NOVEL CORONAVIRUS (COVID-19) PRECAUTIONARY MEASURES

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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.