Sonoma County Health and Safety Protocols
Sonoma County’s tourism industry is committed to the highest safety standards to protect the health and welfare of our guests, employees, and our community. All while maintaining the world-class hospitality our visitors have come to expect.
April 2021 Update: During the current COVID-19 pandemic, many Sonoma County experiences and activities are still available and ready for you to enjoy, such as lodging, outdoor activities, outdoor dining and wine tasting, and much more. See What's Open.
Be smart. Be kind. Stay healthy. Keep Safe.
Finally, as you’re planning to visit Sonoma County, we are asking visitors to review our Safe Travels Promise. As you’ve seen, we have implemented strict safety protocols to keep you safe when visiting. In turn, we ask that visitors also commit to being safe while you’re enjoying everything Sonoma County has to offer.
Safe Travels in Sonoma County
Sonoma County Tourism joins our health department, and all County officials in ensuring all persons who are in public places wear a facial covering. Please note each one in the video has a mask readily available should they come in contact with another person. We take the health and wellbeing of our local residents, employees and visitors very seriously and why we instituted the Safe Travels Promise.
Basic Sonoma County Safety Measures
- Masks required in public – YES
- Physical distancing required in public – YES
- Call ahead to confirm business service levels and safety protocols – YES
Minimizing In-Person Interactions:
- Arranging or eliminating furniture, fixtures, merchandise etc. to provide room for physical distancing.
- Creating traffic pathways to minimize physical interactions.
- Limiting the number of customers in the facility at any one time.
- Providing signage regarding the physical distancing protocol at the establishment.
- Face coverings are required.
- Implementing protections such as plexiglass screens at point of sale area.
- Frequently disinfecting high-contact surfaces.
- Discouraging customers from bringing their own bags.
- When feasible, disinfection wipes or hand sanitizer (at least 60% alcohol) for customers is provided.
- Encouraging the use of touchless payments by customers.
Minimizing in-person interaction
- Contactless services have been implemented.
- All non-essential items have been removed from the guest room.
- Capacity limits of guests and employees in confined spaces, such as elevators, have been reduced.
- In-room housekeeping during stays have been minimized, and interactions between cleaning staff and guests has also been reduced.
- Valet parking and opening guest’s vehicle doors is restricted.
- Staff handling of guest luggage and personal effects is restricted.
- Reservations for gyms/fitness centers may be in place.
- Plexiglass barriers have been installed where physical distancing is not possible.
Daily monitoring of employee health requirements
- All employees are required to perform a self-check for COVID-19 symptoms before reporting to work.
- Employers must verify on site that all employees do not have a temperature of more than 100 degrees Fahrenheit before reporting for work.
- Face coverings and other appropriate personal protective equipment (PPE) are provided to employees.
- All employees are advised to wash their hands or use hand sanitizer frequently.
Managing health and safety guidelines
- Sanitizing stations and/or bathrooms are available for washing of hands.
- High-contact areas in breakrooms, restrooms and common areas are frequently disinfected.
- Signage is displayed, outlining proper mask usage and current physical distancing practices throughout the facility.
- Alternatives for significant touch points in rooms such as remote controls are provided wherever possible.
- Frequent cleaning and sanitizing of all public spaces with an emphasis on frequent contact surfaces have been increased. This includes, but is not limited to, front desk check-in counters, bell desks, elevators and elevator buttons, door handles, public bathrooms, room keys and locks, ATMs, escalator and stair handrails, gym equipment, dining surfaces and seating areas.
- Proven cleaning and sanitizing protocols to clean guest rooms are being used, with particular attention paid to high-touch items including television remote controls, toilet seats and handles, door and furniture handles, water faucet handles, nightstands, telephones, in-room control panels, light switches, temperature control panels, alarm clocks, luggage racks and flooring.
- All bed linen and laundry are washed at a high temperatures.
- If possible, room is left vacant for 24-72 hours prior to or after cleaning.
- Air filters are being replaced, and HVAC systems are being cleaned, more frequently.
- Perform thorough cleaning throughout the day on all high traffic areas such as guest check-in areas and lobbies, visitor centers, staff break rooms, restrooms, and areas of ingress and egress, including stairways and handrails.
- Frequently disinfect commonly used surfaces and items including golf cart or vehicle steering wheels and gear shifts, keys, tools, water spigots, trash receptacles, lounge chairs, shared equipment, doorknobs, countertops, toilets, and handwashing facilities.
- Visitors are encouraged to bring and use their own equipment wherever possible.
- Guest reception and check-in areas and staff workstations are equipped with sanitation products.
- Amenities, including trail maps, books, magazines, coffee, water, self-serve stations (unless touchless), and other items for visitors, have been removed from reception areas to help reduce touch points and visitor interactions. Trail maps and other printed informational materials may be distributed to visitors on arrival for their individual use.
- Restroom facilities without running water, such as portable toilets and vault toilets, may not be stocked with hand hygiene products. Visitors are encouraged to bring their own hand sanitizer for use in these facilities.
- Restroom facilities are cleaned on a frequent schedule.
- Visitors are encouraged to pack out what they pack in, to minimize the amount of trash.
- After each visitor stay, amenities are wiped down, cleaned, and disinfected.
- Physical distancing of at least six feet should be practiced, especially in high use areas such as sports fields, skateparks, basketball courts, tennis courts, trail heads, popular day use areas, and picnic areas. Follow instructions on all posted signs.
- Most outdoor spaces including pavilions, communal fire rings, public-use camp kitchens, playgrounds and amphitheaters remain closed.
- Most public events and/or concentrated gatherings, including group bonfires, group campsites, presentations at outdoor amphitheaters, musical or other performances, or other events are cancelled or postponed.
Food Handlers Workplace Safety
- No employees are allowed to come to work if sick.
- Health survey by each employee is done prior to the beginning of each shift.
- Employees are required to wear properly-fitted face coverings.
- A cleaning and disinfection schedule for restrooms and breakrooms has been implemented. At a minimum, sanitation is done hourly.
- All employees have been trained on proper handwashing procedures.
- Tables utilized for seating are set a minimum of six feet apart.
- Physical distancing is requested of customers who are waiting to be seated, as well as during ordering and pick-up of food.
- Limit the number of patrons at a single table to a household unit or patrons who have asked to be seated together. People in the same group seated at the same table do not have to be six feet apart.
- Reservations are encouraged to confirm seating/serving capacity.
- No food items such as condiment bottles, salt and pepper shakers, or breadbaskets can have multiple contacts or be shared between tables.
- Self-serve operations, such as salad bars, buffets, food sampling, and beverage service stations that require customers to use common utensils or dispensers are discontinued.
- Non-food items that may be used by multiple customers is disinfected between each use or modified to be a single service item, such as a disposable paper menu.
- All utensils and food-ware are properly washed, rinsed and sanitized.
- High contact touch points, such as phones, door handles, credit card terminals, etc. are frequently disinfected.
- When feasible, disinfection wipes or hand sanitizer (at least 60% alcohol) for customers at tables are provided.
- When feasible, equipment that has touch-free motion detectors, such as hands-free soap and towel dispensers, is used.
- Restrooms are disinfected every hour, at minimum.
For further information on safety guidance, and other measures being recommended, please visit: