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Safety & Hygiene

At Oberoi Hotels & Resorts, we strongly believe in being completely transparent with our guests. We have listed in detail each and every measure that will be taken at our hotels to attain the highest standards of cleanliness and hygiene. So that we can ensure the safety and wellbeing of our guests and colleagues.

Front Office practices
Belldesk & Doorman
Front Desk
Cashier
Cars and Golf Cart
Main porch arrival (by golf cart or own car):
ProcedureFrequency
Doorman to offer car door assistance and step back maintaining safe distancing.Always
Disposable face mask, disinfectant wipes and disposable gloves to be availalbe only on request. Always
ProcedureFrequency
Desk telephone to be cleaned using R1 Super and sanitised using Virex II 256 (4 ml in 1 ltr of water).Every two hours
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 sanitiser and disposable masks to be available for guests on the sanitisation tray. Disinfectant wipes and disposable gloves to be available on guest request.Always
Escorting to the guest room:
ProcedureFrequency
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
Check-in formalities:
ProcedureFrequency
Medical kit available at Front Desk to include mask, disposable gloves, goggles, personal protection gear and bio disposable garbage bag.Always
ProcedureFrequency
Clean and sanitise the Cashier Desk using R1 Super.Every two hours.
Cashier to sanitise hands before and after every transaction.Always
ProcedureFrequency
The car to be sanitised before proceeding to the airport / railway station for guest arrival or departure.Every pick up and drop
Concierge
Operators
Reservations and Back Office
Kids Room
ProcedureFrequency
Clean and sanitise the Concierge Desk using R1 Super.Every two hours
Phone Charging or Power Bank:
ProcedureFrequency
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
ProcedureFrequency
Frequently asked questions regarding hygiene and sanitisation should be known to all team members.Always
Reservations & Back Office
ProcedureFrequency
Frequently asked questions regarding hygiene and sanitisation should be known to all team members.Always
Kids Room
ProcedureFrequency
Team member responsible for the Kids Club to sanitise hands.Every half hour
Airport Representative
Jungle Drives
Fitness Center
Business Center
ProcedureFrequency
Airport Representative to escort the guests to the car while maintaining a safe distance.Always
ProcedureFrequency
Hand sanitiser, disposable masks and disposable gloves to be kept in every vehicle for jungle drives or excursions.Every Drive
Hand Sanitiser bottles to be removed from the vehicle when not in use.Always
Vehicle to be sanitised and cleaned before and after every jungle drive.Every Drive
ProcedureFrequency
TV and music system remote to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).After every guest use
All equipment to be cleaned and sanitised with Virex II 256 (4 ml in 1 ltr of water).Always
Hand sanitiser to be available for guest's use.Always
Yoga mats to be sanitised after every guest use.Always
Headphone covers to be discarded and headphone to be sanitised after every guest use.Always
All touch points to be cleaned and sanitised such as door knobs, remote control, switch plate, thermostat, mini bar handle etc.Always/twice in a shift
ProcedureFrequency
Sanitisation tray to have hand sanitiser and disposable masks.Always
Meeting room and workstations to be cleaned and sanitised.After every use
Boutique
ProcedureFrequency
Sanitisation tray to have a hand sanitiser and disposable masks.Always
Security practices
Main Porch
Main Gate
Staff Entry-Time Office
Security office - Control Room
ProcedureFrequency
Team members to follow all prescribed procedures while following hygiene protocols. Always
ProcedureFrequency
Pedal dustbin to be available in back area for disposal of used gloves and disinfectant wipes.Always
ProcedureFrequency
Team members to sanitise their hands frequently. Always
ProcedureFrequency
All doors, handles, knobs and work station to be sanitised using R1 Super. Twice in each shift
CCTV video wall and peripherals / laptop screen / keyboard / mouse / IT related peripherals / fire panel box to be sanitised using Virex II 256 solution (4ml in 1 ltr of water). The solution should not be used directly but sprayed on a clean duster and then applied.Once in every shift
Security assistant to ask team members to make an entry into the key register with their own pen while issuing or receiving keys. If required, a sanitised pen to be offered. All keys to be sanitised using R1 Super before being issued or when being deposited. Always
Housekeeping practices
Main Porch
Lobby
Cloak Rooms
Restaurants
ProcedureFrequency
Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water).Twice in each shift
ProcedureFrequency
Counter tops to be disinfected using R1 Super. Oxivir concentrate to be used for sanitising the counter top.Every two hours
Telephones to be disinfected using R1 Super. Oxivir concentrate to be used for disinfecting the telephones.Every two hours
Door handles and knobs to be wiped and disinfected using R1 Super.Every two 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
ProcedureFrequency
Hand sanitiser to be made available in all cloak rooms.Always
Frequent touch points like door handles, wash basin knobs, water closet flush handle, health faucet to be cleaned using R1 Super. Oxivir concentrate to be sprayed and wiped.Every 2 hours
ProcedureFrequency
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
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
Swimming Pool
Guest Rooms
Guest Corridor
Service Staircase and Landing
ProcedureFrequency
Step rails to be frequently wiped and disinfected using R1 Super.Twice in each shift
Swimming pool accessories to be cleaned and sanitised using Oxivir concentrate.After every guest use
ProcedureFrequency
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
Team member to wash their hands after servicing each room.Always
All guest request items to be cleaned and sanitised before giving these to a guest.Always
ProcedureFrequency
Corridor telephone to be cleaned using R1 Super.Every two hours
ProcedureFrequency
Service elevator to be thoroughly cleaned using R1 Super.Twice a day
Guest Elevator
Housekeeping Pantry
Attendant Cloak Room
Heart of the House
ProcedureFrequency
All touch points like elevator buttons and railings to be frequently cleaned using using Oxivir concentrate.Every one hours
ProcedureFrequency
Segregate and label the shelves and bins for soiled linen and fresh linen to ensure there is no cross contamination.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
ProcedureFrequency
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.Once in each shift
ProcedureFrequency
Sanitiser to be made available in each locker room.Always
Touch points like urinal flush handle, water closet flush handle, health faucet and wash basin knobs to be frequently cleaned using Oxivir concentrate.Twice in each shift
Doctor's Room
ProcedureFrequency
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
Food & Beverage practices
Guest Service
Restaurant Checklist
Bar Checklist
IRD Checklist
ProcedureFrequency
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
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest.Always
ProcedureFrequency
Employees to sanitise their hands prior to and after handling currency. Sanitiser to be offered to the guest along with the bill folder. Always
ProcedureFrequency
Hand sanitiser to be available at each side station and to be offered to guests. Disinfectant wipes to be available on guest request.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.After 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
Employee to carry a small hand sanitiser bottle and to sanitise hands discreetly in guest's presence, before serving the guest.Always
ProcedureFrequency
Employee to carry a hand sanitiser while delivering packed order. Safe distance to be maintained.Always
Employee to use a hand sanitiser in front of the guest before laying the cover in a guest room. Guest to be greeted with folded hands.Always
Pool Guest Service
Observation Tower
Butler Services
ProcedureFrequency
Guest to be offered hand sanitiser on an amenity tray once seated.On request
Swimming Pool accessories to be sanitised prior to and after every guest use with R1 Super.Every guest use
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
Clearly labelled pedal dustbin for medical waste only to be placed in a discreet location to enable guests to dispose off disinfectant wipes.Always
ProcedureFrequency
Observation Tower to be operational for fixed timings with a designated team member for sanitisation. Team member to offer gloves and masks to each visiting guest.Always
All touch points like door, door handle, staircase hand rails, sandstone railing and bench to be cleaned and sanitised using R1 Super.Every use
Cushion covers and shawls to be laundered.Every use
All counters and under counters to be sanitised before stacking using R1 Super.Every use
Manual bell to be cleaned and sanitised.Every use
Binoculars to be sanitised and given to guest on request.Every use
Menu, menu lights, salvar, tray jack, tissue box, wine chiller and ice caddy to be cleaned and sanitised.Every use
Limit the number of guests going up to the tower considering safe distance. Maximum four guests to be allowed at a time.Always
Portable speakers to be cleaned and sanitised after every guest 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 use
ProcedureFrequency
Employee to sanitise hands in front of the guest before starting packing or unpacking guest belongings. Gloves to be discarded and hands to be sanitised after completion of the task.Always
Cellular phone / laptop / ipad charger or any other items for guest request to be sanitised prior to delivery.Always
Kitchen practices
Kitchen
StandardsRemarks
Clean production and service areas with Suma Multi D2.3L and sanitise them with Suma San D10.1 solution.Every two hours
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
Stainless steel spoons to be used for tasting food and need to be washed & sanitised after everyuse.Always
Team members to use knives & peelers from a sanitised tray.Always
Standards of coloured chopping board and knife handles to be strictly adhered to. Chopping boards to be washed with Suma Multi D2.3L and sanitised with 200ppm Suma San D10.1.Always
Team members to discard chef caps in the designated bin.Always
Team members to be continuously trained on FSSAI guidelines and relevant records to be maintained.Every month
Skull caps and approved Hand sanitisers to be available near the hand wash sink at the kitchen entrance.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
Laundry practices
Laundry Check List
Marking, Sorting and Washing
Linen and Uniform Room
ProcedureFrequency
Valet to wear a mask.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 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
Laundry floor to be mopped using R1 Super.once in each shift
ProcedureFrequency
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.Once in each shift
Stainless steel trolley for guest garments to be sanitised using R1 Super. Care to be taken to sanitise wheels.Once in each shift
Washing machine, pressing equipment, trollies and folding tables to be wiped with R1 Super.Once in each shift
ProcedureFrequency
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
Soiled and fresh linen not to be mixed / stored / placed together at any point of time to avoid cross contamination.Always
Uniform Room Attendant must sanitise hands prior to and after handling soiled uniform. Always
Material Receiving practices
Receiving
ActivityDone by
All receiving team members to wear disposable masks to minimize chances of self contamination while working with different suppliers. - Masks to be disposed appropriately and treated as medical waste.Always
Receiving area to be thoroughly cleaned by following process. i. All surfaces, working stations/ tables and trolley to be washed using Suma Multipurpose detergent. ii. Sodium hypochlorite (Chlorine) to be used to disinfect after washing. Twice a day
Heart of House practices
Transport
Team Arrival
Employee Changing Room
Uniform Exchange
ProcedureFrequency
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
ProcedureFrequency
Team members to sanitise their hands and wear a fresh mask at the entrance of the hotel. Maintain safe distance while Security checks.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
ProcedureFrequency
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
ProcedureFrequency
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
Team Briefings
Heart of house office
Service Elevator
Team Departure
ProcedureFrequency
Team briefings to happen in open spaces / large areas where possible.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 a face mask.Always
ProcedureFrequency
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.Once in each shift
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.Once in each shift
Common equipments i.e. photocopier, paper shredder, fax machine to be sanitised using R1 Super.Once in each shift
ProcedureFrequency
Service elevator buttons, hand railings and elevator doors to be sanitised using R1 Super.Every two hours
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
ProcedureFrequency
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
Employee Dining Room
ProcedureFrequency
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
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