COVID-19 Health and Safety Plan More Information  (hide notice)

COVID-19 Updates

Health & Safety is Our Priority

From all of us at The Alisal, thank you for your loyalty and trust in us as a place you know and love to create lasting memories. Our highest priority is the health and wellbeing of our family including our guests, members, employees and our community.

Please see below for updates on policies as well as actions taken to ensure your health and safety during your visit to the Ranch. In addition to the plan, each operating department has its own customized set of procedures.

We have relied on the best available science on sanitization methods and protocols to develop our plan. We will continue to refine and update as additional direction becomes available.

We can’t wait to see you!

In good health,

Image of Kathleen Cochran's signature

Kathleen Cochran
General Manager

Clean + Safe Certified logo from California Hotel & Lodging Association; RZero Hospital Grade Disinfection

Cancellations & Future Travel Plans

Our 30 cancellation policy is in place for all reservations. Please refer to your confirmation letter for details.

Please be patient with us, refunds will take approximately 30 days to process.

If you have any questions, please kindly email us at kcochran@alisal.com or call 800-4ALISAL (800-425-4725).

We look forward to seeing you soon!

Operating Standards

At The Alisal, we care deeply about our family of guests, members, employees, and our community. This plan presents what we will do to keep everyone as safe as possible. In addition to the plan below, each operating department has its own customized set of procedures. We have relied on the best available science on sanitization methods to develop our plan. Which we will continue to refine and update as additional information becomes available.

Masks: required on property everywhere per mandate from the State of California.

OUR NUMBER ONE PRIORITY –EMPLOYEE & GUEST HEALTH

  • Physical Distancing. Guests will be advised to practice physical distancing by standing at least six feet away from people outside of their immediate party. This includes while standing in any line or moving around the Ranch. Restaurant dining, activities, and other physical layouts have been arranged to ensure appropriate distancing. Masks: required on property everywhere per mandate from the State of California.
  • Hand Sanitizer/wash stations. Hand sanitizers and wash stations will be placed at key contact areas for guests and employees.
  • Signage. Health and hygiene reminders will be placed throughout the Ranch. Signage will also be posted throughout the “back of the house” reminding employees of the proper way to wear masks, gloves, and handle and dispose of clean masks and use of gloves (based on advice from medical professionals).
  • Guest & Employee Health Concerns. Our staff has been given clear instructions on how to respond swiftly and report any and all presumed illnesses. Employees are instructed to stay home if they any symptoms consistent with COVID-19 and/or if they do not feel well enough to work. All employees will receive COVID-19 training (safety and sanitation protocols).
  • Personal Protective Equipment. Appropriate PPE will be worn by all employees based on their roles and responsibilities.

GUEST ARRIVAL/DEPARTURE

  • While checking in, face coverings are required, as well as maintaining appropriate physical distancing. Checkouts will be handled automatically, and a copy of the bill will be emailed to the guest.
  • Guest Room Keys will be sanitized and provided in a sealed package.

Housekeeping

  • Guest linen will be delivered and removed in single-use sealed bags.
  • Housekeeping will maintain minimized contact with guests while cleaning and will clean at a time agreed upon by guests if necessary.
  • For the safety of both our guests and employees, there will not be daily housekeeping except by request.
  • All current reusable collateral will be removed from rooms; critical information will be distributed to rooms for single use only.
  • Extra pillows and blankets will be available upon request only.
  • Every surface in guest rooms will be cleaned following strict sanitation guidelines.
  • All duvets and pillows will be washed between guest stays.
  • All guest amenities will be packaged, hand sanitizer added to amenity offering

Pool

  • Chaise lounges to be sanitized after each use.
  • Chaise lounge chairs set with appropriate physical distancing.
  • Towels will be handed out by a member of the staff.

Spa & Fitness Center

  • Due to the Santa Barbara County Health Officer’s Orders, limited spa services will be held indoors with an option for outdoor services.
  • The gym and studio are closed.
  • Retail is open.

Restaurants and Bars

  • As of November 18, State and County restrictions allow for outdoor dining only.
  • Breakfast and dinner seating times will need to be arraigned ahead of time.
  • Menus will be single-use.
  • Any buffet will no longer be self-serve.
  • Tables and service stations will be sanitized between each seating.
  • Chuckwagon Grill will serve all food and beverage in disposable containers and all condiments will be pre-packaged.

Activities

  • Handwashing stations available.
  • All lawn games, Volleyball, Basketball, and Billiards are done by individual checkout to ensure sanitation after each use.
  • All activities designed to adhere to physical distancing.
  • All guest transportation vehicles will have limited seating to adhere to distancing.

Barn

  • Breakfast Rides limited to a maximum of 30 riders.
  • Private/Family ride times will be increased (both one- and two-hour rides available).
  • Group Trail rides limited to a maximum of 6 riders per ride level.
  • All riders must be able to get on and off their horses with minimal assistance, including the use of the mounting block.
  • All equipment will be sanitized after each ride.

Tennis

The Alisal tennis courts are open to doubles and singles including Pickle Ball from 9 am-5 pm Monday through Sunday.  The tennis shop is open for racquet rental and merchandise but please enter one at a time with a mask. All guests are required to make a reservation.

Here are the guidelines to play:

  • Please wash your hands before going to the courts
  • Clean and wipe down your equipment
  • Try to stay at least six feet apart from each other
  • Teams should use their own set of tennis balls and not exchange with the other team.
  • Avoid touching your face after handling a ball, racquet, or other equipment
  • Stay on your side of the court.
  • Leave the court as quickly as possible at the end of play.

Golf

Both our private course (Ranch Course) and our public course (River Course) are currently open for play. Modifications currently are as follows:

  • One person to a cart unless in the same household.
  • Tee-times are required.
  • Beverage cart service is available at the River Grill during select hours. Please call ahead for specific hours.
  • Flagsticks are not to be touched. Foam inserts have been placed in the cup so the balls will not need to be retrieved.

laundry

  • Guest laundry facilities are currently closed. Our in-house laundry department can provide guest laundry services for a nominal fee upon request.

Bell Service

  • Limited availability and only upon request.

Health and Services Practices

At The Alisal, we care deeply about our family of guests, members, employees, and our community. This plan presents what we will do to keep everyone as safe as possible. In addition to the plan below, each operating department has its own customized set of procedures. We have relied on the best available science and sanitization methods to develop our plan, which we will continue to refine and update as additional information becomes available.

Masks: required on property everywhere per mandate from the State of California.

Employee & Guest Health

The health and safety of our employees and guests is our number one priority.

Physical Distancing. Guests will be advised to practice physical distancing by standing at least six feet away from other groups of people not traveling with them while standing in lines or moving around the property. Dining Room tables and other physical layouts will be arranged to ensure appropriate distancing. Employees will wear face coverings and practice physical distancing by standing at least six feet away from guests and other employees whenever possible. Masks: required on property everywhere per mandate from the State of California. All resort outlets will comply with or exceed, local or state-mandated occupancy limits.

Hand Sanitizer. Hand sanitizer dispensers (touchless whenever possible), will be placed at key guest and employee entrances and contact areas. Hand sanitizer will be provided in guest rooms and throughout the back-of-house for employees.

Room Keys. Guest keys will be soaked in disinfectant as directed, then rinsed and dried before placed into sealed bags.

Front of the House Signage. There will be physical distancing, health, and hygiene reminder signage throughout the property, including the proper way to wear, handle, and dispose of masks.

Back of the House Signage. Signage will be posted throughout the property reminding employees of the proper way to wear, handle and dispose of masks, use gloves, wash hands, and avoid touching faces.

Physical Distancing. Throughout the resort, we will meet or exceed state and local health authority guidelines on proper physical distancing.

  • Queuing. Any area where guests or employees’ queue will be clearly marked for appropriate physical distancing. This includes check-in, check-out, and dining.
  • Front Desk and Ranch Concierge. Employees will ensure separation between each other whenever possible.
  • Restaurants and Bars. Restaurants and bars will reduce seating capacities to allow for a minimum of six feet between each seated group/party of guests.
  • Meeting and Banquet Spaces. Meeting and banquet set-up arrangements will allow for physical distancing between guests in all meetings and events based on CDC and state recommendations.
  • Retail Outlets. Golf, Tennis, and Spa retail outlets will limit guest occupancy to allow for appropriate distancing.
  • Pool. Pool seating will be configured to allow for at least six feet of separation between groups of guests.
  • Back of the House. Physical distancing protocols will be in order to ensure appropriate distancing between employees.

Employee Responsibilities

Guest & Employee Health Concerns. Our staff has been given clear instructions on how to respond swiftly and report any and all presumed illnesses. Employees are instructed to stay home if they exhibit any symptoms consistent with COVID-19 and/or if they do not feel well enough to work.

Hand Washing. Correct hygiene and frequent handwashing with soap are vital to helping combat the spread of viruses. All Alisal employees have been instructed to wash their hands, or use sanitizer when a sink is not available, frequently, and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, sweeping, mopping, smoking, eating, drinking, going on break, and before or after starting a shift.

COVID-19 Training. All employees will receive training on COVID-19 safety and sanitation protocols with more comprehensive training for our teams with frequent guest contact including Bell Staff, Housekeeping, Food & Beverage, Engineering, and Guest Services.

Personal Protective Equipment (PPE). Appropriate PPE will be worn by all employees based on their role and responsibilities and in adherence to state or local regulations and guidance. Training on how to properly use and dispose of all PPE will be mandatory. Every employee entering The Alisal will be provided a mask and required to wear that mask while on property. Gloves will be provided to employees whose responsibilities require them as determined by medical experts including Food & Beverage and Housekeeping.

Daily Pre-Shift & Timekeeping. Employee pre-shift meetings will be conducted in areas that allow for appropriate physical distancing between employees. Larger departments will stagger employee arrival times to minimize traffic volume behind the house. Hand sanitizer will be available at each time clock location and employees will be required to wash with soap or sanitize their hands after clocking in. Our management team will ensure constant communication and proper PPE and sanitation procedures are followed and updated per the latest expert guidance.

Cleaning Products and Protocols

The Alisal uses cleaning products and protocols which meet EPA guidelines and are approved for use and effective against viruses, bacteria, and other airborne and bloodborne pathogens.

Public Spaces and Communal Areas. The frequency of cleaning and sanitizing has been increased in all public spaces with an emphasis on frequent contact surfaces including, but not limited to, front desk check-in counters, door handles, public bathrooms, room keys, gym equipment, dining surfaces, and seating areas.

Guest Rooms. Industry-leading cleaning and sanitizing protocols are used to clean guest rooms, with attention paid to high-touch items including toilet seats and handles, door and furniture handles, water faucet handles, nightstands, light switches, temperature control panels, alarm clocks, luggage racks, and flooring.

Laundry. All bed linen and laundry will be changed daily and continue to be washed at a high temperature and in accordance with CDC guidelines. Dirty linen will be bagged in the guest room to eliminate excess contact while being transported to the laundry facility.

Back of House. In the spaces where associates work “behind the scenes,” there is an increased frequency of cleaning with a focus on high-touch areas.

Shared Equipment. Shared tools and equipment will be sanitized before, during, and after each shift or anytime the equipment is transferred to a new employee. This includes phones, radios, computers, and other communication devices, payment terminals, kitchen implements, engineering tools, keys, timeclocks, and all other direct contact items used throughout The Alisal.

Food & Beverage. Food and beverage service shall reduce in-person contact with guests and any buffet will no longer be self-serve. Sneeze and cough screens shall be present at all food displays. Minimal items will be placed on guest tables to allow for effective disinfection in between each guest, including condiments, silverware, glassware, napkins, etc.

Room Recovery Protocol. In the event of a presumptive case of COVID-19, the guest’s room will be removed from service and quarantined. The guest room will only be returned to service after undergoing an enhanced sanitization protocol by a licensed third-party expert.

Responding to Potential Illnesses

The General Manager, Director of Housekeeping, and the Safety & Security Manager are to be notified immediately for ANY sick guest(s). If the manager is not available, then any Front Desk personnel should be informed.

Handling Sick Guests

  1. Front Desk personnel shall:
    1. Obtain the following information:
      1. Guest Name
      2. Room number
      3. When they first felt ill
      4. Symptoms
      5. Contact telephone number
      6. Copy of Guest Registration Card
    2. Forward above information to the Safety & Security Manager
    3. Notify Housekeeping
  2. The Safety & Security Manager shall:
    1. Contact ill guest(s)
      1. Encourage affected guest(s) to stay in their room(s) and avoid public areas. Where a room is being shared with others who have not experienced symptoms, they should also be encouraged to remain isolated.
      2. Encourage affected guest(s) to contact their personal healthcare professional.
    2. Notify Dining Room Supervisor and offer food and/or drink to be taken to the guest room rather than the affected person(s) going to the dining room.
    3. Follow up with affected guest(s) during their stay (use discretion).
    4. Follow up with affected guest(s) within a week of returning home.
  3. Bellmen shall:
    1. Take any food or supplies to the sick room as requested.
  4. Dining Room Supervisor shall:
    1. Arrange for food and/or beverages to be picked up by Bellmen and taken to sick room with instructions from the Safety & Security Manager or Front Office Manager.
    2. NO Food and Beverage employee shall deliver food/drink to the sick room.
  5. Housekeeping shall:
    1. Follow the Housekeeping Virus Prevention Cleaning Protocol in the sick guest(s) room and/or public area(s).
  6. Safety & Security Manager shall:
    1. Notify the Santa Barbara County Public Health Department if there are guest(s) who have symptoms related to COVID-19.
    2. Notify all departments to implement their department-specific cleaning protocol.
    3. Act as liaison for outside agencies.
    4. Follow up with all departments involved in handling sick guest(s).

Additional References

  • Santa Barbara County Public Health Disease Control 24-hour Hotline: 805-681-5280
  • Larry Fay, Santa Barbara County Public Health Department: 805-896-4449
  • SERVPRO® 805-963-0606
  • Centers for Disease Control & Prevention – www.cdc.gov

Handling Sick Employees

Employees who have symptoms of acute respiratory illness are recommended to stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants). Employees should notify their supervisor and stay home if they are sick.

Hospital Grade UV-C Disinfection

Our highest priority at The Alisal is the health and wellbeing of guests, members, employees and our community.  As part of that commitment, we have partnered with R-Zero, a biosafety company dedicated to making spaces safer and clinically clean with a modern, technology-forward approach to infection protection.

Through our partnership with R-Zero and their hospital-grade UV-C technology, this will provide a critical layer of added infection protection and environmental safety across our guest rooms, today and in the future.  

 

Department Specific Sanitization Policies

  • Additional departmental protocols are under review and will be added/modified as developed.

Masks: required on property everywhere per mandate from State of California.

Activities

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

Employees shall also wash their hands:

  • After handling money, paper products, equipment used by guests
  • Before and after handling any food, food service dishes and/or glasses

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day. Be sure to wear gloves to clean and sanitize.

Arts & Crafts Room:

  • Craft tables after each use
  • Chairs throughout the day
  • All doorknobs throughout the day
  • Restroom doors and sink areas throughout the day
  • Soak Lego’s/Space Links in Disinfectant as directed each day, then air dry
  • Phone and walkie talkies throughout the day
  • All sports equipment after each use
  • All games and books after each use
  • All Wii equipment after each use
  • All video equipment after each use
  • All markers throughout the day
  • Soak the sand toys with Disinfectant as directed each day, then air dry
  • Back table/desk throughout day pens, scissors, sharpies etc.
  • Computer equipment – keyboard, mouse, monitor, printer
  • Pens, makers, pencils
  • Copier and fax machines
  • Filling cabinet handles and surfaces
  • Frequently used binders, pad holders
  • Any item after each use that is handled by guests and/or multiple employees

Billiard Room:

  • All equipment:
    • Ping pong table
    • Ping pong paddles
    • Ping pong balls
    • Pool table
    • Pool cues
    • Pool balls and rack
  • Any item after each use that is handled by guests and/or multiple employees

Other Equipment:

  • Carts – steering wheels, dashboards, vinyl seats, railing, charge stations
  • Keys
  • Storage tubs
  • Activity-specific supplies and equipment
  • Vehicles – after each use:
    • Door handles (inside and outside)
    • Arm rests
    • Seat belt clasps
  • Any item after each use that is handled by guests and/or multiple employees

Administrative Offices

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the procedures outlined above, employees shall wash their hands:

  • After handling money or other paper products (maps, brochures, etc.)
  • After handling guest’s credit cards

In addition to the above, each employee shall sanitize their work areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning and end of shift, and periodically throughout the day or as noted below. Be sure to use the gloves to clean and sanitize.

  • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders, picture frames
  • Desk drawer handles and surfaces
  • Desk chair arm rest (if not cloth-covered)
  • Computer equipment – keyboard, mouse, monitor, printer
  • Pens, makers, pencils
  • Document shredders
  • Laminators
  • Radios
  • Copier and fax machines
  • Filling cabinet handles and surfaces
  • Frequently used binders, pad holders
  • Conference/side tabletops and edges
  • Conference/side chair backs an arm rest (if not cloth-covered)
  • Door handles (inside and outside)
  • Any item that is handled by guests and/or multiple employees

BARN

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

  • Each employee is to wash their hands:
  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day. Be sure to wear gloves to clean and sanitize.

Barn:

  • All gates and tie rails
  • Pens and pencils, clip boards
  • Saddles and pads
  • Leather reins
  • Halters and lead ropes
  • Carts – steering wheels, dashboards, vinyl seats, railing, charging station
  • Keys
  • Radios
  • Vehicles – after each use:
    • Door handles (inside and outside)
    • Arm rests
    • Seat belt clasps
    • Steering wheels and gear shifts
    • Dashboard
  • Trailer rails, seats, hitches
  • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders,
  • Desk drawer handles and surfaces
  • Desk chair arm rest (if not cloth-covered)
  • Computer equipment – keyboard, mouse, monitor, printer
  • Tractor
    • Steering wheel
    • Gears shifts
    • Seat
    • Rails
  • All combination locks
  • Riding helmets
  • Curry combs and brushes
  • Hoof picks
  • Telephone and 2-way radios
  • Timeclock
  • Medicines we use to doctor horses
  • All manure forks and wheelbarrow
  • Horse shoeing equipment
  • Any item that is handled by guests and/or multiple employees

BELL STAFF AND TRANSPORTATION

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the procedures outlined above, employees shall wash their hands:

  • After handling money or other paper products (maps, brochures, etc.)
  • After handling mail and shipping items
  • Handling guest luggage and belongings
  • Before and after handling any food, food service dishes and/or glasses
  • Cleaning out transportation truck and trailers

In addition to the above, each employee shall sanitize their work areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning and end of shift, and periodically throughout the day or as noted below. Be sure to wear gloves to clean and sanitize.

Bell Staff Duties:

  • Carts – steering wheels, dashboards, vinyl seats, railing, charge stations
  • Issued Keys
  • Radios
  • Vehicles – after each use:
    • Door handles (inside and outside)
    • Arm rests
    • Seat belt clasps
    • Steering wheels and gear shifts
    • Dashboard
  • Trailer rails, seats, hitches
  • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders,
  • Desk drawer handles and surfaces
  • Desk chair arm rest (if not cloth-covered)
  • Computer equipment – keyboard, mouse, monitor, printer
  • Pens, makers, pencils
  • Copier and fax machines
  • Filling cabinet handles and surfaces
  • Frequently used binders, pad holders
  • Any item after each use that is handled by guests and/or multiple employees

FITNESS CENTER AND SPA

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

  • Each employee is to wash their hands:
  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day or as indicted below. Be sure to wear gloves to clean and sanitize.

Fitness Center:

  • All door handles to FC&S, bathrooms, studio/cardio rooms
  • Guest Services counter, keyboard, mouse, printer, POS printer, staplers, pens, pencils, binder covers, desk drawer handles
  • All tabletops/surfaces – remove merchandise first and wait until dry before rearranging the display
  • Business office counter, desk, keyboard, mouse, printer, cabinet handles
  • All phones used by guests and staff
  • Universal and personal pens/pencils used by guests and staff
  • Door handles to all closets, cupboards, sliding doors, fireplace screen
  • Exercise equipment – instructors to assist particularly following their classes
  • Any item that is handled by multiple guest and employees

Spa:

  • Wipe all surfaces that guests and employees may come in contact with
  • Door handles to all treatment rooms
  • Wipe door handles, drawer knobs, counter surfaces in each spa room
  • Wipe all equipment inside treatment rooms before and after each use i.e., warmers, portable lights, fans, microwaves

FOOD AND BEVERAGE:
MAIN KITCHEN, RANCH ROOM, OAK ROOM, SYCAMORE ROOM, CHUCKWAGON GRILL, WAGGIN’ TONGUE, RANCH GRILL & LOUNGE, RIVER GRILL AND SNACK SHACK)

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition, each employee shall:

  • Spray and rub hands with the PURE disinfectant

General Recommendations for All Employees:

In addition to the procedures outlined above, employees shall increase employee hand washing:

  • At least once every 30 minutes
  • Upon entering the kitchen, dining rooms
  • After sneezing or blowing nose
  • After touching the face
  • After rubbing hands on clothing and similar activities
  • After handling raw foods (including fruits and vegetables)
  • After handling dirty kitchen utensils and kitchenware
  • After sweeping, cleaning, mopping, dusting, etc.
  • Before and after handling any food, especially ready-to-eat foods and ice
  • After handling money or other paper products (seating charts, cups)
  • Before & after handling food service, clearing tables and dirty dishes & glasses
  • Do not refill drink cups, use a clean glass or a new cup each time

DAILY CLEANING PROCEDURES

For stainless steel food containers, mouth contact items (i.e. silverware), use 200 ppm (parts per millions)

  • 1 tbsp of bleach in 1 gallon of water

For non- porous surfaces, tile floors, counter tops, sinks, doorknobs, use 1,000 ppm (parts per millions)

  • ⅓ cup bleach in 1 gallon of water

Cleaner Contact time:

Leave bleach on surface for 10-20 minutes, and then rinse with clean water

SANITIZATION PROCEDURES

Increase frequency of cleaning and sanitizing throughout the kitchen and dining rooms at least every hour during period of frequent use:

  • Clean and sanitize all phones in kitchen, hostess desk and dining rooms
  • Terminal screens and keyboards
  • Clean and sanitize all booster and highchairs after each use
  • Clean and sanitize all ice buckets
  • Clean and sanitize all plastic BBQ chairs before each use
  • Clean and sanitize all BBQ table and benches
  • Clean and sanitize all counters and bar tables
  • Clean and sanitize all table surfaces and chair arms after each use
  • Clean and sanitize all salt and pepper shakers, sugar containers, condiment bottles and containers after each use
  • Clean and sanitize the inside of all dish and glass washers
  • Discard the ice of all ice machines once per week throughout all kitchen and dining room facilities followed by thorough cleaning and sanitizing of the machine
  • Clean and sanitize all bins and sinks before each use
  • Clean and sanitize all pencils and pen use to take orders or write notes for guests
  • Clean and sanitize any item handled by a guest or employee after each use

Office equipment, i.e., computer keyboard, mouse, copy machine, telephone, staplers, calculators, etc., should be sanitized before and after each use.

Glove policy for all employees:

Gloves will be used to prepare food, or handling silverware, dinnerware, glasses and kitchen utensils. Ensure that gloves are changed frequently and that hands are washed between each glove change.

Do not reuse gloves, discard after each use.

FRONT OFFICE AND RESERVATIONS

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

  • Each employee is to wash their hands:
  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the procedures outlined above, employees shall wash their hands:

  • After handling money or other paper products (maps, brochures, etc.)
  • Handling guest’s credit card
    • Guests are requested to personally swipe their credit cards through the credit card machine

In addition to the above, each employee shall sanitize their work areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning and end of shift, and periodically throughout the day or as noted below. Be sure to wear gloves to clean and sanitize.

Front Desk and Reservations:

  • Work area which includes but is not limited to, all counter tops, drawer pulls and fronts, credit card machines
  • Desk surfaces and objects on desk, i.e., in/out basket trays, calculator, stapler, note pad holders
  • Desk chair arm rests
  • Office and public telephones
  • Telephone booth:
    • Door handles
    • Telephone
    • Chair
    • Countertop
    • Pen
    • Phone book cover
  • Radio call center
  • Cabinet knobs, fans, safe, safety deposit boxes
  • Computer equipment – keyboards, mouse, monitors, printer
  • Pens, markers, pencils after each guest
  • Copier and fax machines
  • Filing cabinet handles and surfaces
  • Light and fan switches
  • Frequently used binders, pad holders
  • Conference/side tabletops and edges
  • Conference/side chair backs and arm rests
  • Door handles (inside and outside)
  • Restroom door handles (inside and outside)
  • Clean and sanitize guest room keys
    • Soak in disinfectant as directed then rinse and dry before placing into sealed bags
  • Any item that is handled by multiple employees

GROUNDS

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done before and after each use or when someone else has used the tool or equipment:

  • Keys
  • Utility carts – steering wheel, seat, rails
  • Irrigation clock controls
  • Radios
  • Tools, i.e., pruners, hedgers, clippers, loppers
  • Equipment handles, i.e., mowers, weed whackers, edger’s, blowers
  • Truck
    • Door handles
    • Seat belt clasps
    • Steering wheel and gear shifts
    • Knobs and buttons
  • Office equipment, i.e., computer keyboard, mouse, copy machine, telephone
  • Any item that is handled by multiple employees

Twice a day, the following areas are cleaned using an Alisal-approved, EPA-registered disinfectant sprayed on a clean rag.

  • Storage cabinet doors and handles
  • Refrigerator
  • Gate latch
  • Shed lock and latch
  • Sanitizer spray bottle and handle

HOUSEKEEPING

Housekeeping employees shall continue with standard cleaning protocol and then follow the additional sanitizing guidelines as outlined below.

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

Employees shall also wash their hands:

  • After removing gloves and before putting new, clean gloves on (do not reuse gloves)

In addition to the above, each employee shall be assigned to sanitize specific guest rooms, public and employee areas, Housekeeping tools, and equipment using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at the start and end of shift, and periodically throughout the day or as indicated. Be sure to wear gloves to clean and sanitize.

Items listed below are not all-inclusive.

Guest Rooms:

  • All bathroom surfaces, i.e., counter tops, faucets, toilets, toilet paper dispensers, water dispensers, drawer and cabinet knobs and outer surfaces, shower and shower door or shower curtain, towel racks, bathtub and all fixtures, soap dishes, amenity tubs, etc.
  • Clock radios
  • All door handles and door jams
  • Screen door handles and bar
  • Closet handles, hangers, shelves
  • Light and fan switches
  • Heater controls
  • Wood furniture surfaces, i.e., nightstands, dressers, headboards, chair arms
    • No bleach solution is to be used on any fabric
  • Curtain pulls, shutters, windowsills and window latches
  • Refrigerators – inside and out
  • Coffee pots and carafe handles
  • Ice buckets and amenity trays
  • Irons
  • Fireplace tools
  • Trash cans, trash lids – inside and out
  • Walls where vomit has been reported

Note: All in-room glassware and coffee cups are cleaned in an automatic dishwashing machine at 140° hot water or disposable products will be placed in rooms.

Bloodborne Pathogen procedures are to be followed when reported, known or suspected vomit, diarrhea, blood, or other bodily fluids are present or may be present. Carpets are extracted as well.

Proper protective equipment, i.e., gloves, mask, safety glasses, etc., shall always be worn when cleaning rooms.

Using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day or as indicated. Be sure to wear gloves to clean and sanitize.

Public Areas – AM & PM or more frequently as recommended by Management:

  • Restrooms – Common and Employee:
    • Door handles inside & out
    • Light switches
    • Counters and sinks, faucets, and soap dispensers
    • Toilets – including seats and handles
    • Seat protector dispensers
    • Urinals – including flushing and self-flushing devises
      • Wipe down walls surrounding area
    • Paper towel dispensers
    • Air freshener dispensers
    • Trash cans
    • Tissue holders
    • Cabinet front and handles/knobs
    • Floors i.e., tile, vinyl, wood, laminate
    • Any surface that is exposed to guests and employees
  • Guest and Employee Common Areas:
    • Door handles inside and out
    • Door jams
    • Light switches
    • Counter tops and edges
    • Cabinet fronts, handles and knobs
    • Furniture surfaces
      • Do not use bleach solution on fabric upholstery
    • Bar surfaces
    • Chair backs and arm rests
      • Do not use bleach solution on fabric upholstery
    • Tables
    • Windowsills, window latches, blinds, shutters, curtain pulls
    • Fireplace screens
    • Trash cans, trash lids – inside and out
    • Tissue holders
    • Telephones
    • Any surface that is exposed to guests and employees
  • Offices – Public and Department:
    • Door handles and door jams
    • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders, picture frames
    • Desk drawer handles and surfaces
    • Desk chair arm rest
      • Do not use bleach solution on fabric upholstery
    • Counters
    • Computer equipment – keyboard, mouse, monitor, printer
    • Document shredders
    • Laminators
    • Copier and fax machines
    • Filling cabinet handles and surfaces
    • Cabinet faces, tops, pulls/knobs
    • Conference/side tabletops and edges
    • Conference/side chair backs an arm rest
      • Do not use bleach solution on fabric upholstery
    • Trash cans, trash lids – inside and out
    • Tissue holders
    • Telephones
    • Refrigerators
    • Windowsills, window latches, blinds, shutters, curtain pulls
    • Heater and air condition controls
    • Fans
    • Any surface that is exposed to guests and employees

Equipment:

All employees shall clean and disinfect any and all cleaning equipment they use at the beginning of each shift and at the end of each shift such as:

  • Timeclock
  • Supply cart handles and bags
  • Cleaning caddy
  • Vacuum cleaner handles
  • Carts – steering wheels, dashboards, vinyl seats, railing, charge stations
  • Keys
  • Radios
  • Vehicles – after each use:
    • Door handles (inside and outside)
    • Arm rests
    • Seat belt clasps
    • Steering wheels and gear shifts
    • Dashboard
  • Handles of brooms, mops, dusters, etc.
  • Any item that is handled by guest (s), an employee or multiple employees

LAUNDRY

Laundry employees shall continue with standard cleaning protocol and then follow the additional sanitizing guidelines as outlined below.

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

Employees shall also wash their hands:

  • After handling washing chemical containers
  • After handling dirty linen
  • After removing gloves and before putting new gloves on (do not reuse gloves)
  • Before transferring clean, washed linen from washer to dryer
    • New, clean gloves should be worn each time linen is moved from washer to dryer
  • Before handling removing clean linen from dryer to folding tables or to flat iron station

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day. Be sure to wear gloves to clean and sanitize.

  • Door handles, door frames
  • Light switches
  • Phone
  • Folding table surface
  • Control panel for washers and dryers
  • Fronts of dryers
  • Front and sides of washers
  • All laundry bins inside and out
  • Flat iron exposed surfaces and controls
  • Linen racks
  • Metal shelving
  • Chemical dispensing equipment, including spot treatment bottles
  • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders
  • Desk drawer handles and surfaces
  • Desk chair arm rest (if not cloth-covered)
  • Computer equipment – keyboard, mouse, monitor, printer
  • Pens, makers, pencils
  • Filing cabinets
  • Trash can
  • Wash sink and paper towel dispenser
  • Handles of brooms, mops, dusters, etc.
  • Any item that is handled by an employee or multiple employees

LAKE

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done before and after each use or when someone else has used the tool or equipment:

  • Keys
  • Boats
  • Fishing Poles
  • Air Rifles & Bows
  • Radios
  • Tools
  • Equipment handles, i.e., weed whackers
  • Vans
    • Door handles
    • Seat belt clasps
    • Steering wheel and gear shifts
    • Knobs and buttons
  • Office equipment, i.e., tablet
  • Any item that is handled by multiple employees

Twice a day, the following areas are cleaned using an Alisal-approved, EPA-registered disinfectant sprayed on a clean rag.

  • Storage cabinet doors and handles
  • Refrigerator
  • Shed lock and latch

MAINTENANCE

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

Employees should also wash their hands:

  • After exiting a guest room
  • Periodically while working on projects
  • Before and after exiting any food-prepping, storage area, i.e., kitchens, grills, refrigerators

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done before and after each use or when someone else has used the tool or equipment:

  • Keys and locks
  • Utility carts – steering wheel, seat, rails, charge stations
  • Radios
  • Tools, i.e., drills, screw drivers, pliers, wrenches, paint brush handles, sanders
  • Equipment handles and knobs, i.e., welder, forklift, pallet jack
  • Vehicles:
    • Door handles
    • Seat belt clasps
    • Steering wheel and gear shifts
    • Knobs and buttons
    • Hitches
  • Storage cabinet doors and handles
  • Toolboxes
  • Gate latch
  • Employee restroom surfaces, i.e. sink, paper towel dispenser, door handles, toilet handle
  • Office equipment, i.e., computer keyboard, mouse, copy machine, telephone
  • Desktop, drawer handles, files cabinets, chair arm rests
  • Any item after each use that is handled by multiple employees

RANCH AND RIVER GOLF PRO SHOPS

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the procedures outlined above, employees shall wash their hands:

  • After handling money or other paper products (scorecards, liability sheets etc.)
  • After handling guest’s credit cards

In addition to the above, each employee shall sanitize their work areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning and end of shift, and periodically throughout the day or as noted below. Be sure to wear gloves to clean and sanitize.

Golf Shop Staff Daily Duties:

  • Desk surfaces and objects on desk, i.e. staplers, calculators, hole punch, pen holders, picture frames
  • Desk drawer handles and surfaces
  • Desk chair arm rest (if not cloth-covered)
  • Computer equipment – keyboard, mouse, monitor, printer
  • Credit card machines
  • Pens, makers, pencils
  • Document shredders
  • Laminators
  • Radios
  • Copier and fax machines
  • Filling cabinet handles and surfaces
  • Frequently used binders, pad holders
  • Conference/side tabletops and edges
  • Conference/side chair backs an arm rest (if not cloth-covered)
  • Door handles (inside and outside)
  • Dressing rooms
  • Any item that is handled by members, guests and/or multiple employees

General:

  • Keep a limited number of pens available to sign cart liability sheets, tournament sign ups, lady’s day sign ups, etc., and clean these items periodically throughout the day and at closing.
  • Verify at end of closing shift that the cart attendant for that day has used the solution after cleaning the cart steering wheels, sand bottles, and any used rental clubs.

RODEO NIGHT

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

Cotton Candy and Snow Cone Set-up and Clean-up procedures:

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done before and after each use or when someone else has used the equipment. Be sure to wear gloves to clean and sanitize.

Set-up

  • Wipe down cotton candy machine, including the lid, outside of floss bowl and the outer surface of the machine with bleach solution on rag. Also wipe down the outside of the snow cone machine with bleach solution on rag.
    • Make sure you wear gloves when you clean with the bleach solution
    • Spray directly onto rag- do not spray directly onto machine surface
    • Always spray away from food items
    • Always spray away from face
    • Do not wipe where food will touch
  • Make sure to remove any dust from all machines before use
  • Wipe top of pumps with bleach solution.

Clean-up

  • Take pumps from snow cone syrup and ice scoopers back to Laurel Room for cleaning. If time is limited, leave for Thursday morning crew to clean.
    • Wash entire pump with dish soap and warm water and dry
    • Wipe top of pumps with bleach solution
  • Make sure to wash all rodeo items (snow cone machine and cotton candy machine) and follow up with bleach solution on rag before putting back into the storeroom
  • Sanitize the outside of the spray bottle of bleach solution

TENNIS

All employees are to follow the correct hand washing procedures as outlined in the General Hand Washing Procedures handout.

Each employee is to wash their hands:

  • At the beginning of each shift
  • Before and after using the timeclock
  • Before and after using the restroom
  • Before and after eating, drinking, smoking
  • After using a cell phone during non-work hours
  • At the end of each shift

In addition to the above, each employee shall sanitize the areas, tools, and equipment listed below using an Alisal-approved, EPA-registered disinfectant sprayed directly on a clean rag. This is to be done at beginning of shift and end of shift, and periodically throughout the day. Be sure to wear gloves to clean and sanitize.

  • All door handles to tennis shop and bathrooms throughout the day
  • Tennis counter, keyboard, mouse, printer, POS printer, staplers, pens, pencils, binder covers, desk drawer handles throughout the day
  • All tabletops/surfaces – remove merchandise first and wait until dry before re-arranging the display throughout the day
  • All phones used by guests, members and staff after each use
  • Universal pens/pencils used by guests, members and staff
  • All tables and chairs on the six courts throughout the day
  • Umbrella poles and pins
  • Ice bucket, coolers and water dispensing units
  • Tennis racquets after each use
  • Any item that is handled by guests and/or multiple employees

GENERAL HAND WASHING PROCEDURES

Below are general hand washing procedures that are to be followed by ALL ALISAL EMPLOYEES. In addition to those listed below, each employee will be responsible to follow their department-specific instructions as well.

Correct Hand Washing Procedure:

  • Wet hands with warm water
  • Add soap to hands
  • For at least 20 seconds, scrub hands, wrists, between fingers and fingernails
  • Rinse with warm water
  • Dry hands with paper towel
    • Dispense roll paper towels before hand washing to avoid recontamination if applicable
  • Use paper towel to turn off water and open door to exit restroom
  • Discard used paper towel in trash container

Dining Policies & Menus

As of November 18, the County of Santa Barbara has reverted back to Purple Tier, and dining can only be conducted outdoors.

Masks: required on property everywhere per mandate from the State of California.

Adjustments are made for dinner service to better serve our guests with more dining time options.

  • Breakfast daily with seating times at 7 AM, 8 AM, and 9 AM
  • Dinner reservations and seating times are now available at 5:30 PM, 6:30 PM, 7:30 PM.

All food can be packaged for take-away or delivered to your room.

Guidelines for Tennis

USTA GUIDELINES FOR TENNIS PLAY DURING COVID-19

PREPARING TO PLAY

P​ROTECT AGAINST INFECTION:

  • Wash your hands with a disinfectant soap and water (for 20 seconds or longer), or use a hand sanitizer if soap and water are not readily available, before going to the court.
  • Clean and wipe down your equipment, including racquets and water bottles. Do not share racquets or any other equipment such as wristbands, grips, hats and towels.
  • Bring a full water bottle to avoid touching a tap or water fountain handle.
  • Use new balls and a new grip, if possible.
  • Consider taking extra precautions such as wearing gloves.
  • If you need to sneeze or cough, do so into a tissue or upper sleeve.
  • Avoid touching court gates, fences, benches, etc. if you can.

USE FOUR BALLS OR SIX BALLS

Although unlikely, it’s possible that a tennis ball can transmit the COVID-19 virus, as virtually any hard surface can transmit the disease. So here is an extra precaution you can take to keep safe when playing tennis:

  • Open two cans of tennis balls that do not share the same number on the ball.
  • Take one set of numbered balls, and have your playing partner take a set of balls from the other can.
  • Proceed with play, making sure to pick up your set of numbered balls only. Should a ball with the other number wind up on your side of the court, do not touch the ball with your hands. Use your racquet head or feet to advance the ball to the other side of the court.

WHEN PLAYING

  • Try to stay at least six feet apart from other players. Do not make physical contact with them (such as shaking hands or a high five).
  • Avoid touching your face after handling a ball, racquet or other equipment. Wash your hands promptly if you have touched your eyes, nose or mouth.
  • Avoid sharing food, drinks or towels.
  • Use your racquet/foot to pick up balls and hit them to your opponent. Avoid using your hands to pick up the balls.
  • Stay on your side of court. Avoid changing ends of the court.
  • Remain apart from other players when taking a break.
  • If a ball from another court comes to you, send it back with a kick or with your racquet.

AFTER PLAYING

  • Leave the court as soon as reasonably possible.
  • Wash your hands thoroughly or use a hand sanitizer after coming off the court.
  • Do not use the locker room or changing area. Shower at home.
  • No extra-curricular or social activity should take place. No congregation after playing.
  • All players should leave the facility immediately after play.

Guidelines for Golf

Our Ranch Golf Course and River Golf Course are following the Guidelines for Golf provided by the GCSAA. Please review these guidelines by downloading the PDF below.

GCSAA Guidelines for Opening Up the Golf Course During COVID-19

Click the image above to download the PDF

California Hotel & Lodging Association CLEAN + SAFE Certification

Clean + Safe Certified logo from California Hotel & Lodging AssociationWe are proud to have earned the California Hotel & Lodging Association CLEAN + SAFE Certification as our commitment and dedication to providing a clean and safe visit at the Ranch. The CLEAN + SAFE certification is certifying we completed the checklist provided by the California Hotel & Lodging Association and reviewed the guide which provided ideas and concepts for guest and employee considerations, workplace cleaning and safety suggestions, discussion of the possible guest experience, and finally, cleaning guidance.

Do you have an additional question?

You can send questions to us directly using our online contact form. We’ll respond as soon as we can.

Last modified on November 20th, 2020 at 10:07 am

Service Charges

The Alisal's 20% service charge is intended to eliminate the need for our guests to tip individual employees, as well as cover the cost of a variety of amenities provided to our guests. These include two water canteens and a bottle of Alisal wine at check-in, daily newspapers, complimentary WiFi internet access, fitness center, complimentary shuttles to and from Solvang village center, nightly hors d'oeuvres in the Oak Room bar, complimentary bicycles, wine tasting with Alisal wine partners, scheduled and seasonal entertainment and a variety of children's activities including barnyard and Kid's arts and crafts room.