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COVID 19 Safety Plan

Posted in: Testimonials

The plan must address how:

  • Your workplace is organized and arranged,
  • Some specific activities will be carried out,
  • You will clean and sanitize,
  • Changes and precautions will be communicated to everybody at the workplace including staff and guests.

Organization and Arrangement

  • All staff will wear non-surgical face masks while in guests areas while guests are onboard. One per employee will be provided by employer.
  • All seating areas on the upper and lower decks will be situated so that guests stay 2 metres apart while seated. Guests will sit at a designated table.
  • Waiting areas will be setup with tape on the floor to ensure guests stay 2 metres apart while moving about on the boat.
  • There will be a flow of traffic set out and marked on the floor to alleviate areas of congestion on the boat (Ie. Stairs).
  • Smoking area on the boat will be eliminated.
  • Sanitation stations will be setup on the lower and upper decks (full washrooms are available as well).
  • Sanitizer will be offered to guests as they board the boat.
  • Maximum passenger count of each boat will decreased to allow for physical distancing.
  • Encourage guests to dispose of their own garbage, plastic cups, napkins, disposable plates, etc. to limit the amount of contact between guests and staff. Therefore more garbage and recycle cans will be available in public spaces.
  • Dance floor will be closed.
  • When possible, if “Boat A” is used on day 1, “Boat B” will be used on day 2 to reduce the possible exposure from guests during one day to another.
  • During an emergency guests and crew will disregard this plan and follow the directions of the Captain.
  • Signage on dock indicating to guests if they are feeling unwell to not enter the premises and to call the health authority.
  • All guests will be required to sit on the upper deck with access to the lower deck only for washroom use.

Activities

Fareharbor Booking Questions to Guests 

Do you feel well today?

Have you been diagnosed with COVID 19? If so, you may not cruise with us.

For public scheduled cruises guests can only book in groups of six. Larger groups are not permitted.

Private charter groups may not exceed 10 guests. All guests must remain on the upper deck and be spaced 2 meters apart.

Booking guests at window

For public scheduled cruises guests can only book in groups of six. Larger groups are not permitted.

Private charter groups may not exceed 10 guests. All guests must remain on the upper deck and be spaced 2 meters apart.

Reservations staff will book from outside under a tent, the ticket booth will not be used.

Guests will be encouraged to book online.

Reservation staff will always wear masks.

Boarding guests

Rope and pilons will be setup on the cement area or on the grass area in Stewart Park to keep the ramp area clear before boarding the boat.

Guests will be directed to that table and encouraged to stay at that table for the duration of the cruise.

Food Service

All food will be plated.

All food will be served to guests at their table.

Bar Service

All drinks will be served to guests are their table.

For payment tap will be encouraged, there will be a gratuity function on the POS.

Bathroom wait areas

Stickers on the floor will maintain social distancing while guests wait for washrooms.

When guests go to the washroom area, they will required to wear a mask.

Cleaning

  • Touch points are cleaned by a staff member every half hour while guests are onboard and recorded. These points will include, toilet handles, sink faucets, and all door handles.
  • Touch pads on POS machine will be cleaned after each use and tap will be encouraged.
  • A complete clean will be completed after every cruise which will include sanitizing tables and chairs, bar tops, bathroom sinks and all touch points.

Communication

  • Prior to each day the Captain will go over the outlined plan with the crew to ensure all employees are following the guidelines set out.
  • Regular staff meeting will be held, as per usual, every two weeks to update employees and take feedback from them.
  • During the Captain’s safety orientation when all guests have boarded, the Captain will explain what is expected from the guests while ordering drinks or food service procedures.
  • Staff will be required to do a self assessment on their health before starting work, if they feel unwell they will not work.
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