Check out our Hawaii Coronavirus Travel Information post for the most up to date information

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😷 Health & Safety

We’re listening to your questions.

Yes. We have reduced the number of guests aboard the vessel by 50%.

Yes. All snorkel gear, flotation toys, noodles, jackets, etc. are washed, scrubbed and soaked in PureGreen24, a registered product on the EPA list which kills Coronavirus, MRSA, Norovirus and more. PureGreen24 disinfectant retains a 24-hour residual effectiveness.

Yes. We disinfect ALL touchable surfaces; vessel railings, counter tops, restrooms, handles, table tops, etc. with Oxivir ®TB – Hospital Grade Disinfectant Cleaner, which kills coronavirus in 1-minute.

No. We are not offering the self-serve buffet anymore. Instead, an assigned crew member will be serving you from the buffet. Communal foods, such as condiments, chips, etc. have been eliminated and replaced with individually packaged servings.

Yes. We’ve installed Plexiglass Sneeze guard protectors at our food and beverage stations and between seating areas, both on the lower and upper decks, the food & beverage bar, the check-in podium, and our newly remodeled retail store. We’ve added more sanitizing stations on both the lower and upper deck. Three new touchless sensor bathroom water faucets have been installed in our restrooms for prevention of cross contamination.

Yes. We accept Apple Pay and Google Pay, “no touch” transactions are applauded.

Yes. For the comfort and safety of everyone on board, we request that face coverings be worn. It’s Hawaii State Law for anyone going into a business and if you’re interfacing, whether a customer or employee, both sides have to wear a mask. Violations of these orders could result in a misdemeanor with fines of up to $5,000 and/or up to one year in prison. We have disposable masks available at no charge as well as some impressive ones for sale. Note: You don’t need to wear a mask while in the water, eating or drinking beverages.

Yes. All Body Glove employees, crew and wait staff are trained and have access to appropriate personal protective equipment (PPE) as needed. PPE includes but is not limited to disposable gloves, eye and face protection, and masks.

BELOW ARE THE GUIDELINES WE ARE FOLLOWING

FEDERAL REOPENING GUIDELINES

As part of the Federal Government’s reopening guidelines employers have been asked to develop and implement appropriate policies, in accordance with Federal, State, and Hawaii State regulations and guidance, and informed by industry best practices, regarding:

Social distancing and protective equipment. Temperature checks. Sanitation. Use and disinfection of common and high-traffic areas.
Business Travel Employers are to monitor the workforce for symptoms associated with COVID-19.

Do not allow symptomatic people to physically return to work until cleared by a medical provider. Develop and implement policies and procedures for workforce contact tracing following employee positive COVID-19 test.

COMPANY GUIDANCE

Companies should establish and implement policies and procedures that monitor employee health, reinforce healthy hygiene practices, establish social distancing, use of personal protective equipment (PPE), and ensure vessels and facilities are appropriately cleaned and disinfected. These policies and associated procedures are incorporated into existing company health and safety policies and vessel operations.

MONITORING EMPLOYEE HEALTH

Develop health screening procedures for employees, to identify symptoms of, and exposure to, a respiratory illness.

Implement continuous employee self-monitoring protocols for symptoms and temperature measurement to identify when employees are starting to exhibit symptoms:

If employees feel sick, we will have them stay home. Employees need to self-isolate and inform their supervisor immediately if they develop a fever (100.4 F / 38 C or higher), begin to feel feverish, or develop other signs or symptoms of sickness including coughing, and shortness of breath. If their condition worsens, they should contact their doctor. We will conduct temperature checks for employees reporting for work and departing from work.

Develop procedures to report and manage ill personnel, including crew members and passengers:

Coast Guard Hazardous Condition reporting while underway. See Coast Guard Marine Safety Information Bulletin 06-20 for more information.

Protocols for employees who have been or may have been exposed to COVID-19 positive individuals:
Employees should stay home as per CDC guidance. Actions to be taken when crew member/employee tests positive: If the employee is home, they will stay home until they get return to work authorization from their doctor. If the employee becomes sick during the workday, they will be sent home immediately. Surfaces in their workspace should be cleaned and disinfected. Companies should initiate Contact Tracing with local public health staff: Compile Information on persons who had contact with the ill employee or passenger during the time the employee had symptoms and two (2) days prior to symptoms.

Others at the facility or vessel with close contact within six (6) feet of the employee during this time would be considered exposed.

HEALTHY HYGIENE PRACTICES

To reduce spread of respiratory infections including COVID-19, CDC recommends that companies encourage employees to:

Perform recommended hand hygiene by washing hands often with soap and water for at least 20 seconds or using an alcohol-based hand sanitizer that contains 60 to 95% alcohol. Avoid touching eyes, nose, and mouth with unwashed hands. Crew will use face coverings and disposable gloves when in the bar and food service area. Also, when in close contact with customers more than 6’, such as assisting customers with fitting snorkel masks. Cover mouth and nose with a tissue when coughing or sneezing or use the inside of the individual’s elbow. Throw used tissues in the trash and immediately wash hands with soap and water for at least 20 seconds. If soap and water are not available, use hand sanitizer containing at least 60% alcohol. Clean and disinfect frequently touched objects and surfaces such as countertops, handrails, and doorknobs. Avoid using other employees’ phones, or other work tools and equipment, when possible. If necessary, clean and disinfect them before and after use. Use foot operated trash containers with lids.

SOCIAL DISTANCING

State Executive orders may state maintaining social distancing on snorkel vessels Reduce the number of passengers permitted on board to help maintain social distancing In some areas onboard the vessels, we can tape off sections of seats to help maintain social distancing. Holding areas used prior to boarding should allow for social distancing. Design a process to ensure guests stay separate while waiting to board the vessel. The process can include floor markings, outdoor distancing, increased boarding times, etc. Provide hand sanitizer for guests to use, including contactless hand sanitizing stations. Where possible, workstations should be staggered so employees avoid standing directly opposite one another or next to each other. Where six feet of separation is not possible, we will consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing. Use on board vessel announcements and signage to request passengers adhere to social distancing. Thank passengers for their patience as company personnel work to ensure their safety.

VESSEL FOOD & BEVERAGE GUIDANCE

Waitstaff to wear face coverings (as recommended by the CDC) at all times while on board. All meals are served to guests by waitstaff.

PERSONAL PROTECTIVE EQUIPMENT

Ensure all employees are trained and have access to appropriate personal protective equipment (PPE) as needed. PPE includes but is not limited to disposable gloves, eye and face protection, gowns, and masks:

Instruct crew members and other staff in the proper storage, use, and disposal of PPE. Wrong use or handling of PPE can increase the spread of disease. Establish and implement policies and procedures for employees and passengers regarding the use of face coverings and personal protective equipment to reduce the risk of COVID-19 among employees and passengers: Vulnerable individuals should wear face coverings when at work. Vulnerable individuals are: Older individuals, 65 and older. Individuals with serious underlying health conditions, including high blood pressure, chronic lung disease, diabetes, obesity, asthma, and those whose immune system is compromised such as by chemotherapy for cancer and other conditions requiring such therapy. Face coverings should be kept clean. Cloth face coverings can be machine washed.

CLEANING AND DISINFECTING

Implement a stringent vessel sanitation and disinfection regime. Particular attention should be paid to high-touch surfaces, common areas, and passenger spaces:

∙ Identify and purchase proper chemicals and PPE needed for cleaning and disinfecting various surfaces throughout the vessel, facility, and materials (stores, equipment, luggage, etc.) moved from shore to the vessel.

∙ Dirty surfaces can be cleaned with soap and water prior to disinfection. To disinfect, use products that meet EPA’s criteria for use against SARS-CoV-2, the cause of COVID-19, and are appropriate for the surface. See EPA and ABS guidance in the reference section for more product information.

∙ Consider using disposable towels or rags when cleaning and disinfecting surfaces.

∙ Conduct proper pre and post cruise cleaning.

∙ Operating station cleaning – Wipe down the entire wheelhouse with a disinfecting cleaner

including chart table, instruments, chairs, helm, consoles, radar control panels, VHF radios, binoculars, pens/pencils, etc.

Cleaning/Disinfecting high touch areas throughout the day: Doorknobs, Door and Window Handles Faucet and Toilet Handles Gangway Railings Chair Armrests o Tabletops Vessel Railings Any additional High Touch Areas you may have on your vessels. After hours deep cleaning/disinfecting: Consider use of third-party cleaning company capable of disinfecting vessel surfaces Use fogging (electrostatic) technology with recommended chemicals (see resources) Use UV technology with appropriate PPE and safety protocols (see resources) Bar and Snack Bar Sanitation: Disinfecting of Food Preparation and Bar Surfaces before and after service. Cleaning and disinfecting of material loaded aboard the vessel may be guided by current information from the New England Journal of Medicine dated March 17, 2020, which studied the persistence of COVID-19 virus on various materials: Cardboard 24-Hours Plastic 72-Hours Stainless Steel 48-Hours Copper 8-Hours Note: Other materials were not tested. Use maximum persistence as guide.

Alternatively, material to be loaded on board the vessel can be placed in a warehouse or holding area until the virus is no longer viable (persistent).

VESSEL & FACILITY OPERATIONS

Manage crew/employee rotation to minimize potential cross contamination:

Stagger shifts for reporting to and departing from work. Consider dedicated crews on vessels. Have back up crews/replacement personnel available in the event crew members fall ill. Clear social distancing guidance given for crew. Congregating is discouraged. Restrict guests and personnel from the bridge when practical. Some operating stations on smaller vessels are located within the passenger compartment. Establish perimeter 6 feet from the operator. With the exception of passengers, personnel are limited to company personnel, law enforcement (local and Coast Guard), surveyors, tech reps, and medical Hand washing or hand sanitizing stations are available at the base of vessel gangways.

Working with local law enforcement partners, Body Glove will develop contingency procedures for dealing with noncompliant individuals and groups.

PASSENGER/PUBLIC INTERFACE

It is the nature of the domestic passenger vessel industry that there will be interaction between vessel crews and their passengers.

Commit to a safe working environment for crew/employees regarding passenger interface:

Reduce Cash Handling between Guests and Employees. Credit/Debit Card only at onboard POS systems. Credit/Debit Card only at Ticket Booth/Kiosk. Cash Tips still allowed onboard. Body Glove has reduced Ticket Exchanges between Guests and Employees. Pre-purchased ticket sales go right to the boat and check in. Public address systems – Issue microphones to tour guides/narrators to eliminate shared use. Reposition or reroute ticket printers forward facing allowing customers to collect their own tickets, thus reducing contact. Install Plexiglas barrier in front of cash register and service area. Provide appropriate distance for the remaining bar counter, minimizing server-guest contact.

IMPROVE COMMUNICATIONS WITH PASSENGERS AND THE PUBLIC:

Online

Reservations, Social Media Company commitment to passengers – Good Personal Hygiene and Increased sanitation practices have been implemented.

Passenger commitment to operator if you are sick – Stay Home!

Vessel and Facility Signage posted regarding social distancing, wearing of masks, and location of hand

sanitizer stations. Public announcements regarding social distancing.

Ticket Kiosk Signage posted about Credit/Debit cards only. Signage posted about Staying Home if you are sick or displaying symptoms.

Snack Bars/Bars Signage posted about Credit/Debit cards only.

Heads (restrooms)

Signage posted about Proper Hand Washing Techniques.

ADDITIONAL REFERENCES

http://www.passengervessel.com/members-only.html Passenger Vessel Association

https://www.cdc.gov/coronavirus/2019-nCoV/index.html Current Public Health and Safety Information on Covid-19.

https://www.coronavirus.gov Public information provided by the U.S. government related to Coronavirus Disease (COVID-19)

https://www.usa.gov/coronavirus What the U.S. government is doing in response to Coronavirus (COVID-19.

https://www.dco.uscg.mil/Featured-Content/Mariners/Marine-Safety-Information-Bulletins-MSIB/ Provides Coast Guard guidance on reporting and infection control measures for vessels.

https://www.dco.uscg.mil/Featured-Content/Mariners/Marine-Safety-Information-Bulletins-MSIB/ Provides a list of EPA approved products that are effective against COVID-19 and other SARS-CoV-2 related viruses.

ABS Guidance Notes on Response Measures to Covid-19 for the Marine and Offshore Industries – 2020: Go to https://ww2.eagle.org/en.html for the latest guidance.

https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19 FDA guidelines and references for food service establishments.

https://www.osha.gov/Publications/OSHA3990.pdf OSHA reference document for COVID- 19 related issues.

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Historic Kona Dinner Cruise

Location: Kona, Big Island

Step aboard and journey back in time, when ancient, powerful Kings ruled the rugged and fertile land of the Hawaiian Islands. Our luxurious, three hour guided historical dinner cruise to Kealakekua Bay and Captain Cook’s monument will capture your imagination and reveal many secrets of the Big Island. Cruise 12 miles down the Kona Coast to Captain Cook’s monument while a local historian points out over 50 points of interest and historical sites. Upon arriving in Kealakekua Bay a Hawaiian style buffet dinner is served. Listen to live entertainment and watch the beautiful sunset on the way back. Includes one complimentary cocktail and cash bar thereafter.

A portion of all proceeds from the Historical cruise are donated to the Kona Historical Society for the preservation, restoration and education of the culture and history of the Kona Coast.


Our Boat: The Kanoa II

All of our cruises are complimented by the first-class amenities on board our state-of-the-art, 65-foot catamaran. The Kanoa II is an award winning, multi-million dollar vessel designed with quality and comfort in mind. Our guests enjoy plenty of shade, cushioned seating, flat screen televisions, a full sound system for live entertainment, and our full-service premium bar. The Kanoa II is also equipped with three restrooms.

Our crew includes a U.S. Coast Guard licensed captain, First Mate, licensed bartender, deck hands, and all of our crew is trained in first aid and C.P.R. All of our cruises are wheelchair friendly and kids 5 and under are always FREE.


Dinner Buffett Menu

Appetizers:

  • Tropical Fruit Platter
  • Tropical Goat Cheese Spread & Crackers

Main Dishes:

  • Kalua Pulled Pork & Cabbage
  • Braised Brisket of Beef
  • Grilled Pulehu Chicken

Side Dishes:

  • Lomi Lomi Salmon
  • Steamed Rice
  • Vegetable Pilaf
  • Garden Salad
  • Punalu’u Guava
  • Taro dinner rolls & butter
  • Dessert
  • Kona Coffee and Assorted Teas

All of our meals are prepared by Chef Jason Lofland, author of ‘Catch!’ The Discovery Channel’s Deadliest Catch Official Cookbook.

Included:

  • Dolphin Watching
  • Continental Breakfast Buffet
  • BBQ Lunch featuring Beef or Vegan Burgers
  • Snacks, Sodas, Juices
  • Rx Snorkel Masks, Snorkel Gear, Snorkeling Instruction
  • 2.5 hours Water Time
  • Flotation & Water Toys, 20′ Water Slide, Fresh Water Shower
  • Premium Bar, His & Hers restrooms and Plenty of Shade

Duration

3 Hours

Address

75-5824 Kahakai Rd, Kailua-Kona, HI 96740

Our main office is located in the ‘Ilima Court’, it is the closest free parking to the pier, and where you will park for all of our adventures. It is about a five minute walk down to the pier from our office.


Cancellation Policy

Parties of nine or less will receive full refund with 48 hours notice of cancellation. Parties of ten or more require 72 hours notice of cancellation for a full refund. Full refunds will be given in case of operator cancellation.