Note: while we’re doing everything we can to keep the site up to date, the situation is changing daily and so occasionally our hotel pages may not be 100% accurate regarding other Covid-19-related restrictions. Please do bear with us. Thank you.
As part of our ongoing promise to ensure the safety of our members, we have outlined the following post Covid-19 health & safety standards for our suites:
Compliance with Local & National Public Health Authorities
An assessment and action plan has been created in line with recommendations, policies and procedures set by local and national Public Health authorities to prevent, manage and mitigate the impact of COVID-19
The plan is reviewed and updated with any new guidance, procedures, or regulations by the relevant authorities
A management group to verify compliance is in place, identifying any gaps and actioning any required adjustments and a logbook of actions is kept where appropriate
Sufficient human and economic resources are made available to ensure the action plan’s effective implementation
Visibility of Key Awareness Messages
Advisory documents/posters are displayed throughout the suites to promote key messages among guests and staff. These include:
Promotion of handwashing (at least 20 seconds, all parts of the hand)
Respiratory hygiene and coughing etiquette
The need for social distancing i.e. entrances, accommodation rooms, spas,
back of house areas, etc.
Reception staff, if requested, can advise guests of the hotel’s COVID-19preventative measures
Telephone numbers of health authorities, medical centres, public and privatehospitals are immediately available at the entranceSocial Distancing
There are socially distanced processes/arrival experience in place that minimises employees contact with guests. Where possible, contactless transactions are undertaken
Only guest entertainment activities without close contact will be offered
Training & Policies
Information briefings and written instructions are provided for employees that include protective measures against the virus and how to minimise its spread
Employees are informed to always observe good hygiene practises:
o Washing with soap and water for at least 20 seconds
o Frequent use of alcohol-based sanitizers
o Good respiratory hygiene (cover mouth and nose when coughing or
sneezing, dispose of tissues in a lidded bin and wash hands)
A procedure is provided that allows staff to report illness by phone (or email) ensuring workers with early stages of COVID-19 are quickly excluded from work and advised to contact medical professionals
Staff who have any symptoms, tested positive, or been in close contact with a person confirmed with COVID-19 are excluded from work
Employees are advised to notify a manager if they see any co-worker or guests showing any signs of COVID-19
Reception staff, housekeeping, and cleaning staff are advised to inform management of any incidents noted, such as requests for doctors’ visits & possible sickness of any guests in their rooms
All employees receive training on COVID-19 safety and basic disinfection protocols:
o Additional training on the correct use of chemicals, and wearing/disposal of
PPE is provided for employees who have more frequent guest contact, such
as housekeeping, F&B, maintenance, operations and security
• Cleaning staff are trained on enhanced cleaning and disinfection required in a room
that has been potentially contaminated
Cleaning Protocols
Hand wash stations and hand sanitizer dispensers (above 70 per cent alcohol content) are installed at key guests/staff locations (e.g. employee & guest entrances, elevator landings)
Regular checks are undertaken to ensure all dispensers, hand dryers and other similar devices are operational and well stocked, with defective units repaired or replaced immediately
Frequent cleaning and disinfection of all public, communal and back of house areas is in place, with extra attention given to areas frequently contacted such as elevator buttons, handrails, switches, door handles, dining surfaces and surrounding areas, etc.
Enhanced rigorous cleaning and disinfection of guest rooms is undertaken, paying extra attention to common touch, non- porous items, including telephones, faucets, light switches, door & furniture handles, temperature control panels, TV remotes, alarm clocks, luggage racks, safety deposit boxes, etc.
Cleaning staff are provided with appropriate PPE as recommended by the WHO, and are advised not to enter an occupied room to clean
Rooms and public areas are ventilated daily
Managing Suspected or Confirmed COVID-19 Cases
The suite’s action plan includes procedures in the event of a suspected/confirmed case, in line with recommendations, policies and procedures set by local and national Public Health authorities
The ill person (guest or staff member) is isolated from other guests and staff at the hotel. The affected person must be provided with their own bathroom
The affected guest room is removed from service and quarantined:
o The room will not be returned to service until an enhanced cleaning and
disinfection process has been completed, using certified products, approved
for use against the virus
• The ill person is provided with a face mask and disposable tissues and advised to
follow respiratory hygiene processes when coughing and sneezing
When attending an ill person, or entering an affected area where a person is displaying symptoms, additional protective equipment must be worn, removed, and disposed of in line with WHO guidance
A procedure is in place for managing soiled/contaminated bedsheets, towels, clothes which includes them being bagged directly into special, marked laundry bags whilst in the room, reducing possible dispersing of airborne contaminants and instruction given to staff to wash them at (70°C or more)
Food Production & Supply
A Food Safety Management System (FSMS) is in place based on Hazard Analysis Critical Control Point (HACCP) processes to manage risk and prevent contamination of food
Food workers (food handlers, staff who touch food contact surfaces or other surfaces in rooms where open food is handled) adhere to the action plan
PPE, physical distancing and strict hygiene and sanitation measures, and the promotion of frequent and effective handwashing are implemented at each stage of the food production process:
o Where physical distancing is not possible, other protective measures are considered and the number of persons in the food preparation area is limited • Processes are in place for external food deliveries to prevent the spread of COVID-
19. This includes:
o Drivers are provided with alcohol-based hand sanitizer, a disinfectant and
paper towels, to use before handing over any documentation
o Drivers are informed of physical distancing measures and the need to
maintain a high level of personal cleanliness, including the use of clean
protective clothing
o Transportation containers are to be kept clean and frequently disinfected to
ensure foods are protected and separated from other goods that may cause contamination
Maintenance
Regular tests water systems are undertaken to maintain concentration levels within the limits of required national standards, preferably at the upper levels
Dishwashers equipment are checked to ensure they are operating at correct temperatures, and correct dosage of cleaning and disinfecting chemicals is always applied
The condition of air conditioning filters is monitored, and maintenance undertaken to ensure increased proper replacement rate for indoor air
