Learn more about COVID-19 in Saskatchewan:

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Outfitting Guidelines

For general workplace guidelines, please refer to COVID-19 Workplace Information. All businesses operating in Saskatchewan must be in compliance with these guidelines. The guidelines below provides specific information for outfitters. 

Public Health Orders

  • Outfitting operations must comply with all public health orders.
  • Outfitters shall not accept international travellers who have not completed the federal government's travel restrictions regarding self-isolation, which cannot be completed in an outfitting camp/accommodation.

Basic Public Health Measures

  • People planning to visit or work at an outfitting camp who are sick or symptomatic must stay home. Anyone who becomes ill while at an outfitting camp should self-isolate and call HealthLine 811 for further direction. Operators should plan for managing staff or guests who become ill.
  • Staff from local areas who work in outfitting camps should consider remaining on site for the duration of the season.
  • Frequent and effective handwashing must be practised by all outfitting camp occupants. Soap and water must be provided or hand sanitizer approved by Health Canada (DIN or NPN number).
  • Physical distancing must be observed between staff and guests at all times, or whenever practical.
  • Enhanced cleaning and disinfection is required in all common areas, as well as any shared items or equipment.

Lodges, Cabins and Outcamps

  • Cabins and rooms are not restricted to members of the same household; however, individuals should maintain as much separation as possible.
  • When physical distancing cannot be maintained, measures such as reducing capacity in cabins and rooms should be implemented.
  • Enhanced cleaning and disinfection is required between occupants, including outcamps, bathroom facilities, laundry facilities and any shared spaces.
  • Consideration should be given to designating an accommodation for self-isolation when a guest or staff member cannot immediately seek medical attention (e.g. fly-in camps). A plan should be in place to transport guests to medical facilities when necessary.
  • Picnic area access is permitted according to the recommended public health measures, including increased cleaning and disinfection of common touch areas. Non-essential shared facilities, such as game rooms and common rooms, must be closed.
  • Common eating areas that are open to the public in operations accessible by road are subject to the same restrictions as restaurants and other public eating establishments.
  • Where meals are provided to outfitting clients and employees only (i.e. no public service), meal service in common eating areas should occur in rotations to minimize the number of people in the room. Physical distancing must be practised at all times. Wherever possible, guests and staff should eat in their accommodations. Food services staff must serve all food and common touch items should be removed.
  • Outfitting camps that are not staffed at all times need to ensure basic public health measures, such as cleaning and disinfecting. This may require temporary staffing.

Staff Accommodation



  • Guides must be assigned to the same client group for the entire duration of their stay, as well as all activities.
  • Guides must maintain appropriate physical distancing while interacting with clients. Different guided groups should be kept separate.
  • When fishing from shore, anglers must remain two metres apart. Fishing from public docks, marinas, etc. is not permitted at this time.
  • Individual instruction is permitted with no contact and appropriate physical distancing. No group instruction is allowed.
  • Shore lunches must be cancelled unless prepackaged, prepared items are provided (i.e. bag lunches).

Filleting Shacks or Tables

  • Outdoor tables for filleting fish must be set up to maintain a minimum of two metres between tables. They must be thoroughly cleaned between uses by different groups.
  • Filleting shacks should only be occupied by a single group at a time, and physical distancing should be practised where possible. Temporary filleting stations can be established to promote distancing between groups.
  • Common-use filleting equipment, such as knives, scrub brushes, etc., should be thoroughly cleaned and disinfected after every use.

Equipment and Rentals

  • Equipment rentals (boats, all-terrain vehicles, helmets, blinds, fishing rods and tackle) are permitted, but must be thoroughly cleaned and disinfected after each rental.
  • The rental of tents is not permitted. Clients must bring their own tents.




  • Passengers must maintain as much separation as possible.
  • Whenever possible, guides should stay with the same group and maintain physical distancing while operating or helping clients operate watercraft required for guiding services. This applies to fishing guides, as well as moose and bird hunting by boat.

All-Terrain Vehicles

  • Each client and guide must ride on separate all-terrain vehicles, with the exception of those residing in the same household.


  • Small aircraft can be used to access remote sites.
  • Aircraft operators will need to ensure adequate safety protections are provided for all passengers.
  • Two-metre distancing between individuals shall be maintained where possible. When unable to maintain two-metre distancing, safety protocols would include administrative and engineered controls, frequent handwashing and frequent cleaning and disinfection of common surfaces. Where administrative and engineered controls are not possible, a mask would provide an additional measure of protection for aircraft occupants.
  • More information on pandemic supplies, including administrative and engineered controls for businesses, is available.

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