COVID-19 Safe Operating Plan
To learn more about coronavirus (COVID-19) please visit www.health.gov.au.
Please Note: If you are in any doubt as to your COVID19 status please arrange to be tested prior to coming to the lodge.
|Please DO NOT come to the lodge if you:
- Have been diagnosed with COVID-19 Coronavirus – Isolate for 14 Days until 3 negative tests are completed.
- Are feeling unwell or are suffering from cold or flu-like symptoms.
- Have returned from overseas travel in the last 14 days.
- Have come into contact with someone who has returned from overseas travel in the last 14 days.
- Have come into contact with anyone who has been diagnosed with or exposed to COVID-19 in the last 14 days.
- Have come into contact with anyone who has been suffering from Cold or Flu symptoms in the past 14 days.
|During your stay
- Practice good hygiene – hand sanitiser on entry, in kitchen and lounge areas.
- Maintain social distancing as guided.
- Families will be roomed together wherever possible.
- If we are forced to lower numbers, please understand bookings may be on a ballot system and allocated as fairly as possible across your requested dates and beds.
- In lounges please leave furniture in place.
- Follow dining room and kitchen roster if needed.
||Bookings will open and or close in line Federal and State regulations. Bed numbers available for members and guests may depend on guidelines and distancing.
|Limitation of liability
||To the maximum extent permitted by law, Corio Ski Club is not liable for any injury, loss, claim, damage, including those based in negligence, whether actual, incidental, special, exemplary, punitive or consequential (including lost profits or other special damages) which arises out of or is in any way connected with this Policy, including the use, of any credit by any member or guests.
The total liability (if any) of for all damages, losses, costs and expenses under whatever causes of action, whether in contract, tort or otherwise will not exceed the value of the booking credits retained in the name of the booking person.
||These terms and conditions are subject to change without notice at Corio's sole and absolute discretion except as prohibited by applicable laws and regulations.
|Active Case detected during stay
||The lodge may be closed for cleaning and will reopen as soon as possible. All members and guests will be advised, all unused bookings will remain fully refundable during this time.
Corio Ski Club operates a Ski Lodge located at Mt Buller. The club provides accommodation services to its members, their families and guests. The club is governed by a committee which is elected by its members.
This COVID-19 Safe Operating Plan (CSOP) has been prepared in response to the Coronavirus COVID-19 pandemic. This plan details how the club will introduce a range of controls in addition to its normal operations to minimise the health and safety risks to its members and guests who are accommodated in Lodge during the 2021 snow season.
1.1 Reference Materials
This plan has been prepared in accordance with Victorian Government directions and guidelines that are in place at the time of writing. The main reference documents include:
1.2 Plan Amendments
This CSOP will take effect from the time of opening on 12 June 2021 and will be revised as required to respond to further restrictions, or easing of restrictions, by the Victorian Department of Health and Human Services (DHHS).
No changes are to be made to these guidelines or the Clubs operations without the written direction of the Committee. The Committee will continue to remain up to date with any change to directions and guidance and will approve any amendments when they believe they are appropriate.
2. COVID SAFE CONTROLS
In support of government guidelines and directions the Committee has identified the following actions which all members and guests are required to follow while within the lodge.
2.1 Maintain good personal hygiene
- wash hands regularly and thoroughly with warm water
- disinfect hands regularly
- cover mouth with elbow when coughing or sneezing
- manage your clothing and equipment to limit contact with others
- stay at home if you feel unwell
2.2 Maintain social distancing
- limit personal Contact
- maintain at least 1.5m from other people wherever possible
- control the number of people in a room/area in accordance with the density quotient (1 person for every 2sqm)
- limit organising events and social gatherings where possible
- avoid large gatherings if they are not essential
2.3 Undertake cleaning & disinfecting
- Regularly clean and disinfect high touch areas
- Keep your bedrooms clean
- Thoroughly clean and disinfect common areas as scheduled
3. LODGE CAPACITY & USAGE
The Maximum lodge capacity - 35 Persons.
The Lodge is required to restrict capacity during the COVID pandemic. These restrictions apply to the building as a whole, and to each of the rooms and areas within it. The Committee has determined these capacities in accordance with the following points, and the results are included in Annexure 1 - Lodge Capacity:
- The capacity of the total building has been determined by the size of the common areas and bedrooms.
- There are limits to the number of occupants in a bedroom. These vary for families who live together and for groups who do not.
- There are restrictions on how and when areas within the lodge can be used including the drying room, bathrooms, kitchen, and dining room.
3.1 Lodge Members
Members or guests are not permitted to visit the Lodge if any of the following apply:
- They have been infected with COVID19 and have not recovered and are not clear of the infection.
- They have been or recently returned from overseas and have not been through the required quarantine/isolation period and have not tested negative for COVID19.
- They are subject to a quarantine notice, self-isolation notice or similar.
- They have or may have been in contact with a known infected person and have not tested negative for COVID19 after the expiration of the incubation period (nominally 14 days).
- They are unwell and/or are showing symptoms of COVID19 and have not tested negative or those test results are not yet available.
3.2 Lodge Visitors
- No visitors will be permitted within the lodge.
- Contractors and other workers are permitted to undertake required works.
- People delivering food or other items for members or guests are not permitted to enter the lodge. Members or guests are to arrange collection outside the lodge.
4. LODGE MANAGEMENT
4.1 Lodge Manager
The Lodge Manager is responsible for the daily operations of the lodge including:
- Overall responsibility for the management and implementation of the CSOP.
- Lodge inductions and explanation of new CSOP to members and guests
- Managing capacity within the building and rooms/areas.
- Maintaining lodge occupancy records including names, numbers and times.
- Undertaking daily cleaning, ensuring processes are completed as required.
- Maintaining supplies of all cleaning, sanitising and signage products.
- Managing heating and ventilation to maximise the introduction of fresh air.
- The Manager has the authority to sanction members and guests should they wilfully disregard the rules and the safe operations of the Lodge.
4.2 Lodge Bookings
- Bookings will only be accepted through the Booking Officer or via website. The Booking Officer will determine if they can be fulfilled in accordance within the capacity Limits.
- The Booking Officer will provide each family or group making the booking with an electronic copy of this CSOP and a Liability Waiver form. The information provided will outline the requirements of the CSOP and how it will apply to them during their stay at the Lodge including:
- arrival/departure times,
- guest supplied items,
- cleaning protocols,
- shared duties,
- lodge supplied items.
- The Booking Officer will only confirm the booking after the Liability Waiver Form has been signed and returned.
- The Booking Officer will record the full contact details of all confirmed bookings including names, addresses, phone numbers and emails.
- REMINDER – All Members and guests must bring all their own bedding and towels, all food and drinks, condiments.
4.3 Liability Waiver
The Committee has determined that it is unable to accept the risk of people contracting COVID-19 within the lodge, and that members and guests must accept this risk by signing and returning the required Liability Waiver. See Annexure 2 – Example Club Lodge Liability Waiver.
4.4 Bookings with COVID Symptoms
Persons exhibiting any COVID symptoms prior to check in are unable to enter the Lodge. Members or guests with a booking and who exhibit COVID symptoms prior to arrival are to contact the Booking Officer to cancel their booking and obtain a full refund.
5. LODGE OPERATIONS
5.1 Check In
- Check in can occur from 5pm each day, so that the Lodge Manager can provide an induction and explain the COVID Safe protocols.
- Members and guests arriving outside these times may be unable to access the lodge until it is ready.
- Arriving guests must sign the Visitor book and record their arrival date and time and scan the QR code in the lodge.
- Guests or groups who are delayed beyond 6pm should contact the booking officer to agree on an arrival time.
5.2 Check Out
- Check out and departure musty occur by 3pm to allow time for cleaning, disinfecting, and preparing rooms for incoming guests.
- Members and guests are required to remove all luggage from the premises by 5pm.
- Guests are required to record their departure time in the Visitor book upon check out.
5.3 On arrival
- Hand sanitiser should be used when entering the lodge.
- The Lodge Manager will collect arrival forms, confirm the names and contact details of all guests, and confirm that they do not have COVID symptoms.
- Any person displaying COVID symptoms (temperature, coughing, sore throat, tiredness) shall not be allowed to enter the lodge and shall be advised to return home and seek medical advice.
- The Manager will provide guests with an induction to the lodge and explain each element of this CSOP.
Signage will be installed throughout the lodge to assist in educating and reminding people of their responsibilities and room limits.
5.5 Room Plans
5.5.1 Lodge Entry / Exit
Entry Foyer capacity - 6 persons.
- At the main entrance, signage will include:
- “Members & guests only, no visitors”
- “Do Not Enter if unwell”
- “Please use hand sanitiser”
- “Please wash your hands regularly and at all times before leaving your room”
- “Please strictly observe the established social distancing protocols of 1.5 metre spacing and number limits displayed in common area rooms”
- “Please do not visit other bedrooms”.
- Hand sanitiser will be provided at the entry foyer for use by everyone entering the lodge.
- Guests must not enter the foyer if this will exceed the maximum capacity.
5.5.2 Downstairs Entrance - Foyer
Downstairs Wet Entrance capacity – 10 persons.
- Members and guests must not enter the downstairs entrance if this will exceed the maximum capacity. Members and guests will need to remain outside while they wait.
5.5.3 Drying Room
Drying Room capacity - 8 persons.
- Each bedroom shall be allocated a dedicated space in the drying room, and members and guests are required to only use their designated space.
- Outerwear or boots that have been in contact with others should be sanitised with a disinfectant wipe before being put into the drying room.
Laundry capacity - 6 person.
- The washing machine and dryer shall only be used by one bedroom at a time.
- The outside surface of the washing machine, dryer, bench and laundry trough must be cleaned and disinfected after each use, as well as any other surfaces or switches touched.
Bedroom capacity – Refer to Annexure 1 - Lodge Capacity Table Occupancy
- Bedroom occupancy will be determined at the time of booking and no changes are to be made without approval from the Manager or Booking Officer, at their discretion.
- Bedrooms must only be occupied by the people who have booked them, and people are not permitted within bedrooms that they have not booked.
- Signage will be installed within each bedroom advising to regularly wash hands with soap and water for 20 seconds.
- On the day of departure, occupants are required to clean and disinfect their rooms in accordance with the cleaning guidelines and checklist.
- Following departure, the Lodge Manager is to undertake a cleaning inspection to check that all tasks have been completed in accordance with the cleaning instructions.
- If guests do not clean and disinfect their room as required, the Manager may arrange for the room to be thoroughly cleaned prior to the next check-in and charge the responsible guests accordingly.
- Bathrooms will be stocked with hand soap and bathroom cleaning and disinfectant materials.
- Occupants are required to undertake a “wipe down process” prior to and after each use.
- On the day of departure, occupants are required to clean and disinfect their bathroom in accordance with the cleaning guidelines and checklist.
- The Lodge Manager shall allocate a shared bathroom to a maximum of two bedrooms for their exclusive use, and occupants of those bedrooms are only permitted to use the bathroom allocated to them.
5.5.7 Kitchens and Meals
Kitchen & Dining combined capacity - 32 persons.
- Members and guests will be encouraged to bring pre-prepared meals to minimise use of the kitchen.
- The Manager will develop a roster for use of the kitchen.
- Hand sanitiser is to be available within the kitchen area.
- Prior to commencement of cooking the station/area is to be wiped down with disinfectant.
- All cooking utensils are to be either washed and sterilised during/after meal preparation, or placed in the dishwasher, or set aside for washing promptly after the meal is finished.
- One person from each group is to serve the meals to the dining area – there is to be no buffet style meal collection.
- When the meal has been served, the bench surfaces are to be immediately cleaned and wiped with approved disinfectant.
- On completion of the meal, all remaining dishes and cooking equipment are to be rinsed and washed in the high-speed commercial sterilizing dishwasher (preferred) or placed in the conventional dishwasher for washing.
- Dishes are to be air dried and stored when dry. No tea towels are to be used.
- In accordance with the hospitality guidelines all shared condiments are to be removed and members and guests are required to provide their own. The lodge may have a limited supply of individual sachets of salt and pepper, sugar etc.
- Members and guests must only use the pantry shelves and fridge / freezer spaces allocated to their bedroom.
5.5.8 Dining Areas
Kitchen & Dining combined capacity - 32 persons.
- Hand sanitiser is to be available within the dining area.
- The 1.5m rule will apply and tables shall be configured and spaced to achieve social distancing (other than family groups, who may sit at the same table without the social distancing rules applying).
- People who are not part of the same booking are not permitted to have a meal together.
- Where possible the number of people at a table is to be limited to 6 persons.
- Meals are to be consumed in a timely manner and members and guests are required not to linger beyond their allotted timing, so that the area is available for others.
- Tables, chairs, bench seats are to be wiped down with a disinfectant wipe immediately following any spillage or after dining has concluded.
Lounge - 15 persons.
- Hand sanitiser will be available within the lounge area.
- The 1.5m rule will apply and tables shall be configured and spaced to achieve social distancing (other than family groups, who may sit together without the social distancing rules applying).
- Following use of the lounge, members and guests are required to wipe down with a disinfectant wipe any spillage, high touch or hard surfaces which they have been in contact with.
- Games that involve multiple people touching the same surface are to be removed.
6. CLEANING AND DISINFECTING
Cleaning and disinfecting are a critical control, and these protocols have been developed to minimise the risk of contamination of surfaces.
- Cleaning: Uses detergents to physically remove germs, dirt and organic matter from surfaces. Cleaning does not kill germs, but reduces the amount that can be transmitted.
- Disinfecting & sanitising: Uses chemicals to kill germs on surfaces. It is important to clean before disinfecting, because organic matter and dirt can reduce the ability of disinfectants to kill germs.
- Wipe Down: Means using a disposable disinfectant wipe to wipe down a surface before discarding the wipe. This includes:
- Bathrooms. Wipe down all hard surfaces, including tiles and splash backs, vanities, bench top & taps, mirrors, toilet cisterns, seats and covers, shower screens and shower taps.
- Kitchens. Wipe down all hard surfaces including tiles and splash backs, bench top, sinks & taps, cupboards and handles, appliances including stoves, ovens, fridges etc.
- 2-in-1 Cleaning and Disinfecting: A physical clean using a combined detergent and 1,000 ppm bleach solution (2-in-1 clean) made up daily from a concentrated solution.
- Two Step Cleaning and Disinfecting: A physical clean using detergent and water followed by a clean with 1,000 ppm bleach solution Bleach solutions should be made fresh daily.
- Wash your hands using soap and water and dry with paper towel before and after undertaking any cleaning.
- Use a hand sanitiser before putting on and removing gloves.
- Use disposable gloves.
- Avoid touching your face, mouth, nose, or eyes.
- Follow the directions on the containers, including appropriate use of PPE.
- Dispose of gloves and mask in a leak proof plastic bag.
6.2.2 Routine Cleaning
- All common or shared areas of the lodge are to be cleaned once a day.
- Routine cleaning is to follow the 2-in-1 process and include adding a disinfectant to all cleaning solutions.
6.2.3 High Touch Cleaning
- Common and frequently touched surfaces are to be cleaned with a disinfectant wipe down multiple times a day.
- Special attention is to be given to surfaces such as handrails, windows, wall heaters, tabletops, door handles, light switches, desks, toilets, taps, TV remotes, kitchen surfaces and cupboard handles.
- High-touch surfaces should be cleaned and disinfected more frequently, including:
- eating and drinking utensils and storage receptacles
- tables and chairs (including underneath)
- kitchen and food contact surfaces
- door, cupboard and refrigerator handles
- tap handles
- TV Controls
6.3 Lodge Cleaning Schedule
The Lodge Manager will maintain the daily duties
6.3.1 Cleaning Checklists
Checklists are to be prepared to assist with cleaning, including:
- Dining, Lounge
- Ski storage and Drying Rooms
6.3.2 Cleaning Records
The Lodge will maintain a register of all cleaning and disinfecting including names and the time it was completed.
6.3.3 COVID Response Deep Clean
If the lodge has a member or guest who tests positive while in residence, the Lodge Manager will arrange for a COVID Safe deep clean, by a contract cleaner, to be undertaken in accordance with the guidelines.
7. COVID CASE
7.1 Person Exhibiting Symptoms
- If any person staying at the Lodge starts to feel unwell and exhibit the symptoms of COVID-19, they are required to self-isolate to their bedroom and advise the Manager.
- The Manager will coordinate with the person, how and where they are able to get tested within the resort.
- Advice can be obtained from the COVID-19 hotline (1800 675 398).
7.2 Isolation Procedure
- Members and guests who are staying in accommodation where their room and bathroom is shared only with the ordinary members of their household can self-isolate in that space (as long as 1.5m physical distancing can be maintained). Close contacts and other family members shall ensure they maintain good hygiene and socially distance to minimise potential spread of the infection. If that person is a minor their parent or guardian shall be responsible for the care of that minor and the parent or guardian will also be isolated.
- Members and guests who are staying in accommodation where their sleeping space or amenities are shared with others will be required to self-isolate in another location.
- The Lodge Manager will as soon as practical inform all guests in the lodge of the risk of infection. Additional cleaning will be required in the areas the potentially-infected person has accessed.
7.3 Infection confirmed positive
If a member or guest is found to test positive to COVID-19 the following process will follow:
- The Lodge Manager is to be informed.
- The Lodge Manager is to inform the Resort Management Board.
- The infected person (and their close/family) are to remain in isolation while arrangements are made to transfer them either home or to appropriate medical care.
- The lodge will work with DHHS and follow directions as required. If there is a positive case it is anticipated the lodge will then need to close for a period of time for a deep cleaning and will follow advice to DHHS regarding reopening.
Annexure 1 - Lodge Capacity Table Occupancy
||# people allowed
|Bed 1 - Manager
|Beds 3 & 4
|Beds 5 & 6
|Beds 7 & 8
|Dining Room & Kitchen
Annexure 2 - COVID-19 Liability Release Waiver
The World Health Organisation has declared the novel Coronavirus (COVID-19) a worldwide pandemic. Due to its capacity to transmit from person-to-person through respiratory droplets, the government has set recommendations, guidelines, and some prohibitions which Corio Ski Club ("Corio") adheres to comply.
In consideration of my participation in the foregoing, the undersigned acknowledge and agree to the following:
I am aware of the existence of the risk on my physical appearance to the venue and my participation to the activity of Corio that may cause injury or illness such as, but not limited to Influenza, MRSA, or COVID-19 that may lead to paralysis or death.
I have not experienced symptoms that of fever, fatigue, difficulty in breathing, or dry cough or exhibiting any other symptoms relating to COVID-19 or any communicable disease within the last 14 days.
I have not, nor any member(s) of my household or school, travelled by sea or by air, internationally within the past 14 days.
I did not, nor any member of my household, visit any area within the world that was reported to be highly affected by COVID-19, in the last 14 days.
I have not been, nor any member(s) of my household, diagnosed to be infected of COVID-19 virus within the last 30 days.
Following the pronouncements above I hereby declare the following:
I am fully and personally responsible for my own safety and actions while and during my participation and I recognise that I may be in any case be at risk of contracting COVID-19.
With full knowledge of the risks involved, I hereby release, waive, discharge Corio, its committee, officers, independent contractors, affiliates, employees, representatives, successors, and assigns from any and all liabilities, claims, demands, actions, and causes of action whatsoever, directly or indirectly arising out of or related to any loss, damage, injury, or death, that may be sustained by me related to COVID-19 while participating in any activity while in, on, or around the premises or while using the facilities that may lead to unintentional exposure or harm due to COVID-19.
I agree to indemnify, defend, and hold harmless Corio from and against any and all costs, expenses, damages, lawsuits, and/or liabilities or claims arising whether directly or indirectly from or related to any and all claims made by or against any of the released party due to injury, loss, or death from or related to COVID-19.
I and all of my family or guests will comply with all rules, restrictions, procedures and direction, whether written or verbal, required by Corio Ski Club In relation to the operation and occupancy of its lodge during my/our stay at Mt Buller. Additionally, I/we accept responsibility for any involvement, wholly or partially, I/we have that result in charges, fines or complaints made against me/us and or Corio Ski Club Inc as a result of my/our actions or in-actions in relations to all COVID19 Rules.
By signing below I acknowledge that I have read the foregoing Liability Release Waiver and understand its contents; that I am at least eighteen (18) years old and fully competent to give my consent; that I have been sufficiently informed of the risks involved and give my voluntary consent in signing it as my own free act and deed; that I give my voluntary consent in signing this Liability Release Waiver as my own free act and deed with full intention to be bound by the same, and free from any inducement or representation.
This waiver will remain effective until laws and mandates relevant to COVID-19 are lifted.
First Name _____________________ Last Name ____________________
Phone Number ___________________ Signature _________________________ Date Signed ________________