Campground Covid 19 Operation Guidelines

COVID-19 Guidance for Campgrounds, RV Parks and Resorts with Cabins, Cottages and Glamping

Provincial Coronavirus Response

Updated to May 29, 2020

Abstract

This document outlines essential guidelines that these type of businesses should adopt as they look at developing their own safe plan to restart or ramp up operations post the COVID-19 pandemic.

These are suggested practices for businesses and each operation must develop their own COVID-19 business plans and policies to meet WorkSafe BC requirements, which may differ slightly from guidance set out in this document.

The guidance has been developed by the BC Lodging and Campgrounds Association using BC Centre for Disease Control, Canadian Camping and RV Council, go2HR, WorkSafe BC, BC Hotels Association, BC Backcountry Lodge Association, BC Parks, and the BC Fishing Tourism Association guidelines. Restarting Recreational Camping and RV Travel in British Columbia

PREAMBLE

The BC Lodging and Campgrounds Association (BCLCA) is a not for profit trade association and consumer marketing organization. Created in 1944, BC Lodging and Campgrounds Association is membership driven and represents the interests of British Columbia’s independently owned and operated small and mid-sized lodging and campground/RV park businesses.

The Association is governed by a Board of Directors who are volunteers and elected bi-annually from among the members of the BC Lodging and Campgrounds Association.

The BC Lodging and Campgrounds Association supports its members by:

 providing consumer marketing and promotions primarily through online and print channels;

 negotiating group purchasing discounts with industry suppliers;

 co-operating with other industry associations to address regulatory concerns imposed by all levels of government;

 encouraging service excellence in hospitality;

 commissioning primary market research;

 and promoting good business practices through education and industry standards.

A. Introduction

This document provides practical guidance for preventing the transmission of COVID-19 to operators of RV Parks, Campgrounds and Resorts with Cabins, Cottages and Ready to Camp glamping. Please note that best practices may change over time and as situations arise and/or new knowledge appears.

For up-to-date information on COVID-19, please refer to the BC Centre for Disease Control (BCCDC) website: http://www.bccdc.ca/health-info/diseases-conditions/covid-19.

Orders, Notices and Guidance from B.C.’s Provincial Health Officer and the Public Health Agency of Canada https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus

To limit the spread of COVID-19, the Provincial Health Officer has issued Orders that impact the hospitality industry. These Orders outline conditions and provide specific direction regarding the services provided at your facility, including (but not limited to) all on-site offices, rooms, restaurants, bars, lounges, cafes, coffee bars, retail liquor locations, spas, salons, pools, fitness centres, playgrounds and stores.

Orders from the Provincial Health Officer:

 Out of BC Travellers (after April 8th), Temporary Foreign Workers, and Essential Workers, Order: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/covid-19/covid-19-pho-order-travellers-employers.pdf

 Mass Gatherings: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/reports-publications/covid-19-pho-class-order-mass-gatherings.pdf

 Owners and Operators of Nightclubs and Food and Drink Services: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/reports-publications/covid-19-pho-order-nightclubs-food-drink-services.pdf

Public Health Agency of Canada (PHAC) quarantine order:

 PHAC’s compliance and enforcement of the Quarantine Act: https://www.canada.ca/en/public-health/services/diseases/2019-novel-coronavirus-infection/latest-travel-health-advice.html#a2

BC Centre for Disease Control Guidance:

 Food and Beverage Sector: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/covid-19/covid-19-pho-guidance-food-beverage-sector.pdf

 BCCDC’s resources on self-isolation and self-monitoring: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/self-isolation

 Swimming Pools: http://www.vch.ca/Documents/COVID-19%20Guidelines%20for%20swimming%20pools.pdf

 Hotel Guidelines: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/covid-19/covid-19-pho-guidance-hotel-sector.pdf

 Retail Food and Groceries: https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/covid-19/guidance_to_grocery_stores_april_25_final.pdf

WorkSafe BC Guidelines:

WorkSafe BC will not be reviewing or approving the plans of individual employers, but during a WorkSafe BC inspection they will ask employers about the steps they have taken to protect their workers. You must ensure that workers understand the measures you are taking to reduce the risk as many employees may have concerns about returning to work. Involve them in the planning process as much as possible to ensure their concerns are heard and addressed.

Returning to safe operation frequently asked questions – https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/faqs-returning-to-safe-operation

WorkSafe BC COVID-19: Industry information – https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-industry-information

Cleaning Definitions

 Cleaning refers to the removal of dirt and impurities, including germs from surfaces. Cleaning alone does not kill germs. But by removing the germs, it decreases their number and therefore any risk of spreading infection.

 Disinfecting works by using chemicals, for example EPA-registered disinfectants, to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs. But killing germs remaining on a surface after cleaning further reduces any risk of spreading infection.

B. General Information

How is COVID-19 spread?

 COVID-19 is spread through large liquid droplets when a person infected with COVID-19 coughs or sneezes. The virus in these droplets can enter through the eyes, nose or mouth of another person if they are in close contact with the person who coughed or sneezed.

 COVID-19 is not transmitted through particles in the air and is not something that can enter the body through the skin.

What are the symptoms of COVID-19?

 The symptoms of COVID-19 are similar to other respiratory illnesses, including the flu and the common cold. These symptoms include fever, chills, cough, shortness of breath, sore throat and painful swallowing, stuffy or runny nose, loss of sense of smell, headache, muscle aches, fatigue and loss of appetite.

 People infected with COVID-19 may experience little or no symptoms, with illness ranging from mild to severe.

 Some people are more vulnerable to developing severe illness or complications from COVID-19, including older people and those with chronic health conditions.

Who needs to self-isolate?

Self-isolation means staying in place and avoiding situations where you could come in contact with others. People are required to self-isolate for many reasons. Campground, RV Park and Resort operators and staff should have an “intake” form that guests must complete. The campground is responsible for tracking and providing signage for those requiring self-isolation, quarantining, and which groups are considered vulnerable. For all of these reasons, it is important to follow this guidance at all times, for all guests and staff.

 Individuals may NOT self-isolate in a place where they will be in contact with vulnerable people, such as seniors and individuals with underlying health conditions.

 Isolated individuals may NOT use any common property areas or implements.

For more information about self-isolation for COVID-19, please see: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/self-isolation

 As of March 25, 2020, all persons arriving in Canada from abroad quarantine and self-monitor for symptoms for 14 days under the Quarantine Act.

 As of April 14, 2020, all international travellers returning to B.C. are required by law to self-isolate for 14 days and complete a self-isolation plan. Travellers who do not have a self-isolation plan, or are not able to arrange adequate support, or do not have a location to self-isolate will be directed to provincial accommodation, which may include hotels or other accommodations.

Learn more at the Government of British Columbia’s Self-Isolation on Return to B.C. website: https://www2.gov.bc.ca/gov/content/safety/emergency-preparedness-response-recovery/covid-19-provincial-support/self-isolation-on-return

Testing

Testing for COVID-19 is recommended for anyone with cold, influenza or COVID-19-like symptoms, even mild ones. If an individual has no symptoms, they do not require a test. A health care provider may also decide whether a person requires testing. The BC COVID-19 Self-Assessment Tool can be used to determine if further assessment is needed: https://bc.thrive.health/

Staff General Precautions

 Stay at home if you are sick to avoid spreading illness to others.

 Practice diligent hand hygiene at all times.

o Wash your hands regularly such as before and after meals; sharing equipment; driving etc. with plain soap and water for at least 20 seconds or use alcohol-based hand sanitizer with at least 70% alcohol content.

o Antibacterial soap is NOT required for COVID-19.

 Practice cough etiquette. Cough into your elbow or cover your mouth and nose with a disposable tissue when you sneeze. Immediately dispose of all used tissues in an appropriate waste bin and wash your hands right away.

 Maintain a physical distance of two metres from others at all times: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/prevention-risks/physical-distancing

 Do not touch your eyes, nose or mouth with unwashed hands.

 Do not share food, drinks, utensils, cigarettes, vaping devices, cannabis joints or other cannabis paraphernalia.

Staff and Guests Further Precautions

 Post signs in your facility to remind all staff and guests to practice hand hygiene: http://www.bccdc.ca/health-professionals/clinical-resources/covid-19-care/signage-posters

 Post signs in your facility promoting physical distancing: http://www.bccdc.ca/Health-Professionals-Site/Documents/COVID19_PhysicalDistancingPoster.pdf

 Tell staff to avoid touching personal items of guests, such as luggage and if they do handle guest’s personal items they should wash their hands immediately.

 Install physical barriers (e.g. Plexiglas sneeze guards) in locations such as reception desks and other areas where physical distancing cannot be maintained.

 Install markers on the floor (2 metres apart) to support physical distancing in locations such as reception desks, stores and laundromats.

 Wherever possible, provide guests with single-use personal items (e.g. soaps, shampoos, sugar packets, creamers). To reduce waste when guests exit the premises, consider limiting the quantities of items provided to guests at any one time.

 Staff should be supplied with and taught how to use PPE specific to their duties.

 Staff should wear clean clothing that is specific to and only worn while on the job.

o Staff should change into a separate set of street clothes before leaving work.

o Work clothing should be placed in a bag and laundered after each shift.

Employer Staff Health Checklist

The following information can further support you and your staff regarding COVID-19:

 Advise staff to monitor their symptoms daily, report respiratory illness and not to return to work for at least 10 days following the onset of fever, chills, cough, shortness of breath, sore throat and painful swallowing, stuffy or runny nose, loss of sense of smell, headache, muscle aches, fatigue and loss of appetite. Advise staff to use the COVID-19 self-assessment tool at BC COVID-19 Self-Assessment Tool to help determine if further assessment or testing for COVID-19 is needed.

o Staff can contact 8-1-1 if further health advice is required and 9-1-1 if it is an emergency.

o Staff can learn more about how to manage their illness here: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/about-covid-19/if-you-are-sick

 Ensure your employee illness policy is up-to-date and communicated to all staff immediately.

 If an employee reports they are suspected or confirmed to have COVID-19 and have been at the workplace, clean and disinfect all areas where that person has worked.

 If staff live in facility-provided housing, develop a plan with designated isolation areas for ill individuals.

 If staff need to be isolated, they should be provided a separate room and bathroom wherever possible and they should follow all self-isolation guidance: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/self-isolation

 Remind all staff daily they must practice physical distancing to reduce the risk of getting sick. Avoid close contact (within 2 metres – 6 feet) when possible with other staff and guests. This includes employee breaks.

Suggested Best Practices for Private Sector Campgrounds, RV Parks and Resorts with Cabins, Cottages and Glamping

Responsibility – Owner and/or Employer

 Stop the Spread: Employers to assess their worksites for sources of possible viral spread, assess risk and adopt appropriate procedures. Risk elimination is the best control, followed by engineered solutions such as barriers, administrative rules, and finally PPE. Understand limitations of PPE. Remember the hierarchy of controls is:

o Physical distancing as a first measure

o Handwashing

o Barriers where physical distancing cannot be maintained

o PPE as a measure of last resort and in combination with other measures

 Educate: Train your employees on all relevant protocols about the virus and how to minimize its spread.

 Employee Health Screening: Recommend that you take the temperature of all employees prior to starting work and maintain a daily log.

 Sick Employees: Owners should set a clear policy for what is expected of your employees should they get sick, have symptoms or if they have been in contact with someone who has the virus.

o Tell employee to leave the premises and to self-quarantine at home should they exhibit any COVID-19 like symptoms and that they must follow the Public Health Guidelines for assessment – www.canada.ca/ and http://www.bccdc.ca/health-info/diseases-conditions/covid-19

 Protect Employees: Employers should do everything reasonably possible to protect the health and safety of workers by providing adequate information, training, supervision, sanitation and personal protective equipment.

o Provide constant reminders about COVID-19 and its prevention, signs and symptoms with highly visible “Stop the Spread” signage at all camper access points.

o Must provide facilities for handwashing and/or disinfecting or provide hand sanitizer where water/soap and a sink are not available.

o Monitor the worksite and adjust controls as necessary (continuous improvement). Encourage worker participation in improving protocols.

Responsibility – Employees

 Training: will be provided by the employer on the symptoms and hygiene protocols.

Employees must attend these training sessions and abide by the employers rules and practices regarding COVID-19 risk control.

 Physical Distance: Practice physical distancing by working more than 2 metres (6 feet) apart from co-workers and guests. If this is not possible other solutions such as barriers or PPE usage must be discussed with the employer and implemented.

 PPE: All employees should wear appropriate PPE provided by the employer.

 Education: Learn the early signs and symptoms of the COVID-19. If any employee has symptoms that may resemble COVID-19, they must leave work and self-isolate at home for 10 days to avoid spreading illness to others.

 Employee Hygiene:

o Employee must follow hand hygiene and cough and sneeze etiquette and should avoid touching their face.

o Employee must wash their hands with soap and water at the start of their shift, before and after eating or drinking, after touching shared items, after using the washrooms, after handling cash and before leaving the worksite.

o Employees should not share cigarettes or vaping equipment.

o Workers should not share communication devices or personal protective equipment.

 Unsafe Work: If an employee feels that their work conditions are unsafe, they should talk to their superior immediately. Employees have the right to refuse unsafe work.

Campground / RV Park Operation

 Assess need to reduce number of RV site rentals to increase space between sites to meet social distancing guidelines between guests.

 Restrict access to seasonal or essential service campsites with self-contained RVs that possess an internal water supply, holding tanks and personal washroom facilities.

 All shared washroom facilities, including showers should either remain closed or be cleaned in accordance with the washroom cleaning section outlined below.

 No Group Camping to prevent gatherings.

 Introduce tent camping in alignment with BC Parks guidelines.

 Playground Equipment should be removed, rendered inoperable or have its use clearly indicated as prohibited.

 Guests should be responsible for placing their own garbage into a commercial dumpster provided by Campground Management.

 Recommended all Recreation Halls, Mini Golf, Volleyball Courts, Horseshoe Pits, etc. remain closed unless social distancing and cleaning protocols can be demonstrated.

 Recommended to close Swimming Pools, Spas and water parks unless social distancing and cleaning protocols can be demonstrated. See guidelines http://www.vch.ca/Documents/COVID-19%20Guidelines%20for%20swimming%20pools.pdf

 Guest laundry facilities are closed or can keep open if you can follow the 2 metre (6 feet) separation, rules and cleaning schedule for laundromat below.

 Campground must offer camper contact free registration and check out options.

 Guests sign a waiver to follow Health Order Guidelines or risk removal from the campground if there is a violation.

 RV Park and Campground entrance should be secured by a physical barrier or attendant to restrict access to grounds. Consider worker training and review of how to deal with difficult guests/increased risk of violence, working alone etc. Who evicts people?

 Guests should be provided with appropriate information about the Campground’s rules, code of conduct and prevention measures during check-in and signage throughout the premises.

 Provide regular communication on the COVID-19 virus and Campground policies.

 There should be a no-visitor policy put in place.

 Social distancing of a minimum of 2 metres (6 feet) of all guests except those in the same household.

Cabin, Cottage and Glamping Operation

 Open self-contained stand-alone units.

 Rent to single household guests only.

 Recommended all Recreation Halls, Mini Golf, Volleyball Courts, Horseshoe Pits, etc. remain closed unless social distancing and cleaning protocols can be demonstrated.

 Recommended to close Swimming Pools, Spas and waterparks unless social distancing and cleaning protocols can be demonstrated. See guidelines http://www.vch.ca/Documents/COVID-19%20Guidelines%20for%20swimming%20pools.pdf

 Offer contact free registration and check out options.

 Guests sign a waiver to follow Health Order Guidelines or risk removal from the property if there is a violation.

 Entrance should be secured by a physical barrier or attendant to restrict access to grounds.

 Guests should be provided with appropriate information about the property’s rules, code of conduct and prevention measures during check-in and signage throughout the premises.

 Provide regular communication on the COVID-19 virus and operations policies.

 There should be a no-visitor policy put in place.

 Social distancing of a minimum of 2 metres (6 feet) of all guests except those in the same household.

 Follow Housekeeping Cleaning and Service Protocols Cabins, Cottage and Glamping Operation below.

Front Office

 Set reduced office open hours.

 Set up enhanced cleaning schedule.

 If office is open to public set up guest spacing and PPE Plexiglas barriers. Have hand sanitizers available at the desk for guests and staff – wall mounted preferred for guests to avoid passing containers back and forth.

 Besides the need to clock in and out. Back end staff should be asked to refrain from entering the office unless absolutely necessary.

 At the beginning and end of each day the office should be fully sanitized including a deep clean of bathrooms, all work surfaces, phones, POS machines, ice chest, pop machine, all door handles etc. POS machine should be cleaned after each guest use.

 Reserved guests to be notified in advance (through pre-arrival email and phone call) of reduced operations and services.

 Ask guests to call or text in to advise they are enroute.

 Consider having keys, receipts and check-in information available inside their unit.

 Check out inform guest to leave keys in the room and request guest to turn-off lights, water, TV, PTAC unit and shut door when they leave. Ask guest to thoroughly check the room prior to leaving, to ensure nothing personal is left behind and advise guest that the final invoice will be emailed to them.

General Cleaning Measures

 Train staff on the routine cleaning and sanitizing procedures for high touch surfaces, as well as laundry and linen handling procedures.

 Ensure daily cleaning and disinfecting of all common areas and surfaces.

 Ensure high touch surfaces are cleaned twice daily. This includes doorknobs and handles, telephones, buttons, light switches, tables, chairs and work surfaces in staff rooms, desktops, washrooms, point of sale devices and menus.

 Clean visibly dirty surfaces before disinfecting, unless stated otherwise on the product instructions. Cleaning refers to the removal of visible dirt, grime and impurities. Cleaning does not kill germs but helps remove them from the surface.

 Use clean cloths, paper towels or wipes to clean and disinfect surfaces.

o Put cleaning and disinfectant solutions into clean buckets for use.

o To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal.

o Immediately discard paper towels and disposable wipes after use.

 Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.

 Use a disinfectant that has a Drug Identification Number (DIN). Follow the instructions on the product label for dilution, contact time and safe use.

 If commercial or household cleaning products are not readily available, you can prepare a bleach and water solution with 100 ml of unscented household bleach per 980 ml of water. When using the bleach and water solution, allow surface to air dry naturally. Make a fresh bleach solution each day. For more information, please see: http://www.bccdc.ca/Health-Info-Site/Documents/CleaningDisinfecting_PublicSettings.pdf

 Floors and walls should be kept visibly clean and free of spills, dust and debris.

 Empty and clean garbage cans in public areas regularly.

 Items that cannot be easily cleaned and disinfected should be removed (e.g. sculptures, toys, BBQ’s).

Washroom and Shower Block Cleaning Protocols

 During public health emergency events washroom facilities will require enhanced disinfecting frequencies. At least 2x to 4x normal daily schedule based on load usage. Initiate an hourly inspection schedule.

 Post clear notice on capacity of shower blocks i.e. maximum of three people from the same household to maintain social distancing and add 2 metre (6 feet) line spacing outside and throughout the block.

 Add a guest shower etiquette policy on items such as length of time; cleaning surfaces touched by the guest, your cleaning schedule and how to give you notice of items requiring attention.

 Provide adequate hand soap and sanitizer for guest use along with signage on 20 second washing of hands.

 All staff must wear appropriate PPE safety equipment and protective clothing such as:

o Disposable gloves (vinyl or nitrile)

o Long sleeved gloves

o Goggles and mask if risk of splashing (e.g. pressure washing).

o Work boots or rubber boots

o Long pants

o Long sleeved shirt

o Mask

 Surfaces – all surfaces regularly touched by the public should be cleaned following this procedure. This includes: door handles, counter tops, toilets, sinks and faucets, towel and soap dispensers, garbage cans, handrails, cubicle walls etc.

 Cleaning – Wear disposable gloves to protect the hands when cleaning surfaces. After cleaning, rinse gloves with disinfectant solution and then the gloves must be rolled off inside out.

 Long gloves must be used when cleaning toilets, and the gloves must then be kept separate from other cleaning equipment until they are carefully washed with water and detergent at the end of the cleaning round.

 Use cleaning equipment that can be easily washed after use and make sure to clean the equipment thoroughly before next use.

 Prior to starting, close the washroom facility to public access. Keep the facility closed until the required cleaning and disinfecting procedures are completed including an additional 10-minute contact time for the disinfectant.

 Use clean cloths, paper towels or wipes to clean and disinfect surfaces.

o Put cleaning and disinfectant solutions into clean buckets for use.

o To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal.

o Immediately discard paper towels and disposable wipes after use.

 Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.

 Use a disinfectant that has a Drug Identification Number (DIN). Follow the instructions on the product label for dilution, contact time and safe use.

 Floors and walls should be kept visibly clean and free of spills, dust and debris.

 Empty and clean garbage cans in public areas regularly.

RV and Tent Site Turnover Cleaning and Maintenance

 All staff must wear appropriate PPE safety equipment and protective clothing such as:

o Disposable gloves (vinyl or nitrile)

o Long sleeved gloves

o Goggles and mask if risk of splashing (e.g. pressure washing).

o Work boots or rubber boots

o Long pants

o Long sleeved shirt

 The following equipment is recommended to be on-site during clean-up:

o Standardized Sharps containers

o Pliers, tongs, and long-handled pickers

o Commercial grade garbage bags

o Pump spray bottle

o Cleaning and disinfecting agents

o Soap and water for handwashing

o Disinfecting hand cleanser

o Eyewash bottle

o Hard-sided containers for sharp edged waste (e.g. broken glass)

 If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection.

 Commonly used cleaners and disinfectants are considered effective against COVID virus.

 Start cleaning from cleaner areas and proceed towards dirtier areas.

 Clean, wipe and disinfect all surfaces that are frequently touched such as picnic table, firepits, power pedestals, water and sewage hookups.

 Use clean cloths, paper towels or wipes to clean and disinfect surfaces.

o Put cleaning and disinfectant solutions into clean buckets for use.

o To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal.

o Immediately discard paper towels and disposable wipes after use.

 Place waste generated during cleaning in a separate waste bag, close the bag tightly and dispose of it immediately by placing it in the mixed waste container.

 When emptying garbage facilities tie or zap strap the bag BEFORE removing from the container/can. Attempt to empty when ¾ or less to avoid overflow.

 Golf carts and vehicles cannot be shared as you cannot maintain physical distancing. At the end of your shift, disinfect all surfaces of the golf cart or vehicle. If you must lend a cart or vehicle to another employee, you must disinfect it first.

 Radios must be disinfected repeatedly throughout your shift. Do not allow the radio to touch your face when speaking into it. Consider ‘tag out’ that says ‘clean and ready to go’.

Laundromat Operation

 CDC guidelines recommend the use of the warmest water the fabric allows to disinfect.

 After loading the machine, wipe down any knobs, handles and other commonly touched surfaces you may have interacted with.

 Sanitize your hands afterwards with soap and warm water or alcohol-based hand sanitizer.

 Fully drying items at highest temperature possible.

 Disinfecting hampers before re-filling with clean laundry.

 Taking clean laundry home to your RV or Cabin to fold.

 Closing dryer doors when not in use.

 Don’t shake or hug dirty laundry.

 Don’t leave soiled laundry or baskets on top of machines.

 Don’t leave cleaning product residue in machines.

 Limit the number of people in the laundry room to ensure physical distancing.

 Ask people to leave the room when the cycle is washing and drying.

Housekeeping Cleaning and Service Protocols Cabins, Cottage and Glamping Operation

Housekeeping During a Guest’ Stay:

 Housekeeping staff must practice diligent hand hygiene at all times during their shift.

 Do NOT provide housekeeping service within guest rooms during their stay.

 Ensure that an adequate supply of clean towels, toilet paper, plain hand soap and shampoo is available prior to guests entering their room.

 Leave fresh linens, toiletries and cleaning supplies outside the door of guest rooms. Provide these items at a frequency that maintains good hygiene.

 Provide a linen or plastic bag for the guest to place their dirty linens in, and a plastic bag for their other waste.

o Advise guests to tie laundry and waste bags shut and leave them outside their door for collection.

o To minimize the amount of time dirty linen and waste is sitting in hallways, advise guests on a time at which items should be put out for collection.

Housekeeping After a Guest’ Stay:

 All guest rooms must be fully cleaned and disinfected after every use.

 Ensure staff do NOT enter guest rooms until authorized.

 To allow for adequate air exchange within rooms, staff should wait three (3) hours after a guest has left the room before entering for housekeeping.

 Cleaners must practice diligent hand hygiene before entering and after leaving each guest room.

o If gloves are used, ensure a new pair is used for each guest room.

o Proper hand hygiene must be performed after removing gloves.

 Staff should use the standard Personal Protective Equipment (e.g. eye protection, mask) required for the regular hazards encountered through their normal course of work (e.g. handling chemicals).

 Review all work procedures to minimize all opportunities for staff contact with splashes and spraying.

 Use clean cloths, paper towels or wipes to clean and disinfect surfaces.

o Put cleaning and disinfectant solutions into clean buckets for use.

o To avoid contaminating your cleaning solution, do NOT re-dip dirty cloths back into the cleaning solution. Use clean cloths each time. This may require using a larger number of cloths than normal.

o Immediately discard paper towels and disposable wipes after use.

 Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.

 Use a disinfectant that has a Drug Identification Number (DIN). Follow the instructions on the product label for dilution, contact time and safe use.

 If commercial or household cleaning products are not readily available, you can prepare a bleach and water solution with 20 ml of unscented household bleach per 980 ml of water. When using the bleach and water solution, allow surface to air dry naturally. Make a fresh bleach solution each day. For more information, please see: http://www.bccdc.ca/Health-Info-Site/Documents/CleaningDisinfecting_PublicSettings.pdf

 Complete a thorough cleaning of all hard surfaces. Special attention should be given to frequently touched items such as toilets, sinks, faucets, doorknobs, light switches, telephones, remote controls, bar fridges and garbage cans.

 Remove all cloth items (e.g. sheets and towels). Take all dirty linens and towels directly to the laundry.

 Steam clean fabric items that cannot be laundered (e.g. plush chairs and drapes).

 Empty all garbage containers.

 Discard all items left in the room by guests.

 Discard all single-use items and remnants, even if they seem unused or untouched. This includes, but is not limited to, toilet paper, soap, shampoo, toothpaste and sugar packets.

 Remove ALL reusable glassware and dishes from the room, including all dishes that appear untouched or unused. Take all items directly to the kitchen area for dishwashing.

 For carpets:

o Vacuums: Only use vacuum cleaners equipped with exhaust filters, preferably HEPA filters, for carpeted areas. Built-in vacuums are ideal. If your vacuum does not have an exhaust filter, do NOT vacuum the room.

o Steam Cleaners: Carpets can be cleaned using a steam cleaner which reaches a minimum temperature of 71°C, unless the floor coverings are not heat tolerant.

 Radios must be disinfected repeatedly throughout your shift. Do not allow the radio to touch your face when speaking into it.

Cabin Recovery Protocol:

 In the event of a presumptive case of COVID-19 the affected guest room shall be removed from service and quarantined.

 The guest room shall not be returned to service until undergoing an enhanced cleaning and disinfecting utilizing disinfectants indicated by BCCDC as being proven effective against viruses, bacteria and other pathogens.

Back of the House Laundry Facilities Operation

 Wear disposable gloves when handling dirty laundry and discard after each use. Wash hands immediately after gloves are removed.

 If reusable gloves are worn, gloves should be dedicated for handling dirty laundry and should not be used for other purposes. Wash hands immediately after gloves are removed.

 Do NOT shake dirty laundry. This minimizes the possibility of dispersing the virus through the air.

 Place dirty laundry directly into a linen bag without sorting. Do not overfill bags.

 Clearly mark laundry bins as ‘clean’ or ‘dirty’. Ensure dirty laundry only contacts dirty laundry bins, and clean laundry only contacts clean laundry bins.

 Clean and disinfect clothes hampers according to manufacturer’s guidance. Consider using a liner that can be laundered.

 Clean and sanitize the front loading area of washing machines frequently.

 Wash and dry items in accordance with the manufacturer’s instructions. Use the warmest possible water settings. Dry all items thoroughly.

Common Space Distancing Guidelines and Strategies

 Guests advised to practice physical distancing by standing at least six feet away from other groups of people not travelling with them, including any area where guests or employees’ queue.

 Areas clearly marked for physical distancing such as on the ground or wall signage.

 Encourage one-way guest flow with marked entrances and exits.

 When applicable, lobby furniture and other public seating areas will be reconfigured to promote social distancing.

 When mask is worn, greet guests with a non-verbal signal such as, hand on heart (without touching uniform). Tone of voice ensure the guest feels calm, safe and reassured.

 It is critical to evaluate how many people can reasonably be in a common space and easily practice physical distancing of 2 metres (6 feet) between people to reduce the spread of COVID-19.

 It is strongly recommended that lodge operators have 5 square metres of floor space per person, i.e. 5 square metres/person.

 In order to meet this guideline, lodge operators should consider reducing total numbers of workers and guests, or staggering mealtimes, briefings, and indoor recreation / socialization opportunities where practical.

 Other strategies could include opening additional common areas, or providing means for guests to entertain themselves in their rooms.

Traffic Management

 Operators should consider placing markers such as tape or stickers strategically on benches, at tables, to locate chairs, and on floors to provide workers and guests with visible cues that support physical distancing.

Restarting Recreational Camping and RV Travel in British Columbia

 Ensure that workers and guests are briefed on potential choke points (doorways, stairwells, etc.) that may exist within a facility.

 Where possible (facilities with multiple stairwells, alternate routes) consider implementing one-way traffic in the lodge.

 Workers and guests should call-out ahead when moving through choke points, and should keep moving to avoid congestion and potential for contact.

Restarting Recreational Camping and RV Travel in British Columb

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