1. Hygienic Room
1.1. All washrooms are equipped with packed soap bars.
1.2. Room linen to be changed once in two days maximum or on request of the customer.
1.3. Freshly prepared bleach solution (1% sodium hypochlorite) or phenolic disinfectants are used to clean washbasin, furniture, and toilets.
1.4. Face masks and gloves are available on request for the customers.
2. Sanitized Indoors
2.1. Temperature check of all customers at the entry point. Any customers with a temperature above 99.1℉ will be refused admission and may be refused admission and will be advised to report to the closest medical facility.
2.2. Sanitization of common areas (reception, elevator, lounge, restaurant & deck etc.) every 6 hours with phenolic disinfectant.
2.3. Record keeping of recent travel history of all customers as per Government guidelines.
2.4. Common places will be inaccessible as per Government guidelines.
2.5. As the use of bleach is not suitable (metallic surfaces like door handles, security locks, keys, etc.), solutions with at least 70% alcohol is use to wipe down such surfaces.
3. Staff Training & Preparedness
3.1. Social distancing is observed at all times: entrance, reception area, lobby, elevators, restaurant & Deck etc.
3.2. House-keeping & service staff are wearing masks (3-ply or N95) and gloves (single-use) at all times.
3.3. Temperature are checked thrice a day and mandatory leave for any employee having temperature above 99.1℉.
3.4. Staff is trained at least twice a week on hand hygiene and respiratory etiquette including but not limited to
a. Social distancing includes refraining from hugging, kissing, or shaking hands with guests as well as among staff.
b. Maintaining a distance of at least 2metres (6feet) and avoiding anyone who is coughing or sneezing.
c. Hand hygiene means regularly and thoroughly cleaning hands with an alcohol-based hand rub or washing them with soap and water for 2 minutes. Also completely refrain from touching eyes, nose, and mouth. Hand disinfection is indicated after exchanging objects (most important money, credit cards) with guests.
d. Respiratory etiquette means covering mouth and nose with bent elbow or tissue when coughing or sneezing. The used tissue should be disposed of immediately in a bin with a lid.
4. Safe Dining
4.1. Restaurant staff is wearing a mask (3-ply) and hair net at all times.
4.2. Table and seating arrangement to follow Social Distancing norms.
4.3. Government approved sanitizing agents used to disinfect and clean vegetables, fruits and all other material.
4.4. All kitchen supplies need to be fully sanitized before entering the stores and refrigerators.