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.
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
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.
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.