MAY 22, 2020

SNAP LAKE MINE COVID-19 MEASURES

EXTERNAL

1

• Snap Lake has been on care and maintenance since December 2015 following 7 years of underground diamond mining operations

• Site is monitored remotely from September-March (zero occupancy)

• Small team on site to manage spring freshet and undertake environmental monitoring, care and maintenance activities April-August

• First workers arrived on site on 22 April 2020

• Average of 15 employees on site at one time

• Small De Beers Group team supported by employees hired through CUSTOS contract struck with Det’on Cho Corporation

ABOUT SNAP LAKE SITE

2

• Updated Pandemic and Quarantine Management Plan approved April 15, 2020, in advance of first teams arriving at site

• Plan establishes procedures for site access, health screening, site cleaning and quarantine zone

• Snap Lake team worked closely with Gahcho Kué Mine in updating the plan

• Close cooperation with airline contractors regarding employee charters to/from the site

• Inventory of Personal Protective Equipment (PPE) established in advance of site opening

PLANNING FOR COVID-19

Access to food service area restricted to one person at a time.

3

• Remote community/at risk personnel not part of site-based team

• On-site rotations extended to 4 weeks from 2 weeks

• Only essential workers allowed on site and limited access for off-site support employees

• Pre-travel temperature check, risk self-declaration required for everyone travelling to the site

• All employees following GNWT protocol for mineral workers, including:- 14 days physical distancing and

health/temperature monitoring prior to travel to site

PRE-SITE ACCESS CONTROL

Two chairs per table in Snap Lake dining area.

4

• Physical distancing protocols established• Quarantine zone established as part of camp opening• Increased cleaning schedule for high contact areas including door handles,

stair railings, telephones, faucets, countertops, soap dispensers, towel dispensers

• Workout room undergoes deep cleaning twice a day• Staggered meal schedule in dining room • Salad bar, sandwich bar, ice cream freezer closed• Pre-packaged fresh fruit, sandwiches, salad, pastries/desserts available• Posters, videos, regular updates on hygiene, prevention measures shared

with team• Hand sanitizer stations throughout the camp• Sanitizer wipes available at all phone stations• Sanitizers and wipes distributed to employees getting on/off bus to leave site• Re-usable cloth masks provided to all on-site staff• Protocol established to deal with a suspected case of COVID-19 on site

ON SITE MEASURES

(Above) Sanitizing wipes by each phone. (Below) Individually packaged food items.

5

• Staggered check-in process for departing employees • Health/temperature check for all outbound employees• Mandatory risk-based questionnaire• Site medic has final approval on outbound travel• Maximum 20 people on board bus to airstrip (1 person per

bench)

SITE DEPARTURE PROCESS

Hand washing instructions posted at sinks.