NEWS | THE LATEST GOINGS ON

*All CRGCC staff are required to fill out a Daily COVID Health Assessment form prior to coming into work. Our workplace policies ensure that workers showing symptoms of COVID-19 are prohibited from the workplace.

Golf Course – Retail Shop

*All guests and staff are required to wear a mask while in the retail shop

Retail Area Including Entrances and Exits:

• Occupancy: 10 (one in, one out once capacity is reached).
• One-way doors to keep everyone physically separated (North door: Entrance Only, South Door: Exit Only).
• Hand-sanitizer available to guests at the entrance and exit of the retail shop, as well as in the locker rooms.
• Staff must wash their hands before and after stocking/rearranging shelves or product displays.

Point of Sale:

• Protective glass has been placed between the employee and guests to maintain an appropriate distance. Cleaning of protective glass is included in our regular cleaning schedule.
• The POS terminal and counter touched by the guest and/or employee must be sanitized after every use (“Tap” payment is promoted to the guests).

Locker Rooms:

• Occupancy: 8
• The regular cleaning schedule includes locker rooms to be cleaned twice daily (deep cleaned once daily). This includes assigned lockers to be wiped and sanitized.
• Day lockers are wiped and sanitized after every use.
• Hand sanitizer and wipes are provided in Men’s and Ladies Locker Rooms.

Apparel and Fitting Rooms:

• Occupancy: 1
• Each article of clothing is sanitized (steamed) after each guest tries it on.
• Fitting rooms are sanitized by staff after each use; this includes the inside and outside door handles, the hooks and chair inside the fitting room, and the mirror.
• Guests are advised to leave unwanted items in the room or a designated location so that they can be sanitized and restocked.

Golfcarts:

• Wiped and sanitized after every use.

Velocity

All guests are required to wear a mask while walking to their tables, using the washroom, and leaving. Guests can remove masks while sitting at their table/bay.

Entrances and Exits:

• One-way doors to keep everyone physically separated. (main entrance -entrance, door by the bar – exit). Signage is posted on the doors.

Washrooms:

• Sanitizer is available for guests and staff at the entrance of the washrooms.
• Doors are propped open whenever possible to cut down on touch points.
• Sanitized every half hour. Push plates, door handles, toilets, and sinks are sprayed and wiped.
• Handwashing and 2-meter distancing reminders are posted for guests.

Bar Area:

• Handwashing must occur before and after making drinks.
• Bar stools are sanitized before and after every shift.
• One person is behind the bar at a time.

Bay Area:

• Strict maximum of 6 people per bay.
• Dividing barriers between each bay.
• Each time bay is flipped, it is reserved for 30 minutes so that staff can sanitize all surfaces and touchpoints before the next group arrives. This includes sanitizing the top tracer screen and using quat sanitizer on any borrowed golf clubs. Laminated menus are to be cleaned after each use.
• Handwashing between each dish and glass clear.
• All payment transactions occur at the bays – guests are prohibited to come up to the bar to pay. Staff must wash hands before and after taking payment. POS system is sanitized between every payment.

Pick Up Window:

• Windowsill and payment machines are sanitized after every use.

*CRGCC will continue to monitor the workplace and update our COVID-19 safety plan as necessary*