The Galiano Oceanfront Inn & Spa COVID Safety Plan

Based on the Province of BC JIC 1 -- COVID-19 Guidance for the Hotel Sector 

Updated: May 18, 2020 

A. Introduction 


This document provides interim guidance to operators of the Galiano Oceanfront Inn and Spa for preventing the transmission of COVID-19. For up-to-date information on COVID-19, please refer to the BC Centre for Disease Control (BCCDC) website: 


Orders, Notices and Guidance from B.C.’s Provincial Health Officer and the Public Health Agency of Canada. 

To limit the spread of COVID-19, the Provincial Health Officer has issued Orders that impact the hospitality industry. These Orders outline conditions and provide specific direction regarding the services provided at your facility, including (but not limited to) all on-site meeting rooms, restaurants, bars, lounges, cafes, coffee bars, retail liquor locations, spas, salons, pools and fitness centres. 


Orders from the Provincial Health Officer: 

• Travellers and Employers Order: 

• Mass Gatherings: 

• Owners and Operators of Nightclubs and Food and Drink Services: 


Public Health Agency of Canada (PHAC) quarantine order: 

• PHAC’s compliance and enforcement of the Quarantine Act: 


• Food and Beverage Sector: 

• BCCDC’s resources on self-isolation and self-monitoring: JIC 1 -- COVID-19 


B. 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: 

• 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. JIC 1 -- COVID-19 Guidance for the Hotel Sector Updated: May 11, 2020 Page 4 


Learn more at the Government of British Columbia’s Self-Isolation on Return to B.C. website: provincial-support/self-isolation-on-return 




Testing for COVID-19 is recommended for anyone with cold, influenza or COVID-19-like symptoms, even mild ones. If an individual has no symptoms, they do not require a test. A health care provider may also decide whether a person requires testing. The BC-COVID-19 Self-Assessment Tool can be used to determine if further assessment is needed: 

Learn more here: 


General Precautions 

All employees of the Galiano Oceanfront Inn & Spa are required to:

• Stay at home if they are sick to avoid spreading illness to others. 

• Practice diligent hand hygiene at all times. 

o Wash their hands regularly with plain soap and water for at least 20 seconds or use alcohol based hand sanitizer with at least 60% alcohol content. 

o Antibacterial soap is NOT required for COVID-19. 

• Practice cough etiquette. Cough into their elbow or cover your mouth and nose with a disposable tissue when they sneeze. Immediately dispose of all used tissues in an appropriate waste bin and wash their hands right away. 

• Maintain a physical distance of two metres from others at all times: 

• Not touch their eyes, nose or mouth with unwashed hands. 

• Not share food, drinks, utensils, cigarettes, vaping devices, joints or bongs. Further Precautions 

• Signs will be posted in our facility to encourage hand hygiene among all staff and guests: 

• Signs will be posted in our in your facility promoting physical distancing: 

• Avoid touching personal items of guests, such as luggage. 

• Physical barriers shall be installed (e.g., plexiglass sneeze guards) in locations such as reception desks. 

• Markers are posted on the floor (2 metres apart) to support physical distancing in locations such as reception desks. 

• Wherever possible, provide guests with single-use personal items (e.g., soaps, shampoos, sugar packets, creamers). To reduce waste when guests exit the premises, consider limiting the quantities of items provided to guests at any one time. 

• Staff should wear clean clothing that is specific to and only worn while on the job

o Staff should change into a separate set of street clothes before leaving work. 

o Work clothing shall be placed in a bag and laundered after each shift. 


Supporting Guests in Self-Isolation 


• Guests in self-isolation will be advised not to use any common hotel areas, equipment or appliances, including ice and vending machines. Close ice and vending machines if required. 

• Self-isolated guests will be supported to have food delivered to them. 

o If on-site food service is not offered, provide information on local grocery stores and restaurants offering delivery. 

o If food service and food delivery options are not available, asymptomatic guests in self isolation can leave to obtain groceries . 

• Self-isolated guests will be supported to procure prescriptions and medications. 

o Information on local pharmacies offering delivery will be provided. 

o If pharmacy delivery is not available, asymptomatic guests in self-isolation can leave to obtain prescriptions and medications . 

• Asymptomatic self-isolated guests can leave the hotel to attend critical appointments . 

• Please note: Self-isolating guests who are also essential workers are subject to different guidance. 

o Learn more about Guidance for Essential Workers Returning to B.C. here: 


C. Environmental Cleaning 


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. 


General Cleaning Measures 


• Train all staff on routine cleaning and sanitizing procedures for high touch surfaces, as well as appropriate laundry and linen handling procedures. 

• Staff will ensure daily cleaning and disinfection of all common areas and surfaces. 

• Staff will ensure high touch surfaces are cleaned twice daily. This includes door knobs 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. 

• Visibly dirty surfaces will be cleaned 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). J

• Clean cloths, paper towels or wipes will be used 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. 

• Staff will 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: 

• Floors and walls must 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). 


Housekeeping During a Guest’s Stay

• Housekeeping staff must practice diligent hand hygiene at all times during their shift. 

• Housekeeping service will NOT BE OFFERED within guest rooms during a guest’s stay. 

• Ensure that an adequate supply of clean towels, toilet paper, plain hand soap and shampoo is available prior to guests entering their room. 

• 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 Guests will be advised to tie laundry and waste bags shut and leave them outside their door for collection. 

o Guests will be advised on a time at which items should be put out for collection, to minimize the amount of time dirty linen and waste is sitting in hallways.


 Housekeeping After a Guest’s Stay 

• All guest rooms shall be fully cleaned and disinfected after every use. 

• Ensure staff do NOT enter guest rooms until authorized. This authorisation will come from front desk personnel who are aware of the length of time elapsed since guests left the room. 

• To allow for adequate air exchange within rooms, staff should wait a minimum of three (3) hours after a guest has left the room before entering for housekeeping - current practices are 4 days and will remain so until further notice. 

• 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, mask, gloves) 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 the surface to air dry naturally. Make a fresh bleach solution each day. For more information, please see: 

• 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.

Centres for Disease Control and Prevention. “Environmental Infection Control Guidelines”. Part IV. Appendix B. Air. (2003). 

Remove ALL reusable glassware and dishes from the room, including all dishes that appear untouched or unused. Take all items directly to the kitchen area for dishwashing. 

• For carpets: 

o Vacuums: Only use vacuum cleaners equipped with exhaust filters , preferably HEPA filters, for carpeted areas. 

 O All area rugs shall be removed from Suites and villas to reduce the need for vacuuming.

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. 


Waste Management 

• Wherever possible, waste shall be handled by a designated person or small, designated team. 

• Staff shall 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. 

• Dirty laundry shall be placed in separate bags and labelled with date of last known use. Three days shall elapse before dirty laundry is taken out of the bags for washing. 

• Staff shall 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 air. 

• 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. 

Reference: Government of British Columbia. “British Columbia’s Pandemic Influenza Response Plan (2012)”. Appendix J. September 2012. 


Food and Beverage Services 


Hygienic and safe food and beverage services are maintained by following routine guidance in the Food Safety Act and the Food Premises Regulation. If your establishment includes a restaurant and/or liquor services, you are required to follow the Orders of the Provincial Public Health Officer relevant to your establishment: Up-to-date information for food businesses can be found on the BCCDC webpage here: 


Food Handlers 

In addition to regulations and protocols issued by the province of BC, the following measures will be taken at the Galiano Inn:

  • All cooks will require gloves and face shields while preparing food in kitchen or pizza patio

  • No traffic will be allowed through the kitchen unless working on shift

  • Cooks must wear clean uniform before entering kitchen

  • Cooks must stay 6 feet apart while on shift

  • All surfaces will be sanitized before food preparation begins

  • Servers must stay at their station and not congregate in kitchen area

  • Plates and cutlery will not be sprayed off. They must be soaked in pre-wash sink before proceeding with cleaning and sanitizing.

  • Servers will scrap plates and place them in pre-soak sinks.

  •  Food handlers must regularly wash hands, even if they have no disease symptoms. This includes (but is not limited to) before starting, before preparing or handling food, after handling waste, after using the toilet, after blowing their nose, sneezing and coughing, after eating, drinking or smoking, and after handling money or credit cards. 

• Food handlers must avoid touching their eyes, nose or mouth with unwashed hands. General Food Service Precautions 

• Follow safe food practices, such as protecting foods from contamination, minimizing direct handling of food and preventing cross-contamination of foods.

• Discard any foods that may have been contaminated from coughs or sneezes. 

• Clean and sanitize utensils and surfaces in the kitchen regularly using standard sanitizing solutions (e.g., QUATs or chlorine). Follow the instructions on the product label. • Increase frequency of cleaning and sanitizing of food contact surfaces and high-touch areas. 

• Wash/sanitize used dishes using regular procedures (e.g., sanitizing dishwasher) 

• Do not offer buffets and other self-service options. 

• Do not provide common water coolers or lobby snacks for guests. 

• Encourage guest and staff hand hygiene before all meals. Make plain soap and water or alcohol based hand sanitizer available to support this activity, where possible. 

• Regularly clean and disinfect equipment used for handling payments. 

Modify or eliminate in-person meetings and morning huddles; when in-person meetings are required, hold them outside where the risk of transmission is lower.

Eliminate hand-to-hand contact with customers (handshakes, fist bumps, high-fives, etc.). Rearrange waiting areas – consider things like removing chairs and benches, asking guests to wait outside for a table, posting signs, stanchions, tape on floor, etc.

Create separate take-out and dine-in protocols. Create a door or path separate from dine-in customers for payment and/or pickup if possible. Introduce clear signage for take-out versus dine-in and in and out doors.

Consider having customers seat themselves by displaying table numbers. Have a greeter behind plexiglass assign tables.

Maintain a 2 metre distance from other workers and guests. If work activities mean that physical distancing cannot be maintained at all times, employers may consider the use of masks as an additional measure.

Provide hand sanitizer at the door for customers to use when they enter the restaurant. Consider adding a plexiglass barrier at the bar and payment areas.

Create and maintain a protocol for accessing and using washroom facilities where a 2 metre or 6 feet separation cannot be maintained.

Manage break times and schedules (stagger) to support maintaining physical distances between people.

Support workers with medical resource information that includes telephone numbers and website addresses for key medical, mental health, and bullying resources, and approved sources for COVID-19 information.

Ensure workers have a health and safety contact person available for every shift (joint occupational safety and health committee member, representative, or otherwise) to support that protocols are being followed and understood.

Encourage key drop deliveries to reduce contact between delivery workers and front-of-house workers.


In addition to regulations and protocols issued by the province of BC, the following measures will be taken at the Galiano Inn: 

  • Servers will be wearing gloves and masks at all times

  • Food handlers will avoid touching their eyes and faces

  • Any time a server touches money, sneezes, coughs, need to sanitize surfaces and wash hands

  • Discard any foods that has been exposed to a potential source of transmission (e.g.: sneeze, etc.                         

  • One-way flow of traffic through dining room

  • Sign on bathroom doors indicating only one person at a time, door to be kept closed at all times (we can consider putting a lock on the doors)

  • Serving station, bar area bussing station will need to be cleaned at the end of the shift and sanitized daily at the beginning of shift to ensure proper sanitizing

  • Every server has their own key, pens, notepads, etc. No sharing of equipment

  • Every time a server handles plates, glasses or cutlery that has been touched by a guest, they will wash their hands

  • Nothing goes on the tables unless asked for (e.g.: salt shaker. If a guest requests more slat, shaker will be taken to their table and then sanitized

  • Host station equipped with plexiglass shield

  • No customers sitting at the bar anymore

  • All guests will be guided to their table by server or host, and will not seat themselves

  • When guests are escorted to their table, server will explain traffic flow and one person at a time rule for bathrooms

  • Bathrooms will be cleaned daily and high touch surfaces sanitized more frequently

  • Wine bottles and cans will be poured out in front of client and client will not handle recycling. Cans and bottles will be placed into clear garbage bags in preparation for return to recycling depot

  • Keeping all linens off tables and using only paper napkins

  • Staff will not be taking breaks at the same time, maintain social distancing rules

  • Card-only purchases, no cash

  • Room service will be delivered in trays that can be put through the dishwasher

  • Sanitized room service trays will be used at all times, whether picking up or delivering

  • Have guests pour their own water by providing water in a bottle or jug at the table. Or pre-pour water glasses at the bar.

  • Remove buffets and other self-service amenities.

  • Have servers leave food and drinks at the front of the table and let guests pass them after the server has stepped away.

  • Remove one chair per table and use that space as a designated place for the server to come to the table, similar to the open side on a booth. This ensures that workers don’t have to squeeze in between customers.

  • Remove salt and pepper shakers, sauce dispensers, candles, and other table top items.

    • Provide if requested and replace with thoroughly cleaned and sanitized ones. Consider single-use options.

    • Avoid touching coffee cups when refilling.

    • If customers ask to take unfinished food with them, provide packaging and let the customer put the food into the container.

    • Use digital menus boards, large chalkboards, or online pre-ordering alternatives instead of traditional menus. If this is not possible, consider single-use disposable menus.

    • Try to limit the use of cash and limit the handling of credit cards and loyalty cards whenever possible, by allowing customers to scan or tap their cards and handle the card readers themselves. Encourage tap payment over pin pad use.

    • Staff a person to direct or install floor decals to facilitate the flow of people during busy times.

    • Consider turning bars into service or pass through counters. In this scenario, the kitchen teams could deliver dishes to the bar area and the servers pick up from there. This reduces touches and reduces traffic into the kitchen.

Delivering and Picking Up Food Trays 

• Do NOT provide food service within guest or staff rooms during their stay. For in-house food service and food delivery from off-site, deliver and pick up food trays outside of guest rooms, while the room doors are kept shut. 

• Gloves will be worn when delivering or picking up food trays. 

• Proper hand hygiene must be practiced before delivering and after picking up food trays. 

• Do NOT transport food on carts that have used dishes on them. 

• Regularly clean and disinfect carts used for transporting food and picking up dirty dishes. Dishwashing 

• Dishwashing practices must adhere to BC's Food Premises Regulation: 

• Dishwashing temperatures must be monitored in a log, per your Food Safety Plan. 

• Used dishware should be washed immediately. 

• Disposable dishes are not required to stop COVID-19. Regular food trays, dishes and utensils can be used for guests. 

• Manually scrape off food from plates prior to beginning dishwashing. Minimize the use of sprayers to remove food and residue. 

• Regularly clean and disinfect carts used for transporting food and picking up dirty dishes. 

• Clean and sanitize all dish buckets (dirty and clean) after each shift. 

• Maintain separation between clean and dirty dishes in the dish washing area. 


E. Spas and Salons, Pools, Fitness Centres and Playgrounds 

• Personal service establishments including health spas, massage parlours and salons were ordered closed by the Provincial Health Officer on March 21, 2020. 

• It is recommended that all on-site pools, whirlpools, wading pools, hot tubs, water spray parks, saunas, fitness centres, playgrounds and play areas be closed. 


F. Staff Health 

The guidance in this document supports staff safety while performing their duties, should a person with COVID-19 stay in the facility. The following information can further support your staff regarding COVID-19: 

• Staff are advised to monitor their symptoms daily, report respiratory illness and not to return to work for at least 10 days following the onset of 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. Staff are advised to use the COVID-19 self-assessment tool at BC COVID-19 SelfAssessment Tool to help determine if further assessment or testing for COVID-19 is needed. 

o Staff can contact 8-1-1 if further health advice is required and 9-1-1 if it is an emergency. 

o Staff can learn more about how to manage their illness here: 

• The Inn will ensure the employee illness policy is up-to-date and communicated to all staff immediately. 

• If an employee reports they are suspected or confirmed to have COVID-19 and have been at the workplace, staff will clean and disinfect all areas where that person has worked. 

• A designated isolation area for ill staff members living in facility-provided housing is in place

• If staff need to be isolated, they should be provided a separate room and bathroom wherever possible and they should follow all self-isolation guidance:

• All staff must practice physical distancing to reduce the risk of getting sick. Avoid close contact (within 2 meters) when possible with other staff and guests. This includes employee breaks.


 G. Communication, Signage and Posters 

The Inn will provide information to guests and staff on the following topics relating to COVID-19: 

• Symptoms of COVID-19: 

• B.C.'s COVID-19 Self-Assessment Tool can help determine the need for further assessment: 

• Non-medical information about COVID-19 is available 7:30am-8:00pm, 7 days a week at the following toll-free number: 1-888-COVID19 (1-888-268-4319). 

• Contact HealthLinkBC and 8-1-1 for health advice on COVID-19 (translation services are available). Signage and posters can be useful as a guide for guests and staff. 

• Information and posters for handwashing is located on the BCCDC website here: 

• Information and posters for respiratory/cough etiquette is located on the BCCDC website here: 

• Place signage on front doors telling staff NOT to enter the premises if they are feeling ill. Direct these individuals the BC COVID-19 Self-Assessment Tool: 

• Information and posters for self-isolation and self-monitoring: 



1. Alberta Health Services. "COVID-19 Public Health Recommendations for Hotels, Hostels, and Inns". 

2. Vancouver Island Health Authority. "Norovirus and the Hospitality Industry: a guide for hotel operators". 

3. Centers for Disease Control and Prevention. “Appendix B. Air – Guidelines for Environmental Infection Control in Health-Care Facilities” (2003). 

4. BC Ministry of Health. "Joint statement on Province of B.C.’s COVID-19 response, latest updates". March 21, 2020.




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