NOVEL CORONAVIRUS (COVID-19) PRECAUTIONARY MEASURES

In view of the Coronavirus (COVID-19) outbreak, new hygienic practices have been introduced to ensure hygiene safety and protect guests and employees from a possible virus infection, included but not limited to the following.

 

Room Guest

• All guests are requested to wear mask, have their body temperature measurement and hands’ disinfection at front desk while checking-in.
• All guests are required to fill in a “Health Declaration Form” while checking in.
• If guest is suffered from fever or other influenza-like symptoms, guest will be advised to wear a surgical mask and seek medical advice promptly.
• All guests are required to undergo Hygiene Check Station at hotel lobby with body temperature measurement, shoes sanitization on sterilized carpet and alcohol-based hand gel sterilizer.
• The frequency of cleaning and disinfection of public area such as lifts, elevators and lobby with 1:49 diluted bleach are increased to every two hours.
• The cleaning and disinfection of guestrooms with 1:49 diluted bleach (including carpet, bathroom, and air-conditioning filter, floor drainage and other room facilities) are strengthened on daily basis.
• Air purifier is set up on each floor corridor accordingly.
• Windows are opened for all check-out rooms to allow the air to circulate and disinfectant is sprayed to guestrooms before staff starts cleaning up the room

 

Public Area

• The frequency of cleaning and disinfection of public area such as lifts, elevators, telephones, entrance door handles, washrooms and lobby with 1:49 diluted bleach is increased to every hour.
• Automatic sanitizing machine (LBS Swisher) is set up inside all guest lifts.
• 1:49 diluted bleach Bins for mask disposal is set up at 3/F guest lift lobby.

 

F & B

• Mobile disinfection atomizers with sterilization efficiency of 99% are installed in all restaurants, and full-scale disinfection is performed after each meal session.
• The restaurant air-conditioning system is regularly cleaned and inspected with qualified disinfectant.
• Guests are encouraged to apply alcohol hand rub and use disposable face mask covers for temporarily storage.
• Body temperature check for all guests and employees are conducted before entering the restaurant.
• All guests in restaurant are mandatory to wear masks, except during meal time.
• The number of guests in the restaurant is limited to half or less.
• Maximum of four people are allowed per table, and the distance between tables is at least 1.5 meters.

 

Banquet

• Provide temperature check service for event guests. If guest is suffered from fever or other influenza-like symptoms, guest will be advised to wear a surgical mask and seek medical advice promptly.
• Ensure the adequate washrooms and Hygiene Check Station to provide alcohol-based hand gel sterilizer.
• All staff must measure body temperature, disinfect hands and wear surgical masks before entering venue, and all food-handling staff must wear gloves and surgical masks during duty.