April 8th, 2022

Our COVID-19 Operating Plan has been developed based on guidelines for the province of BC.

These policies will change as government or are revised or if we develop alternative safe ways of operating.

Helicopter ­Travel

• Guests will be required to wear masks in the helicopter.
• Guests may not enter the helicopter if they are experiencing any COVID-19 symptoms.
• These rules are set by Transport Canada.

Naiset Huts

• The Wonder Lodge cooking cabin is open and is "use at your own risk". Users are not required to be vaccinated.
• You will need to bring your own dishes and utensils.
• Give other groups space, take turns, move along so others can use it too.
• Bring your own hand sanitizer and wash or sanitize your hands frequently.

Hind Hut

• The Hind Hut will be open for summer 2022 and is "use at your own risk".  You cannot expect that all visitors sharing the hut will be vaccinated.
• You will need to bring your own dishes and utensils.
• Bring your own hand sanitzier and wash or sanitize your hands frequently.
• Do not visit if you are experiencing any COVID-19 symptoms.

Main Lodge

• Guest may not enter the lodge if they are experiencing any COVID-19 symptoms.
• The lodge summer capacity is back to 30 guest capacity, the winter guest capacity is 12.  
• Guests are asked to wash or sanitize their hands when entering main lodge.
• High-touch surfaces in main lodge are sanitized daily.
• Hand sanitizing stations have been set up throughout the main lodge.
• Guests will be asked to get fully ready for hiking/skiing in their rooms/cabins to avoid congestion in the main lodge.
• Shower house is cleaned daily.
• Sauna status for Summer 2022 TBD. 

Dining

• Staff will be pre-making your sandwiches.
• All dishes are run through a commercial dish washer/sanitizer.
  • Cutlery is washed three times and sanitized twice.
• Kitchen high touch surfaces are sanitized daily.

Guest Accommodation

• Guest rooms/cabins are not entered by staff during guests’ stay.
• Guest rooms/cabins are fully stripped, aired out, cleaned, and sanitized prior to guest arrival.

Guiding

Will be provided.

Staff Training 

Staff will be thoroughly trained in the following areas to ensure both guest and staff safety.

• Surface sanitizing 
• Hand washing and when it is necessary (which is A LOT)
  • When entering the kitchen
  • After handling any items guests has touched
  • After clearing or touching dirty dishes
  • Before preparing food
  • Before serving food
  • Before putting away dishes
  • After touching face or blowing nose
• Dish sanitizing
• Room cleaning and sanitizing