Good Afternoon,
Today there were 14 test results received by the Ministry of Health; and none were positive for COVID-19. This is not the high numbers we have become accustomed to hearing but it is only because the testing teams have been deployed to critical areas including institutional and senior populations.
Bermuda has 125 total confirmed positive cases. Their status is as follows:
- there are 36 active cases, of which
- 33 persons are under active public health monitoring, and
- 3 persons are hospitalized; of which
- 2 are in critical care;
- a total of 80 have now recovered, and
- the total deceased is 9.
The average age of all of our confirmed positive cases is 59 and the age range of all of our positive cases is from 18 to 101 years.
The average age of all deceased cases is 74 and the age range is 57 to 91 years.
The source of all local cases is as follows:
- 39 are Imported
- 74 are Local transmission, with known contact
- 10 are Local transmission with an unknown contact, and
- 2 are under investigation
Bermuda’s country status remains “Local Transmission – Cluster of Cases”.
I can also advise you this evening that a staff member in KEMH’s Gordon Ward tested positive for COVID-19 this week. Consequently, the Gordon Ward has been put on quarantine, although all patients were tested this week and were negative. They will be tested again by the end of the weekend just in case any were pre-symptomatic when initially tested.
BHB has had mandatory testing for many weeks for staff who have had an exposure to COVID-19 or exhibited symptoms. There has also been voluntary testing for staff through the Southside facility for some weeks. With increased testing capacity now available, BHB is developing a programme of regularly testing staff, prioritizing front facing patient care services.
This proactive mass testing started with long term care services staff, which includes all patients and about 120 staff, followed by dialysis and long term care services at MWI, and a phased programme based on risk to patients and staff.
In addition, since 1 April, BHB has had protocols in place for testing all patient admissions and in-hospital transfers.
While testing will help identify infections, we know that only a strategy that combines strict adherence to hygiene, physical distancing, and mask wearing can successfully contain COVID. The use of daily PPE and physical distancing, along with hand washing, not touching the eyes, nose or mouth and respiratory etiquette remain critical in containing spread and potential outbreaks in the hospital. It is the strategy we have to apply in all settings where people interact.
As I mentioned at Monday’s press conference, as we move into Phase 2, the Ministry of Health will be creating guidance instructing what permitted businesses must do during this phase and what it means for certain sectors. This guidance will be posted on the Government website.
One further guidance document which has been created is one for outdoor dining under Phase 2.
Under the requirements of the EMERGENCY POWERS REGULATIONS 2020, restaurants can offer outdoor dining and bars can use outdoor areas during Phase 2.
However, I must stress that the only businesses which are permitted to open and provide these services are those which have previously offered outdoor dining and outdoor bar facilities. Any businesses wishing to offer such services for the first time must contact the Environmental Health Service for approval before opening.
All restaurants and bars providing outdoor services must comply with the requirements of this guidance document. These include the following:
- All staff must wear masks at all times.
- Patrons must wear face masks whilst waiting to be seated and at all other times when not eating or drinking.
- Bookings will be highly recommended; walk-in’s will be recorded and regulated.
- Physical distancing of at least 6 feet must be maintained during any waiting or queuing.
- Guests must use hand sanitizers provided before entering the establishment.
- Patrons will be greeted at the point of entry by a dedicated staff member and only granted access if safe to do so while adhering to physical distancing.
- Clear signage must be provided at the entrance to the establishment and within the premises in relation to physical distancing, hand hygiene and the use of masks.
- Only one person will be allowed to use the restroom facilities at any given time.
- There will be a maximum of 10 persons per table. No handshaking, fist bumps, high fives or hugging will be allowed.
- The maximum number of people allowed in the outdoor dining / bar area will be dictated by compliance with physical distancing.
- There will be accessible and visible sanitizing products for guests and staff, with hand sanitizers placed at each entrance, each table and at waiter stations.
- Managers will ensure that staff regularly wash their hands and use hand sanitizers provided.
- All surfaces will be regularly sanitized. Once guests have left, the entire table will be cleared and sanitized.
- Single-use, washable or digital menus will be provided.
- There must be logging of cleaning schedules, sanitizing and disinfecting of all shared surfaces and bathrooms.
- Kitchens and kitchen equipment must be deep cleaned prior to opening.
- Kitchens must be deep cleaned at least once per day.
- Packaged cutlery and single use condiments to be provided upon request.
- There will be no direct service at bars.
- There will be no self-serve salad or buffet bars.
In case of sudden inclement weather, and only where suitable covering is not provided outdoors, the restaurant may be used as temporary shelter for guests. However, in such instances guests will not be permitted to move freely throughout the establishment. Dedicated spaces must be assigned to allow for adherence to physical distancing and masks must be worn.
Contact Tracing is an essential part of combatting any outbreak of communicable disease. As we are still managing COVID-19 on island, it’s essential that we have procedures in place to assist contact tracing. Therefore the following procedures shall be followed at restaurants offering outdoor dining:
- Tables will be numbered
- The party name and server name will be recorded.
- Servers will wear name badges.
- There will be one server per table.
- The diner(s) contact details will be recorded.
There will be a mandatory space of 6 feet between tables or physical barriers when 6 feet is not reasonably practicable. Such physical barriers, if required, must be so designed as to adequately separate tables; they will need to be at least 6 and a half feet high.
There is also an extensive list of additional requirements which should be considered by establishments which can be found in the guidance on the government website coronavirus.gov.bm.
I end by reminding us all that if we do not adhere to public health requirements we will see increased cases of COVID, increased hospitalizations and increased deaths. The new normal is all about hand-hygiene, physical distancing and mask-wearing for all of us. We must integrate this into our daily lives to ensure safe passage through Phase 2.
Even though the guidelines say not to meet in groups larger than 10, that does not mean, for example, that it’s okay to go over to someone’s house where there are, say, 10 people…only to go to someone else’s house right afterwards where there is a gathering of a further 10 individuals. Now is not the time to house-hop! Anyone who you are within six feet of for more than 15 minutes becomes a ‘close contact’…so consider how many ‘close contacts’ you could potentially create by visiting multiple households.
Also, all groups of ten are not created equal. What do I mean by that?...I mean, if you are in a group of ten people who are only from one or two households that is far more preferable to being in a group of ten where you are all from different households. The intermingling of individuals from different households is probably the biggest threat to stopping COVID-19 spread and I urge you all to be mindful of this and to limit your interactions with others as much as possible.
As human beings, we are social creatures, but consider creating ‘social bubbles’ whereby you socialize with the same groups of individuals…rather than meeting up with many different groups of friends or family throughout the week.
Remember - you could be a “super-spreader” and not even know it. The more interactions you have with others and the more you are out and about in the world, the more at risk you put yourself and those in your household.
You can stay up to date and informed on the latest developments about COVID-19 by visiting coronavirus.gov.bm.
Thank You.