Hotel Baía Cascais

Hotel Baía CascaisHotel Baía Cascais

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Covid Procedures 19

The Health and Safety of our guests and staff is our number one priority. We have been awarded the “Clean & Safe” seal from the Portuguese Tourism board as well as the Safe Travels seal from the WTTC for complying with all the Health and Safety requirements and recommendations from the Portuguese Health Authority as well as the WHO.

All staff have received specific training according to the Clean & Safe Program on prevention and control of infection relating to the Covid19 coronavirus outbreak, including, hand disinfection, breathing etiquette and social distancing. They have been taught how to self check daily for fever, coughing and difficulty breathing as well as to comply with the Directorate General of Health guidelines for cleaning surfaces and dealing with clothing at work premises.



All employees have their temperature checked twice a day.

The use of face protection masks is mandatory for all guests and staff in all common areas.

Guests are informed about internal rules of conduct as well as how to take basic precautions to prevent and control infection relating to Covid19 coronavirus outbreak.

We have Personal Protective Equipment available for all staff and guests, as well as single use cleaning and disinfecting materials. Alcohol-based anti-septic solution is available throughout the Hotel premises, as are non-manual waste collection bins.

We have procedures and an allocated area for the isolation of any person suspected of being infected with the covid19 virus.

All surfaces (including light and lift switches, door nobs, handles, etc.) are frequently washed and disinfected with specific products according to our internal protocol



Preference is given to wet washing as opposed to duster or vacuum cleaning. Enclosed spaces are aired regularly and all rooms are disinfected with Ozone and sealed before being occupied.

Specific cleaning and sanitations protocols have been implemented including the treatment of bed linen and towels, washing at temperatures above 60ºC and with specific chemical products.

Food and beverage utensils and equipment are cleaned and disinfected frequently.

Standard procedures for the disinfection of the swimming pool and monitoring the quality of the water are in place.

There is always a manager on duty, responsible for following all the necessary procedures in the event of a suspected case.

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