COVID-19 Protocols
As of March 17, 2021
Introduction:
Operations have been dramatically impacted by COVID-19. This document provides operational direction and addresses service resumption for Bathurst Glen Golf Course and Driving Range.
Infection Prevention & Control Measures
The following mitigation guidelines will help reduce the risk of respiratory infections, including COVID-19.
Prior to Arrival:
Golfers must complete the self-assessment for COVID-19 on the Ontario Ministry of Health website. If they do not pass the assessment, they should not attend the golf course until they pass the assessment and do not have signs and symptoms of COVID-19. The assessment questions are as follow:
Are you currently experiencing any of these symptoms?
-
- Fever and/or chills
- Cough or barking cough (croup)
- Shortness of breath
- Sore throat
- Difficulty swallowing
- Runny or stuffy/congested nose
- Decrease or loss of taste or smell
- Pink eye
- Headache
- Digestive issues like nausea/vomiting, diarrhea, stomach pain
- Muscle aches
- Extreme tiredness
- Falling down often
Is anyone you live with currently experiencing any new COVID-19 symptoms and/or waiting for test results after experiencing symptoms?
In the last 14 days, have you or anyone you live with travelled outside of Canada? If exempt from quarantine requirements (for example, an essential worker who crosses the Canada-US border regularly for work), select “No.”
In the last 14 days, have you been identified as a “close contact” of someone who currently has COVID-19?
Has a doctor, health care provider, or public health unit told you that you should currently be isolating (staying at home)?
In the last 14 days, have you received a COVID Alert exposure notification on your cell phone? If you already went for a test and got a negative result, select “No.”
If the customer has answered “yes” to any of the above questions, staff are to request that they not visit Bathurst Glen Golf Course. If the customer has answered “no” to all of the above questions, they are able to keep their scheduled bookings.
Your risk of severe disease may be higher if you have a weakened immune system. This may be the case for seniors or people with chronic disease such as diabetes, cancer, heart, renal or chronic lung disease
The World Health Organization advises that symptoms may appear in as few as two (2) days or as long as 14 days after contracting COVID-19.
Practice Proper Hand Hygiene and Respiratory Etiquette:
Wash your hands often with soap and water for at least 15 seconds.
If soap and water are not available, use an alcohol-based hand sanitizer.
Cover your cough or sneeze into a tissue. Immediately throw the tissue in the garbage and wash your hands.
If you don’t have a tissue, sneeze or cough into your sleeve or arm.
Avoid touching your face, nose and mouth with unwashed hands.
Players may wear masks at their own discretion.
Bookings, Arrivals, and Golf Check-In:
Tee times must be reserved in advance, online or via telephone: (905) 773-4334.
Walk on players will not be permitted.
Two-player minimum required when booking.
Contactless payments only will be accepted in the form of debit or credit transactions. Cash will not be accepted.
Tee time spacing of 12 minutes apart.
Golfers are asked to arrive no earlier than 20 minutes prior to their scheduled start time and are asked to leave the facility immediately after their round.
A maximum of two people at a time will enter through the main entrance of pro-shop and proceed to the check in area.
Markers have been installed on the floor to ensure distancing measures.
Golfers will be provided a receipt to show starter. No bag tags will be provided.
Once transaction is complete, golfers will exit the check in area through the North doorway.
Power Carts, Pull Carts, and Club Rentals:
Club rentals will be not available until further notice.
Power and pull carts are available for rent on a first come first serve basis and will be cleaned and sanitized after every use.
Power carts are limited to single rider unless players are residing in the same household.
Waiver forms are still required for power cart rentals due to liability.
It is recommended that you bring your own clubs and pull carts if possible.
Walking is encouraged.
Course and Facility:
Clubhouse and dining facilities will remain closed, except for one washroom and the Pro Shop. The Pro Shop is limited to maximum two patrons at one time.
People should only enter facility to pay or to use the washroom.
On course washroom will be closed until further notice.
Frequently touch items such as ball washers, sand rakes, benches, and waste receptacles, have been removed and will not be available.
Flagsticks must remain in place and are NOT to be touched. Cups fillers will be placed inside the cup to prevent the ball from going to the bottom of the hole. If your ball hits the filler, consider it to have been holed.
The number of users on practice green is limited to four at the clubhouse and three at driving range.
Distancing reminder signage will be placed at every three holes.
Golfers are asked to leave immediately after completion of their round.
Arrivals, Purchases, and Driving Range Check-In:
Patrons will enter through the main entrance and proceed to check in area.
Markers have been installed on the floor to ensure distancing measures.
Contactless payments only will be accepted in the form of debit or credit transactions. Cash will not be accepted.
Tees will be available for purchase.
Balls will be washed with ball washer machine and baskets disinfected after each use.
Tee Deck:
To allow for adequate physical distancing, there is 12 feet of space between golfers.
Frequently touch items, such as bag racks and waste receptacles, have been removed and will not be available.
Three users on practice green at a time.
Hand wash unit available for use.
Golfers must leave immediately after completion.
Food and Beverage Service:
to be phased in, date to be determined
Limited food and beverage available at half-way house only.
Debit or credit transactions only. Terminals will be disinfected on a regular basis.
Barriers in place to ensure distance between staff and patrons.