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CCG/6102 National Standard Operating Procedure (NSOP)
521 COVID-19 - Travel Requirements for Canadian Coast Guard Personnel during the COVID-19 Pandemic

Original: 2020-07-02 Revised: 2022-05-02 Approved by Marc Mes, Director General, Fleet and Maritime Services, on May 2, 2022.


This national standard operating procedure (NSOP) provides best practices and safety guidance for COVID-19 while on travel status. Guidance relates to road vehicle, air and rail travel, as well as lodging.


Procedure for travel
Step Procedure

Canadian Coast Guard (CCG) personnel should contact their supervisor and local public health authority and avoid travel if experiencing COVID-19 symptoms. See NSOP 506 COVID-19 Shore-Based Personnel for the current list of symptoms.

  1. Interprovincial travel:
    1. 1.1. If CCG personnel are required to travel to another province or territory, employees and supervisors must confirm interprovincial travel requirements to ensure they have the appropriate documentation and/or comply with local public health requirements.
  1. In addition to standard personal protective equipment (PPE) issued to CCG personnel, personnel should also carry the following while on travel:
    1. 1.1. non-medical mask(s) or face covering(s) and a resealable bag for storage
    2. 1.2. gloves (nitrile)
    3. 1.3. hand sanitizer
    4. 1.4. disinfecting wipes, and
    5. 1.5. alcohol wipes
  2. Please refer to NSOP 518 COVID-19 - Cleaning and Disinfection Routine of the Workplace for further instructions on cleaning and disinfection.
  1. Air and rail travel:
    1. 1.1. Whenever possible, maintain physical distancing of at least 2 meters. When physical distancing cannot be maintained, wear a non-medical mask.
    2. 1.2. Pass a pre-access check prior to travel.
    3. 1.3. Consult airlines and VIA Rail for any additional restrictions / limitations or travel requirements.
    4. 1.4. Comply with the Transport Canada’s new measures introduced for non-medical masks or face coverings in the Canadian transportation system as well as COVID-19 measures, updates and guidance for rail issued by Transport Canada requiring that passengers on commercial air carriers and using rail transportation in Canada wear a mask where social distancing is not possible.
    5. 1.5. Disinfect the chair or seat in the departure or waiting area.
    6. 1.6. Disinfect the plane/train seat, the trays/tables, the armrests, the call button, the ventilation nozzle and the side wall (if you are sitting by a window) with disinfectant wipes.
    7. 1.7. Wash hands frequently or use hand sanitizer and avoid touching your face.
    8. 1.8. Limit contact while in transit.
    9. 1.9. For helicopter travel, communicate with the pilot before boarding. If experiencing symptoms of COVID-19, refer to NSOP 503 COVID-19 - Helicopter Operations Personnel.
  1. Vehicle transportation:
    1. 1.1. Evaluate transportation considerations (the preferred and recommended option is one person per vehicle).
    2. 1.2. Optimize the individual space when the single person/single vehicle option is not possible and carpooling is required. When possible, the maximum recommended is 2 people in a vehicle and 4 people in a van. Maintain physical distancing as much as possible. It is recommended all passengers wear a non-medical mask.
    3. 1.3. Undergo a self-assessment before travel by vehicle, as per NSOP 506 COVID-19 - Shore-based Personnel. If experiencing COVID-19 symptoms, do not travel and contact supervisor and local public health authority.
    4. 1.4. Use disinfecting wipes to clean contact surfaces before entering the vehicle and after leaving the vehicle.
    5. 1.5. Ensure all passengers wear a non-medical mask while travelling in the vehicle.
    6. 1.6. Ensure all passengers wash or sanitize hands before entering the vehicle.
    7. 1.7. Do not share drinks, snacks, electronic devices, etc.
    8. 1.8. Wipe contact areas in the vehicle, stop areas and public restrooms before use.
    9. 1.9. Handle personal luggage only.
  1. Lodging:
    1. 1.1. CCG personnel will make every attempt to seek lodging in reputable hotel/motel chains and/or those listed on the Government of Canada Accommodation Directory. When possible, preference should be given to drive-up rooms accessed without the use of interior hallways and elevators.
    2. 1.2. Prior to making lodging arrangements, CCG personnel will determine if the hotel/motel have implemented:
      1. appropriate Government of Canada COVID-19 protocols
      2. general and specific COVID-19 training to hotel employees to ensure cleanliness and proper cleaning of rooms and facilities, such as front desk counters, elevators and buttons, door handles, public bathrooms, locker rooms, laundry rooms and room keys
      3. proper and frequent handwashing by hotel employees to limit the spread of viruses
      4. use of cleaning products that are effective at killing viruses.
    3. 1.3. CCG personnel should follow physical distancing protocols when interacting with hotel/motel employees. Where possible, interactions should be conducted remotely or online to limit personal contact. If physical distancing cannot be maintained, a non-medical mask is recommended.
    4. 1.4. It is preferable for CCG personnel to use hotel/motel lodging where possible since company policy generally ensures a consistent application of COVID-19 protocols. However, due to the remoteness of some work sites, hotel/motel lodging may not be immediately available in all areas. As such, hotel/motel lodging should be located as closely as possible to the place of which the work is being carried out.
  1. Meals:
    1. 1.1. Due to physical distancing protocols implemented by municipalities and provinces, access to sit-down restaurants may be limited. If at a restaurant, ensure the establishment is following appropriate public health practices and dine outside.
    2. 1.2. It is recommended that CCG personnel rely on take-out or delivery options as much as possible. Cooking meals is an option where possible. Purchasing items using cash should be avoided at all times (wireless payment methods are preferred).
      1. Option 1: Room service:
        1. Where possible, order room service/room delivery to limit the spread of the virus
      2. Option 2: Take-out/delivery:
        1. All take-out and delivery meals should be handled with caution.
        2. Gloves should be worn when handling food packaging.
        3. Where possible, food should be removed from packaging and put on plates that have been washed with soap. Only washed or plastic utensils from new packaging should be used. Disposable paper plates may be used.
        4. Hands should be washed after handling food packaging, utensils, etc.
        5. Personnel should avoid touching any part of their face, eyes or mouth as much as possible when consuming food.
        6. Hands should be thoroughly washed before and after consuming food and disposing of food packaging.
      3. Option 3: Home cooked meals:
        1. Where possible, personnel should make their own meals to limit the potential spread of the virus.
        2. When purchasing food at grocery stores, implement physical distancing at all times, wear a mask, sanitize hands before and after shopping, and do not touch your face.
        3. Where possible, grocery orders should be ordered online and picked up at a designated time.
        4. All items purchased at the grocery store should be cleaned/disinfected.
        5. All utensils and cooking apparatuses should be washed before using.
        6. Hands should be thoroughly washed before and after consuming food.
  1. Termination of lodging requirements:
    1. 1.1. Upon return to home base, all personal effects, PPEs and other related equipment should be decontaminated in accordance with NSOP 518 COVID-19 - Cleaning and Disinfection Routine of the Workplace. Non-medical masks can be cleaned as part of regular laundry.
  1. Self Monitoring:
    1. 1.1. CCG personnel should continue to self monitor for symptoms upon return in accordance with NSOP 506 COVID-19 - Shore-based Personnel.


Enquiries regarding this procedure should be directed to:

Date modified: