COVID-19 SAFETY PLAN
As per WorkSafeBC requirements, employers are required to develop a COVID-19 Safety Plan that outlines the policies, guidelines, and procedures they have put in place to reduce the risk of COVID-19 transmission for guests and employees. Please see below the details of our safety plan that are currently in effect at Hidden Cove Lodge..
COVID-19 Safety Plan
Employers must develop a COVID-19 Safety Plan. To develop your plan, follow the six-step process described at COVID-c and returning to safe operation.
This planning tool will guide you through the six-step process. Each step has checklists with items you need to address before resuming operations. You may use this document, or another document that meets your needs, to document your COVID-19 Safety Plan.
Employers are not required to submit plans to WorkSafeBC for approval, but in accordance with the order of the provincial health officer, this plan must be posted at the worksite. This Safety Plan can also be completed from any mobile device using the COVID-19 Safety Plan app.
Employers must develop a COVID-19 Safety Plan. To develop your plan, follow the six-step process described at COVID-c and returning to safe operation.
This planning tool will guide you through the six-step process. Each step has checklists with items you need to address before resuming operations. You may use this document, or another document that meets your needs, to document your COVID-19 Safety Plan.
Employers are not required to submit plans to WorkSafeBC for approval, but in accordance with the order of the provincial health officer, this plan must be posted at the worksite. This Safety Plan can also be completed from any mobile device using the COVID-19 Safety Plan app.
Step 1: Assess the risks at your workplace
The virus that causes COVID-19 spreads in several ways. It can spread in droplets when a person coughs or sneezes. It can also spread if you touch a contaminated surface and then touch your face. The risk of person-to-person transmission increases the closer you come to other people, the more time you spend near them, and the more people you come near. The risk of surface transmission increases when many people contact the same surface and when those contacts happen over short periods of time. Involve workers when assessing your workplace. Identify areas where there may be risks, either through close physical proximity or through contaminated surfaces. The closer together workers are and the longer they are close to each other, the greater the risk.
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We have involved frontline workers, supervisors, and the joint health and safety committee (or worker health and safety representative, if applicable).
We have identified areas where people gather, such as break rooms, production lines, and meeting rooms. We have identified job tasks and processes where workers are close to one another or members of the public. This can occur in your workplace, in worker vehicles, or at other work locations (if your workers travel offsite as part of their jobs). We have identified the tools, machinery, and equipment that workers share while working. We have identified surfaces that people touch often, such as doorknobs, elevator buttons, and light switches. |
Step 2: Implement protocols to reduce the risks
Select and implement protocols to minimize the risks of transmission. Look to the following for information, input, and guidance:
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Review industry-specific protocols on worksafebc.com to determine whether any are relevant to your industry. Guidance for additional sectors will be posted as they become available. If protocols are developed specific to your sector, implement these to the extent that they are applicable to the risks at your workplace. You may need to identify and implement additional protocols if the posted protocols don’t address all the risks to your workers.
Frontline workers, supervisors, and the joint health and safety committee (or worker representative). Orders, guidance, and notices issued by the provincial health officer and relevant to your industry. Your health and safety association or other professional and industry associations. |
Different protocols offer different levels of protection. Wherever possible, use the protocol that offers the highest level of protection. Consider controls from additional levels if the first level isn’t practicable or does not completely control the risk. You will likely need to incorporate controls from various levels to address the risk at your workplace.
First level protection (elimination) — Limit the number of people in your workplace where possible by implementing work-from-home arrangements, establishing occupancy limits, rescheduling work tasks, or other means. Rearrange work spaces to ensure that workers are at least 2 m (6 ft.) from co-workers, customers, and members of the public.
Second level protection (engineering controls) — If you can’t always maintain physical distancing, install barriers such as plexiglass to separate people.
Third level protection (administrative controls) — Establish rules and guidelines, such as posted occupancy limits for shared spaces, designated delivery areas, cleaning practices, and one-way doors and walkways to keep people physically separated.
Fourth level protection (PPE) — If the first three levels of protection aren’t enough to control the risk, consider the use of masks. Ensure masks are selected and cared for appropriately and that workers are using masks correctly.
First level protection (elimination): Limit the number of people at the workplace and ensure physical distance whenever possible
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We have established and posted an occupancy limit for our premises. Public Health has advised that the prohibition on gatherings of greater than 50 people refers to “one-time or episodic events” (weddings, public gatherings), and is therefore not intended to apply to workplaces. However, limiting the number of people in a workplace is an important way to ensure physical distancing is maintained. [Public Health has developed guidance for the retail food and grocery store sector that requires at least 5 square metres of unencumbered floor space per person (workers and customers). This allows for variation depending on the size of the facility, and may be a sensible approach for determining maximum capacity for employers from other sectors that do not have specific guidance on capacity from Public Health.]
In order to reduce the number of people at the worksite, we have considered work-from-home arrangements, virtual meetings, rescheduling work tasks, and limiting the number of customers and visitors in the workplace. We have established and posted occupancy limits for common areas such as break rooms, meeting rooms, change rooms, washrooms, and elevators. We have implemented measures to keep workers and others at least 2 metres apart, wherever possible. Options include revising work schedules and reorganizing work tasks. |
Measures In Place
Staff may not come to work if they think they may come in contact with COVID-19.
Staff must wear a mask when preparing food.
Staff must keep 2 meters from other people.
We will have a minimum 24 hours vacancy in any accommodation after it has been used.
Staff must wear a mask when preparing food.
Staff must keep 2 meters from other people.
We will have a minimum 24 hours vacancy in any accommodation after it has been used.
Second level protection (engineering): Barriers and partitions
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We have installed barriers where workers can’t keep physically distant from co-workers, customers, or others. We have included barrier cleaning in our cleaning protocols. We have installed the barriers so they don’t introduce other risks to workers (e.g., barriers installed inside a vehicle don’t affect the safe operation of the vehicle). |
Measures In Place
We have installed plexiglass window at the check-in counter.
We have hand sanitizing gel at the check-in counter for guests use.
We have hung curtains to limit access to staff only areas.
We have hand sanitizing gel at the check-in counter for guests use.
We have hung curtains to limit access to staff only areas.
Third level protection (administrative): Rules and guidelines
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We have identified rules and guidelines for how workers should conduct themselves.
We have clearly communicated these rules and guidelines to workers through a combination of training and signage. |
Measures In Place
We have posted signage limiting visitors in the lodge.
We have posted occupancy limits for the staff
We will only have guests staying in the cottages and suites outside of the lodge and not the main lodge rooms.
We have posted occupancy limits for the staff
We will only have guests staying in the cottages and suites outside of the lodge and not the main lodge rooms.
- 2x 2 Bedroom Cottages
- 1x 1 Bedroom Cottage
- 3x Suites
Fourth level protection: Using masks (optional measure in addition to other control measures)
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We have reviewed the information on selecting and using masks and instructions on how to use a mask.
We understand the limitations of masks to protect the wearer from respiratory droplets. We understand that masks should only be considered when other control measures cannot be implemented. We have trained workers in the proper use of masks. |