Casinos must comply with the following directions:
| 8.1 |
The number of persons entering a casino may not be more than 50 percent based on the available floor space of the gambling floor and casinos must ensure compliance with the requirement relating to physical distancing, which is at least one and a half meters. |
Records
| 8.2 |
The person managing a Casino must— |
| (a) |
keep a daily record of the full names, Identity Number or Passport Number, nationality, nature of position (i.e. temporary, casual or permanent), residential address and cell phone numbers, of all employees and guests. In the case of an employee, the record obtained on the first day remains valid for the duration of the employment; |
| (b) |
make such record available, should it be required in terms of the Regulations or by the Minister; and |
| (c) |
keep the record for the duration of the national state of disaster and retain the record for a period of six weeks after the end of the national state of disaster. |
Screening, Sanitisation and Masks
| 8.3 |
The person managing the Casino must— |
| (a) |
conduct a screening questionnaire for every guest and take precautionary measures to protect that guest and others on the premises. Such measures may include denying a guest access to the premises; |
| (b) |
after screening, where necessary, isolate a person in a facility designated for isolation within the premises; |
| (c) |
not allow a person onto the premises if that person is not wearing a cloth mask, or homemade item that covers the nose and mouth or another appropriate item to cover the nose and mouth; |
| (d) |
ensure that guests wear masks at all times except when eating or drinking; |
| (e) |
sanitise guests before they enter the premises; |
| (f) |
frequently sanitise guests during their stay on the premises or provide guests with sanitisers for frequent use; |
| (g) |
ensure that guests maintain at least a distance of one and a half meters between open machines; |
| (h) |
remove excess softs and movables to reduce surfaces; and |
| (i) |
sanitise all machines and other surfaces touched after every use, or provide guests with sanitisers to sanitise the surface that they will occupy and touch. |
National Small Business Act, 1996 (Act 102 of 1996)
