinary perspective with the destinations visited by Four Seasons I and the personalized service for which Four Seasons is renowned.

Acclaimed Michelin-recommended restaurateur Ambica Jain unveils Raani, a glamorous modern-day palace inspired by the princely states of India, bringing forgotten recipes, storied rituals and the generous spirit of royal hospitality to Toronto's Financial District.

TORONTO, Nov. 11, 2026 /CNW/ -- The doors to Raani are officially open, unveiling Michelin-recommended restaurateur Ambica Jain's newest crown jewel -- a modern-day palace in Toronto's Financial District. Inspired by the culinary traditions, hospitality and rituals of India's royal courts, Raani is not a reinterpretation, but a reclamation: glamorous, confident and fiercely authentic.

Located at 360 Bay Street, Raani marks a defining chapter for Jain and MJAJ Hospitality, following Adrak Yorkville's Michelin Guide recognition. Drawing inspiration from the princely states of 18th- and 19th-century India, the restaurant celebrates the regional traditions, elaborate feasts and recipes once reserved for royalty.

For Jain, opening her most ambitious concept in Canada's financial heart carries significance. As a woman challenging conventions in a traditionally male-dominated industry, Raani represents a powerful statement about the future of Indian dining in Canada.

Spanning two levels and 162 seats, Raani is a day-to-night destination for power lunches, business meetings, celebratory dinners and late-night gatherings. Guests are welcomed into a signature cocktail bar and lounge, an elegant main dining room and an exclusive 10-seat Chef's Table. Below, a former bank vault has been transformed into The Vault, a private event space with its own bar and lounge, now accepting bookings. Soon, its code-locked doors will also reveal an intimate speakeasy and spirit-tasting experience, with further details forthcoming.

A Menu Told In Chapters

Led by Executive Chef Shrikant Tadke, Raani's menu unfolds across seven chapters inspired by a journey through the Queen's palace. Celebrating centuries-old Indian cooking techniques, from pit cooking and slow-braising to dum preparations, tandoor and live-fire grilling, the culinary experience honours tradition through craftsmanship and storytelling.

Signature dishes include Raja Kachori, a delicate semolina shell filled with masala prawns, blueberry yogurt and house chutneys; Konkani Red Snapper, Sigri-grilled with coastal masala and kokum-pickled shallots; Trio Mini Kulcha, featuring mushroom, spinach-corn and paneer bhurji fillings with traditional accompaniments; and Khad Khargosh, yogurt-marinated rabbit, bread-sealed and pit-cooked, served with saffron jus and smoked apricot chutney.

Rather than reinventing Indian cuisine, Raani honours the techniques, flavours and traditions that have defined it for generations, inviting Toronto to experience Indian hospitality through an entirely new lens.

Website: www.raanitoronto.com

PRINCE ALBERT, SK, November 10, 2026 — Famoso Italian Pizzeria + Bar has come to Prince Albert, SK, with a new location, opening at 800 15th Street E, Prince Albert, SK, S6V 8E3. From November 10th, customers can find this Famoso within the existing Ricky’s All Day Grill, and enjoy delicious Italian favourites such as the famous Margherita Pizza, home-style pastas, and Italian sandwiches, in addition to many of Ricky’s Restaurants breakfast, lunch and dinner menu.

The first Famoso opened in Edmonton in 2007 and is known for its authentic Neapolitan pizza, which has regularly won awards as a guest favourite. Famoso is passionate about its pizza quality, using imported Italian bell ovens, fresh, premium ingredients, and traditional culinary techniques in pizza making that have gone unchanged for generations. Soft, pillowy, and easy family inspired recipes that include favourites like home recipe pastas, Italian-style sandwiches, tapas, great signature salads, craft beers on tap, and of course, Italian-inspired desserts… traditional house-made Tiramisu, and cheesecake. With a menu great for dining in and easy delivery, Famoso is the perfect complement to the existing Ricky’s restaurant.

Saima Hussain, franchise owner of Ricky’s All Day Grill in Prince Albert, is excited to bring Famoso Pizzeria to the restaurant. “Adding Famoso means our guests now have even more choice under one roof, whether they’re craving a classic Ricky’s meal or their favourite Italian flavours,” said Hussain. “Famoso has that stylish, casual feel of a true neighbourhood pizzeria, and its Neapolitan-style pizza and Italian menu are made for sharing with family and friends.”

With online ordering, and delivery services, guests can also enjoy their favourite Ricky’s breakfast or an authentic Famoso Neapolitan pizza, all in the comfort of their own homes.