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
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. The valet / doorman to politely confirm with the guests if they have not left any sanitiser bottle in their car. 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:
ProcedureFrequency
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
ProcedureFrequency
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:
ProcedureFrequency
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:
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
While escorting guests to the room and explaining guest facilities, safe distance to be maintained at all times.Always
Rooming:
ProcedureFrequency
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:
ProcedureFrequency
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
ProcedureFrequency
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
ProcedureFrequency
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. Sanitiser bottle to be removed when the car is not in use / parked.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
ProcedureFrequency
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 disposable gloves.Always
Concierge
Operators
Reservations and Back Office
Kids Room
ProcedureFrequency
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:
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
Sight-seeing information
ProcedureFrequency
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:
ProcedureFrequency
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
ProcedureFrequency
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 & Back Office
ProcedureFrequency
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
ProcedureFrequency
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
Left Luggage Facility
Airport Representative
Jungle Drives
Dudh Talai and Banyan Tree Jetty
ProcedureFrequency
Guests to be greeted with folded hands (namaste) by Security personnel, while maintaining a safe distance.Always
While escorting the guests, a safe distance is to be maintained.Always
The Jetty to be equipped with hand sanitisers / disinfectant wipes and disposable masks.Always
Boat Arrival / Transfers
ProcedureFrequency
R1 Super sanitised life jackets to be offered to the guest, keeping a safe distance. Always
Guests to be requested to be seated maintaining a safe distance from each other. Seat next to the boatman to be kept empty promoting safe distancing policy.Always
Masks, sanitiser and disinfectant wipes to be available in the boat. Always
Boat to be sanitised after each ride.Always
Once the life jackets are removed, they need to be immediately sanitised using R1 Super and stored. Always
ProcedureFrequency
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
ProcedureFrequency
Airport Representative to greet the guests with folded hands (namaste), while maintaining a safe distance.Always
Airport Representative to maintain a safe distance from general public at the airport, must wear a mask and disposable gloves and carry a hand sanitiser.Always
Guests to be informed of the car being sanitised for their use.Always
Airport Representative to escort the guests to the car while maintaining a safe distance.Always
ProcedureFrequency
Chauffeurs and Naturalists accompanying guests to wear masks and disposable gloves.Every drive
Hand sanitiser, disinfectant wipes and disposable masks to be kept in every vehicle for jungle drives or excursions.Every Drive
Vehicle to be sanitised and cleaned before and after every jungle drive.Every Drive
Binoculars to be sanitised before and after every jungle drive.Every Drive
Tea coffee basket should be cleaned and sanitised with hot water and soap solution.Every Drive
Ice box to be washed and sanitised after every jungle drive with hot water and soap solution.Every Drive
Jungle drive stool used for guests to be washed and sanitised after every jungle drive.Every Drive
One team member to be stationed at the main lobby door to open / close the door to avoid the guest touching the door.Every Drive
Fitness Center
Business Center
Boutique
ProcedureFrequency
Fitness Centre to be manned throughout the operational hours.Always
Team member to wear a face mask and disposable gloves.Always
A record to be maintained of all guests visiting Fitness Centre such as guest name, time in and time out.Always
Telephone to be sanitised after every guest use with R1 Super.Always
Each hotel to determine the maximum number of guests in the Fitness Center in order to practice safe distancing. If a guest arrives without prior appointment and the gym is occupied to its capacity, alternate time slot to be offered to the guest.Always
Fruit to be placed in a bowl covered with a cloche.Always
Number of guests using weights to be restricted depending on the size of the Fitness Centre. All weights to be sanitised using R1 Super.Always
Outdoor exercise option to be offered as an alternative to gym wherever possible.Always
Soiled towels basket to be sanitised using R1 Super every time the basket is cleared.Always
Hand sanitisers, disinfectant wipes and disposable masks to be placed inside the Fitness Center for guest's use.Always
All equipment to be sanitised after every guest use.Always
Yoga mats to be sanitised and secured.Always
Headphone covers to be disposed after guest use and headphone to be sanitised.Always
All touch points to be sanitised after every guest use such as door knobs, TV and music remote control, switch plate, thermostat, minibar handle etc.Always
ProcedureFrequency
Sanitisation tray to have hand sanitiser / disinfectant wipes / masks and disposable gloves at the entrance.Always
Team members to wear a mask, face shield and disposable gloves at all times.Always
Meeting rooms and workstations to be fully sanitised before and after each use, using R1 Super.After every use
Monitor the use and allocation of workstations to maintain safe distancing. Always
ProcedureFrequency
Boutique Assistant must wear a mask, face shield and disposable gloves. Always
Sanitisation tray to have hand sanitiser / masks / disposable gloves and disinfectant wipes at the entrance.Always
Boutique door to be kept open wherever possible. If not, we should always have Boutique Assistant manning the door.Always
The Assistant to guide the guests inside the Boutique maintaining a safe distance. Each hotel to define the maximum number of guests at any point of time.Always
Guests to be encouraged to look at the items in the Boutique without touching them. In case a guest wants to touch an item, they must wear a mask and gloves. The items must be sanitised before being placed back.Always
Clothing trials to be politely declined by the Boutique Assistant.Always
Laptop / desktop screen / keyboard / micros / tablet / mouse / printer / EDC Machines 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
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
Team members checking guest temperature to wear face masks, face shield and disposable gloves.Always
Team members to greet guests with a salute while maintaining a safe distance of at least 6 feet.Always
Tray for guests' personal items to be sanitised with Virex II 256 (10 ml in 1 ltr of water). Virex solution to be sprayed on a clean duster and then applied to the tray.After every use
Team members to sanitise their gloves frequently and change them while returning from a break. Every 2 hours
Laptop /desktop screen / keyboard/ walkie talkie to be sanitised with Virex II 256 solution (4ml in 1 ltr of water) which is to be spayed on a clean duster and then applied. Every 2 hours
All other equipment to be cleaned and sanitised with R1 Super.Every 4 hours
ProcedureFrequency
Team members to wear face masks, face shield and disposable gloves. Always
Touch points on the main gate and security cabin located at the main gate to be sanitised with R1 Super. Twice in each shift
Under belly of all cars to be checked with a mirror or using Under Vehicle Scanning System (UVSS) as per procedure while maintaining a safe distance. Always
Team members to visually inspect the storage space of the vehicles and not touch any item that may be present therein. Always
Pedal dustbin to be available in back area for disposal of used gloves and disinfectant wipes.Always
All surfaces and counter tops of the security cabin to be frequently disinfected with R1 Super. Every 2 hours
ProcedureFrequency
Team members checking temperature to wear face masks, face shield and disposable gloves. Always
Body temperature and face mask to be checked for all team members before they are permitted into the hotel premises. Always
All personnel entering the hotel will undergo a temperature check. Should the temperature of the team member be above 99 degrees Farenheit, HR / Duty Manager to be informed. Temperature log to be maintained where mandated by local authority.Always
Safe distance to be maintained at all times while entering the hotel. Markers / signages to be used. Always
Team members to sanitise their personal hand bags using Virex II 256 (10 ml in one litre of water) prior to entering the hotel.Always
All team members to sanitise their handbags at the sanitisation table placed outside the time office. A pedal dustbin to be available near the sanitisation table. Always
DFMD and HHMD to be used for screening. Team members to only conduct visual inspection and not touch any team member during screening. Team members to be requested to empty their trouser pockets. Always
Visitor movement to be regulated with prior appointments. HODs to keep team entrance security informed of any such appointments. Always
Paper visitor's pass to be issued to all visitors and disposed while exiting. Always
Team member to assist Purchase team for the movement of material. Always
Team members to sanitise their hands frequently. Every 2 hours
IR / Digital thermometer to be sanitised. during changeover of team member
Security cabin, counter tops and work stations to be sanitised using R1 Super. Every 2 hours
Touch points of the team entrance gate to be sanitised.twice in a shift
ProcedureFrequency
All doors, handles, knobs and work station to be sanitised using R1 Super. Every 4 hours
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.After 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
External Areas
Main Porch
Lobby
Cloak Rooms
ProcedureFrequency
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 SuperTwice in each shift
Light fittings and niches at reachable level to be cleaned using R1 SuperOnce a day
All garden benches to be sanitised at the beginning of each shift & after every guest use , using R1 SuperAfter every guest use
Team members to sanitise their hands after cleaning any surfaceAlways
ProcedureFrequency
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 SuperEvery two hours
All counters to be thoroughly cleaned prior to each shift. Counter tops to be cleaned using R1 Super after every useAfter 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 nightTwice in each shift
Announcement mike / telephone to be sanitised using Virex II 256 (4 ml in 1 ltr of water)Every hour
ProcedureFrequency
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 telephonesEvery 30 minutes
Door handles and knobs to be wiped and disinfected using R1 SuperEvery 30 minutes
Newspaper stand to be wiped and disinfected using R1 SuperEvery 30 minutes
Floor to be frequently dry mopped and damp mopped with R1 Super. Oxivir concentrate to be used for mopping twice in each shiftTwice 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 counterAlways
All common touch points like door handles, door knobs, chair arms, table tops to be cleaned using Oxivir concentrateEvery hour
All furniture and window ledges to be cleaned using R1 SuperEvery two hours
Chain cord of the window blind to be cleaned using R1 SuperOnce in every shift
No furniture set up to be changed. Guests to be reminded of the safe distancing norms through signageAlways
ProcedureFrequency
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 cleaningAlways
Water closet and urinal to be cleaned using R6 while wearing disposable glovesEvery 30 minutes
Urinal mat to be changed frequently. Before placing fresh urinal mat, floor to be mopped using Oxivir concentrateEvery 30 minutes
Furniture / stool / dry vanity counters to be cleaned using R1 SuperAfter 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
Restaurants
Swimming Pool
Guest Rooms
Guest Corridor
ProcedureFrequency
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 periodAfter 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
ProcedureFrequency
Chlorine dosage should be monitored and maintained at 0.8 – 1 ppm and PH value of 6.5 -7.5.Every 30 minutes
Step rails to be frequently wiped and disinfected using R1 SuperAfter every guest use
Chaise lounge cover (towel) to be changed after each guest use. The chaise lounge to be cleaned using R1 SuperAfter every guest use
Swimming pool accessories to be cleaned and sanitised using Oxivir concentrateAfter every guest use
Pool furniture to be realigned maintaining safe distancing norm (distance between each pool lounger to be at least 2 mtrs)Always
Basket for towels to be cleaned with R1 Super and sanitised before placing fresh towels. Only two fresh towels to be placed per basket. Even if one towel is used, both towels to be sent for washingAlways
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
Draw sheet, pillow protector and shower curtain to be sent to laundry for washingAfter every departure
Ironing board covers to be sent to laundry for cleaningAfter 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 wornAlways
Team members to wash their hands after servicing each room. Disposable gloves to be changed after servicing each guest roomAlways
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 CelciusAlways
Post departure all unused room linen and bath linen to be sent to the laundry for washingAfter 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 guestAlways
Hand sanitiser (minimum 70% alcohol strength) to be placed in all guest rooms prior to arrivalAlways
One toilet roll to be opened and the other toilet roll to be left in the packaging without removing the wrapperAlways
"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 allocatedAlways
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
ProcedureFrequency
All light fixtures and artwork to be cleaned using R1 Super.Once a day
All shaft knobs to be cleaned using R1 SuperOnce a day
All fire hydrants doors and fire extinguisher handles to be cleaned using R1 SuperOnce a day
Corridor telephone to be cleaned using R1 SuperEvery two hours
All furniture in the corridor / landing to be cleaned using R1 Super with special focus on all touch pointsEvery two hours
Hand sanitiser and tissue boxes to be made available in all guest landings along with a pedal operated dustbinAlways
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 SuperOnce a day
Fire Exit Staircase and Landing
Service Staircase and Landing
Guest Elevator
Housekeeping Pantry
ProcedureFrequency
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
ProcedureFrequency
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
ProcedureFrequency
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
ProcedureFrequency
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 linenAlways
All touch points like door handles, electrical switches, thermostats, drawer handles, telephones to be sanitised using R1 SuperAlways
All equipment to be cleaned and sanitised using R1 Super with special focus on touch points like hose pipes, on / off switches, etcOnce a day
Floor to be mopped using R1 Super. Special focus to be given to the corners, under linen shelves and behind main doorsTwice a day
Soiled linen to be brought down in a separate hamper to the laundryAlways
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 safelyAlways
Used dusters to be soaked in R1 Super (4ml in 1 ltr of water) and handed over to the laundryAlways
Attendant Cloak Room
Heart of the House
Doctor's Room
Offices
ProcedureFrequency
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
ProcedureFrequency
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 roomAlways
Shower and water closet cubicle walls and floor to be thoroughly scrubbed and cleaned using R1 SuperEvery 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 concentrateEvery 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 launderedAfter every use
Shift timings to be planned to allow staggered usage of lockers and cafetaria
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
ProcedureFrequency
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
Food & Beverage practices
Guest Service
Restaurant Checklist
Bar Checklist
IRD Checklist
ProcedureFrequency
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
ProcedureFrequency
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
ProcedureFrequency
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
ProcedureFrequency
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
Pool Guest Service
Observation Tower
Butler Services
ProcedureFrequency
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
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 clean and disinfect the Butler pantry 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 an order. Safe distance to be maintained.Always
Entrance door handles and cupboard handles should be sanitised using R1 Super.Every hour
Butler on receiving a page, calls the room and understands the request.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 of floors to be taken to remove any clearance.Every two hours
All amenities to be covered with a cloche.Always
Sanitising wipe to be offered while serving welcome drink.Every use
All trays, tongs and sugar caddies to be sanitised.Every use
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
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
ProcedureFrequency
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
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.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
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
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
Engineering
General
ProcedureFrequency
Face mask and disposable gloves to be worn by the team member while attending to any maintenance request in public areas or in vacant guest rooms / occupied guests rooms where guests are not present. Always
For any repair or maintenance request, team member to call the room / get on a video call with the guest to better understand the issue and / or assist the guest.  Guest should be requested to be seated maintaining safe distance.Always
Team members to wash their hands after attending to a maintenance request in a guest room and change the disposable gloves. Always
Team members to wear a mask, disposable gloves and a face shield while conducting maintenance of air conditioning / water / drainage system and whenever safe distance cannot be maintained. Always
All air conditioned spaces the temperature to be maintained between 24 to 26 degrees Celcius and relative humidity to be maintained between 50 to 70Always
Water Systems
ProcedureFrequency
Water source, storage tanks & treatment systems to be always secured with access to authorised personnel.Always
All tanks including hot water tanks to be cleaned and sanitised with pictures and records to be maintained.Yearly
Filtration system for treatment of raw water to be operated with backwashing of filters.Always
Primary sanitisation system of injecting USP grade sodium hypochlorite post filtration to be mandatory. Always
Free available chlorine (FAC) level to be maintained between 0.2 to 0.5 ppm with testing at random points of use. Records to be maintained.Once every 2 hours
Secondary sanitisation system of inline UV system post chlorination to be operated .Always
Functioning of UV lamps to be monitored and records to be maintained. Once every shift
UV lamp quartz glass sleeves to be cleaned. Record to be maintained.Once every 2 months
Domestic hot water temperature in plant room to be maintained and checked so as to achieve 48 to 52º C at point of use.Once every 2 hours
Testing of drinking water by NABL accredited laboratory to be organised. Water samples to be taken from different points of use on a rotational basis one at a time.Fortnightly
Testing of source water and water from treated water storage tank to be conducted by a NABL accredited laboratory. Monthly
Entire water system to be drained, flushed and refilled with treated water prior to resuming operations post any extended shutdown.Always
Waste Water System
ProcedureFrequency
STP and ETP to be operated on 24/7 basis by authorised personnel with all operating parameters maintained.Always
Team members to use personal protective equipment such as dungree, gloves, mask and safety goggles while operating the STP and ETP. Always
Hand wash facility to be provided within the plant area with soap solution and hand sanitiser.Always
If treated waste water is used for irrigation then primary sanitisation to be done with sodium hypochlorite. Treated water to be tested once every two hours to ensure FAC levels of 0.2 to 0.5 ppm.Always
If treated water is used in flushing system or cooling towers then both primary and secondary sanitisation with Sodium Hypochlorite and UV lamps respectively to be carried out mandatorily. Water to be tested once every two hours to ensure FAC levels of 0.2 to 0.5 ppm.Always
Drain sumps, collection pits and grease tanks within and outside the hotel building to be cleaned by an authorised external agency.Quarterly
Water seal of all floor drain traps and drain chambers to be intact. Regular draining of water to be carried out in unused drain points to ensure this.Always
Entire waste water system to be drained, flushed and re-filled with feed waste water prior to resuming operations post any extended shutdown.Always
Swimming Pool and Water Bodies
ProcedureFrequency
Plant rooms of swimming pools, plunge pools, jacuzzi and water bodies to be secured with access to authorised personnel only. Always
Filtration system to be operated as per installed capacity.Always
Pot strainers to be cleaned and filters to be back-washed.Daily
TCCA-90 granules to be used as disinfectant. Free available chlorine levels to be maintained between 0.8 to 1.2 ppm. pH of pool water to be maintained between 6.8 to 7.2. Always
Testing to be done with water samples from random points in the pool.Once every two hours
Suction sweeping of floor, brushing of walls and overflow channels to be cleaned. Daily
Testing of pool water by NABL accredited laboratory to be organised for swimming pool and jacuzzi. Water of plunge pools to be tested on a rotational basis one at a time. Monthly
Half of the total quantity of water in the jacuzzi to be drained and replaced with fresh water.Daily
Water bodies without plantation to be sanitised with TCCA-90 granules. FAC level to be maintained between 0.2 to 0.5 ppm.Always
Water body water circulation system to be operated to installed capacity. Always
Floor, walls and overflow channels of water bodies to be suction swept and cleaned. Once every 2 days
Circulation and filtration system of water bodies with plantation to be continuously operated. No chlorination of these water bodies is required. Always
Air-Conditioning System
ProcedureFrequency
AC plant, cooling towers, air handling units (AHU), treated fresh air units (TFAU) and ventilation equipment rooms to be secured with access to authorised personnel only. Always
TFA and exhaust units in guest rooms, team lockers and bunkers to be operated 24/7 with full installed capacity irrespective of occupancy and use.Always
TFA and exhaust units in guest rooms, team lockers and bunkers to be operated 24/7 with full installed capacity irrespective of occupancy and use.Always
Cooling and heating coils of all AHUs , TFAs to be thoroughly cleaned with alkaline foaming cleaning agent. Monthly
Fan coil units (FCUs) in guest rooms to be thoroughly cleaned with alkaline foaming cleaning agent. Half-yearly
Air filters of guest room FCUs to be thoroughly cleaned with alkaline foaming cleaning agent. Fortnightly
Air filters of all split units, window units, air washers and AHUs in public areas and heart of the house to be thoroughly cleaned with alkaline foaming cleaning agent. Weekly
Under counter coolers, walk-in coolers, water coolers. ice machines and other refrigeration equipment in Kitchen to be thoroughly cleaned with alkaline foaming cleaning agent and sanitised using at least 50 ppm of USP grade sodium hypochlorite. Monthly
External specialist to be engaged locally for the water treatment programme of cooling towers and records to be maintained. Always
Testing of cooling tower water by NABL accredited laboratory to be conducted.Monthly
Material Receiving practices
Purchase
Receiving
ProcedureFrequency
Team members to conduct meetings using digital mediums. If unavoidable, meetings to be organised ensuring safe distance between participants wearing masks and gloves. Always
All couriers to be sanitised by using Virex II 256 (10ml in 1 ltr of water).Always
ActivityDone by
Medical kit to include masks, disposable gloves, goggles, personal protection gear and bio-disposable garbage bag.Always
All vendors to be informed of the COVID -19 prevention measures and mandatory standards to be adhered to through a letter.All existing and new vendors
Hotel Security to send the vendor pass electronically (wherever applicable). Always
Vendor vehicles not to be permitted onto the premises wherever possible. Entering vehicles should be sprayed with Virex II 256 (10ml in 1 ltr of water).Always
Vendors to present a valid Purchase Order / Vendor Pass on a smart phone wherever possible.Always
Everyone entering the hotel premises to undergo temperature check. Should temperature be above 99 degrees Fahrenheit the individual will not be allowed inside the premises. Always
All goods received will be stacked appropriately on pallets and not on the floor of the vehicle. Perishables will be delivered in clean crates. Always
Challan and invoice to be stamped " checked / sanitised " Always
Trolleys to be sanitised by spraying with Oxivir five 16 (16 ml in 1 ltr of water). Every use
Two sets of trolleys to be used. Trolleys marked in red for transferring goods from the vehicle till the Receiving bay and trolleys marked in yellow for transferring goods from the Receiving bay to designated areas in the hotel. Always
Items received in cardboard boxes / cartons and sealed plastic pack to be sanitised using Oxivir five 16 (16 ml in 1 ltr of water). Always
All items wrapped in plastic / porous material / metal tins, and any other items that cannot be sanitised, to be quarantined for a period of 24 hours in a pre-designated area.Always
Fresh vegetables, fruits and eggs to be sanitised using 50 ppm chlorine solution. Always
Sanitising station to be provided between Receiving area and the entrance to the processing and storage area.Always
Team members to wear disposable gloves, masks and skull cap.Always
Receiving area to be cleaned at the beginning of the day, during lunch break and at the end of the day. Floor, work tables, weighing machines, trolleys and sinks to be cleaned and sanitised. All baskets to be washed and sanitised with 100 ppm chlorine solution.Thrice a day
Chefs conducting quality checks for perishables and food items to sanitize hands prior to and after checks. Always
Team members to sanitise hands after removing skull caps and aprons. Always
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 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
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
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
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.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
ProcedureFrequency
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
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
Team members to sit on earmarked seats in the coach / car to ensure safe distance.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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