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Covid-19 Update - January 2022

Ness Lake Bible Camp is committed to the health and safety of its employees and guests and will be following all BC Government protocols for the various areas within the operation at the facility. 

In keeping with current Provincial Health Office restrictions, we are operating our workplace with COVID-19 safety protocols. All guests to the property are required to wear a mask when inside and not seated at a dinning table.

2022 Camper Covid Safety Plan

​Covid-19 Specific Procedures and Additions-Safety Plan.

2022 School Groups Safety Plan

For our upcoming school field trips we take the following applicable measures listed in these health orders and guidelines:

The following measures will be taken to ensure that all spaces on the property are following the current health regulations and in compliance with the WorkSafeBC guidelines to ensure elimination, engineering and administrative controls and proper implementation of personal protective equipment where physical distancing is not possible. 

Be sure to read the current health order for yourself to provide clarity:

As per the current health order:


1. Subject to the provisions of this Part, a person may permit a place, other than a private residence or vacation accommodation, to be used for, or may organize or host:

a. a support group meeting;

b. a critical service meeting which cannot be held at the workplace or provided virtually;

c. a meal provided without charge to people in need;

d. a wedding, baptism, funeral or Jewish divorce court proceeding;

e. a program for children or youth;

f. occupational training which cannot be provided virtually."


“program for children or youth” means a structured educational program, including home education or distributed learning, music, art, drama, dance, recreational, exercise, or social activity supervised by an adult and provided for persons under 22 years of age, but does not include a performance, recital or demonstration

"An event may only proceed if the following conditions are met:

a. there is a COVID-19 safety plan;

b. there is an organizer;

c. access to the event is controlled;

d. there is sufficient space available to permit the patrons to maintain a distance of two metres from one another;

e. the patrons maintain a distance of two metres from one another when standing or sitting, unless they reside together;

f. measures are put in place to prevent the congregation of patrons outside the place,

g. the place is assessed for areas where patrons may congregate, and measures are put in place to avoid congregation;

h. physical devices, markers or other methods are used to guide and assist patrons in maintaining a distance of two metres from other patrons, if they are not seated;

i. if there are tables provided for the use of patrons, no more than six patrons are seated at a table, even if they reside together, and there are at least two metres between the backs of the chairs at one table and the backs of the chairs at another table, unless the chairs are separated by a physical barrier;

j. if there is a leader, presenter, officiant, reader or musician, there is a physical barrier between them and other patrons which blocks the transmission of droplets, or there is at least a three metre separation between them and the patrons;

k. if there is a self-serve food or drink station,

  • i. hand washing facilities or alcohol-based sanitizers are within easy reach of the station;

  • ii. signs reminding patrons to wash or sanitize their hands before touching self-serve food, drink or other items, and to maintain a 12 two metre distance from other patrons, are posted at the self-serve station; and

  • iii. high touch surfaces at the station, and utensils that are used for self- serve, are frequently cleaned and sanitized;

l. hand sanitation supplies are readily available to patrons;

m. washroom facilities with running water, soap and paper towels for hand washing and drying purposes, or hand sanitation supplies, are available;

n. no person is present as a spectator at a program for children or youth, unless the presence of the person is necessary in order to provide care to a child or youth who is a participant in the program for children or youth."

How is COVID-19 Spread? 

∙ The virus that causes COVID-19 spreads in several ways, including through droplets when a  person coughs or sneezes, and from touching a contaminated surface before touching the face. ∙ COVID-19 is not transmitted through particles in the air and is not something that can enter the  body through the skin.  

COVID-19 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


Food Services & COVID-19 

  • Kitchen Staff

    • Staff will physical distances whenever possible in the kitchen space

    • High touch areas will be disinfected regularly

    • Each kitchen staff will use a mask when in dining room serving guests

    • Traffic flow has been established for safe passage between the dining hall and kitchen. -Kitchen staff/volunteers numbers have been limited and occupancy signage has been posted for all  workstations in the Kitchen. 

    • Staff are gloved and masked while serving food in the buffet line. 

    • Where appropriate, some menu items are being prepackaged.  

    • Communal items have been replaced with single use packages (Cream, sugar etc.)

  • Dining Hall

      • Occupancy Limits

      • Table setting 

      • Tablecloths may be used if:

      • Changed and cleaned in between each new user

      • Used for multiple meals if the same user sits at the same spot

      • Salt and Pepper/napkin/centerpieces/cups/mugs/jugs

      • Napkins will be handed out with cutlery

      • Salt and pepper shakers will be kept in storage and given as requested

      • Center pieces may be used as long as they are created not to be touched (candy in bowl, mini zen garden etc). As they are going on a food service area the process of making and setting them must be the same as any other food service item.

      • When placing cups, water jugs or other food items/dishes where there is not another sanitizing step (high temp cooking or chemical) a mask must be worn

      • Table and chair set up

      • Tables may only have 6 chairs max at them. 

      • There must be a distance of two metres between the backs of the seats of patrons seated at adjacent tables or booths, even if members of the same party are seated at adjacent tables or booths, unless the adjacent tables or booths are separated by physical barriers. Confirm this distance with the white PVC measuring pole found in the Dining Hall and Gym.

      • Table Clearing

      • Chairs do not need to be sanitized in between meals if the seating is the same users in the same seats. If there is a chance that users will use a different chair each meal then we must sanitize in between meals.

      • if busing tables and there are guests in the room then NLBC team must wear a mask

      • Coffee Bar

      • before accessing the coffee bar users must use hand sanitizer

      • single use creamers and sweeteners will be used

      • there has to be hand sanitizer available as well as a sign reminding guests to use sanitizer before touching the coffee bar. 

      • Buffet Line

      • Unless Guest Group is in the Same Cohort:

      • food is served buffet cafeteria style

      • those serving must be gloved and masked

      • there will be two tables set up between servers and guests

      • User does not touch their plate until it is fully served, cutlery placed, napkin placed and handed to the user at the end of the line.

      • seconds are served only on a new plate

      • Food Prep

      • when plating, finishing or working with an uncooked product a mask must be worn. 

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

      • • Increase frequency of cleaning and sanitizing of food contact surfaces and high-touch areas.

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

      • Any shared equipment such as small appliances, mixers, etc. should be cleaned between use and workers should wash their hands. 

      • Ingredients and containers that are often shared should be included in your cleaning protocol. 

      • High touch equipment (freezer doors, oven handles, knobs) should be included in your cleaning protocol.

      • Post signs

      • Tool spray

      • When to mask in DH and kitchen
        No sprayer for guest dishes.

  • Dishwashing area

      • Maintain directional flow of dirty and clean dishes – no crossover between the two

      • Hand sprayers will not be used to clean tableware

      • Dishwashing gloves will be assigned to volunteers and staff – no sharing of gloves

      • Dishwashing aprons will also be assigned, not shared


Welcome Center

  • Masks will be worn at all times in the Welcome Center

    • Surfaces will be sanitized frequently
      • There will be specific markers for people to line up staying physically distanced 

      • Maximum capacity of 10 people

      • Staff will wash hands regularly

      • Hand Sanitizers are provided with signage asking guests to clean hands



  • Zip line, Climbing wall. 

    • Guests will need to keep 2m physical distancing from other family grouping while in either zip areas if face mask is removed

    • Staff will wipe down and sanitize all equipments and high touch areas on a regular basis

    • Staff and guests will wear a mask when 2m distancing is not possible

    • Staff will be wearing PPE when performing zipline and climbing wall harnessing, attachment and detachment which includes mask and or face shield

    • 2m increments will be marked on deck for harnessing line ups, as well as landing gazebo if max capacity is exceeded (4 people)

    • Staff will be responsible to wipe down shared surfaces regularly throughout the time the zip line area is open. (counters, railings) 

    • Staff will be responsible for wiping down all harnesses and and helmets with warm soapy water after each use, hanging them up to dry fully before the next use (approx 3h)​​​

  • Archery, Pelletry

      • Only one guest unit/cohort at a time to be in the archery area

      • Will provide benches to guests for distancing while not shooting

      • Hand sanitizer will be provided

      • Staff will wipe down bows, arrows, and guns between guest units/cohorts

      • Staff will wear a mask when 2m distance is not possible (such as teaching and coaching)



Guest Group Housing 

  • Sanitizer and sanitizing stations provided with signage

  • Unless in the same guest group, guests are to stay 2m apart or wear a mask

  • Physical distancing will be in effect

  • Staff practice increased sanitation practices

    • All equipment is to be sanitized after use

  • All Cleaning staff must each have PPE (disposable gloves, mask, and eye protection

  • Staff will ensure frequent cleaning of high-touch points

  • Staff will wait 3 hours before entering accomodation to clean

  • #9 and #59 (food services specific) are for disinfecting and killing viruses

  • Options to sanitize are

  • 1-spray, leave for 5 mins then wipe down

  • 2-spray generously then just leave with no wipe down

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

  • Work clothing should be placed in a bag and laundered after each shift. 

  • Clean visibly dirty surfaces 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. 

  • Use clean cloths, paper towels or wipes to clean and disinfect surfaces. 

  •  Put cleaning and disinfectant solutions into clean buckets for use. 

  • 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. 

  • Immediately discard paper towels and disposable wipes after use.

  • Floors and walls should 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).

  • Avoid the use of spray bottles or pressurized sprayers that might aerosolize contaminants. Instead of thick stream nozzles must be set to a fine mist. 

  • Do NOT provide housekeeping service within guest rooms during their stay. Going into Founders to get garbages etc is fine as long as the NLBC rep is masked. We may not enter a bedroom or bathroom though.

  • 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. 

  • IF guests require  new linen follow this procedure • Provide a linen or plastic bag for the guest to place their dirty linens in, and a plastic bag for their other waste. A sign should be put into each room above the bag that gives these instructions.

  • Advise guests to tie laundry and waste bags shut and leave them outside their door for collection. 

  • To minimize the amount of time dirty linen and waste is sitting in hallways, advise guests on a time at which items should be put out for collection. 

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

  • Ensure staff do NOT enter guest rooms until authorized. 

  • To allow for adequate air exchange within rooms, staff must wait three (3) hours after a guest has left the room before entering for housekeeping . 

  • Cleaners must practice diligent hand hygiene before entering and after leaving each guest room. 

  • If gloves are used, ensure a new pair is used for each guest room. 

  • Proper hand hygiene must be performed after removing gloves. 

  • Review all work procedures to minimize all opportunities for staff contact with splashes and spraying. 

  • Complete a thorough cleaning and disinfection of all hard surfaces. Special attention should be given to frequently touched items such as toilets, clocks 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. This includes quilts.

  • Steam clean or remove fabric items that cannot be laundered (e.g., plush chairs and drapes).

  • 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.

  • 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. Built-in vacuums are ideal. If your vacuum does not have an exhaust filter, do NOT vacuum the room. 

  • 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.

Rosebowl and Canoe Cove Firepits

  • Guest are to be 2m apart, whenever possible.

  • If 2m can not be sufficiently achieved, masks are to be worn.

Public Bathrooms

  • Sanitized and cleaned twice daily and as needed

  • These bathrooms include: Outdoor girls bathroom, Outdoor boys bathroom, Dining hall bathrooms, Welcome center bathroom, and Gymnasium bathrooms


  • 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.

Waste Management

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

  • Staff should 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

  • All bags should be securely closed and immediately placed in the main disposal bin for the facility


Hand wash policy: 

Employees are expected to wash their hands thoroughly often throughout the day and at the following  times:  

-When you arrive at work 

-Before and after going on a break 

-After using the washroom 

-After handling cash or other materials that have come into contact with the public -Before and after handling shared tools and equipment 

-Before and after using masks or other personal protective equipment

-Common surfaces (door knobs and light switches): to be wiped with #9 or disinfectant wipe twice a day:  midday and end of shift  

-Tools: to be cleaned with #9 cleaner before and after use. 

-Vehicles: Disinfectant wipes will be provided for all vehicles – to be wiped down inside before and after  use. 

General Prevention:

1. Wash with disinfecting soaps: all staff and campers wash their hands thoroughly with a disinfecting  soap (such as an antibacterial soap) before all meal times or anytime that food is being handled or  eaten. So antibacterial soaps should be available at all wash stations e.g.) washroom sinks, kitchen  sinks, etc.  

2. Promote proper hygiene: all staff and campers are made aware of proper hygiene standards e.g.)  washing hands with an antibacterial soap after using the restroom facilities, showering, brushing  teeth, changing clothes regularly, etc. Most infectious can be reduced by 20% if you use proper  hygiene.  

3. Use proper food handling safety guidelines: We ensure that at least one cook, for sure the head  cook, has their food safety handling course and that all procedures are followed. This includes proper  sanitation and drying techniques of all dishes, pots, pans, etc.  

4. Wash or spray with disinfectants: We wash or spray all high traffic areas such as door handles and  around the area where hands come in contact repeatedly with something like “Lysol Disinfecting  Wipes”. We wash or spray shared equipment e.g.) helmets, with disinfectants after each use.  

5. Teach proper coughing and sneezing techniques: proper coughing & sneezing techniques are  important when reducing the risk of spreading infectious diseases. We instruct our staff to remember  to promote not coughing or sneezing into one’s hands but use the crook of your elbow or a Kleenex  that can be disposed of immediately, followed by proper hand washing.  


Prevention When Threat of Increased Risk:


1. Provide hand sanitizer: when there is an increased risk our camps provide hand sanitizer to all  campers and staff in high traffic areas such as the dining hall, chapel, etc. Everyone is instructed (on  how) to use this sanitation technique.  

2. Isolation is key: during times of increased risk for the spread of infectious diseases all those that are  infected are isolated to be overseen by the First Aid Attendant if going home for an isolation period is  not an option. However, whenever possible infected individuals should be seen by a doctor and leave  camp until medically cleared to return. This is not the case just for the common cold or something  similar but for a more serious problem such as Covid 2019. The First Aid Attendant keeps an eye on all  those that may have been in close contact with the infected individual(s).

Outbreak Control and Protocols:

Early detection of influenza-like-illness or gastrointestinal symptoms and laboratory testing of symptomatic employees will facilitate the immediate implementation of effective control measures. In addition, the early detection and immediate implementation of control measures are two of the most important factors in limiting the size and length of an outbreak

An outbreak is when there are two or more cases of fever and/or respiratory symptoms (cough, sore throat, runny nose, and difficulty breathing).  You must notify the local Medical Health Officer if there is an outbreak or if there is a suspicion of an outbreak.

COVID-19 Prevention

Workers will be screened upon arrival at Ness Lake Bible Camp for the following;

  • COVID-19 symptoms, 

  • Exposure to others that are infected with COVID-19 within the last two weeks

  • Travel outside of Canada within the last 30 days

Workers will be screened daily before the start of their shift for COVID-19 symptoms and sign on their personal log that they are not experiencing any COVID-19 symptoms.  

Temperature checks will be taken weekly at the start of each family retreat.

COVID -19 Sickness Amongst Work Staff

    • Workers experiencing COVID-19 symptoms will report to Work Supervisor immediately, even with mild symptoms

    • Sick workers will be asked to wash or sanitize their hands, provided with a mask, and be isolated

    • Sick Workers housed on-site will be moved into a separate quarantine room (Aspen, Birch,Cottonwood or Douglas Fir)

    • Workers will arrange to be tested

    • If the worker is severely ill (e.g., difficulty breathing, chest pain), will be transported to medical care or 911 will be called.

    • Housekeeping staff will clean and disinfect any surfaces that the ill worker has come into contact with

    • Sick workers must isolate for 14 days from the onset of any Covid-19 symptoms. Workers may return to your regular activities if COVID-19 test returns negative and worker has been symptom free for at least 3 days. 

    • Any workers who have a positive COVID-19 test will be sent home immediately


COVID-19 Sickness Among Guests

    • Guests who determine they may have signs or symptoms of COVID-19 based on the self assessment tool, must immediately report to the Guest Services staff and doctor, arrange for testing (call 8-1-1), and initiate isolation, while ensuring physical distancing of 2 meters. The person must be evacuated from the facility as soon as possible and should proceed directly to self-isolation

    • If a guest becomes ill, they will be instructed to return home immediately and seek medical attention at their nearest hospital or medical centre

    • They will be asked to get tested for COVID-19 and inform Ness Lake Bible Camp if their test is positive

If there are any questions or concerns, please contact Ness Lake Bible Camp at or call 250-967-4248

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