Information current

August 7, 2020

We're in Phase 3 of lifting COVID-19 restrictions. Watch the latest video update.

For non-medical questions, email covid19info@gov.yk.ca or phone 1-877-374-0425.

For medical questions or if you feel ill, phone 811, or launch the COVID-19 self-assessment tool.

Personal service establishment guidelines: COVID-19

When premises can open

Effective May 27, 2020, personal service establishments (PSEs) may reopen provided they're able to maintain a 2-metre (6-feet) distance between clients. Some employees may not be able to maintain this separation during service and may require additional measures, such as personal protective equipment (PPE).

How to get approval to reopen

You have to take specific steps to reopen your business. 

  1. Develop an operational plan related to COVID-19 using this template.
  2. Submit that operational plan to the Health Emergency Operation Centre.
    Email: COVID19info@gov.yk.ca 
  3. The Health Emergency Operation Centre approves the operational plan within 48 hours. 
  4. Follow the guidelines set out by the Chief Medical Officer of Health.

What you need to know about the spread of COVID-19

COVID-19 is most commonly spread from an infected person through:

  • respiratory droplets generated when they cough or sneeze;
  • close prolonged personal contact, such as touching or shaking hands; or
  • touching something with the virus on it then touching your mouth, nose or eyes before washing your hands.

Follow these guidelines

These guidelines outline key steps to ensure the prevention of COVID-19:

  • physical distancing;
  • good hygiene practice; and
  • enhanced environmental cleaning and disinfection.

The information in this document includes current recommendations and is subject to change. All requirements under the Public Health and Safety Act Personal Service Establishment Regulations and the City of Whitehorse’s Personal Services Bylaw apply.

Download a PDF of the personal service reopening guidelines.

What a staff member or business owner must do:

  • Use the self-assessment tool before coming to work.
  • Phone and screen each patient 24 hours prior to their scheduled visit or at time of booking if appointment will be within 24 hours.

We understand that this is a challenging time and thank you for your dedication and support of others in our community. 

Contact: 

Contact Environmental Health Services at 867-667-8391 or environmental.health@gov.yk.ca. Please refer to Yukon.ca for up-to-date information on COVID-19.

Risk factors for COVID-19
  • Any travel outside Yukon or Canada in the past 14 days.
  • Named as a possible contact and currently under self-isolation.
  • Any household members who are currently under self-isolation.
  • Presence of any of the following symptoms:
    • fever or chills;
    • cough; and
    • difficulty breathing.
  • If these risk factors are present, cancel the visit and have the client contact a medical provider or 811.
  • Advise clients to attend appointment alone, without friends or family.
  • Post signs to tell clients with cold, influenza, or COVID-19 like symptoms to return home.
Physical distancing
  • Place signs near entrances. These signs will inform customers of the physical distancing methods in your establishment.
  • Place floor markers to ensure 2-metres (6-feet) distance between clients at all times.
  • Maintain a single point of entry into your establishment.
  • Regulate entry points, including lines and waiting areas, to prevent congestion.
  • Ensure that the number of persons allowed in the establishment is no more than can be safely spaced.
  • Allow 5 square metres (53 square feet) of unencumbered floor space per person.
  • Stagger appointment times to accommodate physical distancing.
  • Put into place alternative solutions to waiting in the establishment. You can ask people to wait in vehicles and text message or call them when their appointment time is ready.
  • Space workstations 2-metres (6-feet) apart.
  • Encourage online or telephone sales of retail products. They can be ordered for delivery or pickup at scheduled times.
  • Step back from clients when they use card readers/pin pads to pay. This applies if a sneeze guard is not available or the 2-metre (6-feet) distance is not achieved.
Sanitation and hygiene
  • Make hand washing stations or sanitizers available at entrances and exits. These are for use by both staff and clients. Ensure the use of approved hand sanitizers according to Health Canada.
  • Ensure staff are practicing proper hygiene. This includes:
    • frequent hand washing;
    • coughing or sneezing into an elbow rather than a hand or the environment; and
    • avoiding touching one’s face.
  • Encourage clients to wash or sanitize hands upon entry to facility.
  • Remove any items that can pass between clients:
    • magazines;
    • books;
    • toys;
    • candy; and
    • any other unnecessary items.
  • Clean and disinfect waiting chairs after each client.
  • Do not offer onsite snack and beverage service. If needed, serve beverages in a disposable cup.
  • Arrange staff rooms and break rooms to allow physical distancing practices. Consider staggered break times to reduce employee gathering in large numbers.
  • Do not reuse equipment, instruments and material that cannot be disinfected between clients.
  • Discard or launder towels or any other items contacting a client between each use.
  • Launder and dry clothing and fabric items on the highest temperature setting possible. Ensure items are thoroughly dried.
  • There are services where physical distancing is not possible (for example, styling hair). The client and service provider should wear masks in these instances. Non-medical masks are permitted. Mask use does not replace the need to observe all the other requirements. Practices should include physical distancing whenever practical.
  • Service providers who wear gloves must ensure hand washing with the change of gloves.
  • Gloves are not a substitute for proper hand hygiene. It is important to:
    • remove gloves when changing tasks;
    • use new gloves when removing gloves; and
    • use new gloves for each client.
  • Clean and disinfect workstation and reusable equipment after each client.
  • Encourage payments through contactless methods (e.g., tap or e-transfer). Clean and disinfect pin pads/card readers after each use. Limit the exchange of paper receipts.
  • There is no evidence that COVID-19 can transmit through touching or handling cash. Use of cash is important for some people who have no other way of paying. Staff must wash hands after accepting cash.
Enhanced environmental cleaning and disinfection
  • Clean and disinfect shared facilities, such as telephones, computers, washrooms and laundry rooms.
  • Cleaning refers to the removal of dirt and organic material from surfaces. Cleaning alone does not kill or deactivate germs.
  • Disinfecting works by using chemicals to kill/deactivate germs on surfaces. This process does not work if surfaces are not cleaned first.
  • Disinfectants should have a Drug Identification Number (DIN). A DIN is an 8-digit number given by Health Canada that confirms its use in Canada. Refer to Health Canada’s Hard-surface disinfectants for use against coronavirus (COVID-19).
  • Check the expiry dates of products you use.
  • Always follow the manufacturer's instructions.
  • Use chlorine bleach solutions for disinfection if appropriate for the surface.
  • Prepare chlorine bleach solutions according to label instructions or in a ratio of:
    • 1 teaspoon (5 mL) bleach per cup (250 mL) of water; or
    • 4 teaspoons (20 mL) bleach per litre (1000 mL) of water.
    • Ensure 2 minutes contact time and allow to air dry.
    • Prepare fresh bleach solution daily.
  • Educate staff on how to use cleaning agents and disinfectants:
    • The required amount of time the product will need to remain wet on a surface to achieve disinfection.
    • Safety precautions and required personal protective equipment (PPE).
    • Directions for where and how to store cleaning and disinfectant supplies.
  • Clean and disinfect high traffic areas. This includes surfaces and objects touched often:
    • door handles;
    • light switches;
    • counters;
    • faucets and more.
  • Clean and disinfect common areas and surfaces at least twice per day, and when dirty.
    • Spend time cleaning and disinfecting.
    • Clean and disinfect surfaces often. Wherever possible, each employee should use their own products. If sharing product bottles, clean and disinfect them between uses.
  • Ensure washrooms are always well stocked with liquid soap. Paper towels, toilet paper and warm running water should also be available. Antibacterial soap is not required to prevent the spread of COVID-19.
  • Washrooms must be available for client and staff use at all times.

  • Any travel outside Yukon or Canada in the past 14 days.
  • Named as a possible contact and currently under self-isolation.
  • Any household members who are currently under self-isolation.
  • Presence of any of the following symptoms:
    • fever or chills;
    • cough; and
    • difficulty breathing.
  • If these risk factors are present, cancel the visit and have the client contact a medical provider or 811.
  • Advise clients to attend appointment alone, without friends or family.
  • Post signs to tell clients with cold, influenza, or COVID-19 like symptoms to return home.

  • Place signs near entrances. These signs will inform customers of the physical distancing methods in your establishment.
  • Place floor markers to ensure 2-metres (6-feet) distance between clients at all times.
  • Maintain a single point of entry into your establishment.
  • Regulate entry points, including lines and waiting areas, to prevent congestion.
  • Ensure that the number of persons allowed in the establishment is no more than can be safely spaced.
  • Allow 5 square metres (53 square feet) of unencumbered floor space per person.
  • Stagger appointment times to accommodate physical distancing.
  • Put into place alternative solutions to waiting in the establishment. You can ask people to wait in vehicles and text message or call them when their appointment time is ready.
  • Space workstations 2-metres (6-feet) apart.
  • Encourage online or telephone sales of retail products. They can be ordered for delivery or pickup at scheduled times.
  • Step back from clients when they use card readers/pin pads to pay. This applies if a sneeze guard is not available or the 2-metre (6-feet) distance is not achieved.

  • Make hand washing stations or sanitizers available at entrances and exits. These are for use by both staff and clients. Ensure the use of approved hand sanitizers according to Health Canada.
  • Ensure staff are practicing proper hygiene. This includes:
    • frequent hand washing;
    • coughing or sneezing into an elbow rather than a hand or the environment; and
    • avoiding touching one’s face.
  • Encourage clients to wash or sanitize hands upon entry to facility.
  • Remove any items that can pass between clients:
    • magazines;
    • books;
    • toys;
    • candy; and
    • any other unnecessary items.
  • Clean and disinfect waiting chairs after each client.
  • Do not offer onsite snack and beverage service. If needed, serve beverages in a disposable cup.
  • Arrange staff rooms and break rooms to allow physical distancing practices. Consider staggered break times to reduce employee gathering in large numbers.
  • Do not reuse equipment, instruments and material that cannot be disinfected between clients.
  • Discard or launder towels or any other items contacting a client between each use.
  • Launder and dry clothing and fabric items on the highest temperature setting possible. Ensure items are thoroughly dried.
  • There are services where physical distancing is not possible (for example, styling hair). The client and service provider should wear masks in these instances. Non-medical masks are permitted. Mask use does not replace the need to observe all the other requirements. Practices should include physical distancing whenever practical.
  • Service providers who wear gloves must ensure hand washing with the change of gloves.
  • Gloves are not a substitute for proper hand hygiene. It is important to:
    • remove gloves when changing tasks;
    • use new gloves when removing gloves; and
    • use new gloves for each client.
  • Clean and disinfect workstation and reusable equipment after each client.
  • Encourage payments through contactless methods (e.g., tap or e-transfer). Clean and disinfect pin pads/card readers after each use. Limit the exchange of paper receipts.
  • There is no evidence that COVID-19 can transmit through touching or handling cash. Use of cash is important for some people who have no other way of paying. Staff must wash hands after accepting cash.

  • Clean and disinfect shared facilities, such as telephones, computers, washrooms and laundry rooms.
  • Cleaning refers to the removal of dirt and organic material from surfaces. Cleaning alone does not kill or deactivate germs.
  • Disinfecting works by using chemicals to kill/deactivate germs on surfaces. This process does not work if surfaces are not cleaned first.
  • Disinfectants should have a Drug Identification Number (DIN). A DIN is an 8-digit number given by Health Canada that confirms its use in Canada. Refer to Health Canada’s Hard-surface disinfectants for use against coronavirus (COVID-19).
  • Check the expiry dates of products you use.
  • Always follow the manufacturer's instructions.
  • Use chlorine bleach solutions for disinfection if appropriate for the surface.
  • Prepare chlorine bleach solutions according to label instructions or in a ratio of:
    • 1 teaspoon (5 mL) bleach per cup (250 mL) of water; or
    • 4 teaspoons (20 mL) bleach per litre (1000 mL) of water.
    • Ensure 2 minutes contact time and allow to air dry.
    • Prepare fresh bleach solution daily.
  • Educate staff on how to use cleaning agents and disinfectants:
    • The required amount of time the product will need to remain wet on a surface to achieve disinfection.
    • Safety precautions and required personal protective equipment (PPE).
    • Directions for where and how to store cleaning and disinfectant supplies.
  • Clean and disinfect high traffic areas. This includes surfaces and objects touched often:
    • door handles;
    • light switches;
    • counters;
    • faucets and more.
  • Clean and disinfect common areas and surfaces at least twice per day, and when dirty.
    • Spend time cleaning and disinfecting.
    • Clean and disinfect surfaces often. Wherever possible, each employee should use their own products. If sharing product bottles, clean and disinfect them between uses.
  • Ensure washrooms are always well stocked with liquid soap. Paper towels, toilet paper and warm running water should also be available. Antibacterial soap is not required to prevent the spread of COVID-19.
  • Washrooms must be available for client and staff use at all times.