Covid-19 Safety Plan
Bayview Hotel COVID 19 Safety Plan
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. Hotel operators and staff may not know who in the facility is self-isolating or why. 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 hotel areas or implements, including ice and vending machines.
For more information about self-isolation for COVID-19, please see: http://www.bccdc.ca/healthinfo/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, 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.
All common areas of hotel are potential risk areas including, Elevators, hallways, front lobby, laundry room, Great/Breakfast room, stock rooms, washrooms, Fitness area, Pool area, vestibule, all entrances, garbage area. Risk assessment will be ongoing to include staff input and to reflect the current state of the Pandemic Staff must wash hands or use hand sanitizer upon entering Hotel premises every time!
Staff will be instructed and provided masks and Gloves as part of their PPE for work at the Hotel and premises. Try and social distance when coming and going throughout building 2 metres apart. Staff to work by themselves when possible to minimize transmission. Staff breaks will be encouraged to be outside with 2 metre distancing and or the Great Breakfast room at a table by themselves can still socialize to be at table over. omputers, and all cleaning equipment such as Janitorial carts must be sanitized prior to beginning your shift and when shift is complete! Regular cleaning of all common areas, guest rooms and work rooms is essential to protect the health and safety of guests and staff from COVID-19.
• Train staff on routine cleaning and sanitizing procedures for high touch surfaces, as well as appropriate laundry and linen handling procedures. • Ensure daily cleaning and disinfection of all common areas and surfaces. • Ensure high touch surfaces are cleaned twice daily. This includes doorknobs and handles, telephones, elevator panels and 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. A Provincial Health Officer of British Columbia. “Travellers and Employers Order”. Section A (4). https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/covid19/covid-19-pho-order-travellers-employers.pdf
• 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-InfoSite/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., toys, sculptures). Bayview Hotel will continue to use Ecolab cleaning and sanitizing chemical’s utilizing The IHG way of cleaning procedures! Do not mix chemicals ever! Regular bleach can have a negative reaction if mixed with other cleaning agents all our products have specific areas of use as directed by our Executive housekeeping management team. All cleaning chemicals have clear instruction usages written on them and WHMIS information for every product we use at the hotel.
Housekeeping During a Guest’s Stay
Housekeepers to meet in Breakfast Great room to start until further notice for Daily task sheets!Practice social distancing when possible No more than 4 staff / people are allowed in Laundry area at any time! For 2 metre spacing. No visitors or staff family members are allowed in the Laundry area!Communicate with Front desk and Supervisors on safe times to enter a Guests Room. We encourage staff to work alone at this time to promote social distancing • Housekeeping personal must practice diligent hand hygiene, washing their hands routinely and using hand sanitizer at elevators during their shift. • Do NOT provide housekeeping service within guest rooms during their stay If we believe the Guests to be Il or have symptoms of COVID 19 • Contact supervisor and front desk regarding any concern about a guest. If a guest cannot be provided service We will ensure that an adequate supply of clean towels, toilet paper, plain hand soap and shampoo is available prior to guests entering their room. Call inform Guest that we will 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. Too 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. We will only offer stay over cleaning service if a guest is not present in their room and that it has been vacant for 1 hour. • 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 air1. • 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.
c Government of British Columbia. “British Columbia’s Pandemic Influenza Response Plan (2012)”. Appendix J. September 2012. https://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-healthofficer/reports-publications/bc-pandemic-influenza-private-physican-office-infection-control-guidelines-2012.pdf
Front Desk & Guest Services
For the protection of our Front desk agents Plexi Glass has been installed in front of both Guest Check in areas. Guests floor markings will further instruct people where to safely stand.Before you start your shift Wash your hands! Sanitize your work area, Key- board, mouse and pad, surrounding desk area, Phone & console, Kaba Room Key maker, Point of sale machine, monitor screen anywhere touchable must be sanitized.
Housekeeping After a Guest’s Stay
Housekeepers should wear masks entering guest’s vacant rooms and in elevators
• 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 (1) hour 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 for chemical distribution, and 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-InfoSite/Documents/CleaningDisinfecting_PublicSettings.pdf • 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. • Remove ALL reusable glassware and dishes from the room, including all dishes that appear untouched or unused. Take all items to the kitchen area for dishwashing ASAP. • 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.
• 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.If you are not wearing Gloves at front desk than you must sanitize your hands after receiving Point of Sale machine back from the customer.Sanitize or wash your hands every time you return to your work area.If you observe a guest who is checking inn to our hotel and they have any COVID 19 symptoms notify a supervisor and housekeeping. Ask Guest if they think they could have COVID 19 and if they have been tested so that we can help ensure the safety of our staff and other guests in the Building. Assign rooms away from each other if possible unless a family travelling together requiring two rooms. Wash your hands before going on a break smoke or lunch. If you are required to deliver a Cot to a room or any bedding, please instruct the customer you will knock on door and leave it for them do not enter the Guests room! Try and social distance when coming and going throughout building 2 metres apart. The Front desk has two entrance areas to a Guest agents computer keyboard work area if we utilize the stationary section for access to the work- station closest to the front door so each Guest agent can maintain distance while at their work area. Please try and refrain from gathering in the Laundry area
Staff needs to wash hands before starting shift and at least every 30 minutes or more during Breakfast service time. We have increase in Breakfast service time has been extended to 6:30 am to10:00 am all Summer to help promote social distancing. A 40 Person cap for Breakfast room with extra staff to help police area to help prevent over crowding. Breakfast service Utensils and Tongs changed regularly. We will start with disposable cutlery and plates moving gradually to offer both real China and paper as previously offered. No Guests showing any signs of Illness will be permitted or allowed in breakfast room. Staff to wear masks when working in Kitchen area and serving / changing food on breakfast line. Wash hands or change gloves every time a table is cleared. Tables and chairs need to be sanitized before allowing another guest or family to sit down.