Ice Creek Lodge

COVID-19 update

Nov 10 2020

Best Practices for Responsible Backcountry Lodge Operations

Preamble 

Ice Creek Lodge is a member of the Backcountry Lodges of British Columbia Association or the BLBCA. Our association represents 32 remotely situated, privately-owned lodge operations, generally located in rural British Columbia.  We offer exclusive Backcountry accommodation, by nature our product is intimate where guests at times may be in close proximity.

Ice Creek lodge provides guided and catered or self-catered activities enabling visitors from BC, Canada and around the world to enjoy BC’s inimitable backcountry. While all activities are self-propelled, access is typically achieved utilizing air transportation.

 This document provides interim guidance for preventing the likelihood of communal transmission of the COVID-19 virus at Ice Creek Lodge during the current crisis. It is critical that all back-country operations in British Columbia align with COVID-19 orders, direction and safety protocols mandated by the Provincial Health Office (PHO) and regional health authorities.

Ice Creek lodge closed operations March 17 2020 to aid in the efforts to reduce transmission of Covid-19.  Following BC’s 4-Phase Restart Plan, Ice Creek Lodge has re-opened under the Phase 3 “temporary enhanced protocols”. We will return to normal operational practices in Phase 4

Ice Creek lodge has adapted using specific risk-based measures for their operation according to a hierarchy of physical, engineering and administrative controls and implementing the use of personal protective equipment.

Physical distancing remains the most important criterion to comply with standing WorkSafeBC Updates and the Provincial Health Officer Orders, but while the controls are listed in order of effectiveness, all four types of controls should be considered, as they often work best in combination.

For up-to-date information on COVID-19, please refer to BC Centre for Disease Control.

Ice Creek Lodge Operations

Employment Policies

Employer Responsibilities

We must all adhere to the following controls where practicable:

Physical Distancing

  • Ensure employees practice proper hygiene, including frequent hand washing, and proper cough and sneeze etiquette. Into elbows or into clean-ex or tissue and dispose or into hands and wash hands
  • Require workers exhibiting symptoms of COVID-19 to stay home. Communicate with employees about potential exposure to COVID-19.
  • We will continue to provide training for our employees on safety measures and procedures, physical distancing, proper handwashing and hygiene practices, monitoring and reporting illness, cleaning tools and protective equipment to ensure compliance and understanding of hygiene.
  • Training will be offered in-person and will include Covid specific documentation. Groups will be kept to sizes referenced in PHO guidelines for recreational gatherings and events.

Engineering

  • Ice creek lodge will regularly assess all potential hazards within our operation, taking appropriate steps to eliminate or control them. Such controls include adhering to current public health orders and public health advice as well as adapting best practices to keep employees, guests and communities safe.
  • We have established a workflow consistent with current industry best practices and compliant with directives from the BC PHO. This workflow covers all areas of the operation including, protective equipment requirements, sanitation, food handling and laundry procedures.

Administrative

  • Workers are able to inform management of concerns related to COVID-19 exposure in the workplace.
  • Our management team will stay abreast of any current precautions being taken in their region and to oversee aspects of health and safety protocols, including ensuring that employees and guests are informed about the various health and safety protocols that are in place. This orientation will include an explanation of the safety measures and procedures, physical distancing, proper hygiene practices, and monitoring and reporting illness.
  • At the beginning of each shift, ICL management will conduct a pre-work conference to review any updates to protocols.
  • Ice Creek Lodge feels that it is important that any targeted communicable disease interventions are non-stigmatizing and respect confidentiality. This includes maintaining privacy for those seeking healthcare or who may be part of self-isolation, contact tracing, or outbreak investigation.
  • To avoid burden to the local health care system ICL will not require sick notes and back to work notes. We will excuse staff for sick leave with any flu like symptoms or that are required to self-isolate without requiring a doctor’s note.

Protective Equipment

  • Ice Creek Lodge will provide appropriate protective equipment and instructions on its proper use for employees and guests where applicable and practicable.

Employee Responsibilities

  • All employees must adhere to the following controls where practicable:

Physical Distancing

  • Exercise all practicable measures to limit their exposure to the COVID-19 virus while not at work.
  • Immediately report to the coordinator and isolate from guests if experiencing any symptoms associated with COVID-19 while at work or away from work.
  • Self-isolate for the recommended isolation period before returning to work if exposed to or experiencing any symptoms of COVID-19.
  • Conduct the self-assessment tool (https://bc.thrive.health/covid19/en) and fill out a health declaration which includes current health status, recent travel, recent illness or contact with others who may have the COVID-19 virus prior to beginning a work shift. Alternatively, workers may choose to work longer shifts and/or remain with one operation so as to eliminate the need for the self-isolation period.

Administrative 

  • Ice Creek Lodge will complete a detailed training session on current workflow health and safety procedures.
  • ICL stff must familiarize themselves with and understand their own and others’ workplace health and safety responsibilities.
  • It is expected that protocols in this document are followed by all personnel. All employees should sign off on the training that they received, including an understanding of the importance of following Best Management Practices and Exposure Control, and an understanding that if not, standard disciplinary actions will apply.

 Protective Equipment

  • Never share protective equipment with other employees. If reusable gloves are used, those gloves should be dedicated for cleaning and disinfection of surfaces for COVID-19 and should not be used for other purposes. Gloves intended for re-use should be washed, cleaned and disinfected between use. Clean hands immediately after gloves are removed.

Transportation

Helicopter Transfer:

  • All air operators must comply with the Interim Order to Prevent Certain Persons from Boarding Flights in Canada due to COVID-19, pursuant to sub-section 6.41 (1) of the Aeronautics Act, effective April 17, 2020, which repeals the previous version signed on April 9, 2020. Transport Canada – Recommended Sequencing for Air Operators.
  • All passengers are required to undergo a health check and a verification that they are carrying a non-medical mask or face covering, and that they must wear the mask or face covering at all times during the flight and they must comply with any instructions from a crew member with respect to wearing the mask or face covering.

Staging Area:

  • Physical distancing is paramount.
  • Respect all physical distancing guidelines, separate incoming and outgoing groups and their gear. Use hand sanitizer between unloading and loading of equipment.
  • When disembarking from the helicopter, allow enough time for passengers to adequately distance themselves to prevent crowding and allowing for the machine to air out.

Loading/Unloading Helicopter:

  • Passengers will be required to wear Protective Equipment.
  • Employees must also be protected using protective equipment while loading and unloading guests.
  • Handwashing facilities or sanitizer will be available before and after the helicopter ride.

Gear Handling:

  • Workers must respect physical distancing and wear appropriate protective equipment while handling luggage. Use hand sanitizer between unloading and loading of equipment.

Communications

Pre-trip screening and Communication

  • Training for clients will take place in a two-step process, including a prescreening questionnaire and an on-site orientation. This communication is available on our website as well as on signage at the lodge.
  • It is required that all workers and guests verify they have completed the BC COVID-19 Self-Assessment tool or complete our pre-trip declaration before being allowed to travel to the lodge. A copy will be provided to all guests in advance. It is made clear in all communications that anyone experiencing symptoms within 10 days of their trip will be not be permitted on the premises.
  • Guests are advised to bring a mask and hand sanitizer sufficient for helicopter and other transportation with them.
  • Guests are asked to limit their contacts prior to their trip to Ice Creek lodge and notify us if any symptoms are felt within two weeks post trip. Preemptive emails will be sent to all group leaders for post two week check ins.

Signage

  • Signage and posters are useful as a guide for workers and guests, and such signage, including but not limited to those listed below, are displayed in multiple prominent locations at the lodge, in staff accommodation and both the outhouse and shower fascilities
  • Information & posters for handwashing, located on the BCCDC website here:
  • Information & posters for respiratory/cough etiquette, located on the BCCDC website here:
  • Information & posters for self-isolation & self-monitoring, located on the BCCDC Website here:

Guest briefings

  • An in-depth briefing on the lodge-specific COVID management plan must be conducted at the beginning of the trip and when possible will be done outside.
  • A daily safety briefing must be conducted to remind guests of the guidelines and to confirm the absence of symptoms. Guests will be encouraged to immediately bring any symptoms to the attention of staff members.
  • Physical distancing must be maintained during briefings whenever possible and masks must be worn while inside.

Daily symptom checks

  • All workers and guests must complete a quick daily symptom check.

Food Service

Dine-in Food and Beverage – refer to CDC/PHO and Governing Provincial Health Department Food and Beverage Sector Guidelines

 Food Preparation Protocols:

 Physical Distancing:

  • Only essential staff members will be permitted within the kitchen, to reduce possible contamination and to allow physical distancing measures to be upheld.
  • No guests permitted in the kitchen.
  • Only ICL chef will be allowed in the kitchen area during catered trips unless maintenance is required.
  • External packaging (boxes, crates etc.) must not be allowed inside the kitchen or must be cleanable and done so at time of transfer into lodge.

 Engineering:

  • Lunches and field snacks will be provided to guests in a pre-packaged format.
  • Meals will be plated into individual portions for guest pick-up at the bar.
  • Trained staff should wash equipment and utensils using Health Department guidelines that allow achieving disinfection. If washing by hand, use the four-step process (wash, rinse, sanitize, air dry), ensuring that all equipment is disinfected. Particular temperature and chemical requirements apply to commercial equipment disinfection; see BCCDC and Provincial Health Services Authority Dishwashing Requirements for more details.
  • When preparing fresh fruits and vegetables, wash or scrub them under cold, running, potable tap water prior to consumption.
  • Only handle (touch) the fresh fruits and vegetables that will be washed or cooked immediately to limit any hand transfer of germs.
  • Prevent cross-contamination by having perishables appropriately separated.

 Administrative:

  • Traveling to a grocery store or other necessary public establishment should be limited to one person per lodge whenever applicable.
  • Assign safe drop off areas and communicate any special protocols to delivery companies, staggering deliveries where possible.

Protective Equipment:

  • Serving staff must wear Protective Equipment when handling guest food or beverage products if they are required to work within 2 meters of those they are serving.
  • Wearing gloves does not exclude food handlers from washing their hands.

 Food Service Protocols:

 Physical Distancing:

  • We will not be providing self-serve food to guests this year.
  • We have rearranged seating to ensure physical distancing guidelines and maximum occupancy restrictions are observed. Seating has been arranged so as 4-5 guests will sit at the dinner table and 3-4 guests will sit at the bar. Staff will eat in staff accommodation and be capable of physical distancing
  • Guests and staff need to help ensure adequate spacing between each other while in line for meals.

Engineering:

  • Prepare and use sanitizers according to label instructions and use approved sanitizers and disinfectants for their designated purposes.
  • Ketchup, sugar, vinegar, salt, pepper, etc. will be cleaned regularly before during and after each meal
  • We recommend all food contact surfaces, such as food preparation tables, kitchen and packaging areas are cleaned and sanitized on a regular basis.
  • Ensure that all surfaces of the tables and chairs are cleaned and disinfected before each meal.
  • Guests and staff must work together to clean & disinfect surfaces repeatedly touched by employees or customers, such as doorknobs, equipment handles, condiments that cannot be served in individual packets, dining tables and counters etc.
  • Frequently clean and disinfect floors, counters and other facility access areas, such as bathrooms.
  • Access to fresh water for guests’ personal water containers should not be near the kitchen. Guests and staff must clean water dispensers between each use.

Administrative:

  • When not eating or drinking and in close proximity to others it is necessary for people inside to wear a mask.
  • Stagger mealtimes if necessary, to help with shower/sauna traffic if PHO guidelines permit.
  • The Chef, Staff and Guests work together to ensure that the level of cleaning meets the requirements set out in the cleaning schedule.

 Protective Equipment:

  • Serving staff must wear protective equipment when handling guest food or beverage products if they are required to work within 2 meters of those they are serving.
  • Remove and dispose of used gloves in a garbage bag immediately after use.

BC Dept of Health Food Safety and Sanitation Plans – Food Premises Regulation

Lodging

Physical Distancing:

 Guest Accommodations:

  • Ice Creek lodge is cozy by nature. We have reduced maximum occupancy by 33% to allow for social distancing in most areas. We are renting to exclusive groups only, no mixed groups and currently no group members from outside of our immediate health region.
  • Shared sleeping space has been arranged in such a fashion that beds are at least 2m apart and head-to-toe. In staff accommodation temporary barriers between beds have been installed to prevent droplet spread while sleeping.
  • No individuals in a shared accommodation can be ill or meet a criterion that requires self-isolation requirements. Any individuals that are ill or require self-isolation must be immediately moved into separate facilities, otherwise all individuals in the accommodation unit must be placed in self-isolation. To combat this Ice Creek Lodge organizes all workers and guests into pods. These pods sleep in the same space, eat in the same place, poop in the same space, fly in the helicopter together and ski together. If a member of a pod becomes ill or shows symptoms the pod will have to isolate (if it is staff) and fly or walk out if it is a guest.
  • Ensure workers do NOT enter lodge or guest rooms until authorized by management or as part of employee duties.

Common Areas:

  • Where possible, groupings of any size must be structured so that those present can maintain a reasonable physical distance from each other, or other measures will be employed.
  • Operators should reduce (frequency and duration) in-person indoor meetings, guest briefings and other indoor gatherings and hold meetings outside to the extent possible.
  • We have reduced maximum occupancy by 33% to allow for social distancing and to reduce the potential spread of COVID-19.
  • Workers and guests must be reminded and briefed on potential choke points (doorways, stairwells, etc) that may exist within a facility, please keep moving to avoid congestion and potential for contact.

General Cleaning Requirements:

 

  • Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.
  • 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.
  • Sauna facility is currently closed, protocols will be updated as PHO guidelines permit. Eating schedules may be rotated to accommodate shower times for cleaning and disinfecting

General Disinfection Protocols:

  • 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.
  • Put cleaning and disinfectant solutions into clean buckets for use.
  • Immediately discard paper towels and disposable wipes after use.
  • When using the bleach and water solution, allow surfaces to air dry naturally. Make a fresh bleach solution each day. For more information, please see: BCCDC – Cleaning and Disinfecting for Common Areas
  • Rubber gloves should be worn while handling bleach solutions and the area should be well ventilated.

Handwashing Stations

  • Lodge management and staff must model good hygiene practices at all times, including diligent hand washing with soap and water or use of hand sanitizer with a minimum 60% alcohol.
  • Handwashing stations with soap and water has been made available to individuals in the lodge and staff in various locations.

Cleaning of Shower and Toilet Facilities

  • Shared shower facility must have common touch surfaces cleaned and the space aired out between each use.
  • The Bucket shower will be prepared by the individual and easily disinfected after each use by wiping down handles with a disposable alcohol wipe provided
  • If a shower or toilet stall is used by an individual in self-isolation, it must be cleaned and disinfected after use.

Cleaning of Bedrooms 

  • Workers are NOT to provide housekeeping services within rooms occupied by guests or other workers rooms during their stay.
  • Prior to workers and guests moving into their bedrooms:
    • Provide a linen or plastic bag for the guest to place their dirty linens in, and a plastic bag for their other waste.
    • Advise workers and guests to tie laundry and waste bags shut and put them in the designated duffle bag for collection at the end of their stay.
  • All guest rooms must be fully cleaned, disinfected and aired out at the end of every trip.
  • Provision must be made for a complete exchange of air within rooms prior to entry for housekeeping. This takes approx. 1hour with the window open and fans on
  • Workers must practice diligent hand hygiene before entering and after leaving each bedroom.
  • Review all work procedures to minimize all opportunities for staff contact with splashes and spraying.
  • Complete a thorough cleaning of all hard surfaces as in Disinfecting Surfaces
  • Empty all garbage containers.

 Cleaning of Common Areas

  • Books and magazines have been removed from the lodge. For ledgers, guest log books etc please wash hands before and after entries. Staff is encouraged to use their own digital tools for log books, guides meetings and infoex as usual.
  • Ensure daily cleaning and disinfection of all common areas and surfaces.
  • Ensure high touch surfaces are cleaned at least twice daily. This includes doorknobs and handles, telephones, radios, light switches, tables, chairs and washrooms. Delegate these jobs accordingly.
  • Floors and walls should be kept visibly clean and free of spills, dust and debris.
  • Empty and clean garbage cans in common areas regularly.

Cleaning of Facilities After Rental by a Family Group or Work Pod

  • Lodge facilities may be rented for private use by family groups or work pods. Cleaning will be completed at checkout by staff or trained group leader:

Common Areas

  • Clean and disinfect all common areas, including door knobs and handles, telephones, radios, light switches, tables, chairs and washrooms.

Refer to BCCDC Cleaning and Disinfecting for Common Areas

Bedrooms

All guest rooms must be fully cleaned, disinfected and aired out at the end of every trip.

Kitchen

  • Wash, rinse, and sanitize food contact surfaces, cookware, dishware, utensils, food preparation surfaces, and beverage equipment.
  • Clean and disinfect all frequently touched surfaces in the workplace, such as workstations, countertops, doorknobs and equipment.

Administrative:

  • Cleaning protocols will be created and posted throughout all facilities. Operators must train workers on routine cleaning and disinfecting procedures for high touch surfaces, as well as appropriate laundry and linen handling procedures. Orientations for guests should emphasize proper hand washing after using common areas.
  • Where possible (facilities with multiple stairwells, alternate routes) consider implementing one-way traffic in the lodge.

Protective Equipment:

  • If gloves are used, ensure they are disinfected between, or a new pair is used for each guest room
  • Proper hand hygiene must be performed after removing gloves.
  • Staff should use the standard protective equipment (e.g., eye protection, mask) required for the hazards encountered through their normal course of work (e.g., handling chemicals).
  • Handwashing stations should be checked, cleaned, and restocked with supplies multiple times per day by employees wearing appropriate Protective Equipment.

Equipment, Tools and Supplies

Physical Distancing:

  • Contact with another individual’s personal items poses risk of indirect transfer of the virus. All personal items should be kept in locations where there is no risk of incidental contact by other workers or lodge guests.
  • Where practicable, each worker and guest should utilize only their own communication (radios, satellite communication devices) and safety equipment or other gear throughout the duration of the trip to minimize contact spread of COVID-19.
  • Mobile phones, water bottles, coffee mugs, headlamps, reading materials, and other personal items may have droplets on them and could transmit infection to another worker or lodge guest. These items must not be left in common areas.
  • Personal gear and clothing, including Gore-Tex outer layers, insulating layers, leather gloves, backpacks, and ski boots may have droplets on them as a result of use and could transmit infection to another worker or lodge guest.
  • With occupancy reduced by 33% there is adequate space available in the drying room and cubbies in the lodge. Staff will need to stay organized with equipment, on wet days the Sauna may need to be utilized.

Engineering:

  • Where it is not possible to provide personal equipment due to operational safety requirements, employees must wipe down and disinfect shared equipment with disposable wipes or a diluted bleach solution between uses by different individuals.
  • Employees who wear leather gloves or other impermeable gloves as hand protection during work may share tools and equipment without disinfecting the tools between each user and must continue to clean and wash hands to break the chain of infection.

 

Administrative:

  • Employees are responsible to pass along clean tools. Use gloves and clean the tool at the end of each project.
  • Leather gloves may have droplets on them and could transmit infection to another worker. Assign and label leather gloves to ensure each pair remains with one employee.

 

Protective Equipment: – Each guest and employee will be assigned Protective Equipment for their personal use only.

 Activities

Physical Distancing:

  • Physical distancing of 2m between all workers and guests should be maintained during guided field activities.
  • Particular attention should be paid to situations where physical distancing would not be a traditional part of the guide activity, including: regroups, coaching of technical sections of trail, gear checks, short roping and other mountaineering applications.
  • Care should be taken to avoid following too closely behind one another when walking and hiking. Observe increased physical distancing guidelines to avoid the chance of acquiring droplets that may have become entrained in the wake or slipstream behind a fellow hiker
  • Sleeping pods or 2-3 will generally travel and ski together as a group.

Engineering:

  • Field activities must be modified to reduce the likelihood of situations where physical distancing cannot be safely maintained. In general, field activities should be undertaken with a reduced level of risk from normal operations.
  • Any shared tools will need to be disinfected between use as laid out previously

Administrative:

  • Itineraries may be shortened to decrease the risk of injuries or unplanned overnights.
  • Less technical routes should be selected to decrease the need for close-proximity guide to guest and guest to guest interactions.

Protective Equipment:

  • If physical distancing cannot be safely maintained in the field (e.g. guide administering first aid) then all involved individuals (guides and guests) should wear Protective Equipment (gloves and non-medical mask).
  • Guides must ensure that all guests are carrying a set of Protective Equipment during field activities or must carry several extra sets in their first aid kit.
  • Staff outdoor work will follow the same considerations with respect to physical distancing, reduced risk tolerance and use of Protective Equipment as listed in 3.5.6.1.

Managing Covid-19 Symptoms

Covid-19 Symptoms

  • The symptoms of COVID-19 are similar to other respiratory illnesses, including the flu and the common cold. Commonly these are fever / chills, cough, sneezing, sore throat, and shortness of breath. Additional symptoms may include muscle aches, fatigue, headache, loss of appetite, runny nose, nausea and vomiting, diarrhea, loss of sense of smell or taste.  Shortness of breath and chest pain can be signs of severe illness.
  • 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.
  • A key issue in transmission is the median incubation period (the time from infection to appearance of symptoms) and the serial interval (the time between successive cases) for the Covid-19 virus. The serial interval for Covid-19 virus is estimated to be 5-6 days. There are some emerging indications that there are people who can shed Covid-19 virus 24-48 hours prior to symptom onset, but at present, the WHO suggests that this does not appear to be a major driver of transmission. However, we need to acknowledge that there is debate about this and that at this time we cannot be categorical.

What to do if someone shows symptoms

Workers or guests who determine they may have signs or symptoms of COVID-19 based on the self-assessment tool, must:

  • Immediately report to the ICL staff and or the group leader
  • Call 8-1-1 to speak to a nurse from HealthLink BC and get advice about how you are feeling and what to do next
  • The affected person should proceed directly to self-isolation or more than likely be removed from the site.
  • If guests or staff develop symptoms, use the BC COVID-19 Self-Assessment Toolto help determine if you need further assessment or testing for COVID-19.  You can complete this assessment for yourself, or on behalf of someone else, if they are unable to.
  • Ice Creek Lodge organizes all workers and guests into pods. These pods sleep in the same space, eat in the same place, poop in the same space, fly in the helicopter together and ski together whenever possible. If a member of a pod becomes ill or shows symptoms the pod will have to isolate (if it is staff) and eventually fly or walk out if it is a guest. This will likely lead to the entire group being flown out to allow for preparation and cleaning for the next group to get a fresh start.
  • If the symptoms are severe such as shortness of breath (e.g. struggling to breathe or speak in single words) or chest pain, staff or guest must be evacuated by helicopter to the nearest healthcare facility.
  • If the person displaying potential COVID-19 symptoms does not have a reliable method toi communicate verbally with a health care professional, and/or is does not have reasonable access to reliable ground transportation (i.e. a road), then that person should be moved to a location that does.
  • Ice Creek Lodge is currently in discussions with BC air ambulance to streamline care for all ambulatory needs and those packaged laterally.

What to do if a guest or worker tests positive

  • Any worker who tests positive will be not be able to return to active duty until they are free of the COVID-19 virus.
  • Any team members who work closely with the infected team member must also be removed from the workplace for at least 14 days to ensure the infection does not spread further into the workplace.
  • Close off, clean and disinfect affected employees’ work areas immediately and any surfaces that could have potentially been infected/touched.

Isolation procedures

  • Ice Creek Lodge feels a responsibility to provide safe isolation, monitoring and care for workers or guests that become ill, as well as to protect the workers and guests on site from transmission to the fullest possible extent. However due to the close proximity nature of both out guest and staff accommodation it is likely any isolation of any one person onsight will lead to an evacuation of the lodge.
  • If a worker or guest needs and is able to be isolated, they should be sent home where practicable, or provided a sleeping space and follow all self-isolation guidance as provided by the BCCDC Self Isolation Guidelines
  • If you have not traveled outside Canada you are required to isolate for a minimum of 10 days from the onset of any Covid-19 symptoms. You may return to your regular activities when:
  • At least 10 days have passed since your symptoms started, AND
  • Your fever is gone without the use of fever-reducing medications (e.g. Tylenol, Advil), AND
  • You are feeling better (e.g. improvement in runny nose, sore throat, nausea, vomiting, diarrhea, fatigue

If Symptoms Worsen, as per the following guidelines – BCCDC – If you are sick

  • If it becomes harder to breathe, you can’t drink anything or feel much worse, seek urgent medical care at an urgent care clinic or emergency department
  • If you or someone in your care has chest pains, difficulty breathing, or severe bleeding, it could be a life-threatening emergency. Call 9-1-1

 Health Authority Contacts

Fraser Health Authority                          Northern Health – Communicable Disease Hub     

Phone: (604) 870-7903                                  Phone (during business hours): 1-855-565- 2990

Email: HPLand@fraserhealth.ca                    After hours phone: 1-250-565-2000, press 7 and

ask for the Medical Health Officer on call

Island Health Authority

Phone: (250) 519-3401                                  Vancouver Coastal Health Authority

Fax: (250) 519-3402                                       Phone: (604) 675-3800 Manager on call

Email: gateway_office@viha.ca                     Email: EHVC@vch.ca

 

Interior Health Authority

Phone: (250) 851-7305

Email: workcamps@interiorhealth.ca

 

Appendix 1: Hand Washing Poster

Appendix 2: Glove Donning and Removal

 

Appendix 3: Example prescreening health questionnaire

Appendix 4: Product Guide for Disinfectants

PRODUCT DEFINITION APPLICATION PROTECTION LEVEL
Multi-Surface Cleaner Use full-strength or dilute 250 mL per 4L of warm water apply to surface until thoroughly wet. Wipe with a clean cloth, sponge, or mop. To Sanitize/Disinfect: Pre- clean surface Apply to surface until thoroughly wet. To Sanitize: Leave for 1 minute before wiping. To Disinfect: Leave for 10 minutes before wiping. Rinse all food contact surfaces with water after using the product Disinfectant that meet Health Canada’s, requirements for emerging viral pathogens. These authorized disinfectants may be used against SARS-CoV-2 Advanced disinfectant and sanitizer for Hard surfaces
Bleach (6%) solution 100/1 dilution of sodium hypochlorite solution with water used to disinfect surfaces, 10mL bleach to 1 Litre of water. Minimum contact time of 10 minutes in a single application. Air dry. Recommended by the BCCDC for disinfecting non- pours surfaces General use disinfectant and sanitizer for Hard surfaces
Neutral Disinfectant cleaner Use 3.9 mL per liter of water for a minimum contact time of 10 minutes in a single application. Can be applied with a mop, sponge, cloth, coarse spray or by soaking. The recommended use solution is prepared fresh for each use then discarded. Air Dry. Approved for use against the coronavirus disinfecting non- pours surfaces Advanced disinfectant and sanitizer for Hard surfaces, low acidity
Disinfecting Wet Wipes 70% Alcohol To sanitize / disinfect: Pre-clean surface. Use 70% alcohol based fresh wipes to thoroughly wet surface. To sanitize: Allow surface to remain wet for 10 seconds. Air Dry. Single use isopropyl alcohol wet wipes, disposable Safe to use on electronics such as Smart phones, Tablets & POS equipment
Touch Free Hand Sanitizer Minimum 70% alcohol hand sanitizer solution, rub hands together until dry. To clean hands if handwashing is not available General use to kill bacteria and viruses

Hard-surface disinfectants must meet Health Canada’s requirements for emerging viral pathogens. These authorized disinfectants may be used against SARS-CoV-2, the coronavirus that causes COVID-19. This means they are one of the easiest viruses to kill with the appropriate disinfectant when used according to the label directions.

How to find out which disinfectant meets Health Canada’s requirements for COVID-19:

Health Canada – Hard-surface disinfectants and hand sanitizers (COVID-19): List of disinfectants for use against COVID-19. Locate the Drug Identification Number (DIN) on the disinfectant product label and enter into the blank field

Appendix 5: Additional Resources:

COVID-19 posters for clients and staff encouraging physical distancing and good hand washing are to be posted in appropriate locations, where they will be most noticed.

Download a free physical distancing poster and hand washing poster from the BCCDC.

  • When more than one worker is traveling, physical distancing practices apply. Shared travel with more than one person must be minimized.
  • Guests must drive independently or else only with those whom they will share their sleeping/flight pods.

Communications

3.1.5.    Pre-trip screening and Communication

  • Training for clients will take place in a two-step process, including a prescreening questionnaire and an on-site orientation. This communication is available on our website as well as on signage at the lodge.
  • It is required that all workers and guests verify they have completed the BC COVID-19 Self-Assessment tool or complete our pre-trip declaration before being allowed to travel to the lodge. A copy will be provided to all guests in advance. It is made clear in all communications that anyone experiencing symptoms within 10 days of their trip will be not be permitted on the premises.
  • Guests are advised to bring a mask and hand sanitizer sufficient for helicopter and other transportation with them.
  • Guests are asked to limit their contacts prior to their trip to Ice Creek lodge and notify us if any symptoms are felt within two weeks post trip. Preemptive emails will be sent to all group leaders for post two week check ins.

3.1.6.    Signage

  • Signage and posters are useful as a guide for workers and guests, and such signage, including but not limited to those listed below, are displayed in multiple prominent locations at the lodge, in staff accommodation and both the outhouse and shower fascilities
  • Information & posters for handwashing, located on the BCCDC website here:
  • Information & posters for respiratory/cough etiquette, located on the BCCDC website here:
  • Information & posters for self-isolation & self-monitoring, located on the BCCDC Website here:

3.1.7.    Guest briefings

  • An in-depth briefing on the lodge-specific COVID management plan must be conducted at the beginning of the trip and when possible will be done outside.
  • A daily safety briefing must be conducted to remind guests of the guidelines and to confirm the absence of symptoms. Guests will be encouraged to immediately bring any symptoms to the attention of staff members.
  • Physical distancing must be maintained during briefings whenever possible and masks must be worn while inside.

3.1.8.    Daily symptom checks

  • All workers and guests must complete a quick daily symptom check.

Food Service

3.1.9.    Dine-in Food and Beverage – refer to CDC/PHO and Governing Provincial Health Department Food and Beverage Sector Guidelines

 Food Preparation Protocols:

 Physical Distancing:

  • Only essential staff members will be permitted within the kitchen, to reduce possible contamination and to allow physical distancing measures to be upheld.
  • No guests permitted in the kitchen.
  • Only ICL chef will be allowed in the kitchen area during catered trips unless maintenance is required.
  • External packaging (boxes, crates etc.) must not be allowed inside the kitchen or must be cleanable and done so at time of transfer into lodge.

 Engineering:

  • Lunches and field snacks will be provided to guests in a pre-packaged format.
  • Meals will be plated into individual portions for guest pick-up at the bar.
  • Trained staff should wash equipment and utensils using Health Department guidelines that allow achieving disinfection. If washing by hand, use the four-step process (wash, rinse, sanitize, air dry), ensuring that all equipment is disinfected. Particular temperature and chemical requirements apply to commercial equipment disinfection; see BCCDC and Provincial Health Services Authority Dishwashing Requirements for more details.
  • When preparing fresh fruits and vegetables, wash or scrub them under cold, running, potable tap water prior to consumption.
  • Only handle (touch) the fresh fruits and vegetables that will be washed or cooked immediately to limit any hand transfer of germs.
  • Prevent cross-contamination by having perishables appropriately separated.

 

Administrative:

  • Traveling to a grocery store or other necessary public establishment should be limited to one person per lodge whenever applicable.
  • Assign safe drop off areas and communicate any special protocols to delivery companies, staggering deliveries where possible.

Protective Equipment:

  • Serving staff must wear Protective Equipment when handling guest food or beverage products if they are required to work within 2 meters of those they are serving.
  • Wearing gloves does not exclude food handlers from washing their hands.

 Food Service Protocols:

 Physical Distancing:

  • We will not be providing self-serve food to guests this year.
  • We have rearranged seating to ensure physical distancing guidelines and maximum occupancy restrictions are observed. Seating has been arranged so as 4-5 guests will sit at the dinner table and 3-4 guests will sit at the bar. Staff will eat in staff accommodation and be capable of physical distancing
  • Guests and staff need to help ensure adequate spacing between each other while in line for meals.

Engineering:

  • Prepare and use sanitizers according to label instructions and use approved sanitizers and disinfectants for their designated purposes.
  • Ketchup, sugar, vinegar, salt, pepper, etc. will be cleaned regularly before during and after each meal
  • We recommend all food contact surfaces, such as food preparation tables, kitchen and packaging areas are cleaned and sanitized on a regular basis.
  • Ensure that all surfaces of the tables and chairs are cleaned and disinfected before each meal.
  • Guests and staff must work together to clean & disinfect surfaces repeatedly touched by employees or customers, such as doorknobs, equipment handles, condiments that cannot be served in individual packets, dining tables and counters etc.
  • Frequently clean and disinfect floors, counters and other facility access areas, such as bathrooms.
  • Access to fresh water for guests’ personal water containers should not be near the kitchen. Guests and staff must clean water dispensers between each use.

Administrative:

  • When not eating or drinking and in close proximity to others it is necessary for people inside to wear a mask.
  • Stagger mealtimes if necessary, to help with shower/sauna traffic if PHO guidelines permit.
  • The Chef, Staff and Guests work together to ensure that the level of cleaning meets the requirements set out in the cleaning schedule.

 Protective Equipment:

  • Serving staff must wear protective equipment when handling guest food or beverage products if they are required to work within 2 meters of those they are serving.
  • Remove and dispose of used gloves in a garbage bag immediately after use.

BC Dept of Health Food Safety and Sanitation Plans – Food Premises Regulation

Lodging

Physical Distancing:

 Guest Accommodations:

  • Ice Creek lodge is cozy by nature. We have reduced maximum occupancy by 33% to allow for social distancing in most areas. We are renting to exclusive groups only, no mixed groups and currently no group members from outside of our immediate health region.
  • Shared sleeping space has been arranged in such a fashion that beds are at least 2m apart and head-to-toe. In staff accommodation temporary barriers between beds have been installed to prevent droplet spread while sleeping.
  • No individuals in a shared accommodation can be ill or meet a criterion that requires self-isolation requirements. Any individuals that are ill or require self-isolation must be immediately moved into separate facilities, otherwise all individuals in the accommodation unit must be placed in self-isolation. To combat this Ice Creek Lodge organizes all workers and guests into pods. These pods sleep in the same space, eat in the same place, poop in the same space, fly in the helicopter together and ski together. If a member of a pod becomes ill or shows symptoms the pod will have to isolate (if it is staff) and fly or walk out if it is a guest.
  • Ensure workers do NOT enter lodge or guest rooms until authorized by management or as part of employee duties.

Common Areas:

  • Where possible, groupings of any size must be structured so that those present can maintain a reasonable physical distance from each other, or other measures will be employed.
  • Operators should reduce (frequency and duration) in-person indoor meetings, guest briefings and other indoor gatherings and hold meetings outside to the extent possible.
  • We have reduced maximum occupancy by 33% to allow for social distancing and to reduce the potential spread of COVID-19.
  • Workers and guests must be reminded and briefed on potential choke points (doorways, stairwells, etc) that may exist within a facility, please keep moving to avoid congestion and potential for contact.

 Engineering:

 General Cleaning Requirements:

 

  • Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants.
  • 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.
  • Sauna facility is currently closed, protocols will be updated as PHO guidelines permit. Eating schedules may be rotated to accommodate shower times for cleaning and disinfecting

General Disinfection Protocols:

  • 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.
  • Put cleaning and disinfectant solutions into clean buckets for use.
  • Immediately discard paper towels and disposable wipes after use.
  • When using the bleach and water solution, allow surfaces to air dry naturally. Make a fresh bleach solution each day. For more information, please see: BCCDC – Cleaning and Disinfecting for Common Areas
  • Rubber gloves should be worn while handling bleach solutions and the area should be well ventilated.

Handwashing Stations

  • Lodge management and staff must model good hygiene practices at all times, including diligent hand washing with soap and water or use of hand sanitizer with a minimum 60% alcohol.
  • Handwashing stations with soap and water has been made available to individuals in the lodge and staff in various locations.

Cleaning of Shower and Toilet Facilities

  • Shared shower facility must have common touch surfaces cleaned and the space aired out between each use.
  • The Bucket shower will be prepared by the individual and easily disinfected after each use by wiping down handles with a disposable alcohol wipe provided
  • If a shower or toilet stall is used by an individual in self-isolation, it must be cleaned and disinfected after use.

Cleaning of Bedrooms 

  • Workers are NOT to provide housekeeping services within rooms occupied by guests or other workers rooms during their stay.
  • Prior to workers and guests moving into their bedrooms:
    • Provide a linen or plastic bag for the guest to place their dirty linens in, and a plastic bag for their other waste.
    • Advise workers and guests to tie laundry and waste bags shut and put them in the designated duffle bag for collection at the end of their stay.
  • All guest rooms must be fully cleaned, disinfected and aired out at the end of every trip.
  • Provision must be made for a complete exchange of air within rooms prior to entry for housekeeping. This takes approx. 1hour with the window open and fans on
  • Workers must practice diligent hand hygiene before entering and after leaving each bedroom.
  • Review all work procedures to minimize all opportunities for staff contact with splashes and spraying.
  • Complete a thorough cleaning of all hard surfaces as in Disinfecting Surfaces
  • Empty all garbage containers.

 Cleaning of Common Areas

  • Books and magazines have been removed from the lodge. For ledgers, guest log books etc please wash hands before and after entries. Staff is encouraged to use their own digital tools for log books, guides meetings and infoex as usual.
  • Ensure daily cleaning and disinfection of all common areas and surfaces.
  • Ensure high touch surfaces are cleaned at least twice daily. This includes doorknobs and handles, telephones, radios, light switches, tables, chairs and washrooms. Delegate these jobs accordingly.
  • Floors and walls should be kept visibly clean and free of spills, dust and debris.
  • Empty and clean garbage cans in common areas regularly.

Cleaning of Facilities After Rental by a Family Group or Work Pod

  • Lodge facilities may be rented for private use by family groups or work pods. Cleaning will be completed at checkout by staff or trained group leader:

Common Areas

  • Clean and disinfect all common areas, including door knobs and handles, telephones, radios, light switches, tables, chairs and washrooms.

Refer to BCCDC Cleaning and Disinfecting for Common Areas

Bedrooms

All guest rooms must be fully cleaned, disinfected and aired out at the end of every trip.

Kitchen

  • Wash, rinse, and sanitize food contact surfaces, cookware, dishware, utensils, food preparation surfaces, and beverage equipment.
  • Clean and disinfect all frequently touched surfaces in the workplace, such as workstations, countertops, doorknobs and equipment.

Administrative:

  • Cleaning protocols will be created and posted throughout all facilities. Operators must train workers on routine cleaning and disinfecting procedures for high touch surfaces, as well as appropriate laundry and linen handling procedures. Orientations for guests should emphasize proper hand washing after using common areas.
  • Where possible (facilities with multiple stairwells, alternate routes) consider implementing one-way traffic in the lodge.

Protective Equipment:

  • If gloves are used, ensure they are disinfected between, or a new pair is used for each guest room
  • Proper hand hygiene must be performed after removing gloves.
  • Staff should use the standard protective equipment (e.g., eye protection, mask) required for the hazards encountered through their normal course of work (e.g., handling chemicals).
  • Handwashing stations should be checked, cleaned, and restocked with supplies multiple times per day by employees wearing appropriate Protective Equipment.

3.2.   Equipment, Tools and Supplies

Physical Distancing:

  • Contact with another individual’s personal items poses risk of indirect transfer of the virus. All personal items should be kept in locations where there is no risk of incidental contact by other workers or lodge guests.
  • Where practicable, each worker and guest should utilize only their own communication (radios, satellite communication devices) and safety equipment or other gear throughout the duration of the trip to minimize contact spread of COVID-19.
  • Mobile phones, water bottles, coffee mugs, headlamps, reading materials, and other personal items may have droplets on them and could transmit infection to another worker or lodge guest. These items must not be left in common areas.
  • Personal gear and clothing, including Gore-Tex outer layers, insulating layers, leather gloves, backpacks, and ski boots may have droplets on them as a result of use and could transmit infection to another worker or lodge guest.
  • With occupancy reduced by 33% there is adequate space available in the drying room and cubbies in the lodge. Staff will need to stay organized with equipment, on wet days the Sauna may need to be utilized.

Engineering:

  • Where it is not possible to provide personal equipment due to operational safety requirements, employees must wipe down and disinfect shared equipment with disposable wipes or a diluted bleach solution between uses by different individuals.
  • Employees who wear leather gloves or other impermeable gloves as hand protection during work may share tools and equipment without disinfecting the tools between each user and must continue to clean and wash hands to break the chain of infection.

 Administrative:

  • Employees are responsible to pass along clean tools. Use gloves and clean the tool at the end of each project.
  • Leather gloves may have droplets on them and could transmit infection to another worker. Assign and label leather gloves to ensure each pair remains with one employee.

 Protective Equipment: – Each guest and employee will be assigned Protective Equipment for their personal use only.

 3.3.   Activities

Physical Distancing:

  • Physical distancing of 2m between all workers and guests should be maintained during guided field activities.
  • Particular attention should be paid to situations where physical distancing would not be a traditional part of the guide activity, including: regroups, coaching of technical sections of trail, gear checks, short roping and other mountaineering applications.
  • Care should be taken to avoid following too closely behind one another when walking and hiking. Observe increased physical distancing guidelines to avoid the chance of acquiring droplets that may have become entrained in the wake or slipstream behind a fellow hiker
  • Sleeping pods or 2-3 will generally travel and ski together as a group.

Engineering:

  • Field activities must be modified to reduce the likelihood of situations where physical distancing cannot be safely maintained. In general, field activities should be undertaken with a reduced level of risk from normal operations.
  • Any shared tools will need to be disinfected between use as laid out previously

Administrative:

  • Itineraries may be shortened to decrease the risk of injuries or unplanned overnights.
  • Less technical routes should be selected to decrease the need for close-proximity guide to guest and guest to guest interactions.

Protective Equipment:

  • If physical distancing cannot be safely maintained in the field (e.g. guide administering first aid) then all involved individuals (guides and guests) should wear Protective Equipment (gloves and non-medical mask).
  • Guides must ensure that all guests are carrying a set of Protective Equipment during field activities or must carry several extra sets in their first aid kit.
  • Staff outdoor work will follow the same considerations with respect to physical distancing, reduced risk tolerance and use of Protective Equipment as listed in 3.5.6.1.

3.4.   Managing Covid-19 Symptoms

Covid-19 Symptoms

  • The symptoms of COVID-19 are similar to other respiratory illnesses, including the flu and the common cold. Commonly these are fever / chills, cough, sneezing, sore throat, and shortness of breath. Additional symptoms may include muscle aches, fatigue, headache, loss of appetite, runny nose, nausea and vomiting, diarrhea, loss of sense of smell or taste.  Shortness of breath and chest pain can be signs of severe illness.
  • 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.
  • A key issue in transmission is the median incubation period (the time from infection to appearance of symptoms) and the serial interval (the time between successive cases) for the Covid-19 virus. The serial interval for Covid-19 virus is estimated to be 5-6 days. There are some emerging indications that there are people who can shed Covid-19 virus 24-48 hours prior to symptom onset, but at present, the WHO suggests that this does not appear to be a major driver of transmission. However, we need to acknowledge that there is debate about this and that at this time we cannot be categorical.

What to do if someone shows symptoms

Workers or guests who determine they may have signs or symptoms of COVID-19 based on the self-assessment tool, must:

  • Immediately report to the ICL staff and or the group leader
  • Call 8-1-1 to speak to a nurse from HealthLink BC and get advice about how you are feeling and what to do next
  • The affected person should proceed directly to self-isolation or more than likely be removed from the site.
  • If guests or staff develop symptoms, use the BC COVID-19 Self-Assessment Toolto help determine if you need further assessment or testing for COVID-19.  You can complete this assessment for yourself, or on behalf of someone else, if they are unable to.
  • Ice Creek Lodge organizes all workers and guests into pods. These pods sleep in the same space, eat in the same place, poop in the same space, fly in the helicopter together and ski together whenever possible. If a member of a pod becomes ill or shows symptoms the pod will have to isolate (if it is staff) and eventually fly or walk out if it is a guest. This will likely lead to the entire group being flown out to allow for preparation and cleaning for the next group to get a fresh start.
  • If the symptoms are severe such as shortness of breath (e.g. struggling to breathe or speak in single words) or chest pain, staff or guest must be evacuated by helicopter to the nearest healthcare facility.
  • If the person displaying potential COVID-19 symptoms does not have a reliable method toi communicate verbally with a health care professional, and/or is does not have reasonable access to reliable ground transportation (i.e. a road), then that person should be moved to a location that does.
  • Ice Creek Lodge is currently in discussions with BC air ambulance to streamline care for all ambulatory needs and those packaged laterally.

3.4.1.    What to do if a guest or worker tests positive

  • Any worker who tests positive will be not be able to return to active duty until they are free of the COVID-19 virus.
  • Any team members who work closely with the infected team member must also be removed from the workplace for at least 14 days to ensure the infection does not spread further into the workplace.
  • Close off, clean and disinfect affected employees’ work areas immediately and any surfaces that could have potentially been infected/touched.

3.4.2.    Isolation procedures

  • Ice Creek Lodge feels a responsibility to provide safe isolation, monitoring and care for workers or guests that become ill, as well as to protect the workers and guests on site from transmission to the fullest possible extent. However due to the close proximity nature of both out guest and staff accommodation it is likely any isolation of any one person onsight will lead to an evacuation of the lodge.
  • If a worker or guest needs and is able to be isolated, they should be sent home where practicable, or provided a sleeping space and follow all self-isolation guidance as provided by the BCCDC Self Isolation Guidelines
  • If you have not traveled outside Canada you are required to isolate for a minimum of 10 days from the onset of any Covid-19 symptoms. You may return to your regular activities when:
  • At least 10 days have passed since your symptoms started, AND
  • Your fever is gone without the use of fever-reducing medications (e.g. Tylenol, Advil), AND
  • You are feeling better (e.g. improvement in runny nose, sore throat, nausea, vomiting, diarrhea, fatigue

If Symptoms Worsen, as per the following guidelines – BCCDC – If you are sick

  • If it becomes harder to breathe, you can’t drink anything or feel much worse, seek urgent medical care at an urgent care clinic or emergency department
  • If you or someone in your care has chest pains, difficulty breathing, or severe bleeding, it could be a life-threatening emergency. Call 9-1-1

 Health Authority Contacts

Fraser Health Authority                          Northern Health – Communicable Disease Hub     

Phone: (604) 870-7903                                  Phone (during business hours): 1-855-565- 2990

Email: HPLand@fraserhealth.ca                    After hours phone: 1-250-565-2000, press 7 and

ask for the Medical Health Officer on call

Island Health Authority

Phone: (250) 519-3401                                  Vancouver Coastal Health Authority

Fax: (250) 519-3402                                       Phone: (604) 675-3800 Manager on call

Email: gateway_office@viha.ca                     Email: EHVC@vch.ca

 

Interior Health Authority

Phone: (250) 851-7305

Email: workcamps@interiorhealth.ca

 

Appendix 1: Hand Washing Poster

Appendix 2: Glove Donning and Removal

 

Appendix 3: Example prescreening health questionnaire

Appendix 4: Product Guide for Disinfectants

PRODUCT DEFINITION APPLICATION PROTECTION LEVEL
Multi-Surface Cleaner Use full-strength or dilute 250 mL per 4L of warm water apply to surface until thoroughly wet. Wipe with a clean cloth, sponge, or mop. To Sanitize/Disinfect: Pre- clean surface Apply to surface until thoroughly wet. To Sanitize: Leave for 1 minute before wiping. To Disinfect: Leave for 10 minutes before wiping. Rinse all food contact surfaces with water after using the product Disinfectant that meet Health Canada’s, requirements for emerging viral pathogens. These authorized disinfectants may be used against SARS-CoV-2 Advanced disinfectant and sanitizer for Hard surfaces
Bleach (6%) solution 100/1 dilution of sodium hypochlorite solution with water used to disinfect surfaces, 10mL bleach to 1 Litre of water. Minimum contact time of 10 minutes in a single application. Air dry. Recommended by the BCCDC for disinfecting non- pours surfaces General use disinfectant and sanitizer for Hard surfaces
Neutral Disinfectant cleaner Use 3.9 mL per liter of water for a minimum contact time of 10 minutes in a single application. Can be applied with a mop, sponge, cloth, coarse spray or by soaking. The recommended use solution is prepared fresh for each use then discarded. Air Dry. Approved for use against the coronavirus disinfecting non- pours surfaces Advanced disinfectant and sanitizer for Hard surfaces, low acidity
Disinfecting Wet Wipes 70% Alcohol To sanitize / disinfect: Pre-clean surface. Use 70% alcohol based fresh wipes to thoroughly wet surface. To sanitize: Allow surface to remain wet for 10 seconds. Air Dry. Single use isopropyl alcohol wet wipes, disposable Safe to use on electronics such as Smart phones, Tablets & POS equipment
Touch Free Hand Sanitizer Minimum 70% alcohol hand sanitizer solution, rub hands together until dry. To clean hands if handwashing is not available General use to kill bacteria and viruses

Hard-surface disinfectants must meet Health Canada’s requirements for emerging viral pathogens. These authorized disinfectants may be used against SARS-CoV-2, the coronavirus that causes COVID-19. This means they are one of the easiest viruses to kill with the appropriate disinfectant when used according to the label directions.

How to find out which disinfectant meets Health Canada’s requirements for COVID-19:

Health Canada – Hard-surface disinfectants and hand sanitizers (COVID-19): List of disinfectants for use against COVID-19. Locate the Drug Identification Number (DIN) on the disinfectant product label and enter into the blank field

Appendix 5: Additional Resources: