COVID-19 Protocols

The health and safety of Loon Lake Lodge & Retreat Centre’s staff and guests has always been our number one priority.

COVID-19 is an infectious disease that mainly spreads through direct contact with an infected person and their respiratory droplets. Respiratory droplets are generated by breathing, speaking, coughing, and sneezing. Your exposure risk is greatest when you have prolonged exposure with an infected person. The virus can also spread if you touch a contaminated surface and then touch your eyes, nose, or mouth. A surface can become contaminated if droplets land or someone touches it with contaminated hands.

It is mandatory for all guests of Loon Lake Lodge & Retreat Centre to wear a mask when in common indoor areas (dining hall, hallways, shared washrooms, meeting rooms etc).

One (1) member per group will be required to review, complete and submit the following sign-off form on behalf of your family and/or group.

Outlined below are the control measures put in place to help us all stay safe during this time.

  • Staff are not able to attend work if they are feeling ill or have traveled out of the country within 14 days.

    • Prior to the start of their shift, staff are required to do a symptom self-assessment and temperature check.

  • Guests are asked to not visit if they are feeling ill or have traveled out of the country within 14 days.

  • Plexiglass barriers have been installed between kitchen staff and guests.

  • Staff rules and guidelines are communicated through signage, training, and WhatsApp communication.

  • Hand-washing signage posted at every sink.

  • Cleaning documentation for each building.

  • Proper hygiene practice posters are posted in the kitchens and housekeeping rooms.

  • Prior to returning to work, the staff must read our COVID guidelines, protocols, and necessary safety information. In addition, staff must read and understand their responsibilities and sign a document.

  • Guests will be sent a COVID guideline and protocol document prior to their arrival. Guests must read and sign this document to ensure they understand their responsibilities and risk.

  • The kitchen staff will use masks and disposable gloves when cooking and serving food.

  • Dishwashing staff will use face shields, masks, and gloves.

  • Housekeeping staff will use masks and disposable gloves appropriately when cleaning facilities.

  • Correct use of PPE is outlined in Appendix B and proper PPE usage will be communicated during training and through signage. 

Housekeeping

  • Staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching your face).

  • Staff are provided with the appropriate personal protective equipment (i.e., disposable gloves and face masks). Staff are encouraged to notify their supervisor if they require any additional equipment. 

  • Disposable gloves will be changed after cleaning each washroom, handling dirty laundry, and when going between rooms.

  • Staff are not permitted to enter a room when in-use by guest(s). Staff must wait until room is vacated before cleaning.

  • Rooms are vacuumed with Henry (Hepa Filter) vacuums.

  • All hard surfaces will be cleaned with Multi-Quat Liquid Sanitizer (ECOLAB product) and a cloth.

  • Bathroom hard surfaces (except showers) will be cleaned with Multi-Quat and a cloth.

    • Dirty cloths will be bagged and sealed after each room for washing with bleach and hot water.

    • Toilets will be cleaned with a Multi-Quat and paper towel.

    • Showers are cleaned by barkeepers or magic erasers and Multi-Quat.

    • Windows will be cleaned with Multi-Quat and cloth.

  • Single-use toiletries will be removed from rooms and available upon request.

  • Ice buckets, alarm clocks, and glassware are removed from bedrooms.

    • Glassware is replaced with single-use, covered-paper cups.

  • All washrooms will have antibacterial soap pumps.

  • Staff will not shake dirty linens upon removal and placed in a closed-container directly in the bedroom.

  • Linen hampers will be cleaned and disinfected during each shift.

  • High-use touchpoints will be sanitized during group changeovers (for individual rooms and common areas), and daily in public areas (i.e., dining halls):

    • Tabletops

    • Toilet seats

    • Sinks

    • Chairs

    • Remotes

    • Phones

    • Light switches

    • Bar fridge

    • Doorknobs 

    • 12’’ above and 6’’  below each doorknob

    • Handrails

    • Key cards (room changeover)

  • Non-valuable items left behind by guests will be discarded. Valuable items will be bagged and marked.

  • Key cards will be placed in a drop-off box for sanitation. 

  • The majority of housekeeping supplies will be assigned for individual use.

  • Shared equipment must be disinfected after each use (e.g., mops, brooms, and vacuums). 

  • The House Cleaning Kubota must be sanitized between use.

  • Clean and sanitize the front-loading area of washing machines and dryers.

  • Cleaning stations will be set-up on each floor for guests to do optional self-cleaning of their room.

Kitchen

Cooking & kitchen-use

  • Staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching their face).

  • Staff must wash hands between kitchen tasks, after breaks, after cleaning, washroom-use, coughing and sneezing, upon entering or exiting the building, eating and/drinking, and after removing the garbage.

  • Aprons must be removed before going outside and going to the bathroom.

    • Aprons must be clean at all times.

  • Enhanced cleaning of touchpoints. Kitchen staff are responsible for cleaning high-use touchpoints after each meal.

  • High-use touchpoints are the following:

    • Countertops

    • Fridge doors

    • Door handles

    • 12’’ above and 6’’  below each door handle

    • Phones

    • Commercial equipment and knobs

      • Ovens

      • Dish machine

      • Stoves

    • Sinks and taps

    • Carts

  • Staff must soak cutlery in pre-soak solution prior to the dishwasher (ECOLAB product)

Serving

  • Self-serve beverage areas will have proper signage with guidelines for use. 

    • Please wash hands prior to use. 

    • Stations are equipped with a hand-washing sink, sanitizer, and disposable gloves.

  •  Meals will be served using a 1-way-in and 1-way-out lineup.

Dining Hall Setup & Cleaning

  • Salt & Pepper shakers are wiped down after each use. Single-use packages are also available for use.

  • Napkins and cutlery will be pre-wrapped and given out per person.

  • Dirty dishes will be placed in marked containers.

Administrative & Management

  • Management/administrative staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching their face).

  • Management/administrative staff are designated to their own work station

  • Management/administration staff are responsible for sanitizing their own work station at the end of their shift.

  • High touchpoints are sanitized daily:

    • Doorknobs

    • Phones

    • Light switches

  • No sharing of workstations.

Personal Protective Equipment

Face Masks

  • Before putting on a mask, clean hands with alcohol-based hand rub or soap and water.

  • Cover your mouth and nose with a mask and make sure there are no gaps between your face and the mask.

  • Avoid touching the mask while using it; if you do, clean your hands with alcohol-based hand rub or soap and water.

  • Replace the mask with a new one as soon as it is damp and do not reuse single-use masks.

  • To remove the mask: remove it from behind (do not touch the front of the mask); discard immediately in a closed bin; clean hands with alcohol-based hand rub or soap and water.