This COVID-19 safety plan has been created by Rossland Bike Retreat to outline the policies and procedures that have been put in place to protect guests and others entering the business from the potential transmission of COVID-19.

 

STEP 1 – Identify the risks

COVID-19 is an illness (disease) caused by a coronavirus. This particular coronavirus is a new virus that was first recognized in December 2019, originating in Wuhan, China. Coronaviruses are a large family of viruses, some of which infect animals and others that can infect humans. The World Health Organization declared COVID-19 a global pandemic on March 11, 2020.

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Symptoms of the disease range from mild to severe and can be fatal. Symptoms can appear up to 14 days after initial exposure and 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

• Loss of appetite

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The virus that causes COVID-19 spreads from person to person in several ways, including through droplets when a person speaks, coughs or sneezes, or from touching a contaminated surface before touching the face. The risk of transmission increases the closer you come to other people, the more people you come into contact with and the length of time you spend with other people. This is why it is critical to control these interactions in the workplace, to help reduce the transmission of COVID-19.

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The following areas have been identified as areas where guests may gather: Outside, fire pit

Self check-in allows for minimal interaction between guests and host.

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STEP 2 – Control the risks

The overarching aim is to reduce the risk of the virus spreading through droplets in the air and from touching a contaminated surface and then touching the face. Therefore, any controls that are adopted within the workplace should always reflect that. Different controls will offer varying levels of protection and the preferred option is always the control that offers the highest level of protection. This approach to controlling risks is referred to as the “hierarchy of controls”. This process involves assessing the risk (likelihood of harm or injury) associated with different hazards (something with the potential to cause harm or injury).

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We have implemented the following controls to limit the number of people in our workplace and to ensure physical distancing.

The cabins are ideally suited to physical distancing. There are no common areas.

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STEP 3 – Policies and Procedures

Clear policies and procedures help to ensure that the identified controls are being followed within the workplace and establish the minimum requirements. 

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Cleaning and Disinfection

The cleaning and disinfection of surfaces, especially high-contact surfaces, forms an important part of safe work practices for controlling COVID-19 in the workplace. Cleaning and disinfection are often referred to as a “two-stage” process. Cleaning removes visible surface dirt and debris, whereas disinfection destroys bacteria and viruses. We go 3 steps further.

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Rossland Bike Retreat enforces the following 5-step cleaning process: 

 

Step 1: Prepare

-Ventilate the space before and during cleaning

-Use disinfectants approved by your local regulatory agencies for use against COVID-19

-Wash or disinfect hands, and wear a mask and gloves while cleaning

 

Step 2: Clean

-Sweep, vacuum, dust, and/or mop areas before sanitizing

-Wash all dishes and laundry at the highest heat setting possible

-Wipe down hard surfaces with soap and water

 

Step 3: Sanitize

-Spray high-touch surfaces in each room with an approved disinfectant spray

-Let the disinfectant stand for the length of time specified on the product label

-Allow the surface to air-dry

 

Step 4: Check


-Make sure that all areas are cleaned and sanitized between each stay

 

Step 5: Reset

-Wash hands and replace gloves before replacing guest supplies, linens

-Safely dispose of or wash cleaning supplies and protective gear

-Don’t re-enter a room once it’s been sanitized

-Empty and/or clean equipment (e.g. vacuum, microfibre cloths) between each turnover