Safety & Hygiene Practices
At Clarkes Hotel, we believe in maintaining complete transparency with our guests. Enlisted below in detail is each and every measure that we have implemented at our hotel to attain exacting standards of cleanliness and hygiene to ensure the safety and wellbeing of our guests and colleagues.
Front Office practices
Belldesk & Doorman
Front Desk
Cashier
Main porch arrival (by golf cart or own car):
| Procedure | Frequency |
|---|---|
| Guests to be greeted with folded hands (namaste), maintaining a safe distance, with no physical contact. | Always |
| Security personnel checking guest temperature and assisting with hand baggage scanning to wear a face mask, face shield and disposable gloves at all times. | Always |
| Doorman should wear a face mask, face shield and disposable gloves at all times. | Always |
| Doorman to offer car door assistance and step back maintaining safe distancing. | Always |
| Gloves must be replaced after every two hours/break for doorman and porter. | Always |
| Sanitisation tray to be placed at the main porch. The tray should have a hand sanitiser, disinfectant wipes, masks and disposable gloves. | Always |
| Hotels to use a suitable spot where the exterior of cars will be sanitised using the fogging machine before they enter the hotel porch. | Always |
| Valet to offer car parking facility to the guests. If guest requests for the service, valet needs to sanitise the car key and all critical touch points such as car door handle, car seat, driver side seat belt, gear box, gear lever before parking with Virex II 256 (10ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Car keys will be sanitised when they are left with the doorman and when they are returned to guests. | Always |
| Bell boy to sanitise guest baggage handles with Virex II 256 (10ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. After sanitising the handles, bag to be moved out of the car and completely sanitised. | Always |
| Everyone entering the hotel will undergo a temperature check at the porte cochere. The hotel doctor will be called to examine any guest who has a temperature of more than 99° Fahrenheit. If required, assistance will be provided to ensure further medical care. | Always |
| Baggage tray to be sanitised after every baggage scan. | Always |
| Umbrellas should be sanitised after every use. | Always |
Baggage Service:
| Procedure | Frequency |
|---|---|
| Guests to be offered the option of carrying their own luggage or having it delivered to their room. | Always |
| Individual bags to be tagged as "Sanitised". | Always |
| Baggage to be delivered within a standard time. Hotels to attempt to deliver the bag prior to guests reaching the room encouraging less physical contact and prompt delivery. | Always |
| Bell boy to maintain safe distance from the guest while collecting guest baggage. | Always |
| All guests requesting baggage assistance on departure must be offered an option to place their bags outside the room to maintain safe distance. | Always |
| Baggage handles should be sanitised after being placed in the car. The solution should not be used directly but sprayed on a clean duster and then applied. | Always |
| The trolley and golf cart to be sanitised after every baggage service using R1 Super. | Always |
| Baggage scanning machine to be disinfected minimum twice in every shift. | Twice in every shift |
| All used newspaper bags to be pre-soaked in Virex II 256 (4ml in 1 ltr of water). | Twice in every shift |
| Guests to be encouraged to download the newspaper through their electronic devices. Newspaper not to be recycled or reused once given to guest. | Twice in every shift |
| Procedure | Frequency |
|---|---|
| Front Desk to be cleaned and disinfected using R1 Super after every two hours. All counters to also be cleaned and disinfected after every guest use. | Every two hours |
| Desk telephone to be cleaned and sanitised using R1 Super after every use. | Every two hours |
| Laptop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every two hours |
| EDC machines to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every use |
| Electronic tablets used for check in to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every use |
| Hand sanitizers / disinfectant wipes and disposable masks should be available at all times. | Always |
| Hand held walkie - talkie to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every two hours |
| Front desk furniture to be sanitised every two hours and also after each use with R1 Super. | Every two hours |
Arrival at Lobby:
| Procedure | Frequency |
|---|---|
| Guest to be greeted with folded hands (namaste), while maintaining a safe distance at all times. | Always |
| Guest to be informed that temperature will be taken once a day during guests stay using a contact-less thermometer. | Always |
| The traditional welcome, wherever applicable, to be done with aarti while maintaining safe distance. (Tika, garlanding and petal shower to be stopped). | Always |
| In case a guest wishes to have hand luggage sanitised, disinfectant wipes to be offered. | Always |
| If the guest is arriving from a restricted country or region, medical history form to be sent as a part of pre registration process followed at reservation stage. For walk in guests, medical history form to be filled on arrival. | Always |
| For all pre-booked guests, all check-in formalities should be completed online to minimise time spent by the guest at Front Desk. | Always |
| Temperature reading will be taken for all in-house guests. | Daily |
| All guest key cards to be sanitised using Oxivir concentrate. | Always |
| Guests to be informed of waiting messages or documents if any. Documents to be placed in a paper envelope and sealed before handing over to the guest. It can be even pre -placed in the room prior to guest arrival. | Always |
Escorting to the guest room:
| Procedure | Frequency |
|---|---|
| A sanitised Ipad along with stylus to be carried for in-room check in experience. The Ipad to be sanitised after every use with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Always |
| While escorting guests to the room and explaining guest facilities, safe distance to be maintained at all times. | Always |
Rooming:
| Procedure | Frequency |
|---|---|
| Prior to opening the door the Front Office Assistant should take guest's permission to enter the room to explain guest room features. Avoid touching any furniture and fixtures in the room. | Always |
Check-in formalities:
| Procedure | Frequency |
|---|---|
| Signature for digital registration and identification to be scanned with minimum contact, while maintaining safe distance. | Always |
| Advise the guest at the time of check in to inform their check out plans in advance so that the bills can be made ready. | Always |
| Medical kit available at Front Desk to include masks, disposable gloves, goggles, personal protection equipment and bio disposable garbage bag. | Always |
| Procedure | Frequency |
|---|---|
| Team member to wear a face shield along with a mask and disposable gloves. | Always |
| Clean and sanitise the Cashier Desk using R1 Super. | Every guest use and after every two hours |
| Desk telephone to be cleaned and sanitised using R1 Super. | Every guest use and after every two hours |
| Laptop screen / keyboard / mouse / printer and EDC machine to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every use |
| Cashier to sanitise hands before and after every transaction. | Always |
| Hand sanitisers and disinfectant wipes should be placed at a prominent location, visible to guests. | Always |
| Encourage guests to use electronic check-out by emailing the bill & online payment link. Recommend to guests to settle bill a night prior, minimizing the time at check out. | Every check-out |
| Housekeeping / butlers to check the minibar consumption on the telephone prior to guest departure. | Always |
Cars and Golf Cart
Concierge
Operators
| Procedure | Frequency |
|---|---|
| The car to be sanitised before proceeding to the airport / railway station for guest arrival or departure. | Every pick up and drop |
| Chauffeur to wear a face shield along with a face mask and disposable gloves. Gloves to be changed after every trip. | Always |
| Paging board and umbrellas to be sanitised using R1 super. | Every use |
| Car sanitisation card to be placed in each car after sanitisation. | Always |
| Only 02 guests to be accomodated in a car to ensure safe distancing is maintained. In case of families travelling, decision to be taken on offering two cars. While taking the car request at the reservation stage, seating needs to be planned and communicated to guests. | Always |
| The car should be equipped with sanitiser / disinfectant wipes and disposable face masks. These should be offered to the guest before seating. | Every pick up and drop |
| The chauffeur must maintain a safe distance from the guest. | Always |
| Guests to be offered QR code to access the music options in the car, In Room Dining menus, Spa menu, newspaper and other hotel information. | Always |
| Chauffeur to offer a clothes hanger to the guest for hanging jacket and avoid any contact with guest clothing. | Always |
| Ice box to be washed and sanitised after every trip. | Every trip |
Golf Cart
| Procedure | Frequency |
|---|---|
| Golf cart touch points to be sanitised using R1 Super after every guest use. | Every use |
| Golf carts to be washed once in every shift. | Once every shift |
| Safe distancing norms to be maintained while seating guests in golf carts. | Every use |
| Avoid sharing of golf cart amongst guests who are not known to each other. | Always |
| Team member driving the golf cart to wear a mask, face shield and gloves. | Always |
| Procedure | Frequency |
|---|---|
| Team members at the Concierge Desk need to wear disposable gloves, face masks and face shields. Atleast 2 meters gap needs to be provided between a team member and guest at all times. | Always |
| Clean and sanitise the Concierge Desk using R1 Super. | Always |
| Desk telephone to be cleaned and sanitised using R1 Super. | Always |
| Laptop screen / keyboard / mouse / printer / iPads to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Always |
| Hand sanitisers, disinfectant wipes and masks to be placed at a prominent location visible to guests and to be offered whenever they are leaving the hotel (shopping, sightseeing, departure). | Always |
Phone Charging or Power Bank:
| Procedure | Frequency |
|---|---|
| Guests cellular phone and power bank to be sanitised prior to returning to the guest with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. Cellular phone to be collected and returned in a sanitised tray. | Every guest |
Sight-seeing information
| Procedure | Frequency |
|---|---|
| Team member to offer accurate directions and / or transport options with a mobile app of surrounding area. | Every guest request |
| Printed form of documents like sightseeing options, shopping lists etc. to be avoided and an electronic mode of sharing to be adopted like Email or WhatsApp. If any hard copy is given to the guest, the same should be disposed after guest use. | Every guest request |
| Disposable masks, disinfectant wipes and hand sanitiser to be offered to every guest while going for sightseeing. In case of a hotel car, these should be pre-placed in the car. | Every guest request |
Miscellaneous request:
| Procedure | Frequency |
|---|---|
| Get well soon e-mail should be sent to a guest who is unwell and had called the Front Desk for a doctor or medicine. No card and flowers to be placed in the room. | Every guest request |
| Any request item like nail clippers, stationery etc. should be sanitised first and delivered on a tray by a team member wearing a mask, face shield and gloves. | Every guest request |
| All articles (parcels / courier / shopping bags etc.) being received or given to the guest must be sanitised. This is for items already available at Concierge and those being purchased from outside the hotel, on guest request. | Every guest request |
| Front Office Assistant to get the courier. All couriers to be sanitised before delivering to the guest. | Always |
| Procedure | Frequency |
|---|---|
| Clean and sanitise the operator desk using R1 Super after every two hours. | Every use |
| Desk telephone to be cleaned and sanitised using R1 Super. | Every use |
| Laptop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every use |
| EDC machines to be sanitised Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every use |
| Frequently asked questions regarding hygiene and sanitisation should be known to all team members. | Always |
Reservations and Back Office
Kids Room
Left Luggage Facility
Reservations & Back Office
| Procedure | Frequency |
|---|---|
| Clean and sanitise the Reservation Desk using R1 Super. | Every two hours |
| Desk telephone to be cleaned and sanitised using R1 Super. | Every two hours |
| Laptop screen / keyboard / mouse / printer / EDC machine to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every two hours |
| A sanitiser to be available at a prominent location for the team members to use. | Always |
| Frequently asked questions regarding hygiene and sanitisation should be known to all team members. | Always |
| If a family of 2 or more adults are travelling together and a single car (small) is being sent, an option of sending a second car to be proposed for safe distancing norms. | Always |
| Reservation Assistant to proactively request guests to send registration details and photo ID proof through a digital registration system to ensure minimal contact upon check-in. | Always |
| Reservation Assistant to guarantee all reservations through credit card or a digital payment link. Guest to be informed about the new relaxed cancellation policy. | Always |
Kids Room
| Procedure | Frequency |
|---|---|
| Team member responsible for the Kids Club to sanitise hands. | Every half hour |
| Avoid touching children. | Always |
| Small size disposable masks for children to be available at all times. | Always |
| All games and children furniture to be sanitised using R1 Super (with the exception of electronic games) before and after each use. Electronic games to be sanitized with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Always |
| Procedure | Frequency |
|---|---|
| All left luggage to be sprayed with disinfectant spray before storing in the Left Luggage Room. | Always |
| Luggage room door and handles to be sanitised using R1 Super. | Every two hours |
| Luggage scanning machine to be sanitised using R1 Super. | Twice every shift |
| All the storage spaces to be sanitised using R1 Super. | Once daily |
| Wheel chairs to be sanitised using R1 Super. | Before and after use |
| Pram to be sanitised using R1 Super. | Before and after use |
Security practices
Main Porch
Main Gate
Staff Entry-Time Office
Security office - Control Room
Housekeeping practices
External Areas
Main Porch
Lobby
| Procedure | Frequency |
|---|---|
| External areas to be sprayed twice a day with Virex II 256 (10ml in 1 ltr of water). | Twice a day |
| Main gate and Security cabin to be cleaned using R1 Super. Touch points of the gate to be cleaned using R1 Super | Twice in each shift |
| Light fittings and niches at reachable level to be cleaned using R1 Super | Once a day |
| All garden benches to be sanitised at the beginning of each shift & after every guest use , using R1 Super | After every guest use |
| Team members to sanitise their hands after cleaning any surface | Always |
| Procedure | Frequency |
|---|---|
| Ash urn in smoking area to be cleaned using Virex II 256 (10ml in 1 ltr of water). | Every 30 minutes |
| Smoking area walls and pillars to be cleaned using R1 Super | Every two hours |
| All counters to be thoroughly cleaned prior to each shift. Counter tops to be cleaned using R1 Super after every use | After every use |
| 3M mats / coir mats to be disinfected by spraying Virex II 256 (10 ml in 1 ltr of water). 3M mats to be washed every night | Twice in each shift |
| Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water) | Every hour |
| Procedure | Frequency |
|---|---|
| Counter tops to be disinfected using R1 Super. Oxivir concentrate to be used for sanitising the counter top. | Every 30 minutes |
| Telephones to be disinfected using R1 Super. Oxivir concentrate to be used for disinfecting the telephones | Every 30 minutes |
| Door handles and knobs to be wiped and disinfected using R1 Super | Every 30 minutes |
| Newspaper stand to be wiped and disinfected using R1 Super | Every 30 minutes |
| Floor to be frequently dry mopped and damp mopped with R1 Super. Oxivir concentrate to be used for mopping twice in each shift | Twice in each shift |
| After vacumming the carpet / rug / dhurrie Virex II 256 to be sprayed (10 ml in 1 ltr of water) | Every 2 hours |
| Hand sanitiser to be made available at each counter | Always |
| All common touch points like door handles, door knobs, chair arms, table tops to be cleaned using Oxivir concentrate | Every hour |
| All furniture and window ledges to be cleaned using R1 Super | Every two hours |
| Chain cord of the window blind to be cleaned using R1 Super | Once in every shift |
| No furniture set up to be changed. Guests to be reminded of the safe distancing norms through signage | Always |
Cloak Rooms
Restaurants
Offices
| Procedure | Frequency |
|---|---|
| Hand sanitiser to be made available in all cloak rooms. | Always |
| Hand sanitiser to be made available in all cloak rooms. | Every 30 minutes |
| Appropriate color coded dusters to be used for cleaning | Always |
| Water closet and urinal to be cleaned using R6 while wearing disposable gloves | Every 30 minutes |
| Urinal mat to be changed frequently. Before placing fresh urinal mat, floor to be mopped using Oxivir concentrate | Every 30 minutes |
| Furniture / stool / dry vanity counters to be cleaned using R1 Super | After every guest use |
| A team member to be stationed outside the cloak room to ensure safe distancing. Each hotel to define the maximum number of guest at any point of time. | Always |
| Procedure | Frequency |
|---|---|
| Floor to be frequently dry mopped and damp mopped using R1 Super. Oxivir concentrate should be used for mopping the floor prior to and after each meal period | After every meal period |
| Restaurant tables and chairs to be cleaned and disinfected using R1 Super. Oxivir concentrate to be used for disinfecting furniture in the restaurant. | After every guest use |
| Hostess desk telephone to be disinfected using R1 Super. | Prior to and after each meal period |
| Buffet counter and service station to be cleaned using R1 Super and a final wipe of Oxivir concentrate. | Prior to and after each meal period |
| Procedure | Frequency |
|---|---|
| All offices to be cleaned using R1 Super. Focus on touch points such as switches, door handles, thermostat, counter tops, drawer knobs and furniture. | Once a day |
| All electronic items to be cleaned using Virex II 256 (4 ml in 1 ltr of water). | Once a day |
| Basement corridor to be scrubbed using R1 Super. | Twice a day |
Guest Rooms
Guest Corridor
Fire Exit Staircase and Landing
| Procedure | Frequency |
|---|---|
| Deep cleaning of guest rooms to be done using Oxivir concentrate with extra focus on areas / surfaces such as door handles / knobs, remote control, writing table top, switches, telephones, water closet flush handle, health faucet, vanity counter and bathroom floor. | During morning and turndown service |
| Draw sheet, pillow protector and shower curtain to be sent to laundry for washing | After every departure |
| Ironing board covers to be sent to laundry for cleaning | After every departure |
| All pillows, cushions, duvets, overlay / mattress protectors to be sent to the laundry for cleaning. Tumble drying to be done for 20 minutes at 88 degrees Centigrade (190.4 degrees Fahrenheit) | After every departure |
| Face masks and disposable gloves to be worn by team members while cleaning. In the presence of a guest in an occupied room, face shield should also be worn | Always |
| Team members to wash their hands after servicing each room. Disposable gloves to be changed after servicing each guest room | Always |
| Heavy curtain, sheer curtain, blinds, rugs, dhurries, bed skirting, upholstered furniture and head board to be sprayed with Virex II 256 (10 ml in 1 ltr of water) | After every departure |
| Post departure, all glassware (mini bar, bed side table, bathroom tumbler) to be sent to dish wash for cleaning. In occupied rooms used glasses to be replaced with clean glasses from the pantry / trolley which have been cleaned in the dish wash at a temperature of atleast 80 degrees Celcius | Always |
| Post departure all unused room linen and bath linen to be sent to the laundry for washing | After every departure |
| Revision of extra cleaning check list to be done focusing on common touch points | |
| All guest request items to be cleaned and sanitised before giving these to a guest | Always |
| Hand sanitiser (minimum 70% alcohol strength) to be placed in all guest rooms prior to arrival | Always |
| One toilet roll to be opened and the other toilet roll to be left in the packaging without removing the wrapper | Always |
| "Room Sanitized Card" to be placed on the main door handle after the room has been cleaned, sanitized and inspected. | Always |
| For the safety of our guests, rooms will be sanitised after guests check out, kept vacant for 24 hours and then allocated | Always |
| After guest’s departure, Housekeeping Staff should wait atleast 15 minutes before entering a guest room, to allow for adequate time for air exchange. | Always |
| Procedure | Frequency |
|---|---|
| All light fixtures and artwork to be cleaned using R1 Super. | Once a day |
| All shaft knobs to be cleaned using R1 Super | Once a day |
| All fire hydrants doors and fire extinguisher handles to be cleaned using R1 Super | Once a day |
| Corridor telephone to be cleaned using R1 Super | Every two hours |
| All furniture in the corridor / landing to be cleaned using R1 Super with special focus on all touch points | Every two hours |
| Hand sanitiser and tissue boxes to be made available in all guest landings along with a pedal operated dustbin | Always |
| Guest corridor carpet, landing rugs, dhurrie to be sprayed with Virex II 256 (10 ml in 1 ltr of water) | Twice in each shift |
| Fire exit door handle to be cleaned using R1 Super | Once a day |
| Procedure | Frequency |
|---|---|
| Light fittings to be cleaned using R1 Super. | Once a day |
| Hand rails to be sanitised using R1 Super. | Once a day |
| Hand rails to be sanitised using R1 Super. | Once a day |
Service Staircase and Landing
Guest Elevator
Housekeeping Pantry
| Procedure | Frequency |
|---|---|
| Hand rails to be sanitised using R1 Super. | Once a day |
| Staircase landing and staircase to be cleaned and mopped using R1 Super. | Twice a day |
| Service elevator to be thoroughly cleaned using R1 Super. | Twice a day |
| Elevator call buttons to be cleaned and sanitised using R1 Super. | Every two hours |
| Procedure | Frequency |
|---|---|
| All touch points like elevator buttons and railings to be frequently cleaned using using Oxivir concentrate. | Every 30 minutes |
| A free standing signage to be placed outside guest elevators at lobby level encouraging safe distancing. | Always |
| Procedure | Frequency |
|---|---|
| Segregate and label the shelves and bins for soiled linen and fresh linen to ensure there is no cross contamination. | Always |
| Linen shelves, bins, trolleys, cabinets and drawers to be cleaned and sanitised using R1 Super before placing fresh linen | Always |
| All touch points like door handles, electrical switches, thermostats, drawer handles, telephones to be sanitised using R1 Super | Always |
| All equipment to be cleaned and sanitised using R1 Super with special focus on touch points like hose pipes, on / off switches, etc | Once a day |
| Floor to be mopped using R1 Super. Special focus to be given to the corners, under linen shelves and behind main doors | Twice a day |
| Soiled linen to be brought down in a separate hamper to the laundry | Always |
| Pedal operated dustbin clearly labelled "Medical waste" to be used for disposing used facial masks / gloves / PPE kit, etc. Waste will be brought down in a sealed garbage bag and disposed off safely | Always |
| Used dusters to be soaked in R1 Super (4ml in 1 ltr of water) and handed over to the laundry | Always |
Attendant Cloak Room
Heart of the House
Doctor's Room
| Procedure | Frequency |
|---|---|
| Housekeeping attendant cloak room needs to be thoroughly cleaned and sanitised using R1 Super. | Twice in each shift |
| Special emphasis to be laid on frequently touched points, such as door handles, knobs (inside and outside), switches, behind doors, wash basin tap, flush knob and health faucet using R1 Super. | Twice in each shift |
| Procedure | Frequency |
|---|---|
| Staff lockers to be cleaned using R1 Super. Floor to be mopped using Oxivir concentrate. | Every hour during peak periods and after every two hours during lean periods |
| Sanitiser to be made available in each locker room | Always |
| Shower and water closet cubicle walls and floor to be thoroughly scrubbed and cleaned using R1 Super | Every hour during peak periods and after every two hours during lean periods |
| Touch points like urinal flush handle, water closet flush handle, health faucet and wash basin knobs to be frequently cleaned using Oxivir concentrate | Every hour during peak periods and after every two hours during lean periods |
| Bunk bed linen to be changed after every use. Blankets and pillows to be laundered | After every use |
| Shift timings to be planned to allow staggered usage of lockers and cafetaria |
| Procedure | Frequency |
|---|---|
| Doctor's room to be thoroughly cleaned using R1 Super and Oxivir concentrate with special focus on touch points like door handles, thermostat, bed frames, weighing scale etc. | Once a day and after every usage |
| Linen to be changed every day. Used linen should be given to laundry separately in a sealed bag. | Always |
| Procedure | Frequency |
|---|---|
| Should there be a guest affected by Corona virus, the area to be cordoned off and guest room to be double locked. | Always |
| Guestroom to be sterilised by a professional agency. The personnel to wear the Personal Protection Equipment. Air conditioning vents to be sealed prior to sterilizing the room. | Always |
| Housekeeping Assistant cleaning the room to wear Personal Protection Equipment (PPE Kit) | Always |
| All linen from the affected room should be sent separately in a sealed bag. The linen will be washed seperately with an additional wash cycle at 85 degrees Centigrate for fifteen minutes. | Always |
| Room to be thoroughly cleaned using Oxivir wipes with focus on touch points. | Always |
| After disinfecting the room, following items from the cleaning caddy to be discarded safely (scrubber, sponge, duster, paper vacuum bag), as part of medical waste. | Always |
| Cleaning caddy to be steam cleaned after completion of the task. | Always |
| Swab testing to be done in the affected room prior to releasing the room. | Always |
| General Manager, Executive Housekeeper, Chief Engineer should inspect the room before releasing the room. | Always |
Food & Beverage practices
Guest Service
Restaurant Checklist
Bar Checklist
| Procedure | Frequency |
|---|---|
| Team members to wear disposable gloves, mask and a face shield. Gloves and mask to be changed after every meal period / break. | Always |
| Hostess to greet all guests with folded hands. | Every guest |
| Temperature of in-house guests to be checked at the restaurant entrance during breakfast service. | Every guest |
| Guest to be offered hand sanitiser / disinfectant wipes, once seated in the restaurant. | Every table |
| Guest to be encouraged to view the menu on their own electronic device with the help of the QR code on the table. Fresh printed menus will be available on request. | Every guest |
| Covers not to be laid on adjacent tables to maintain safe distance. | Every table |
| Server to maintain safe distance at all times whilst communicating with guests. | Every guest |
| Water jugs without lids not to be used. | Always |
| Glassware to be held by the base / stem during beverage service. | Every table |
| All beverage cans to be disinfected prior to service. Server to seek guest permission to open the can and serve the beverage. | Always |
| Food to be covered with a cloche before pick up. The cloche to be removed at the table. | Every table |
| Server to check with the guest while taking the order, if they would prefer the food to be served on the table or placed on the adjacent table. | Every table |
| Clearance from the table to be done expediously while minimising contact with the table. Gloves to be changed after clearance. | Every table |
| Tablet, stylus and EDC machine to be sanitised before and after each use. | Every table |
| Clearly labelled pedal dustbin for medical waste only to be available in the service areas of the restaurant for disposing gloves and disinfectant wipes. | Everyday |
| Guest request items such as power bank, cables, reading glasses, tissue box etc. to be sanitised. | Every use |
| Sanitised digital device to be offered to the diners. Newspaper to be discarded after guest use. | Every use |
| Reserved dining hours will be maintained from 6.30 pm to 7.30 pm exclusively for senior citizens (above 60 years of age). | Always |
| Hand bag stand to be sanitised. | Every use |
| Baby chair to be cleaned and sanitised using R1 Super prior and after each use. | Every use |
| Procedure | Frequency |
|---|---|
| Hostess desk to be disinfected using R1 Super. | Prior to and after closure of shift |
| Cordless phone and charger at the hostess desk to be cleaned and sanitised using R1 Super. | After every use |
| Newspaper stand to be cleaned and sanitised using R1 Super. | All meal period |
| Should a guest request for a newspaper, newspaper to be offered on a sanitised tray. Newspaper to be disposed after use. | All meal period |
| Offer door assistance to help guest avoid touching door handles. Hands to be sanitised immediately using a hand sanitiser. | After every use |
| Tables and chairs should be sanitised before and after meal period using R1 Super. | Every meal period |
| Hand sanitiser / disinfectant wipes to be available at each side station. | Always |
| Point of Sale terminal should be sanitised before and after every meal period with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every meal period |
| Felt in the side station drawer to be replaced with rexine / leatherette and Cambro cutlery compartments to be inserted. | Always |
| Side station knobs / surfaces to be sanitised using R1 Super. | Every hour |
| All employees to sanitise their hands before handling tablets and EDC machines. | After every use |
| Tablets and EDC machines to be sanitised prior to and after every use with Virex solution (4ml in 1 litre of water). It should not be used directly but sprayed on a clean duster and then applied. | After every use |
| Employees to sanitise their hands before and after handling any currency. Sanitiser / disinfectant wipes to be presented to the guest along with a bill folder. | After every use |
| All salvers and continental trays to be sanitised. | After every Use |
| No clearance to be left at any side station. | Always |
| Team members should wear disposable gloves while handling soiled linen. | Always |
| Cans, bottles, tetrapak items to be dipped in chlorine solution and wiped. | Always |
| Shawls to be dry cleaned after every use and sealed in individual bags. | Always |
| Procedure | Frequency |
|---|---|
| All door handles to be sanitised using R1 Super. | Every hour |
| All tables / credenzas and chairs with wooden arm rest to be sanitised using R1 Super prior to opening the bar. | After every use |
| Hand sanitiser / disinfectant wipes to be available at each side station and to be offered to guests. | Always |
| Point of Sale terminals, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every two hours |
| Beverage display trolley to be cleaned and sanitised using R1 Super. | After every use |
| Handles and shelves of the refrigerator to be sanitised using R1 Super. | Prior to and after each shift |
| All the salvers to be washed and sanitised using R1 Super. | Every use |
| All telephones to be sanitised using R1 Super. | Always |
| The bar service area to be cleaned using R1 Super. | Once daily |
| Server to sanitise hands before touching the glassware and use a sanitised salver for service. Hands to be washed prior to and after preparing cocktails / drinks. | Always |
| Server to use sanitised salver while clearing tables. | Always |
| Hand bag stand to be sanitised. | Every guest use |
| Bar chess table to be disinfected post every guest use. | Every guest use |
| Chopping board to be sanitised in food grade chlorine (100 ppm chlorine solution to be kept in a tank in the back area). | Every use |
| All small bartending equipment to be kept in 100 ppm chlorine solution. | Every use |
| Bartender to wear disposable gloves when working at bar counter i.e. preparing cocktails, cutting garnishes, handling equipment, handling ice etc. | Always |
| All equipment like coffee machine, ice crusher, ice bin handle, induction, gratis containers, cutlery trolley, cookie containers, tea selection box etc. to be sanitised. | Every use |
| Employees to sanitise their hands before and after handling any currency. Sanitiser / disinfectant wipes to be presented to a guest along with the bill folder. | Always |
| Bar gratis to be offered to the guest in individual portions. | Always |
IRD Checklist
Pool Guest Service
| Procedure | Frequency |
|---|---|
| Employee to clean and disinfect the In Room Dining desk using R1 Super. | Twice in a shift |
| Telephone / charger, Point of Sale, tablets and EDC machines to be sanitised with Virex II 256 (4ml in 1 litre of water) .The solution should not be used directly but sprayed on a clean duster and then applied. | Always |
| Employee to wear a face mask, face shield, disposable gloves and carry a hand sanitiser while delivering packed order. Safe distance to be maintained. | Always |
| All trolleys and food warmer to be sanitised using R1 Super. | Always |
| Entrance door handles and cupboard handles to be sanitised using R1 Super. | Every hour |
| Employee to wear gloves, mask and a face shield when going to a guest room and carry a sanitiser. Guest to be greeted with folded hands. | Always |
| Seek permission to enter the guest room with the guest order. | Always |
| Safe distance to be maintained at the time of service and during clearance in the room. | Always |
| Seek permission to directly post guest charges. | Always |
| No clearance to be left in pantries / service landings. Rounds to be taken to remove any clearance. | Every hour |
| All in room amenities to be covered with a cloche. | Always |
| Server to encourage guests for payment via digital means while taking the order for packed food. | Always |
| Procedure | Frequency |
|---|---|
| Pool attendant to wear a mask and disposable gloves. Guest to be greeted with folded hands maintaining safe distance. | Always |
| Guest to be offered hand sanitiser and disinfectant wipes on an amenity tray once seated. | Always |
| Showers to be cleaned and sterlised after every guest use. | Always |
| Pool menus (wooden) to be pre-placed and sanitised using R1 Super. | Always |
| Water bottles / soda cans / beer bottles to be sanitised with chlorine solution prior to stacking / service. | Always |
| Loungers, umbrella stands and side tables to be sanitised with R1 Super. | Every guest use |
| Swimming Pool accessories to be sanitised prior to and after every guest use with R1 Super. | Every guest use |
| Guest assistance flag to be cleaned and sanitised with R1 Super. | Every guest use |
| Attendant to sanitise hands if asked to assist with towels. Fresh gloves to be worn for each guest request. | Every guest use |
| Chaise loungers to be arranged maintaining safe distance. | Always |
| Pool towels and chaise lounge cover to be changed after use. | Always |
| Each hotel to determine the maximum number of guests by the pool in order to practice safe distancing. | Always |
| A record to be maintained of all visiting guests. | Always |
| Glassware to be held by base / stem only during beverage service. | Always |
| Server to seek guest permission to open the can and serve the beverage. | Always |
| All food to be covered with a cloche before pick up. The cloche to be removed on the table. | Always |
| Clearance from the table to be done expediously while minimising contact with the table. Gloves to be changed after clearance. | Always |
| Tablets and stylus to be sanitised prior to and after each guest use with Virex II 256 (4ml in 1 litre of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every guest use |
| A tray with sanitiser and disinfectant wipes to be always available to offer to guests. | Always |
| Clearly labelled pedal dustbin for medical waste only to be placed in a discreet location to enable guests to dispose off disinfectant wipes. | Always |
| Frozen fruits for the pool to be placed in correct glassware using tongs. | Always |
Kitchen practices
Kitchen
| Standards | Remarks |
|---|---|
| Clean production and service areas with Suma Multi D2.3L and sanitise them with Suma San D10.1 solution. | Every two hours |
| Wash all equipment’s and utensils with 200 ppm Suma Multi D2.3L using hot water and sanitise them with Suma San D10.1 solution. | Every two hours |
| Team member to wear complete and fresh uniform including hair net, gloves, masks and aprons. | Always |
| Team members to change the mask when wet or once every six hours. | Every six hours |
| Team members to wear disposable gloves where applicable and not to touch any food with bare hands. Gloves to be changed frequently and hands to be washed each time before changing gloves. | Always |
| Team members to wash hands with Soft care plus and sanitise them with Soft care des E plus while reporting on duty and returning from break. | Every 30 minutes |
| Adhere to safe distance norms while working in their designated section. Zones to be created within each section to prevent cross movement. | Always |
| Sanitising kit to be available in all sections of the kitchen which include a tray, bucket with fresh "SUMA San Quaternary" sanitising solution (200 ppm), wonder wipe and spray bottles with 200 ppm solution. | Always |
| Sanitise all surfaces and table tops using 200 ppm Suma San D10.1 prior to and after each shift. Suma San to be sprayed from the spray bottles and wiped with a paper towel. | Always |
| Cooking ladles in each section to be washed with Suma Multi D2.3L and sanitised with Suma San D10.1. | Every hour |
| Disposable spoons to be used for tasting food. | Always |
| Team members to use knives from a sanitised tray. Pens, knives and peelers not to be shared. | Always |
| Standards of coloured chopping board to be strictly adhered to. Chopping boards to be washed with Suma Multi D2.3L and sanitised with Suma San D10.1. | Always |
| Team members to discard chef caps in the designated bin after use and deposit soiled uniform in the Uniform Room. | Always |
| Team members to be continuously trained on FSSAI guidelines and relevant records to be maintained. | Every month |
| Skull caps and Sterilium to be available near the hand wash sink at the kitchen entrance. | Always |
| Sanitised cutlery, chinaware, glassware to be handled by team members wearing gloves. Gloves to be changed frequently. | Always |
| Team members to wear industrial gloves while performing heavy cleaning activities. Hands to be washed and sanitised after each task. | Always |
| Soiled dusters to be kept in a covered bin soaked in 200 ppm Suma San D10.1 solution. | Always |
| All door knobs, handles and switches to be sanitised frequently with 200 ppm Suma San D10.1 solution. | Every two hours |
| All cleaning equipments, mops, reusable protective gear and gloves to be cleaned before and after every use. These should be sanitised with 200 ppm Suma San D10.1 solution. | Every use |
| Stewarding team members to be assigned to each section of the kitchen to avoid cross contamination. | Always |
Laundry practices
Laundry Check List
Marking, Sorting and Washing
Linen and Uniform Room
| Procedure | Frequency |
|---|---|
| Valet to wear a mask, a face shield and disposable gloves. | Always |
| Greet the guest with folded hands and maintain a safe distance. | Always |
| Hand washing and sanitising to be done regularly. | Every hour |
| All laundry hangers to be sanitised using R1 Super. | Every use |
| All laundry wicker baskets to be sanitised before and after laundry delivery using R1 Super. | Always |
| Laundry basket liners to be washed after every guest use. | Always |
| All used laundry bags to be pre-soaked in Virex II 256 (4 ml in ltr of water). | Always |
| Laundry floor to be mopped using R1 Super. | Prior to and after each shift |
| Procedure | Frequency |
|---|---|
| Laundry team to wear gloves and masks while marking guest garments. | Always |
| Laundry team to sanitise marking table, bin and marking machine with R1 Super. | Every two hours |
| Stainless steel trolley for guest garments to be sanitised using R1 Super. Care to be taken to sanitise wheels. | Always |
| Washing machine, pressing equipment, trollies and folding tables to be wiped with R1 Super. | Prior to and after each shift |
| Procedure | Frequency |
|---|---|
| Separate sets of trolleys to be maintained for storing and transporting soiled and fresh linen. All trolleys to have liners. Liners to be labelled separately to ensure clear demarcation. | Always |
| All linen and uniform room trolleys to be sanitised with Oxivir concentrate. | Every two hours |
| Laundry golf cart used for transporting soiled and fresh linen to be thoroughly cleaned and sanitised. | Each trip |
| Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination. | Always |
| Safe distancing to be practiced. The team to wear disposable masks and gloves. | Always |
| All white linen (bath and bed) will now be washed at 85 degrees Centigrade for 15 minutes in the main wash. | Always |
| White Food & Beverage linen and uniforms to be washed in chlorine bleach (Clax Hypomagic). | Always |
| Coloured Food & Beverage linen and uniforms to be pre-soaked in Virex II 256 (10ml in 1 ltr of water) solution for 30 minutes prior to washing. | Always |
| Linen storage racks and uniform cabinets / compactors and shelves to be disinfected using R1 Super prior to placing fresh linen / uniform. | Every two hours |
| Fresh linen to be handled only after washing and sanitising hands. | Always |
| Floor to be mopped using R1 Super. | Prior and after each shift |
| Sewing machines to be sanitised using R1 Super. | Prior and after each shift |
Engineering practices
Heart of House practices
Transport
Team Arrival
Employee Changing Room
| Procedure | Frequency |
|---|---|
| Team members to ensure safe distancing while they are waiting for the coach / car. | Always |
| Team members to use hand sanitiser prior to entering the coach / car. | Always |
| Team members to wear disposable mask during transit. | Always |
| Team members to sit on earmarked seats in the coach / car to ensure safe distance. | Always |
| Team members to maintain safe distance while embarking and disembarking from the coach / car. | Always |
| Chauffeur to wear a mask, disposable gloves and face shield. | Always |
| Coach / car to be sanitised prior to and after using R1 Super. | Always |
| All vehicles entering the hotel to be sprayed using Virex II 256 (10 ml in 1 ltr of water). | Always |
| Procedure | Frequency |
|---|---|
| Team members to sanitise their hands and wear a fresh mask at the entrance of the hotel. Maintain safe distance while Security checks and records their temperature. | Always |
| Team members to collect their uniforms and go directly to the lockers. | Always |
| Team members to wash their hands using liquid soap and warm water for minimum 20 seconds. | Always |
| Each hotel to decide on the maximum number of team members at any point of time, to maintain safe distance. | Always |
| Procedure | Frequency |
|---|---|
| Team members to wash their hands with liquid soap and warm water for minimum 20 seconds. | Always |
| Team members to maintain safe distancing while using the facilities in the changing room. | Always |
| Team members to ensure their personal clothes are placed inside the locker. Soiled uniform and staff towel to be handed over to the Uniform Room. | Always |
| Team members to only keep essential belongings in the locker to maintain personal / locker hygiene. | Always |
| Clearly labeled dustbin for medical waste (gloves, mask, etc) to be available. | Always |
| Employee cloak rooms including wet and dry area to be thoroughly cleaned and sanitised. | Always |
Uniform Exchange
Team Briefings
Heart of house office
| Procedure | Frequency |
|---|---|
| Uniform Room Attendant to wear a face mask and disposable gloves. | Always |
| Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. | Always |
| While using the facility and performing the uniform exchange, safe distancing to be maintained. | Always |
| Request of uniform alteration to be handled maintaining safe distance. | Always |
| Uniform Room exchange counter to be sanitised using R1 Super. | Every hour |
| Procedure | Frequency |
|---|---|
| Team briefings to happen in open spaces / large areas where possible. | Always |
| Grooming check for all team members to be done maintaining safe distance. Wearing of watch to be discouraged in Housekeeping, Food & Beverage Service and Kitchen. | Always |
| Team members having symptoms like cough / cold / other breathing concerns to be reported to Human Resources Department immediately. | Always |
| All team members reporting to the department must wear disposable gloves, a face mask and a face shield as applicable. | Always |
| Procedure | Frequency |
|---|---|
| Hand sanitiser to be available at the entrance of the respective offices. | Always |
| Workstations to be allocated maintaining safe distance. | Always |
| Desk telephone to be sanitised using R1 Super. | Every two hours |
| Desktop screen / keyboard / mouse / printer to be sanitised with Virex II 256 (4 ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied. | Every two hours |
| Common equipments i.e. photocopier, paper shredder, fax machine to be sanitised using R1 Super. | Every use |
Service Elevator
Team Departure
Employee Dining Room
| Procedure | Frequency |
|---|---|
| Service elevator buttons, hand railings and elevator doors to be sanitised using R1 Super. | Every hour |
| Service elevator use to be restricted to maintain safe distance. | Always |
| Team to be sensitised to maintain minimum surface contact and not lean on hand railings and walls. Safe distance to be maintained. | Always |
| Procedure | Frequency |
|---|---|
| Team members to sanitise their hands after dropping soiled uniforms. | Always |
| Team members to ensure they are wearing a mask and sanitise their hands before leaving the hotel. | Always |
| Team members to sit on earmarked seats in the coach / car to ensure safe distance. | Always |
| Procedure | Frequency |
|---|---|
| Team members to wear hotel uniform whilst dining at employee dining room. | Always |
| Time slots for various departments to be pre-planned to maintain safe distance for all meal periods. | Always |
| Team members while serving food to maintain safe distance. | Always |
| To expedite food service, a Chef to be available for serving as far as possible. | Always |
| Employee dining room layout to be done keeping safe distance in mind . Wherever possible, dining areas to be extended to outdoor space. | Always |
| After dining the team members to clean and sanitise their table and chair. | After every use |
| Cutlery and crockery to be sanitised in 100 ppm chlorine solution for 10 minutes before processing in the dishwasher. | After every use |
| Team members to wash hands after their meals with liquid soap and warm water for 20 seconds. | After every meal |
Material Receiving practices
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