COVID-19

Sutherland Shire Canoe Club & COVID-19

Due to the current COVID-19 pandemic, we have implemented guidelines to enable limited opening of our Club. These guidelines reflect directives from the Australian Government, NSW Government, Paddle NSW and Paddle Australia.

We recommend all club visitors read and become familiar with the COVID-19 Safety Plan – available below. John Denyer is the Club’s COVID-19 Safety Officer.

Guideline Summary

In summary, please observe the following so that we can stay safe and healthy while slowing the spread of COVID-19:

  1. Stay at home if you feel unwell or have any cold or flu symptoms.
  2. Keep at least 1.5 metres away from others wherever possible.
  3. Practice good hand hygiene. Hand sanitiser and cleaning agents are provided for use at the Club.
  4. For contact tracing purposes, your attendance at the Club must be recorded by the opening/ closing officer on duty.
  5. Minimise the time you spend socialising after paddling – Arrive. Participate. Disperse.
  6. For time trials, bring your own race number holder. A bucket of disinfectant will be provided for cleaning race numbers.
  7. Club toilet and shower facilities are closed.
  8. The club kitchen is open with the following limitations:
    1. A maximum of 2 people are permitted in the kitchen area at a time.
    2. You must use hand sanitiser immediately BEFORE entering the kitchen area, each and every time.
    3. Be as quick as possible and touch as little as possible.
    4. The club will provide disposable cups, plates and spoons or bring your own mug, etc and take it home for washing.
    5. Please don’t use club crockery or cutlery.
    6. Tongs must be used to access the biscuits.
    7. A club member will be assigned to regularly sanitise the kitchen surfaces .
  9. The boat shed is open with the following limitations:
    1. A maximum of 2 people are permitted in the boat shed area at a time.
    2. 1.5m distancing applies to paddlers collecting and returning equipment.
    3. You must use hand sanitiser immediately BEFORE entering the boat shed area, each and every time.
    4. Be as quick as possible and touch as little as possible.
    5. To minimise the sharing of equipment, you are still encouraged to bring your own paddle equipment and cleaning gear. It is recommended to avoid sharing equipment with others.
    6. Any club equipment used must be thoroughly sanitised before being stored.
  10. Club BBQ
    1. Everyone involved in the preparation and serving of food must practice good hand hygiene.
    2. Designated club members will prepare and serve all food wearing gloves using tongs. The BBQ chef will also wear gloves. No one else should be in the BBQ area.
    3. Club members should not to touch food that has not been served to them.
    4. You must use hand sanitiser immediately BEFORE being served food.
    5. Disposable plates, napkins, etc will be used.
  11. Dispose of any rubbish in the garbage bins in Burnum Burnum Sanctuary.
  12. The committee will provide hand sanitiser and cleaning agents for use at the Club.
  13. Trial paddlers are encouraged to make an appointment by emailing committee@shirekayaking.info
  14. The Club area carpark will be open to members on Club Sundays until 11.45am.  Access is from Washington Drive, Bonnet Bay at the Tom Evans Baseball Field.

Your cooperation is appreciated.

SSCC Covid-19 Safety Plan [PDF]