COVID-19 Precautions

At Springbrooke Retreat Centre, our priority is CREATING A SAFE SPACE FOR GUESTS, STAFF AND THE COMMUNITY.


We are currently closed due to BC government COVID-19 restrictions; if you have an upcoming rental with us, please contact our Rental Director, we’d be happy to reschedule your booking to a later date. Though we understand this is not ideal we highly recommend you reserve dates now for later in the year as we fill up quickly. We will miss you, but keeping you healthy and safe is our priority.  For any enquiries, please contact our Rental Director at 604-253-9256.


Planning on coming to Springbrooke Retreat Centre? We look forward to welcoming you! In the interest of ensuring your safety—and the safety of all of our guests—please review the following questions:

  • Do any of the members of your travelling party have the following symptoms of COVID-19: fever, cough, difficulty breathing, diminished taste or smell, runny nose, sore throat, muscle or body aches?
  • Have any of your party had contact with a person with a confirmed or possible case of COVID-19 in the past 21 days?
  • Has anyone in your party travelled outside of Canada in the past 14 days, or had contact with anyone that has just returned to Canada from abroad?

If you respond YES to any of the points above, we kindly ask you to call us to change your reservation to a later date until you can respond NO to these questions.

If you responded NO to the points above and plan to travel, it is important that we make you aware of special measures at our Retreat—and within our community—that comply with recent changes to government regulations and guidelines regarding COVID-19.


With regard to concerns around COVID-19, we are taking additional measures to ensure we are following best practices as directed by trusted health authorities to ensure you have a comfortable and safe visit.

As part of maintaining our high standards of hygiene and cleanliness, we have implemented enhanced health safety procedures and preventative practices with our team.

We are closely monitoring developments of COVID-19 and following recommendations from our local health departments and experts at the Centres for Disease Control and Prevention (CDC) and World Health Organization (WHO). We take these measures very seriously and continue to communicate awareness and training procedures with our team to reinforce our sanitization and safety procedures.


COVID-19 has changed the hospitality sector the world over. It means for those of us in the events and hospitality sector, that we must balance our commitment to a guest’s comfort, while increasing a renewed commitment to everyone’s health and safety.

In real time, it means establishing clear and transparent process’ and protocols.

Our Commitment to YOU:

We’ve always been good at staying on top of housekeeping and cleanliness, but COVID-19 has, admittedly, forced us to be better. At Springbrooke, we’re blessed to have vast outdoor spaces that can be used in a ‘big spaces and fewer faces’ hosting capacity, and that should give our guests peace of mind.

We have a covered outdoor dining space, a commercial-grade kitchen, and easy-to-clean washroom facilities. In a ‘blessed-by-nature’ regard, we consider ourselves very fortunate, but being one dimensionally fortunate isn’t where we are stopping. We need to be operationally responsible, too.

The health and safety of Springbrooke Retreat Centre’s staff and guests has always been our number one priority.

COVID-19 is an infectious disease that mainly spreads through direct contact with an infected person and their respiratory droplets. Respiratory droplets are generated by breathing, speaking, coughing, and sneezing. Your exposure risk is greatest when you have prolonged exposure with an infected person. The virus can also spread if you touch a contaminated surface and then touch your eyes, nose, or mouth. A surface can become contaminated if droplets land or someone touches it with contaminated hands.

Outlined below are the control measures put in place to help us all stay safe during this time.

Control measures are first broken down by our 4-step general protocol list as recommended by WorkSafe British Columbia (BC):

1) Elimination
2) Engineering Controls
3) Administrative Controls, and
4) Person Protective Equipment.

Next, we outline the governing rules & guidelines for each department (housekeeping, kitchen, and administration). 

1st Level Protection: Elimination 

  • Established a 50% occupancy limit for each building.
  • Implemented measures to keep workers and guests at least 2 m apart.
    • Re-organized work stations
    • Spaced out seating
    • Reduced number of guests on-site
    • Markings on floor where appropriate
  • Staff are not able to attend work if they are feeling ill or have traveled out of the country within 14 days.
    • Prior to the start of their shift, staff are required to do a symptom self-assessment and temperature check.
  • Guests are asked to not visit if they are feeling ill or have traveled out of the country within 14 days

2nd Level Protection: Engineering

  • Plexiglass barriers between kitchen staff and guests.

3rd Level Protection: Administrative

  •  We have identified rules and guidelines for how workers should conduct themselves (Appendix A).
  • Staff rules and guidelines are communicated through signage, and training.
  • Hand-washing signage posted at every sink.
  • Cleaning documentation for each building.
  • Proper hygiene practice posters are posted in the kitchens and housekeeping rooms.
  • Prior to returning to work, the staff must read our COVID guidelines, protocols, and necessary safety information. In addition, staff must read and understand their responsibilities and sign a document.
  • Guests will be sent a COVID guideline and protocol document prior to their arrival. Guests must read and sign this document to ensure they understand their responsibilities and risk.

4th Level Protection: Personal Protective Equipment (PPE)

  • The kitchen staff will use masks and disposable gloves when cooking and serving food.
  • Dishwashing staff will use face shields, masks, and gloves.
  • Housekeeping staff will use masks and disposable gloves appropriately when cleaning facilities.
  • Correct use of PPE is outlined in Appendix B and proper PPE usage will be communicated during training and through signage. 

Appendix A – COVid-19 Rules & Guidelines


  • Staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching your face).
  • Staff are provided with the appropriate personal protective equipment (i.e., disposable gloves and face masks). Staff are encouraged to notify their supervisor if they require any additional equipment. 
  • Disposable gloves will be changed after cleaning each washroom, handling dirty laundry, and when going between rooms.
  • Staff are not permitted to enter a room when in-use by guest(s). Staff must wait until room is vacated before cleaning.
  • Rooms are vacuumed with Hepa Filter vacuums.
  • Rooms will be treated with UVA.
  • All hard surfaces will be cleaned with disinfectant and a cloth.
  • Bathroom hard surfaces (except showers) will be cleaned with disinfectant and a cloth.
    • Dirty cloths will be bagged and sealed after each room for washing with bleach and hot water.
    • Toilets will be cleaned with a disinfectant and paper towel.
  • High-use touchpoints will be sanitized during group changeovers (for individual rooms and common areas), and daily in public areas (i.e., dining halls):
  • Tabletops
  • Toilet seats
  • Sinks
  • Chairs
  • Remotes
  • Phones
  • Light switches
  • Fridges
  • Doorknobs 
  • Sani-wipes will be available for guests to do optional self-cleaning of their room.


Cooking & kitchen-use

  • Staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching their face).
  • Staff must wash hands between kitchen tasks, after breaks, after cleaning, washroom-use, coughing and sneezing, upon entering or exiting the building, eating and/drinking, and after removing the garbage.
  • Aprons must be removed before going outside and going to the bathroom.
    • Aprons must be clean at all times.
  • Enhanced cleaning of touchpoints. Kitchen staff are responsible for cleaning high-use touchpoints after each meal.
  • High-use touchpoints are the following:
    • Countertops
    • Fridge doors
    • Door handles
    • 12’’ above and 6’’  below each door handle
    • Phones
    • Commercial equipment and knobs
      • Ovens
      • Dish machine
      • Stoves
    • Sinks and taps
  • Staff must soak cutlery in pre-soak solution prior to the dishwasher


  • Staff are responsible for serving guests their meals behind the plexiglass barrier. 
  • Self-serve beverage areas will have proper signage with guidelines for use. 
    • Please wash hands prior to use. 
    • Stations are equipped with a hand-washing sink, sanitizer, and disposable gloves.
  •  Meals will be served using a 1-way-in and 1-way-out lineup. Markings will be placed on the floor to help keep people 2 m apart and guide the direction.

Dining Hall Setup & Cleaning

  • The tables will be set up with 2 m spacing.
  • No more than 3 people per table.
  • Outdoor seating is encouraged.
  • Salt & Pepper shakers are wiped down after each use. Single-use packages are also available for use.
  • Napkins and cutlery will be pre-wrapped and given out per person.
  • Dirty dishes will be placed in marked containers.

Administrative & Management

  • Management/administrative staff are responsible for practicing good hygiene practices (e.g., frequent hand washing, covering coughs and sneezes, and not touching their face).
  • Management/administration staff are responsible for sanitizing their own work station at the end of their shift.
  • High touchpoints are sanitized daily:
    • Doorknobs
    • Phones
    • Light switches
  • No sharing of workstations.

Appendix B – Personal Protective Equipment

Face Masks

  • Before putting on a mask, clean hands with alcohol-based hand rub or soap and water.
  • Cover your mouth and nose with a mask and make sure there are no gaps between your face and the mask.
  • Avoid touching the mask while using it; if you do, clean your hands with alcohol-based hand rub or soap and water.
  • Replace the mask with a new one as soon as it is damp and do not reuse single-use masks.
  • To remove the mask: remove it from behind (do not touch the front of the mask); discard immediately in a closed bin; clean hands with alcohol-based hand rub or soap and water.


  • For further information on preventing the transmission of COVID-19 please visit BC Centre for Disease Control
  • To learn more about COVID-19, symptoms, how it spreads and prevention, please visit HealthLink BC.