In the interests of ensuring adequate communication with all Crowsnest Lake Bible Camp rental guests, please read and review the below Covid-19 Rental Policy. This Policy was adapted specifically from the Alberta Health Services (AHS) Guidelines related to hotels, and food service/catering companies. This policy may be updated in response to changes with AHS guidance. If at any time this policy contradicts or is exceeded by current AHS guidelines, the latter should be considered the Crowsnest Lake Bible Camp position.

As of 8 October 2020, AHS has provided the following guidance:

"A gathering is any situation that brings people together in the same space at the same time for the same purpose. Check with your local municipality for additional restrictions in your area.

Unless otherwise identified in public health orders, the following gathering restrictions are in place:

200 people maximum for audience-type community outdoor events, such as festivals, firework displays, rodeos and sporting events, and outdoor performances
100 people maximum for other outdoor events and indoor seated/audience events, including wedding ceremonies, funeral services, movie theatres, indoor arts and culture performances and other indoor spectator events where people remain seated
50 people maximum for indoor social gatherings, including wedding and funeral receptions and birthday parties
No cap on the number of people (with public health measures in place):
- worship gatherings
- restaurant, cafes, lounges and bars
- casinos and bingo halls
- trade shows and exhibits"

Please keep this in mind when planning your event at Crowsnest Lake Bible Camp.

Crowsnest Lake Bible Camp Covid 19 Rental Policy

Before guests arrive:

Post signs:
- Those who may have been exposed to COVID-19 may not enter;
- Covid-19 Information Poster
- AHS Infection Prevention & Control Posters
Share the Alberta Health Services COVID-19 Self-Assessment tool, and direct all guests to take it, and self-exclude if they have any symptoms

When guests arrive:

Host shall implement the rapid response plan if a guest starts feeling symptoms:
- Immediately isolating the attendee from others;
- Cleaning and disinfecting all surfaces that may have come into contact with the symptomatic guest;
- Requiring hand hygiene and masking of the symptomatic guest;
- The guest must isolate as soon as possible.
Encourage guests to wash their hands or use hand sanitizer with at least 60% alcohol content when entering and leaving the premises.
- Provide hand sanitizer stations in lobby areas
Self-serve coffee/tea is suspended until further notice. Guest fridge should be unplugged and is not to be used
Water coolers may remain open and shall be cleaned and disinfected frequently.

Daily Cleaning:

Increase daily cleaning and disinfection of common areas and surfaces. Pay particular attention to door knobs, light switches, staff rooms, desktops, stair railings, keyboards, counters, washrooms and other high touch surfaces.
Clean and disinfect frequently touched objects and surfaces as per AHS’ Cleaning Guidelines for Public Facilities during Respiratory Illnesses in the Community.

Laundry:

Perform hand hygiene after handling soiled laundry.
Do not shake soiled laundry.
Launder items using the warmest appropriate water setting and fully dry items completely using mechanical dryers (no line-drying).
Clean and disinfect clothes hampers; consider using a bag liner that is disposable or a liner that can be laundered.
Disinfect cleaning and laundry equipment at the end of each work day, including laundry, baskets, vacuums, sinks, tables, and all other frequently used surfaces.
Do not take food or beverages into the laundry area.

Room cleaning after guests:

Discard or launder all dirty cleaning rags after cleaning each room.
Place any used gloves and other contaminated disposable items in a lined container.
Place any items forgotten or left behind by guests in a plastic bag, which should then be twisted shut.
- Normal procedures should be followed for disposing or returning guest items.
- At this time, lost and found items should not be donated to local charities.
Clean and disinfect all areas of the room and all high-touch items such as toilet handles, remote controls, radios, telephones, irons, hairdryers, clothes hangers, temperature controls, etc.

Food Service

Service of food should only be done by having Crow rental staff serve clients directly in a walk-through fashion (no “self-serve” buffets or “family-style” meals).
Wait staff, servers and food handlers who work without a physical barrier between them and others when a two metre distance cannot be maintained should wear a non-medical mask.
Staff should perform hand hygiene frequently.
The frequency of cleaning and disinfection of frequently handled items should be enhanced.
Any items (e.g. chairs, tables) provided for guest use must be cleaned and disinfected, after each rental.
Do not supply shared table condiments (salt and pepper shakers, ketchup, hot sauce, etc.).
- Use single serve items or have servers dispense upon request.
- Food items, including beverages and condiments, should be served to guests by Crow staff.
Do not pre-set tables with plates, napkins, glasses, and utensils and cutlery.
Use rolled silverware. The person rolling and placing the silverware must follow good hand hygiene practices.
Regulate the flow patterns of people through the line with designated “in” and “out” areas.
- Place hand sanitizer with at least 60% alcohol content at the start of the line. o
- Prevent line-ups wherever possible by calling up certain tables at a time. Where lineups are unavoidable, ensure that guests maintain physical distancing while waiting in line.
- Provide markers for physical distancing in the service line-up. Keep lineups at least two metres away from dining areas.
Arrange tables and chairs so that a two metre distance is maintained between the outer perimeter of chairs at each dining table.
Aisles should be wide enough to allow room for people to maintain physical distancing.
One-way traffic flow shall be maintained through the dining hall to help maintain distancing.
After each meal, thoroughly clean and disinfect each chair and table.
Each guest shall occupy only one seat per meal, in order to minimize multiple persons using the same chairs etc.