Ensure that you have read and incorporated the recommendations from the 6 steps to staying safe into your planning as recommended by the Chief Medical Officer of Health (CMOH).
6 steps to staying safe
- Physical distancing of 2 metres (6 feet)
- Regular hand washing
- Staying home when sick
- Not gathering in groups of more than 10
- Limiting travel to rural communities
- Self-isolating when required by CMOH orders and recommendations
Complete an operational plan
To help ensure the health and safety of staff and clients, all businesses must complete an operational plan and be prepared to produce it should Environmental Health or Yukon Worker’s Compensation Health and Safety Board request it.
What about overnight camps?
This guidance addresses day camps only. Overnight camps and special needs camps will remain closed for the time being due to greater risk of transmission posed by COVID-19 in situations with closer and more prolonged contact.
People at risk of getting COVID-19
Staff and campers at high risk of severe illness due to age or underlying health conditions should stay at home. Consider providing the option of online learning and/or virtual camps for these people.
Camp leaders and campers should maintain physical distancing as much as possible (for example, separation of tables and chairs, no assemblies or large group gatherings, no high-contact sports).
Groups no greater than 10
Campers should be in small groups no larger than 10 (including both campers and staff). Campers and staff should stay in these groups during the day.
A camp can have more than 1 group of 10 at a time provided each group:
- has access to a separate bathroom; and
- can maintain separation from each other at all times.
Consider options to reduce close contact between people, such as different drop-off and pick-up times, different meal times, etc.
Access to the facility
Only campers and camp staff should enter the facility. Parents and guardians should wait outside during pick-up and drop-off when possible.
Hygiene, cleaning and disinfecting
Camps must provide:
- hygiene education;
- supervised hand hygiene as appropriate; and
- hygiene supplies such as soap and water, hand sanitizer and paper towels.
Avoid sharing toys and objects between campers as much as possible. If objects are shared, be sure to clean and disinfect them after each use.
Use enhanced environmental cleaning practices (for example, increase the frequency of cleaning/disinfecting high-touch surfaces). This includes playground equipment, toys/objects and outdoor equipment. Employees must have access to gloves and sanitizing wipes. More information can be found in the Government of Yukon cleaning guidelines.
Screen for symptoms
Day camps must screen all staff and campers for COVID-19-like symptoms. All staff and all campers should be asked at arrival each day if they have any of the following symptoms:
- shortness of breath; or
- a general feeling of being unwell.
Staff and campers with any of the above symptoms cannot not attend camp.
If a camper develops symptoms
If a camper develops any of these symptoms during the day, they should be removed from the group. Parents or guardians should be contacted immediately and asked to come and pick up their child. The child, and any staff interacting with the child, should be provided with a mask. Any sort of mask may be used – whether it be a scarf or any available medical mask.
If a staff person develops symptoms
Any staff person who develops symptoms during the day should immediately remove themselves from all contact with others, notify their supervisor and go home.
Keep a record
A record of attendance and screening should be kept for each day. This will help with contact tracing should a staff member or child become infected with COVID-19.
Meals and food planning
- Encourage parents or guardians to provide meals and snacks for their campers.
- If preparing and providing meals on site, ensure that your camp has been issued a permit to serve food by Environmental Health.
If a camper does not have a home-provided meal for the day, the program may provide food to the camper. If it's not possible for parents or guardians to regularly provide meals or snacks, the following measures are recommended:
- staff serve food and plates directly to the campers (no self-serve or buffet style meals) ‒ consider serving individually wrapped food items;
- remove all shared containers from the dining areas (like water or milk pitchers, snack bowls, etc.);
- all educators who are handling food must practise diligent hand hygiene;
- a food safety certificate is recommended for those who will be handling the food;
- children should not be allowed to participate in food preparation;
- your camp should have a “no food sharing” policy; and
- all food should be served to campers on single service/disposable utensils and plates.