Learn more about COVID-19 in Saskatchewan:

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Casino and Bingo Hall Guidelines

For general workplace guidelines, please refer to COVID-19 Workplace Information. The information below provides guidelines to reduce the risk of transmission of COVID-19 in casinos and bingo halls. Operators of these facilities must also continue to operate in compliance with all other applicable provincial regulations and standards.

Effective December 19, 2020, casinos and bingo halls are closed as per the current public health order. VLTs in facilities outside of casinos and bingo halls are permitted.

  • These guidelines are high-level practices for operators of casinos and bingo halls. Casinos are also expected to operate under the COVID-19 re-opening plans created by the Saskatchewan Indian Gaming Authority or SaskGaming, which address the specific operational guidelines for gaming facilities.
  • Operators of licensed video lottery terminals (VLTs) are also expected to observe the Saskatchewan Liquor and Gaming Authority's (SLGA) operational guidelines for VLTs.
  • Bingo halls should develop a risk mitigation strategy to manage operations in a safe and effective manner.

1. General

  • All applicable requirements of the public health order must be observed.
  • Maintain an occupancy level of 30 persons that allows staff and customers to keep a physical distance of two metres, except for brief exchanges.
  • Employees and guests must self-monitor for illness and stay home when sick or symptomatic. Those who become ill with symptoms related to COVID-19 must immediately return home and call HealthLine 811.
  • Adults 65 and over, and those with compromised immune systems or other underlying medical conditions, are at a higher risk of developing severe COVID-19.
  • A response plan should be in place in case a patron or staff member develops COVID-19 symptoms while at the venue.
  • Facilities should post external and internal signs indicating physical distancing requirements, staying home when ill and hygiene protocols.
  • Public and staff, with the exception of household contacts, must maintain a minimum physical distance of two metres in all areas.
  • Physical barriers can be considered where areas cannot be adequately separated.
  • Aisles must be wide enough to allow room for people to maintain two metres of physical distancing. Consider using one-way traffic flow to help maintain distancing.
  • Visual cues for distancing, directional flow of movement through areas and cordons or other barriers are recommended in common areas.
  • Other measures to ensure physical distancing should be considered, including:
    • Reducing the number of slot machines or VLTs available.
    • Repositioning seats or reducing the number of seats available.
  • People should be discouraged from watching others play games. Physical distancing must always be maintained.
  • Food and beverage service must be consistent with Restaurants and Licensed Establishments Guidelines. Where any of these facilities offer food or beverage service, they must keep the activity separate (i.e. cordoned off) from the food and beverage service. No food or drink may be in the activity area.
  • Show lounges and performances are subject to the Movie and Live Theatre Guidelines.
  • Frequent and effective hand hygiene and respiratory etiquette must be practised and promoted.
  • Coat checks and similar services are not permitted.

2. Table Games

  • Table games with limited guest handling of cards (blackjack and single-use baccarat) and those without cards (roulette and craps) are permitted. Poker is not permitted at this time.
  • Traffic flow around the tables should be designed in a way that allows two metres physical distance to be maintained between players, staff and those entering or exiting the area. Floor markers, signs or other visual aides are recommended.
  • Reconfigure seating at table games to allow three metres distance between players or two metres with physical barriers.
    • The maximum number of players per table is three (with or without barriers).
  • Guests and observers are not permitted to congregate, cheer, shout, back wager or stand in close proximity to players at table games.
  • Hand hygiene must be performed before and after play. Hand sanitizer approved by Health Canada (DIN or NPN number) must be easily available for all players and dealers.
  • All dealers should sanitize or wash their hands prior to starting their shifts, prior to returning to tables from breaks and in between any deck or card shoe changes.
  • Please refer to the Public Health Order related to Face Coverings for masking requirements.
  • Verbal and non-contact signals should be given rather than physical contact, such as when changing shifts or placing bets.
  • Cards should be replaced regularly. Any common touch items, such as card shoes, shufflers, money paddles, dice, tokens and token boxes, chips and chip trays, barriers, tables, chairs and rails, must be frequently cleaned and disinfected.
  • Chip trays may be used by guests to transfer chips to the cage or between tables.
  • Food and beverage service is not permitted at tables.

3. Guidelines for Employees

  • Employees are required to practise physical distancing at work. Avoid handshakes and any other physical contact with others. Remain two metres apart whenever possible.
  • Consider modifying or eliminating in-person meetings and shift huddles to maintain physical distance.
  • If staff are unable to maintain two-metre distancing from co-workers, other measures should be implemented, such as self-monitoring of personal health and supervision by Infection Prevention and Control Officers or Occupational Health and Safety in the workplace. Other appropriate measures include:
    • Staggering activities to limit the number of staff in a confined area during the same period.
    • Moving activities to another room whenever possible.
    • Altering break times to minimize the number of staff working in close quarters.
  • It is recommended that vulnerable staff, such as those over 65 and those with underlying health conditions, wear a procedure/surgical mask.
  • Additional information is available on the appropriate use of personal protective equipment (PPE).
  • Limit the sharing of objects and tools by staff (e.g. cards, chips, etc.) or disinfect between uses.
  • Dedicate separate tasks for workers (e.g. separate the role of cashier handling money from those handling chips/tokens). Hand hygiene must be performed between tasks.
  • Encourage staff to launder uniforms/work clothes between shifts.
  • Ensure staff are practising proper hand hygiene and coughing/sneezing etiquette, including:
    • Washing hands often with soap and water for at least 20 seconds.
    • Using hand sanitizer when hands are not visibly dirty and handwashing isn't available.
    • Only using hand sanitizer approved by Health Canada (DIN or NPN number).
    • Avoiding touching face, mouth, nose and eyes.
    • Coughing or sneezing into a tissue, then immediately disposing of the tissue and washing hands. If a tissue is not available, cough or sneeze into the elbow, not hands.
  • Additional glove use for COVID-19 transmission mitigation is not required. If staff are using gloves, they should be changed after every interaction and when changing tasks. Hand hygiene must be performed between every glove change (hand sanitizer or handwashing with soap and water).
  • All workers, especially those in constant contact with the public, should self-monitor for symptoms and use the Government of Saskatchewan's self-assessment tool for COVID-19 and follow the subsequent directions. It is recommended that facilities review their employee illness policies to ensure staff are able to remain home when ill.
  • Ensure staff are adequately trained in new policies and protocols.
  • Workplaces are encouraged to have plans in place for increased worker absences due to illness or isolation.
  • Workplaces should have a workplace illness policy. If policies do not exist or are not in line with COVID-19 recommendations, workplaces should ensure the following:
    • Sick employees should stay home or are sent home from work if symptoms present.
    • Sick employees use the Government of Saskatchewan's self-assessment tool for COVID-19.
    • If an employee goes home sick, their work areas should be cleaned and disinfected.

4. Cleaning, Disinfection and Sanitation

  • The COVID-19 virus can survive for several days on different surfaces and objects. Frequent cleaning and disinfection is important to prevent the spread of the disease.
  • Maintain a cleaning schedule and ensure staff are adequately assigned and trained for additional cleaning, sanitizing and disinfection duties.
  • Place  hand sanitizer approved by Health Canada (DIN or NPN number) in dispensers or soap and water handwashing stations near entrance/exit points, token dispensers, pay stations, washrooms and other high-touch locations for customers and staff.
  • Customers should be encouraged to wash or sanitize their hands prior to and following use of VLTS and playing bingo.
  • Increase cleaning and disinfection of commonly contacted areas, including doorknobs, handles, counters, PIN pads, elevator buttons, railings and light switches. Common touch areas include those accessed by customers and employees, including back of house.
  • Increase the frequency of cleaning and disinfection of slot machines, VLTs and common touch surfaces.
  • Increase cleaning and disinfection of commonly touched items, such as chips.
  • Where possible, remove common touch items from all areas.
  • Ensure the disinfectant used in the facility is adequate for the elimination of viruses and approved by Health Canada (DIN).
  • Ensure employee and public washrooms are cleaned with increased frequency, always well stocked with liquid soap and paper towels, and that warm running water is available.
  • Garbage bins should be emptied frequently.
  • Microphones cannot be shared between individuals due to the difficulty of cleaning and disinfecting these devices. Minimize the number of persons providing readings or performing other activities that would requiring the use of a microphone.

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