We are dedicated to keeping all of our guests and employees safe during these trying times, and what follows is the detailed Safety Plan that will allow us to do so. Thank you for your patience and understanding!
Assess the risk at Panorama Vacation Retreat
To reduce contact with guests, all activities have been temporarily cancelled. There is no housekeeping service while guests are in house. Inventory has been reduced in each unit to eliminate waste. Kitchen Inventory has been reduced in each unit to ensure it can be cleaned between each stay.
Implement measures to reduce the risk at our property
Reduced inventory in all units. Delivery of additional supply can be requested as needed. Dirty laundry is to be placed in a plastic bag and put outside the guest room door for pick up. Fresh laundry will be delivered in a clean clear plastic bag. Room attendant will ring doorbell and place bag of supplies at the entry door. Room attendant will stand back 2 meters and wait for guest to collect clean linen. Members are welcome to come to association office however if you have business to conduct with Andrea or Hollie, scheduling a meeting is recommended. Association office has Signage asking people not to enter if they are feeling sick. There are multiple signs (on floor and at entrance to office) notifying that physical distancing in effect. There is a limit of one family in the office at a time. Maximum of 6 people total at anytime. There is a hand sanitizing station at the entrance to the office. Signage requesting all who enter to please sanitize their hands. Sneeze guards are in place at both desks. Guests are asked to stand behind the plexi-glass when they are speaking to office staff. Room attendants have all of the required PPE including masks, gloves, and hand sanitizer and are required to wash their hands frequently.
Develop policies for safety of guests and staff
* Stay at home if you are sick to avoid spreading illness to others.
* Practice diligent hand hygiene at all times. Wash your hands regularly with plain soap and water for at least 20 seconds or use alcohol based hand sanitizer with at least 60% alcohol content.
* 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
* Do not touch your eyes, nose or mouth with unwashed hands.
* Do not share food, drinks, utensils, cigarettes.
* Encourage staff to avoid touching personal items of guests, such as luggage.
* Installed physical barriers (e.g., plexiglass sneeze guards) in locations such as office.
* Installed markers on the floor (2 metres apart) to support physical distancing in locations such as office.
* 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 wear clean clothing that is specific to and only worn while on the job.
Develop communication plans and training
Housekeeping During a Guest's 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 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. 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's 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 must 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.
* Use a disinfectant that has a Drug Identification Number (DIN). Follow the instructions on the product label for dilution, contact time and safe use.
* Complete a thorough cleaning and disinfection 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.
* For carpets: Vacuums: Only use vacuum cleaners equipped with exhaust filters , preferably HEPA filters, for carpeted areas. Built-in vacuums are ideal.
Waste Management * Wherever possible, waste should be handled by a designated person or small, designated team.
* Staff should wear disposable gloves to remove waste from guest rooms and common areas.
* Ensure staff remove gloves and perform hand hygiene immediately after handling and disposing of waste.
* A single, sturdy, leak-resistant garbage bag is sufficient for containing waste.
* If a garbage bag is punctured or contaminated, it should be placed into a second bag.
* All bags should be securely closed and immediately placed in the main disposal bin for the facility.
Laundry * Wear disposable gloves when handling dirty laundry and discard after each use. 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
Monitor your workplace and update your plans as needed
We are adapting to create best practices and ensure safety each day.
Assess and address risks from resuming operations
We can resume high season operations, however, same day departures and arrivals are very difficult. As a result of the BC government requirement that "to allow for adequate air exchange within rooms, staff must wait three (3) hours after a guest has left the room before entering for housekeeping" we can no longer clean all the units between 10am check out and 5pm check in. We are asking all members to reduce their stay by one day during the high season periods of July and August.
If you regularly check in on Saturday, we ask that you continue to check in on Saturday but that you make plans to depart on Friday at 10am.
If you regularly check in on Sunday, we ask that you please check in on Monday and make plans to depart on Sunday at 10am.
Please note that with the 3 hour resting time, we can only get into the units after 1pm. This means that we cannot clean and sanitize all 26 units between 1pm-5pm to the standards required by the BC government. We regret to say that this is the only way that we can successfully keep our staff and guests safe during this high season occupancy.