CS Covid-19 Contractor Camp Compliance Report

CS C&OE Note:
 This aligns with the CS Covid-19 Camp Compliance Checklist. If it was ‘Yes’ compliant, delete the comment below.
 If not conducted tool-box talks on Covid-19 symptoms and reporting, keep No.1
 Repeat No.30b about utensil & dish-washing.
 Add photos where relevant

Company: Location: Date:

Proponent: Completed By:

Action Item Status

Procedure
1. a) Conduct tool-box talks & provide posters to ensure all occupants know the
Covid-19 symptoms and that supervisors know to phone MOH.
b) Ensure all employees with symptoms such as fever, coughing, sore throat &
difficulty breathing are referred to hospitals. Phone the MOH helpline for advice.
2. Identify temporary holding rooms for suspected cases (away from other occupants)
until transferred to hospital. Remove, unnecessary furniture, etc so that easy to
clean and disinfect.
3. Overcrowding was identified. Location:
Remove occupants from overcrowded rooms and relocate them.
4. Identify High Touch/High Traffic areas. (e.g. door handles, staircase bannisters,
etc). List them and state frequency of cleaning and disinfection (hourly).
5. Provide Cleaning Schedules for the facility. State the frequency of general
cleaning, what will be cleaned & chemicals used. Examples: Corridor floors twice
daily using detergent; dormitory rooms weekly using vacuum cleaners and wet
dusting with detergent, etc
6. Provide disinfection chemical bleach/ hypochlorite solution, (based on a 5.25%
hypochlorite product such as Clorox) prepared for use at 1 part to 50 parts water

Saudi Aramco: Company General Use

 (1:50); or other EPD approved chemical disinfectant. See Mixing Chart below.
Supervision
7. Ensure supervisors are aware of frequency of cleaning and disinfection for each
area identified on schedules at No.4 & 5.
8. Ensure supervisors conduct inspections of janitor’s activities. Report and follow up
action.
Main Entrances
9. a) Display 2 posters: ‘7 moments for hand washing’ & ‘Cough etiquette’ at main
entrance and main communal areas (such as Dining Rooms)
b) Provide hand washing posters in bathrooms.
10. a) Ensure hand sanitizer available (60-90% alcohol) at all main entrances,
bathrooms and kitchen wash-basins.
b) Ensure regularly checked & resupplied.
Cleaning Materials
11. Provide a bleach/hypochlorite solution such as Clorox.
No other type of disinfectant solution is to be used unless approved by EPD.
(Contact CS CAT for advice).
12. Provide color coded J cloths and disposable cleaning cloths/tissue. Re-usable J
cloths must be disinfected between areas.
13. Provide a written disinfection procedure, inside plastic cover, in each of the
cleaning trolleys.
14. a) Ensure mops, cloths, buckets, other cleaning materials that are re-usable are
cleaned and disinfected regularly and after each shift.
b) Replace old or damaged wooden handles with plastic handles that can be
easily disinfected.
15. Ensure routine cleaning materials (detergent etc) and bleach/hypochlorite/Clorox
disinfectant are provided with sufficient re-supply.
16. Ensure cleaning closets are kept clean. Mop sinks (where supplied) must have
running water supply.
17. Provide a plentiful supply of waste bags.

18. Provide instructions for janitor to follow for mixing bleach/hypochlorite (Clorox)
solution. See Mixing Chart below (translate as required).
19. Ensure bleach/hypochlorite solution (Clorox) is freshly made on a daily basis.
Ensure spray bottles labelled with date prepared. Do not use if older than 24
hours.

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 20. Ensure bleach/hypochlorite solution (Clorox) made to correct concentration.
Product at 5.25% concentration is diluted at 1:50 water. See Mixing Chart below
21. Provide alcohol solution (70%) for high touch areas where Clorox cannot be used.

Janitors Personal Hygiene & PPE

22. a) Ensure janitors have high standards of personal hygiene.
b) Ensure they can describe the 7 moments for hand hygiene.
23. Provide correct PPE: Disposable gloves; surgical face-mask.
Face-mask changed every 4 hours or if wet. (For suspect contact or contact
cleaning & disinfection, refer to MOH guidance for additional PPE).
24. Ensure janitors have plentiful supply of disposable gloves. They will require several
glove changes a day.
25. Ensure janitors have enough changes of uniform provided and laundry
arrangements for fresh uniforms each day.
Bathrooms
26. Ensure all sinks working with warm running water, liquid hand soap dispensers
(with sign) and disposable towels. (Do not allow shared use of bars of soap or
towels).
27. Ensure detergent bottles, sanitizer bottles & towel dispensers are full. Regularly
checked & restock.
28. Ensure waste bins are lined with disposable plastic bags and regularly emptied.

Food Safety
29. Ensure food safety management enforced and meet EH Code (such as
temperature monitoring, HACCP, etc.). Ensure high standards of food safety &
hygiene are enforced.
30. a) Ensure dishwashers (if applicable) have the rinse cycle operating at 820C or
higher.
b) Ensure dish and utensil washing arrangements meet the EH Code, Section 04,
27.8. (3 sink method). Flush & scrape equipment & utensils. Sink 1 - Soak in
hot detergent solution 350C or above; Sink 2 –immerse & rinse above 350C.
Sink 3 - Seep in 100 ppm chlorine, for minimum 30 seconds or hot water above
770C for 30 seconds minimum.
31. Ensure dining tables and hand contact parts of chairs are frequently cleaned and
disinfected (hypochlorite/Clorox solution).
32. Ensure employees wash hands before eating. Conduct tool-box talks to

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 emphasize this.
33. Ensure employees are issued small bottles of hand sanitizer (60-90% alcohol) if
working in areas where they cannot wash hands before eating food.
Facilities
34. Laundry - provide an adequate number of washers & driers. (2 washers & 2 dryers
for each 50 occupants). Ensure hot wash cycle operates.
35. a) Showers – ensure adequate number of showers that function fully with warm
water. (Refer EH Code page 180 for scale of provision). E.g. for 80-100
occupants, 12 showers.
36. b) Bathroom washbasins - ensure number provided meets EH Code. E.g. for 80-
100 occupants, 12 washbasins. Must be in good state of repair and capable of
being easily cleaned.
c) Ensure central kitchens have washbasins provided near where food-handlers
prepare food.
d) Provide washbasins in kitchens where contractors prepare their own food.
These must be separate from sink units.
37. Bedroom ventilation - ensure AC fully operational. Encourage occupants to open
windows for natural ventilation.
38. Improve the general standards of cleaning in all areas.
Locations noted to be unsatisfactory (state what & where):

39. Other Comments:

Guidance To Establish Dilution Rates – For Clorox/Hypochlorite

(Check the product bottle is 5.25% this is based on 5.25% product)

Saudi Aramco: Company General Use

 Make up fresh bottles to use every 24 hours. Label prepared bottles with the date prepared.

Saudi Aramco: Company General Use