Elouera Ski Club Ltd - COVID Safe Lodge Operation

COVID Safe Lodge Operation

Winter 2022 COVID Safe Rules

To minimise the chance of infection being brought to the lodge all Members and Guests are now required to either:

Be fully vaccinated AND
Have a negative COVID-19 RAT test immediately prior to departure for the lodge, or have done a PCR test (within a day or so of departure) which has returned a negative result.

This is what everyone will agree to when they complete the necessary online waiver in order to fully qualify to stay at the lodge.

In the event of a Member or Guest becoming ill at the lodge, they will be required to take a RAT test. If they test COVID positive, NSW Health rules are clear. They should leave as soon as they can and return to their place of residence.

Summer 2022 COVID Safe Policy

The Elouera Ski Club membership was notified on 7th December 2021 of the Board's intention to require full COVID-19 vaccination as the default for residence in Pygmy Possum Lodge once restrictions eased on 15th December 2021. Comments were invited. All responses were positive, the only issue of concern being what COVID test would be required for anyone who remained unvaccinated.

To minimise the chance of infection being brought to the lodge all Members and Guests were required to either:

Be fully vaccinated OR
Have a timely negative Covid-19 PCR test prior to arrival (currently 3 days prior based on NSW Health guidelines).

Original COVID Safe Plan with Risk Assessment

The Summer 2020 REVISED COVID Safe Plan Document provided a risk assessment, an analysis of the facilities of the lodge, and the actions required to minimise the risks of COVID-19 spread of COVID-19 for lodge occupants. Compliance with the COVID Safety Plan is NOT optional.

As per the 2022 Summer COVID Policy, to minimise the chance of infection being brought to the lodge all Members and Guests were required to either:

Be fully vaccinated OR
Have a timely negative Covid-19 PCR test prior to arrival (currently 3 days prior based on NSW Health guidelines).

The document PUTTING THE MARCH 2021 PYGMY POSSUM COVID REGULATIONS AND SAFETY PLAN INTO ACTION gives a succinct summary of what is expected of guests in order to comply with the COVID Safe plan.

During the Ski Season the Charlottes Pass Ski Resort’s Over snow acted as a restriction point on access to the Village and Lodge by checking temperatures, requiring the wearing of masks and the signing of a waiver indicating you did not pose a high risk of carrying coronavirus.

Please do not come to Pygmy Possum Lodge if you:

are experiencing flu like symptoms
are recently returned from a NSW Dept of Health designated Hot Spot (locale, city, state, territory, or country)
have been in close contact with a person suspected or confirmed to have COVID-19
are awaiting the result of a COVID-19 test.

The general principles for running a COVID-safe lodge will be familiar to everyone and include:

Practice good hygiene, cover your mouth when coughing and sneezing.
Wash your hands with soap and water, or use alcohol-based hand sanitisers.
Disinfect touched surfaces regularly.
If you are sick stay home. Do not come to the lodge.
Physical distancing as per the 4 square metres space and 1.5 metre separation rules.
Practice physical distancing whilst outof the lodge.
Do not bring non-staying visitors into the lodge.

Waiver of Liability for Clubs Without Resident Managers

Before any booking can go ahead (even if already Confirmed fully paid for) it is necessary for the every person over the age of eighteen to complete the Online Waiver of Liability for Clubs Without Resident Managers. The link/s to this Waiver will be emailed to the booking contact's email address in the week prior to the booking startdate. It is the responsibility of that contact person to pass the email on to the others on their booking.

The process of signing the waiver also seeks to ensure you have all the vital information you will need to be prepared for your stay at the lodge.
You are required to step through the entire procedure to succesfully sign the waiver. At the end of the process you and the booking officers will receive on emailed copy of what you have signed.

Summer Operations

During summer there is not be a COVID Safe Officer in residence. Summer Lodge Captains have the responsibility of ensuring people comply with the COVID Safe Plan.

To assist with COVID Safe management the following additional documents have been provided at the lodge:

For reference:

The lodge opened for the 2020 winter season, with major changes to the occupancy limit to enable the implementation of the 2020 Winter Pygmy Possum Lodge COVID Safety Plan.

Hand Sanitiser Stations, and Ethanol Spray Bottles

Hand sanitisers are available in the following locations of the lodge:

Photo of Hand Sanitiser at entrance to the lodge

Both East and West side of the front door
Downstairs toilets at the wash basin
Beside the sign-on sheets near the games room
Kitchen bench closest to the entry to the kitchen
In the quiet lounges

Extra hand sanitiser boxes are in the foodstore under the community products bench.

70% Ethanol Spray Bottles are available for sanitising door knobs and light switches:

Two on top of each bookshelf in the Lounge/Dining, "COVID SANITISER" label on the bookshelf where they are to sit. (for use in kitchen level bedrooms)
A few in each of the Storerooms for the upstairs bedrooms.
In each kitchen, under the sinks.

Refill for the Ethanol bottles is in the foodstore, up on a high shelf.

Kitchen Hygiene Management

Please read the cleaning and washing up procedures notice as posted on the door of each sink cupboard in the lodge kitchens.

Draft Procedures Alternative 1.

Every family group reserve their own plates, cups, glasses and cutlery for use during their stay, kept in their food cupboard.

Draft Procedures Alternative 2.

have an intensive and organised cleaning after each meal session, with a couple of rostered teams doing a thorough cleaning of all crockery, cutlery, pots and utensils used that evening. (Doesn't deal with lunch and breakfast?)

Kitchen Social Distancing Management

In order to maintain 5 people in the kitchen at once as a maximum, implement a roster for the evening meal preparation. The actual structure of the roster would depend on the mix of groups in the lodge. Larger groups with shared catering would require a longer time slot etc.

Two small groups (2 people max) doing food preparation/clean-up in the kitchen at once, one group on each side in the yellow and green highlight areas. These groups would have a fixed time slot.
The space immediately adjacent to the entrance archway (opposite the fridges, blue highlight area) allocated as a single-user short-term use area. The existing kettle, microwave and stove to be used by people who will just be in and out, making drinks or monitoring their prepared food as it completes cooking in the oven or on the stove-top. This space cannot be used for food preparation. Groups may want to move a second microwave into this area as well. The community use tea, coffee and sugar could be moved to the bottom shelf of the spices cupboard to support this model - but these are an obvious vector for virus spread if an infected person handles the containers!
Some food preparation might need to be done on a dining table.

Dining Room Social Distancing Management

The 4 dining tables to be further distanced apart by moving 2 of the lounges per wing into the games room.
Allocate the groups to their own table (or part thereof if there are parties of only one or two people).

Lodge Cleaning Protocols

Bedroom Cleaning Protocol has been modified. In summary:
1. On departure clean the bedroom and bathroom as per the usual procedures
2. On arrival disinfect commonly touched surfaces (door handles, light switches, room keys, shelf tops, toilet seats, flush buttons, taps) in the bedroom and bathroom wearing disposable gloves and using 70% alcohol and disposable cloths.
3. Dispose of gloves and cleaning cloths in a leak-proof plastic bag that is tied shut and put out in the rubbish.

Signage at the Entrance to the Kitchen

Email problems, suggestions, questions to

Page last updated: 16 May, 2022