COVID-19 Mitigation Guidelines

Steamboat Bay Fishing Club COVID-19 Mitigation Guidelines for Destination Marine Fishing Charter and Lodging

The following plan is designed to minimize health risks associated with coronavirus for guests, staff, and residents of the local communities. Practices and procedures listed here are not a guarantee against exposure.

Contents

Guest Responsibility
- Testing and vaccinations
- Community Protection
- Masks
- At the Resort:
  - On the Boat
  - Guest Dining
- In case of Illness
Staff Responsibility
- Staff Training
- Staff Testing and Vaccination
- Screening
- Boat Procedures
- Lodge Procedures
- Crew Dining

GUEST RESPONSIBILITY

Testing and Vaccinations:

Last season, in 2020, due to required testing by the State of Alaska and careful safety procedures, Steamboat Bay did not experience any serious health issues. Therefore, for the safety of all, following the same protocol as last year is required for all our guests:

It is required that all guests either provide proof of vaccination or be tested and provide proof of a negative result of a COVID PCR test within 96 hours of their departure to Alaska. Guests are required to upload a copy of their vaccination cards or negative test results onto their Steamboat Bay registration for their trip. If guests choose to test, they may use testing in their hometown, or Kallaco Health and Technology test kits can be sent out to guests who request them (cost to be paid by the guest). This can be set up by Steamboat Bay. All tests need to be the PCR test for higher accuracy. Follow this link for Registration.
All guests will be requested to complete a health questionnaire prior to leaving home and be subject to a touchless temperature screening before boarding on any floatplane out to Steamboat Bay. If an individual has a fever >100.4° or displays other COVID-19 symptoms, such as coughing or breathing difficulties this individual(s) would not be allowed to continue on to the resort and, instead, would be transported to accommodations. Transportation to Steamboat Bay may continue once cleared or with a temperature below 100°.
Resort team members, or designated transporters, will meet out-of-state guests at point of pickup, either at the airport or a hotel, and direct them to our floatplane or ferry service while minimizing contact with people from the surrounding community as much as possible. The same will be done for departures from the resort.
All transportation vehicles, aircraft and watercraft used for client transport out to the resort will be sanitized before transport and after transport.

Community Protection

In the case of guest arrival requiring a night’s stay in Ketchikan, Steamboat Bay highly encourages limited interaction with the community and wearing masks when in public for the safety of all, prior to leaving for the resort.

Guests overnighting in Ketchikan, on arrival or on departure after their resort stay, will be picked up at the airport or float plane facility and driven directly to Cape Fox Lodge. The next day they will be taken back to the airport ferry (hotels will provide transportation) or float plane facility depending on whether departing for the resort or leaving Ketchikan. If guests are staying at other lodging facilities in Ketchikan, they will be responsible for their own transfers to and from the airport.

It is highly suggested that all guests overnighting in Ketchikan, prior to coming out to Steamboat Bay, remain at the hotel facility/restaurant at which they are staying. Steamboat Bay will keep a supply of commonly asked-for items on hand and arrange for a designated staff person to purchase something from town, if needed, to minimize guest contact with community members. Staff picking up mail and freight, shopping, banking or running other common errands, will be screened at the beginning of their shift. Steamboat Bay will coordinate any movement of guests or staff displaying COVID-like symptoms, or persons confirmed to have COVID, with local health officials

While staying in Ketchikan prior to leaving for home, a walk through the town to enjoy its history and attractions is encouraged. Masks are encouraged.

Masks:

Masks are required when in retail outlets, (Store/Bar/Dining Room) except when eating or drinking. They are not required while fishing on the boat but are while in the cabin of the boat. Mask are required on the float plane ride and during the check in process.

Guests will be asked to wear a mask while in the cabin of the boat. However, unless requested by the guests on-board, we have found that, due to the surrounding space and fresh air while outside on the deck of the boat, masks are not necessary.

At the Resort

In orientation, Steamboat Bay encourages guests to follow best practices in hygiene during their stay to prevent unknowingly contracting or spreading coronavirus. Good hygiene includes:

frequent washing or sanitizing of hands,
social distancing as practical or required,
coughing or sneezing into the arm or into a tissue that’s thrown away,
wearing personal protective equipment (masks).

Guests will be asked to report to staff if they develop symptoms that may be associated with COVID-19. Hygiene reminders will be posted on boats and around lodge grounds, especially in common areas.

A record of daily guest health will be maintained. A health report would include, but not be limited to, a body temperature check for fever >100.4°, an evaluation of health condition prior to fishing, and verification of PPE (Personal Protection Equipment) required for the day’s fishing. Temperature screens will take place prior to the day’s fishing trip.

Sanitizer dispensers will be placed at all common entryways and common spaces around the facility. Per State Mandate, entryway signage will be posted to notify the public of the Steamboat Bay’s COVID-19 Mitigation Plan and clearly state that any person with symptoms consistent with COVID-19 may not enter the premises.

Guests will be encouraged to bring their own personal clothing items including raingear, boots, gloves, hats, and a face mask to wear. If raingear is not feasible to pack, sanitized raingear will be provided for use on the boat. Disposable masks will be available for guests if needed.

Occupancy numbers will be monitored and controlled in public-use areas of the lodge and Residence so as to maintain good social distancing.

On the Boat

In most instances, it is difficult to maintain social distancing onboard fishing vessels. Passengers from separate households will spread out as much as possible on deck and in the cabin.

As a precaution, guests will be asked if they are experiencing any COVID related symptoms prior to boarding the boat, and touchless temperature screenings will be taken prior to the fishing day. A guest temperature screening log will be maintained.
Passengers and guides will wash or sanitize their hands frequently.
When possible, guests will use the same fishing rods for the day.
Passengers will remain with the same group, same boat, same guide for the duration of their trip, and sit in the same seats every day while inside the cabin.
The passenger that is closest to the guide on the back deck will remain in this position for the duration of the trip to lower the guide’s exposure to multiple guests.
All food onboard will be individually bagged, and properly labeled for all guests and crew. There will be no sharing of meals, drinks, or snacks onboard the vessel.

Boats will be sanitized daily, inside and out, with appropriate products. This will include all surfaces that are common or easily accessible by the guests fishing, including rods and reels. Guides will perform hourly touch-point sanitization (e.g., workstations, equipment, screens, doorknobs, restrooms) as required by state mandate. Contact areas of the heads will be wiped down after each use.

Hand sanitizer will be available inside the head as well as soap, spray disinfectant, and paper towels in the cabin area. Trash containers will be easily accessible throughout the boat and will be emptied daily.

The captain is required to report to USCG Captain of the Port (or nearest Sector if no Port Captain) any case of a person exhibiting symptoms consistent with COVID 19.

No guides displaying symptoms of COVID-19 will provide services to customers.

Guest Dining

Meals will be served complete to each guest individually, with no buffet or family style self-serve food arrangements. As much separation as possible will be set in the Great Room adhering to the 6’ social distancing rule, with masks required when socializing. Occupancy numbers will be monitored and controlled in public use areas, such as the dining facilities, lounge, and game room.

Guests will dine on individually plated appetizers, entrée from the menu, plated salad, soup, bread, and dessert. No common beverage sources (e.g., coffee station, water pitchers) will be used.

If mandated by the State, cloth face coverings will be worn by all employees interacting with the public. Tables, chairs, reusable condiments, and menus will be sanitized between groups. Tables will be spaced as far apart as possible or spaced per current State mandate.

Our goal for all guests is to have a fun and safe experience while at Steamboat Bay Alaska. All of our guest protocols are designed to maintain State mandates while keeping the comfort and safety of our guests as a priority.

In Case of Illness

The CDC advises “Any person that exhibits trouble breathing, persistent pain or pressure in the chest, new confusion or inability to arouse, or bluish lips of face should get medical attention immediately.”

Any guest who experiences a cough or difficulty breathing combined with a fever of 100.4° or greater and one or more of the other listed symptoms will be asked to isolate. That person will isolate until the fever is gone for 72 hours without use of medication and until other symptoms have softened, or they test negative for COVID-19 if rapid testing is available.

Local health officials in Ketchikan will be notified of symptoms and possible infection. If advised, said person will be transported by floatplane to Ketchikan for possible COVID-19 testing with Power of Wellness: 907-220-4447. In the case of a positive test, isolation and quarantine will take place in Ketchikan. Close contacts of said person may be required to test and isolate as well, depending on situation and circumstances, as advised by local health officials.

STAFF RESPONSIBILITY

Continuing our goal to keep the adventure of fishing in Alaska at Steamboat Bay safe and fun for all, the following protocols are designed for our staff’s safety as well.

Staff Training

Employees will be required to read materials from a training packet that cover business-specific policy and practices regarding COVID-19. The training packet will include this mitigation plan as well as enhanced cleaning and sanitizing procedures for lodging facilities and boats. Posters will be placed around the facility and on vessels to remind employees on social distancing, good hygiene, symptoms of COVID-19, and current or new health mandates.

Staff Testing and Vaccinations

Employees of Steamboat Bay, including lodge management and captains, are highly encouraged to be vaccinated for Covid-19 prior to arrival in AK. Everyone will practice good hygiene during and between work periods for the duration of their seasonal employment. Good hygiene includes:

frequent washing or sanitizing of hands,
social distancing as practical or required,
coughing or sneezing into the arm or into a tissue that’s thrown away,
wearing personal protective equipment, including face coverings or masks, at all times.

Upon arrival at the Ketchikan airport, all employees must be able to produce results of a negative COVID-19 PCR test taken within 72hrs of departing for Alaska, even if vaccinated (please bring vaccination card with you). A second PCR test may be given 7-14 days after arrival, to those who cannot provide proof of vaccination.

Screening

Company staff (including all guides and crew) are responsible to share with management any symptoms they experience that may relate to COVID-19 infection.
A record of daily employee health will be maintained. A health report would include, but not be limited to, a touchless temperature screen for fever >100.4°, an evaluation of health condition prior to starting duties, and verification of PPE (Personal Protection Equipment) required for the work shift. Temperature screens will take place prior to each work shift.

Symptoms include:

Cough
Difficulty breathing
Fever >100.4°
Chills
Repeated shaking with chills
Muscle pain
Headache
Sore throat
Vomiting or diarrhea
New loss of taste or smell

Employees experiencing a cough, in combination with any of the of the other symptoms, will wear PPE and distance as much as possible from other staff and guests until symptoms subside. Where staff responsibilities would otherwise require separation from others while sick (e.g. food preparation, food service), staff will do so.

Any crew member that experiences a cough or difficulty breathing combined with a fever of 100.4° or greater and one or more of the other listed symptoms will be asked to isolate. That staff person will isolate until the fever is gone for 72 hours without use of medication and until other symptoms have softened, or they test negative for COVID-19 if rapid testing is available. Crew members may also be given, depending on symptoms, a COVID-19 test from Kallaco Health and Technology with results returning in approximately 36 to 48 hours.

Boat procedures

The captain is required to report to USCG Captain of the Port (or nearest Sector if no Port Captain) any case of a person exhibiting symptoms consistent with COVID 19. As a precaution, guests will be asked if they are experiencing any COVID related symptoms prior to boarding, and touchless temperature screenings will be taken prior to the fishing day. A guest temperature screening log will be maintained.

No guides displaying symptoms of COVID-19 will provide services to customers.

Lodge Procedures

All accommodations, common areas, restrooms, kitchen and dining areas will be cleaned daily per hospitality facility guidelines as prescribed by the CDC and Eco Lab. Staff will provide for hourly, touch-point sanitization (e.g., workstations, equipment, screens, doorknobs, restrooms) throughout lodge common-areas.

All food handlers and housekeeping duties will be followed as recommended on the CDC website.

All crew members will distance themselves, six feet where possible, away from guests, as much as possible, when not performing required work duties.

Crew Dining:

In Crew dining, for breakfast, lunch and dinner services, will be served in disposable containers for take away for in room dining/ own facility dining based on what crew quarters staff member is resides in.

All beverages will be individually packaged, as well as disposable utensils offered. Meals will be ordered from a limited menu and served by a kitchen employee accordingly.

Crew will be issued their own dining kit, including utensils and beverage containers at the start of the season. This set is to be used solely by said crew member throughout the season, to avoid sharing with others and reduce common area overlap among entire crew.

Crew Member will only be allowed to recreate, during their off times, inside the assigned building in which they reside in. Otherwise, all socialization must be conducted outside of buildings, and at safe social distances.

At all times, as much separation as possible is requested to adhere to the 6’ social distancing rule with masks required except when eating or drinking.

All Kitchen and Service staff will log all handwashing, bathroom, kitchen, and dining area sanitation.