We are specifically doing the following to prevent the acquisition and transmission of Covid19.
At the
entrance during arrival and check-in:
Screen all guests and staff at the entrance to check their temperature. Ensure that the temperature is between 36 and 37 degrees.
Guests sanitize their hands and all suspicious items and body parts
Brief the guest about our corona prevention and management procedure.
Take the recommended guest records at arrival to ensure we have enough information to help the guest or the covid19 task force whenever necessary.
Staff must sanitize after being in contact with any guest body part or luggage.
All deliveries of materials and supplies have been redirected to the community office outside the camp, to minimize the number of people at the lodge.
Payments:
All guests are encouraged to use a cashless payment system. This can be done by payment in advance through transferring the money to our account or using a credit card
The payment options available are;
Wire transfer to our bank account
WorldRemit to our Mobile money account
Online credit card payments.
In guest rooms:
Change to easily washable beddings and linen
Use natural air conditioning by leaving the windows open as much as possible.
Supply each guest room with recommended sanitizing liquid
Empower guests to use the sanitizing liquid available in the room during their stay.
Wash all beddings after each use
Enhanced cleaning of guest rooms following a checklist. Remove the beddings, clean down the room, sanitize the entire guestroom, and replace it with new beddings, then the manager approves the room.
Common areas;
Remove all commonly shared implements and personalize all such services to every guest
Sanitize all surfaces after each single-use
Supply recommended sanitizing liquids, hand washing points with running water and soap in strategic areas.
All sitting facilities in the common areas have been positioned accordingly laving at least 2 meters apart.
The camp has availed washing and sanitizing facilities at strategic points for regular use.
Staff:
Get flexible leave days whenever they feel unwell
Be Screened on a timely basis to check their body temperature using a non-contact thermometer
Wear personal protective gear all the time in the hotel premises and attending to guests.
Sanitize regularly and remember to keep a distance
Providing timely employee training and awareness to empower our staff about Coronavirus, the risk involved and how to prevent the spread of covid19
All staff and guests require to be vigilant and report any suspicious action/behavior that minimizes the effectiveness of the COVID-19 safety measures.
Be exemplary by observing the set regulations and then guiding and remind guests or fellow staff to observe the COVID-19 safety procedures
Village guided walks and community experiences;
Reduce the number of guest per guide from six to four
Move with sanitizer chemicals on the trail and sanitize regularly
Always keep a distance between the community and guests or staff and guests during the trek or community experience.
Avoid wearing a mask during a demanding trek but have it handy to be dressed whenever you may be forced to crowd in one location
During the stay at the camp
All staff and guest are expected to wear face masks all the time
Provide sanitizer liquids in all areas of the hotel to enable regular sanitizing
Obey the social distance signage and furniture sets
Reduce crowds and leave a space of at least 1.5 meters between persons.
All trash cans in the isolation area must be lined with a plastic bag and be properly disposed of with the guidance of the covid19 task force.
Wash all used items including beddings, in the recommended detergents, plenty of water, and dry in direct sunlight.
All implements and amenities will be replaced or sanitized after each use.
If anyone shows signs of sickness with a likeness to covid19, isolate them, refer to their record and call the covid19 task force for further investigation.
Staff must sanitize and disinfect all commonly touched surfaces after each use
All guests will be served sitting down on their designated sitting area.
Each guest team will be served independently to avoid the mixing of different groups.
Practice routine cleaning of frequently touched surfaces. High touch surfaces include Tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks, etc.
