Amari Brand Standards Compliance Audit 2021 - duplicate

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Transfer

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Is the transfer service assessed?

Initial Contact

Is there an Amari airport representative?
The airport representative is on time and waiting for the guest. Applies to both fast track and limousine services. (P.RD.09.004 C).
The airport representative is holding an Amari branded sign clearly displaying ONLY the hotel logo. Having the name of the guest on the sign is a security concern. (P.RD.09.004 C)
The airport representative is in uniform and well-groomed. Uniform is clean and in good condition but does not have to be an Amari uniform if third party driver. There is no body odor or bad breath. (P.RD.09.004 C).
The airport representative is wearing the proper PPE (face mask covering the nose and mouth).
The airport representative greets guest by name and uses guest name in a natural manner during conversation (P.RD.09.004 C).
The airport representative confirms the number of pieces of luggage and provides assistance with guest luggage (P.RD.09.004 C).
The airport representative escorts the guest to the vehicle. While making the way to the vehicle the Team Member must accompany the guest at all times.
TM introduces the Driver to the guest.
TM wishes guest a pleasant journey and bids guest farewell.
The driver is on time and waiting at the designated location. (P.RD.09.004 C)
The driver is holding an Amari branded sign clearly displaying ONLY the hotel logo. Having the name of the guest on the sign is a security concern. (P.RD.09.004 C, Take Picture)

Journey

Driver welcomes and greets guest by name.
The driver is wearing the proper PPE (face mask covering the nose and mouth).
The driver reconfirms that all the luggage is accounted for and properly loaded into the vehicle (P.RD.09.004 C).
Driver assists guest with getting into the vehicle (opens the door, helping hand etc.) (P.RD.09.004 C).
The air-conditioning in the vehicle is functioning and the vehicle is at a comfortable temperature (P.RD.09.004 C).
Upon initial entry into the vehicle there should be music played at a comfortable volume. Music should be downtempo - relaxing music (P.RD.09.004 C).
At the start of the journey the Driver proactively informs the guest of the approximate travel time (P.RD.09.004 C).
Driver offers guest a cold bottle of water (P.RD.09.004 C).
During the journey Driver enquiries after guest's comfort (temperature, driving speed etc. (P.RD.09.004 D).
The driver enquiries as to the guest's music preference (on-off, volume adjustments - P.RD.09.004 C).
Driver is able to answer basic hotel and destination related questions (P.RD.09.004 C).

Vehicle

Exterior of vehicle is clean and in good condition.
Interior of vehicle is clean and in good condition.
Vehicle is in good operating condition and is functioning correctly.

Arrival

Initial Arrival to the Hotel

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TM opens guest's vehicle door in good time / when guest is ready (P.RD.09.002 A).
TM sincerely welcomes guest to the hotel with a local greeting and using the FULL property name (P.RD.09.002 A).
The luggage is promptly unloaded, and all pieces are accounted for (P.RD.09.002 A).
TM attaches luggage tag(s) and gives the tag(s) to the guest (P.RD.03.010).
Hotels doors are opened for guest (P.RD.09.002 A). Mark as N/A if doors automatic.
All Concierge / Bell / Security Team Members wear the correct PPE including a face mask that cover the nose and mouth. All PPE are uniform, clean and in good condition. (P.RD.07.005 - C)

ONYX Clean - Arrival

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Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Peroxide Multi-Surface Cleaner and Disinfectant.
Ecolab 22 Multi Quat or Ecolab Peroxide Multi Surface Cleaner & Disinfectant in properly functioning Ecolab spray bottles with the correct Ecolab labels must be available. Mark as N/A if the property does not have Concierge/Bell services.
Concierge / Bell TMs disinfect guest's luggage handles. Mark as N/A for properties without Concierge / Bell services. (P.RD.07.005 - C)
Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm. Not applicable for AHM (P.RD.07.005 - B)
The temperature scanning facility is adequate and properly set up for the guest rate of flow.

Check-In

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Guest must be acknowledged within 30 seconds of arrival to the check-in area (P.RD.03.001 D).
TM must greet guest and initiate check-in within 5 minutes of arrival.
All Front Desk Team Members are in uniform, well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All Reception TMs wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition.
For resort properties, the welcome ritual must be performed within 30 seconds of arrival at the Reception area. The welcome ritual will include a verbal welcome in the local language and serving a signature beverage. Moist refreshing towels are at the discretion of the property. However, the recommendation from Operations is to suspend until further notice. (P.RD.03.001 D). (Mark N/A for city hotels)
TM wipes counter with Ecolab 22 Multi Quat disinfectant at a dilution of 24ml/L (or Diversey equivalent) before offering service. (P.RD.03.001 B - E)
TM requests guest passport/ official ID (P.RD.03.001 E).
TM requests the guest's name and addresses the guest by name in a natural manner throughout the check-in procedure (P.RD.03.001 E).
The correct registration is promptly retrieved. The card should be presented to the guest on an approved check-in pad (P.RD.03.001 F).
The check-in pad is suitably clean, free of pen marks, and in good condition (P.RD.03.001 F).
Known registration details are printed on the registration card. Blank cards are never handed to guests except for walk-ins. (P.RD.03.001 F).
A functioning and sanitized branded pen is provided for the guest (P.RD.03.001 F). The pen containers must be clearly labelled with "Sanitized" and "Used" to get the point.
ONYX Rewards members and repeat guest are recognized and welcomed back (P.RD.03.001 E). If guest is neither then mark as N/A.
TM accurately confirms the dates of stay and the check-out date (P.RD.03.001 E).
TM INDICATES room rate and does not verbally inform the guest (P.RD.03.001 F).
The room type, bed type and personal room preferences are confirmed (P.RD.03.001 E).
A working key(card) is cut, one per guest and provided in a key card holder WITHOUT room number. Room number is provided separately from keycard (P.RD.03.001 G).
The TM must be proactive in verbally explain the reasoning for providing the room key separately from the room number (P.RD.03.010 G).
TM requests luggage tag and informs guest that luggage will be delivered to the room (P.RD.03.010 E).
What is the hotel occupancy (%) on the day of audit?
TM automatically and correctly explains the breakfast reservation procedures without prompting (P.RD.03.001 B - I & P.FB.01.008 B - C).
If rate includes breakfast, then breakfast options are explained to the guest (P.RD.03.010 E).
In lieu of a room orientation the Team Member will advise the guest regarding the following ONYX Clean program protocols: (P.RD.03.001 B - I)
The TM explains the guest room sanitization protocols and ONYX Clean door seal program.
The TM explains social distancing and mask wearing rules within the hotel’s public areas including the elevators.
The TM explains leisure facility restrictions and protocols including facility reservations.
Trays must be made of a material that is easily disinfected.
Trays and/or tongs are always used, TM never has direct contact with guest. (P.RD.03.001 B - F)
TM sincerely thanks guest for choosing hotel and genuinely wishes guest a pleasant stay by name. All three components must be completed for compliance. (P.RD.03.001 E)
Check-in is completed within 8 minutes (P.RD.03.001 E). Timing starts once procedure starts. Waiting time is excluded.
If the guest is not an ONYX Rewards member then the TM conducting the check-in must proactively explain the benefits and offer membership. (P.RD.03.001 D)

Rooming / Escort

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TM provides directions to the elevator and DOES NOT escort the guest to the room.
Luggage is delivered to guestroom within 10 minutes of check-in completion (P.RD.09.003 A).
The TM delivering the luggage places the luggage outside and does not enter the room.
The room orientation is verbally performed at the door and must include: the property's smoking policy, emergency exit, the emergency exit plan, location of the room safe (P.RD.03.001 I)
TM offers guest further assistance then wishes guest a pleasant stay BY NAME. Must be both. (P.RD.03.001 I).

Guestroom General

First room audited:
Second room audited:
Third room audited:

Exterior, Entrance & Foyer

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Is the ONYX Clean door seal apply to auditor's guestroom (sticker or hanger)?
Does the QR code work?
The room number is properly mounted and in good condition (P.RD.05.009 A).
If room numbers are illuminated, all lights are working (P.RD.05.009 A). If not illuminated mark as N/A.
Both sides of the room door and the door frame are in good condition (S.RD.05.001).
Both sides of the room door including the door frame are clean.
The door features a self-closing mechanism. The mechanism is properly set so that the door closes properly but does not slam. (P.RD.05.009 A)
A functional thumb turn security mechanism is located on the inside of the door as a double lock. (P.RD.05.009 A)
There is a door chain (or other security feature) and it is functioning (P.RD.05.009 A).
The door has a clean and functioning peephole with at least 160° visibility. Pin must be on top. (P.RD.05.009 A).
The emergency exit plan is prominently displayed in English on the back of the room door. The room number, room location and fire exits must be clearly illustrated (P.RD.05.009 A)

Cleanliness & Upkeep

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Flooring (carpet, tile, wood) is in good condition (S.RD.05.001)
Flooring (carpet, tile, wood - including the area under the bed) is clean (S.RD.05.001)
Skirting / molding is clean and in good condition (S.RD.05.001)
Walls (incl. all vertical surfaces excl. windows), are free of dust and clean (S.RD.05.001)
Walls (incl. all vertical surfaces ex. windows) are in good condition, free of damage (S.RD.05.001)
Ceiling, ceiling moldings and access panels are clean and in good condition.
Air-conditioning vents are clean and in good condition. There is no mold build-up.
Interior of windows is clean, free of streaks / smudges and in good condition (S.RD.05.001)
Window frames and sills are clean and in good condition. (S.RD.05.001)
Exterior of the windows is suitably clean. When assessing windows keep in mind the season. Only mark down if grime build-up is significant and unsightly. (S.RD.05.001)
A full-length mirror is provided in the guestroom (S.RD.05.001)
All mirrors and frames are clean and in good condition.
There are no insects in the room (alive or dead).
Does the room feature a balcony?
There is a double locking system for balcony doors: the lock built-in to the door and a secondary lock such as latch at higher point (P.RD.05.009 I - Take picture).
Amari approved anti-collision decals are placed on all glass patio doors at 85 cm and 150cm AFF (Above from Finished Floor) (P.RD.05.009 I - Take picture).
Notice Sample: "Please Keep Balcony Doors Locked When Not in Use"
Notice Sample: "Please Do Not Leave Children Unattended on the Balcony"
The balcony door must have the following notices: "Please Keep Balcony Doors Locked When Not in Use" "Please Do Not Leave Children Unattended on the Balcony"(P.RD.05.009 I).
Balcony Area including floor, walls, ceiling, furniture and railing is in good condition.
Balcony Area including floor, walls, ceiling, furniture and railing is clean.

Furniture, Fixtures & Equipment (FF&E)

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Desk is in good condition. Drawers operate smoothly. (Look at the desktop, sides and legs.)
Desk is clean. Interior of drawers is neatly organized. (Look at the desktop, sides and legs.)
Items / decoration on the desk and any other tables are neatly organized, clean and in good condition. Desks are not overly cluttered. (P.RD.05.009 F)
Desk chair is in good condition. (Look at legs, stem, frame and upholstery.)
Desk chair is clean (Look at legs, stem, frame and upholstery.)
Clean rubbish bin with disposable plastic bag or liner or hard plastic liner (P.RD.05.009 F).
Bedside tables (incl. drawers) are in good condition.
Bedside tables are clean.
Coffee table is in good condition.
Coffee table is clean.
Television stand / table / cabinet is in good condition.
Television stand / table / cabinet is clean and drawers are neatly organized.
All cables and wires are neatly arranged / hidden from guest view.
Sofa and lounge chair are in good condition. (Look at the legs, arms, upholstery, pillows and all sides of the frame).
Sofa and lounge chair are clean (Look at the legs, arms, upholstery, pillows and all sides of the frame).
There are sheer curtains or blinds.
The sheer curtains are in good condition and are the correct length (0.5cm - 1.5 cm from the floor)
The sheer curtains are clean and not wrinkled. Shake the curtain and make sure there is no dust / fluff.
There are blackout curtains (or blinds)
The blackout curtains FULLY block out sunlight.
The blackout curtains are in good condition and are the correct length (0.5cm - 1.5 cm from the floor)
The blackout curtains are clean and neat.
ALL light fixtures lamps / lights (including desk lamp) are functioning properly and in good condition.
ALL overhead or wall light fixtures lamps (including desk lamp) and lampshades are clean and free of dust / cobwebs etc.

Bed Area

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There are no bed runners and decorative pillows on the bed until further notice.
Four pillows are provided for a King size bed. Two pillows are provided for a Twin size bed (P.RD.05.009 D)
Two types of pillows are provided: firm and soft. The soft pillow must be placed in front of the firm pillow (P.RD.05.009 D).
Pillows and pillowcases are clean, not lumpy and in good condition. Remove cover from pillow to inspect. (P.RD.05.009 D)
Non-allergenic pillow available on request or pillow menu provided (P.RD.05.009 D)
Duvet cover and duvet filling are in good condition.
Duvet cover and duvet filling are clean.
All bed linen is in good condition free of holes and frays.
All bed linen is clean, free from discoloration, stains and odor.
A mattress protector is provided.
The mattress protector is SUITABLY clean and in good condition.
Bed includes Standard Amari Mattress & Box Spring
The mattress is in good condition. It is supportive, firm and does not sag.
The mattress is clean. There are no stains, signs of mold or any unpleasant smells.
Bed rotation chart
Mattresses are properly rotated and/or flipped every 3 months (see picture above)
The bed frame and headboard are clean and in good condition.
An Amari Environmental card is located on the bedside table (P.RD.05.009 & P.RD.05.010).

Disturbances

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Doorbell/ Do Not Disturb / Room Make-Up Request buttons/ door hangers are in good condition. Check button(s) and indicator(s) - Doorbell does not work when DND is on.
Lights from indicators and/or A/C control panels are not disturbingly bright (P.RD.05.009 A).
There are no disturbing noises generated from within the room (i.e. minibar, clocks, omit A/C noise) (P.RD.05.009 A)
There are no disturbing noises generated from within the hotel (i.e. noise from corridor or other guest rooms) (P.RD.05.009 A).
There are no noise problems generated from outside the hotel. (i.e. traffic / construction noises etc.) (P.RD.05.009 A).

Guestroom Facilities

First room audited:
Second room audited:
Third room audited:

Air-Conditioning

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Upon initial entry to the room the air-conditioning should be set no lower than 24°C (P.RD.05.009 A)
The air-conditioner controller is easy to use and functioning properly.
Measure the total noise in the room using the sound meter. First, adjust the A/C fan speed to low. Next, stand at the approximate middle of the room then take a measurement (30-40 dB is quiet, 41-50 dB is average, above 51 dB is loud).

Luggage Rack & Closet

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A luggage rack is provided & there is sufficient space for at least 1 piece of luggage. Can be standalone or built-in. Request if not in-room. (P.RD.05.009 C)
The luggage rack is in good condition and suitably clean.
The exterior of the closet/wardrobe is clean and in good condition.
The interior of the closet/wardrobe is clean and in good condition and neatly organized.
There are 6 wooden hangers in the closet (3 with clips and 3 without). Anti-theft models are not allowed. (P.RD.05.009 C.)
The hangers are clean and in good condition.
Two (2) sets of bathrobes and 2 pairs of slippers are provided (P.RD.05.009 C).
The robes and slippers are clean and in good condition. There are no holes, frays or stains.
There is a functioning personal safe large enough to accommodate an 11" sized laptop computer (P.RD.05.009 A).
There are instructions for the safe. Pictogram is preferred but English text is also acceptable.
The interior and exterior of the safe are clean.
A wall mounted laundry supplies holder containing laundry/dry cleaning/pressing list, laundry bags and a SEWING KIT is provided (P.RD.05.009 C).
All laundry collateral is useable, clean and in good condition.
A wall-mounted iron organizer containing a non-stick, three-way auto shut-off iron and ironing board is provided in the closet or available upon request. (P.RD.05.009 C).
All ironing supplies are functioning, clean and in good condition.
A flashlight is provided. It is functioning has sufficient power.
An Amari beach bag is provided for resort properties - clean and in good condition.

Connectivity & Communications

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One (1) functioning telephone is provided per room and two (2) telephones are provided for Executive Rooms, Suites and Residences (P.RD.05.009 D).
All telephones are in good condition, clean and free from dust.
At least one of the telephone's faceplate meets Amari standards and must include room number, hotel name, hotel’s physical address and hotel contact details including telephone number and website (P.RD.05.009 D)
A telephone notepad containing the property’s phone list, a branded notepad and branded pencil must be set next to the phone (P.RD.05.009 D - Take picture).
All services via the "One Call Service" line is handled in 1 call. Mark as NO if there is no OCS button.
The WiFi is functioning properly and is stable. The system should support at least 4 CONCURRENT connections.
There are at least 2 conveniently located electrical plugs that are available for guest use (P.RD.05.009 D).
Electrical Safety Test sticker
Property identification stickers or Electrical Safety Test sticker stickers are not visible to guest. (P.RD.05.009 B)

Guest Services Directory

There is an IPTV system showing available guest services or there is a QR code in lieu of the printed GSD? Mark as NO if there is a printed GSD placed in the room.
The IPTV / QR code works properly.
Sufficient Information is provided in the various subsections.
There are no errors (factual, spelling or grammatical).
A full and updated Guest Services Directory is provided (P.RD.05.009).
The GSD is in English (other languages may be available but not necessary (P.RD.01.005 A).
The GSD is clean and in good condition. There are no stains, discoloration, creases or other damage on the exterior and interior of the GSD. (Take picture if there are any issues).
GSDs must include the following: Guest Services, Culinary, In-Room Dining Menu, Spa (if available), a map of the Resort (Resort properties only), Safety & Security, Social Responsibility (P.RD.01.005 A)
GSDs may not include advertising of non-property services and must not include a GENERIC welcome letter by the GM. (P.RD.01.005 A).
There are no errors (factual, spelling or grammatical).

Entertainment Facilities

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Minimum size of TVs for standard rooms will be 40“, properties may choose to move towards 43”. (P.RD.01.001 A).
Remote Control Box includes a TV remote control and a channel list - except IPTV properties. For IPTV channel list must be on TV. (P.RD.01.001 A & P.RD.05.009 F)
The television channel list is accurate (on paper or on TV - correct number and channel name, no misspelling). (P.RD.01.001 D)
Remote Control and box are clean, functioning and in good condition.
All Amari properties must provide a minimum of 20 channels (P.RD.01.001 C).
1 x In-House information. 2 x English News (CNN, BBC or SKY News). 2 x English Movie Channels only or VOD (No series, No TV). 1 x English Series or other entertainment. 1 x English Music only. 1 x Sports only. 1 x English Children (Resorts & Residence only). 1 x Knowledge. 1 x Foreign Language (DW, TV24 ETC.). Local TV channels.
All TV channels have HD reception and sound.
There shall be no religious text in the guest room. (P.RD.01.005 C)
SUITES & EXECUTIVE ROOM ONLY - If international news magazines and lifestyle magazines are provided, they must be current and in good condition. (P.RD.01.005 B)

Minibar & Kiosk

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The minibar refrigerator is functioning. If the room features a kitchen then select to audit either the minibar or the kitchen refrigerator. If the room has both then audit both.
The interior and exterior of the minibar refrigerator is clean and in good condition.
The minibar is neatly set up.
The minibar is sufficiently cold. (The interior of the minibar should be 3°C to 10°C (37.4°F - 50°F) measured at the back. (P.FB.04.002).
A correctly itemized price list is provided. It is clean and in good condition (P.FB.04.002).
4 x waters in glass bottles (2 sparkling and 2 still. For Thailand properties, it must be OGEU 330 ml.) (P.FB.04.002).
2 x soft drinks (Any combination. For Thailand properties must be Thai Namthip/Coke) (P.FB.04.002).
2 x juices (For Thailand properties must be AC Fresh) (P.FB.04.002).
2 x beers - except dry properties (P.FB.04.002).
2 x Chips 2 x Nuts 2 x Snacks No condoms (P.FB.04.002).
All items including beverages, snacks and convenience products are within their expiry dates (P.FB.04.002).
A functioning electric kettle is provided and there is a convenient power socket located nearby (P.FB.04.002).
The kettle is dry
The kettle is clean and free from calcium residues.
2 x complimentary bottles of water per day. Bottles may be in the bathroom. (P.FB.04.002).
2 x water glasses with branded paper coaster (P.FB.04.002).
2 x striped mugs of different colors for existing properties or 2 white mugs for new properties (P.FB.04.002).
2 x Teaspoons (P.FB.04.002).
2 bags each of green/jasmine and black teas in international properties (approved brands in a size that fits the tray) or 1 bag of TWG English Breakfast and 1 bag of TWG Jasmine tea in Thai properties (P.FB.04.002).
2 x Coffee, any brand (P.FB.04.002).
2 x Non-dairy Creamer (or milk) 2 x Brown sugar sachets 2 x White sugar sachets 2 x Artificial sweeteners (P.FB.04.002).
The minibar is replenished daily. Use something INEXPENSIVE from the minibar. (P.FB.04.002).

Kitchen Equipment

Are there kitchen facilities within the room?
Fridge/freezer unit is functioning, clean and in good condition.
Electric microwave oven is provided, it is clean and in good condition.
The electric hotplate is clean and in good condition. (Coil or induction only - no gas)
The extract hood covering the hotplate/cooker range is clean and in good condition.
An automatic coffee machine (any kind) is provided. It is clean and in good condition.
Kitchen cooking set appears complete (pots, pans, ladles, can/bottle opener - any configuration) and is clean and in good condition.
A complete knife set (paring, utility and chef) is provided. The knives must be properly sharpened, clean and in good condition. Knives can be on request but there must be clear signage in the kitchen area advising guests on how to request knives. (P.RD.05.009)
There are at least 2 complete service sets per bedroom. A 2 bedroom should have 4 complete sets.
All glassware is clean and in good condition.
All flatware is clean and in good condition.
All tableware is clean and in good condition.
1 chopping board is provided and is clean and in good condition.
Toaster (if provided) is clean and in good condition.
The kitchen counter is clean and in good condition.
The kitchen cabinets and drawers are clean, in good condition and operate smoothly.

Guestroom Bathroom

First room audited:
Second room audited:
Third room audited:

Upkeep & Cleanliness

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The bathroom door is clean and in good condition.
The flooring is in good condition.
The flooring is clean and free from hair.
The floor is not overly wet after a shower / bath.
Walls are in good condition. There are no cracks, chip marks or dents.
Walls are clean and free of watermarks, stains, discoloration and cobwebs.
Ceiling is clean and in good condition. Free of stains and water damage. (Take picture if there are any issues).
Mirrors and frames are in good condition. There are no tarnish marks.
Mirrors and frames are clean, free of dust and streaks.
Anti Fog Make Up Mirror
EXECUTIVE ROOMS & SUITES ONLY - Illuminated, wall mounted or table-top anti-fog makeup mirror is provided. It is clean and in good condition. (P.RD.05.009 G)
Bathroom is effectively ventilated with an exhaust fan or central ventilation system that removes odor and moisture from the air. Ventilation grid is suitably clean and free of dust. (P.RD.05.009 G).
All the lights in the bathroom are working and there is sufficient light to apply makeup / shave (P.RD.05.009 G).
A wastebasket with a lid is provided. It is clean and in good condition. (P.RD.05.009 G)
The vanity top is in good condition.
The vanity top is clean.
Sink is clean, in good condition, dry & free of hair.
Sink plug / hole is free of hair. (Take picture)
All vanity counter plumbing fixtures (taps - faucets - mixers) are functioning correctly.
All vanity counter plumbing fixtures (taps - faucets - mixers) are clean, well-polished and in good condition.
Toilet unit is functioning and in good condition. (Take picture from above with lid closed)
Toilet unit is clean and free of odor. (Take picture from above with lid closed and picture from below showing the stem).
Bidet Hose is functioning and in good condition. The spray head is free of mold and calcium. If none then mark as N/A. (Take picture of the spray head).
There are no foul odors lingering in the toilet area.
Minimum two (2) rolls of toilet paper are available.
Toilet Paper Folding Method
Toilet paper holder is clean, and the paper is neatly folded to a point/diamond shape (S.RD.05.001 - Take picture).
Is there a shower unit?
The shower unit (shower door, wall and floor) is in good condition.
The shower unit (shower door, wall and floor) is clean, dry and free from white residue.
Is there a bathtub?
Bathtub and surrounding area are in good condition.
Bath tub and surrounding area are clean.
All shower and bath plumbing fixtures (shower head - taps - faucets - mixers) are functioning correctly.
All shower and bath plumbing fixtures (shower head - taps - faucets - mixers) are clean, well-polished and in good condition.
All grouting in shower & bath area are in good condition - no chips, or missing pieces.
All grouting in shower & bath area are clean (no discoloration, no mold).
All drainage is efficient and free of debris.
All fittings including handrails, mirrors and hooks are well fixed, clean and in good condition.
There are no insects in the bathroom (alive or dead).

Facilities & Amenities

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Hair dryer is provided, clean, functioning and in good condition. (P.RD.05.009 H)
Hair dryer must minimum 1800 watts and there should be no high voltage power plug in the bathroom (if so, mark NO). (P.RD.05.009 H)
2 x Drinking glasses (P.RD.05.009 G - Take picture).
2 x Bath towels 2 x Hand towels 2 x Face towels 1 x Bathmat (P.RD.05.009 G)
All towels provided are in good condition including touch. Towels must be plush not rough.
All towels provided are clean. (P.RD.05.009 G).
If a bathroom scale is available then it is clean, functioning and in good condition. If not available in the room, request one. (P.RD.05.009 G).
Toiletries are presented in an amenity tray. Trays and contents must be clean and in good condition (P.RD.05.009 G - Take picture).
Tissue box with 2-ply facial tissues. (P.RD.05.009 G).
1 Shampoo 1 Body wash 1 Body lotion bottle (All items above 30ml in standard rooms and 50ml in suites and executive rooms) 1 Body bar soap, 50 grams placed in the shower area of suite and executive rooms only 1 Hand bar soap placed by the sink in all rooms (P.RD.05.009 G - Take picture).
2 Toothbrush sets with toothpaste (P.RD.05.009 G).
Shower cap Wrapped cotton tips Sanitary bag (P.RD.05.009 G).
Emery board Comb Laundry detergent (P.RD.05.009 G).
On request items: Disposable razor set (with shaving cream), feminine hygiene products etc.

Water Quality

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Test site is in the room the auditor stays in.
Water pressure in the bathroom is sufficiently strong, constant and easily adjustable. The water pressure is to be assessed in the room that the auditor is staying in.
Hot water is sufficiently hot and easily adjustable. To be assessed in the room that the auditor is staying in.
Water temperature is constant. To be assessed in the room that the auditor is staying in.
Water runs clear has no unpleasant odor. To be assessed in the room that the auditor is staying in.

Service Modules

This call is linked to
The line was answered in 3 rings by a Team Member
The greeting of "[Salutation] + [Guest name] + [Department name] + "How may I brighten your day" is used.
Greeting is clearly spoken.
Caller is not on hold for more than 15 seconds. The hold must be announced and thanked for.
Caller is addressed by name
Team Member is polite and efficient.
Requested wake up time
Time wakeup call received.
The wakeup call is delivered within ±3 minutes of the requested time?
FOR EXECUTIVE ROOMS ONLY - Wakeup call is personalized and includes the time and weather report.
Secondary wakeup call is delivered within 3 minutes

Laundry / Pressing (P.RD.06.001)

Are laundry services audited?
The property offers "Regular" and "Same Day" service
One hour pressing service is offered
The service is available 7 days a week
Estimated time of return
Garments are returned within the estimated time.
Garments are properly cleaned and returned according to instructions (on hanger or folded).
Minor damage on garment is repaired (missing button).
Garments returned on hangers are covered (garment bag should be made of biodegradable material).
Garments returned folded are placed in a basket.
All Polymarks, laundry labels, tags and stables are removed from the garment.
Small item or currency left in the garment is returned.

Housekeeping Item Request (T.RM.02.02.01)

During the call the TM repeats the guest request to ensure that all details have been obtained.
TM provides an estimated when item will be delivered.
Estimated delivery time
Time item delivered to room
The item delivered to the room within 20 minutes.
The correct item is delivered to room.
Team member delivering item is well groomed / uniform in good condition
Guest is addressed by name and offered further assistance.
Time (approximate) service performed
Housekeeping carts are neat and tidy; no stacking of dirty linens and rubbish on the carts
Housekeeping TM closes the door while in the room and hangs a sign on the doorknob indicating the room is in the process of being serviced
Bed is neat & tidy and completely clear of hotel items
Room smells fresh
All used coffee / tea facilities, glasses, ashtrays, wastebaskets cleaned & tidied. All eating utensils, dishware and flatware are sanitized.
Room tidied
Room temperature is not changed by staff
Laundry bags & cards replenished (if applicable)
Guest's clothing is neatly folded
Guest's shoes placed tidily
Guest's personal items left on desk are untouched
Cash in room is left untouched
TV switched-off at remote and remote is returned to the box.
Sheer curtains are neatly closed
Bathroom is tidied and towels handled according to guest's wishes (keep or change)
Personal toiletries are neatly organised
Used hotel toiletries and amenities are replenished.
Is the turndown service performed?
Time (approximate) service performed
Service is completed before 21:30 unless otherwise requested
Housekeeping carts are neat and tidy; no stacking of dirty linens and rubbish on the carts
Housekeeping employees close the door while in the room and hang sign on doorknob indicating room is in process of being serviced
Bed is neat & tidy and completely clear of hotel items
One drinking glass and one bottle of water is placed on bedside table per occupant
Room smells fresh
Blackout curtains are drawn unless night view is spectacular then there is the option to leave them open.
Room tidied
Room temperature is not changed by staff
Entry hall light and bedside lights are turned on
All used coffee / tea facilities, glasses, ashtrays, wastebaskets cleaned & tidied
Guest's clothing is neatly folded
Guest shoes placed tidily
TV switched-off at remote and remote is returned to the box.
Staff fixes malfunctioning light bulb
Cash left in room is discreetly handled
Bathroom tidied and towels handled according to guest wishes.
Personal toiletries are neatly organised

Maintenance Request

Perform maintenance request?
Description of problem reported
Time TM arrived to the room
TM addresses guest by name.
TM wears gloves while fixing the problem.
TM is able to satisfactorily fix the issue or provide feedback within in 15 minutes of arrival.

Information Request

Perform information request?
Call is answered and handled efficiently and professionally and guest is not transferred
TM is able to correctly answer question
If TM offers to call back with information, follow-up call is received within 10 minutes
Information is provided in good time, correct, and complete

F&B Information Request (in person)

Perform F&B information request?
Staff able to recommend restaurant for requested cuisine
Staff appears knowledgeable & confident
Staff offers to make a (restaurant) booking
Staff reconfirms the (restaurant) booking
Staff offers to arrange transportation / assists with directions
Staff provides guest with smartly printed booking information & restaurant location
Upon arrival at restaurant, booking details were correct
TM has friendly & helpful manner
TM offers further assistance before closing the conversation
Concierge's recommendation(s) & information corresponds to the restaurant experience

Technical Assistance

Perform technical assistance?
Call is answered and handled efficiently and professionally and guest is not transferred
Time TM arrive in-room or call to give assistance (if applicable)
Connection successfully established
Connection established within 15 minutes (of initial call)

Guestroom Number Confidentiality

The auditor will place an external call into the hotel. Using any means necessary the auditor will attempt to get the room number from the TM.
Perform guestroom number confidentiality?
TM politely refuses to divulge room number
TM offers to connect caller to guest room or take a message

Access via Housekeeping

Auditor will approach a random Housekeeping team member and ask them to open a guestroom door.
Housekeeping staff declines & offers to contact Front Desk for assistance
Guest required to provide picture ID card / is escorted to the room to be allowed to do so
Staff is well groomed / uniform in good condition

Assistance with the Safe

Perform assistance with safe?
The hotel team consisting of a technician and a manager arrive to the room within 20 minutes of the call.
The hotel team brings the guest's registration form to confirm the guest's ID (compare against Photo ID & Signature)
Once the safe is opened the TM will immediately ask permission to then take a picture of the contents inside without touching anything. Ensure that the photo clearly shows everything in the safe as it was.
The TM will FULLY describe all the items in the safe in the Guestroom Safe Inventory form (i.e. currency will be listed by bill - THB 1000 x 1). The items will be removed by the guest for inventory. The TM WILL NOT touch the safe's contents at any time.
The TM asks the guest to sign for the contents and the service rendered.
Before departing the team offers further assistance and bids the guest farewell.

Hallmarks

Amari Host

There is an Amari Host in the hotel.
The Amari Host is present and visible in the lobby & other public areas. The Host is performing his/her primary role while providing occasional assistance to other departments.
The Amari Host is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
The Amari Host is equipped with a mobile tablet and is knowledgeable about offering and system use.

Priority Check-in

ONYX Priority Check-in Sign
The ONYX Priority Check-in Sign is prominently placed in the lobby area and there is a check-in station that is dedicated to priority check-in. Not applicable for AHM. (P.RD.01.003)
The ONYX Priority Check-in area is enhanced and highlighted.

Environmental

The Lobby music selection is supplied by BMAsia or MusicStyling (P.RD.01.015).
Music is CLEARLY heard in the LOBBY at all times of the day and follows Amari Brand Standards (P.RD.01.015).
Music is CLEARLY heard in the ALL F&B OUTLETS at all service times and follows Amari Brand Standards (P.RD.01.015).
Scenting is provided and serviced by NeoScent. All machines are functioning and the smell is detectable around the lobby. The name of the smell is "Amari Thai Twist".

Kids Recognition

Special Kids welcome drink.
Branded Kids passport.
Dedicated Kids menu in F&B outlets and In-Room Dining menu.
The Special ONYX Kids Recognition program is in practice (all components must be present)

Public Areas

Exterior, Parking & Entrance

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
All exterior hotel signage including street level and building top are in good condition and appear clean (P.RD.05.012 A - Take pictures of all signage).
Overall appearance of the exterior of all buildings. Look for cracks, weather marks, discoloration. (P.RD.05.012 A - Take general pictures of all sides of main building and any issues uncovered).
Is parking provided by a third-party vendor?
Parking pavement, parking structure, striping, driveways, and pedestrian areas are clean and free of debris (P.RD.05.012 A - Take picture).
Parking pavement, parking structure, driveways, and pedestrian areas are in good condition, no uneven sidewalks.
Parking area provides directional signage to hotel and disclaimer on liability limits per brand graphic standards (P.RD.05.012 A - Take picture). There should be multiple signs to encompass all areas.
Traffic at guest drop-off area is well controlled, there is no congestion noted. (P.RD.05.012 A - Take pictures if there are any issues).
The main hotel entrance is clean and tidy. Walkways, walls and surround are free of stains, rubbish and debris. (Take picture).
The main hotel entrance is in good condition. No cracks, chips or other damage. (Take pictures if there are any issues).
Hotel doors operate smoothly and are clean. Glass is free of smudges, fingerprints and stains. (Take pictures if there are any issues).
All glass doors have Amari-approved die-cut vinyl graphics affixed to the pane at two levels: 150 cm and 80 cm AFF. (P.RD.05.012 A - Take picture).
Handrails and other fixtures are well attached and not loose. Mark as N/A if no fixtures are available.
The hotel entrance must be attended minimum 16 hours a day by Team Members in the appropriate uniform. The recommended time is from 6:00 to 22:00. (P.RD.05.012 A).
Ash urns are located sufficiently far enough away from entrance to minimize occurrence of smoke in the area of the hotel entrance. Ash urns are clean with no more than 3 cigarettes and sand filtered. (P.RD.01.004 B).
Landscaping is free of weeds and debris and well-manicured. For mix use buildings the hotel responsibility will extend to all areas accessible to guests. (P.RD.05.012 A - Take picture if there are any issues).
If flags are flown (State/Province, Country, Amari) per local and/or national protocol, they are clean and in good condition. (If none mark as N/A)

ONYX Clean - Entrance

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There are NO entry points that do not have a temperature screening station (check carpark entrances & meeting facility entrances).
Stanchions
All hotel entrances have separate entry and exit points. Stanchions can be used to achieve separation. (P.RD.05.012 B - D & P.RD.07.005 - A)
Amari - OZO - Shama - Saffron Collection - Mosaic Collection
All entry and exit points are correctly signed using branded "In" & "Out" signage, see samples above. (P.RD.05.005 A & P.RD.07.005 - A)
Mask sticker at facility entrances
There is a mask sticker placed near the entrance to the facility.
Two part disinfection mat
All guest entrances must have a disinfection mat wide enough to cover the entrance (2 part: disinfection & drying) (P.RD.07.005 C)
Social distancing & Arrow markers
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.RD.07.005 - A)
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.RD. 07.005 - B)
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.RD. 07.005 - B).
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.RD. 07.005 - C).
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted. Mark as N/A if no contact tracing in your country. See sample above. (P.RD. 07.005 - A).
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds (P.RD.07.005)
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)
All FO TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. After second failure offer assistance to healthcare provider]. Not applicable for AHM (P.RD.07.005 - B)

Exterior Evening Lighting

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Exterior signage is fully illuminated at night and unobstructed. (P.RD.05.012 A - Take picture of all signage).
All exterior building lights are in working condition including backlit signs and parking and driveway signs. (P.RD.05.012 A - Take general picture and specific fused bulbs if necessary).
Parking lots, sidewalks, and all other exterior public areas are well-lit - day and night (P.RD.05.012 A)

Lobby

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
Any lobby flower arrangements are fresh. Perished plants are replaced, vase water clean and flowers are kept fresh at all times (P.RD.01.015 F)
Flooring (tile - carpet - stone) is clean and free of marks and stains. (P.RD.01.015 B)
Flooring (tile - carpet - stone) is in good condition. There are no chips, cracks or loose tiles.
The walls and all vertical surfaces (partitions, columns, etc.) are clean and clear of marks and stains. (P.RD.01.015 B)
The walls and all vertical surfaces (partitions, columns etc.) are in good condition. There are no chips, cracks or missing pieces.
Windows, mirrors, glass structures and other reflective surfaces are clean, in good condition and well-polished.
The ceiling (including ventilation / air-conditioning grids and access hatches) is clean and in good condition and free from damage.
All lights in the lobby including ceiling lights, wall mounted lamps, table lamps and floor lamps are functioning and in good condition.
All light housings in the lobby are clean. There are no cobwebs or fluff present.
Lobby chairs and sofas are clean.
Lobby chairs and sofas are in good condition.
Furniture such as tables, decorative elements and display stands is clean, free of stains and discoloration.
Furniture such as tables, decorative elements and display stands is in good condition. There are no scuff marks, chips or other damage.
The CSR donation box is placed near the Front Desk Area (P.RD.01.015 M)
Free of charge high-speed WIRELESS internet access is available in the Lobby (P.RD.01.015 & P.RD.04.003).
Digital signage listing the day's events is prominently displayed in the lobby. When no events are scheduled, Amari brand content is displayed. (P.RD.01.015 M)
Digital signage is clean and in good condition.
The Front Desk counter is clean.
The Front Desk counter is in good condition.
All Front office stations are equipped to handle check-in, check-out and monetary transactions.
ONYX Rewards Program countertop display (brochures) is present in the check-in area. It is clean and in good condition (P.RD.01.015 G)

ONYX Clean - Lobby

Social distancing & Arrow markers
Directional and social distancing markers are properly positioned on the lobby area floor. (P.RD.03.001 B - D, not applicable for AHM)
Ecolab - Ecolab Nexa - Breeze Spa
All Front Desk stations must have hand sanitizers available - 70% alcohol. The container must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (Nexa or manual pump) or Breeze Spa brand (pump), if not mark as NO. (P.RD.03.001 B - E, for OKP use Diversey products)
All lobby area Team Members wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition. (P.RD.03.001 B - E).
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer at a dilution of 24 ml/L in a properly labeled and correctly functioning Ecolab Spray bottle is available at the Front Desk stations, at least 1 bottle per 2 stations. For OKP only - Diversey Oxivir® or Virex® II 256 is acceptable, must be properly packaged. (P.RD.03.001 B - E).
There must be at least one blue cloth per Front Desk station.
The must be a SIGNED box for sanitized keys and used keys.

Guestroom Elevators

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
Are there any guestroom elevators?
Elevator Number/Code
Exterior doors, frames and indicators are clean, functioning and in good condition. (P.RD.05.012 C)
Exterior call buttons are functioning, clean and in good condition.
Interior doors and frames are clean and in good condition. (P.RD.05.012 C)
Interior call buttons and indicators are functioning, in good condition and clean. (P.RD.05.012 C)
Security access control is functioning ("N/A" for Resort properties if elevator has none). The key must be able to only access one designated floor. If multiple floors can be selected, then mark as NO.
All facilities are clearly marked. The marking can either be next to the buttons or on a separate panel. (P.RD.05.012 C)
All promotional paraphernalia are up to date, clean and in good condition including the frame. If illuminated, all lights must be working. (P.RD.05.012 C)
Interior of elevator (walls, ceiling and floor) is in good condition. (P.RD.05.012 C - Take picture).
Interior of elevator (walls, ceiling and floor) is clean. (P.RD.05.012 C - Take picture).
There is no unpleasant noise or shaking and the temperature is comfortable.
There is no unpleasant smell or over scenting in the elevator. (P.RD.05.012 C)

ONYX Clean - Elevators

Mask sticker
There is a mask sticker placed in the elevator or around the lobby level elevator landing.
All elevators (guest and service) must have social distancing markers at the lobby elevator landing and interior. (P.RD.05.012 B - F)
The elevator limits sign must be one of the following.
A sign must be placed in the guest elevator advising the maximum number of people for each elevator. Number depends on max elevator occupancy. See sample above (P.RD.05.012 B - F)
A hand sanitizer dispenser must be placed INSIDE each elevator. The container must be sufficiently full. (Automated dispenser containers must be completely used before replacing). (P.RD.05.012 B - F)

Guestroom Corridor

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First floor assessed
Second floor assessed
Area in front of elevator landings is clean. (P.RD.05.012 D)
Fire Escape Information is posted near the elevator landing area.
Directions signage to rooms are clear and in good condition. (P.RD.05.012 D)
Fire exits are well indicated and illuminated. (P.RD.05.012 D)
Flooring (carpet - tile - parquet) in good condition. (P.RD.05.012 D)
Flooring (carpet - tile - parquet) is clean.
Walls (including molding & skirting) are in good condition. (P.RD.05.012 D)
Walls (including molding & skirting) are clean.
Ceiling including air-conditioning and ventilation grids are in good condition. (P.RD.05.012 D)
Guestroom doors and frames are clean and in good condition. (P.RD.05.012 D).
Service doors and frames are suitably clean and in usable condition. (P.RD.05.012 D).
Décor such as plants, artwork and pictures are clean and in good condition. (P.RD.05.012 D).
Windows, frames and curtains are clean. If there are no windows, then mark as N/A. (P.RD.05.012).
Lighting is sufficient. All lights are in good condition. If some lights are switched off to save energy but the lighting is still sufficient, mark as Yes. (P.RD.05.012 D).
All lights and housings are clean. (P.RD.05.012 D).
All corridor(s) including smoking floors smell fresh & clean.
Temperature is comfortable. Mark as N/A if not enclosed.

Meeting Space

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Are there meeting facilities in the hotel?
All properties provide guests with a Meeting Facilities Guide (compliant with Amari Brand Graphic Standards) which includes diagrams of all function Space and an accurate assessment of the capacity for each setup as well as a listing of the services provided and sample menus (P.FB.06.003 B).
Hotel-installed directional signage from the lobby to meeting rooms is clear and easy to read. For hotels with multiple entries, signage must be at all access points (P.FB.06.003 G).
TM is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
Name of meeting space assessed
Event Listing signage is digitally displayed (P.FB.06.003 G).
The facility assessed has functioning dimmer system (P.FB.06.003 A).
All facility lights are functioning. (Take picture if there are any issues).
Hotel guests can access free Wi-Fi using their guestroom login while in the meeting rooms (P.FB.06.003 E).
All AV equipment are set up correctly and functioning properly. (P.FB.06.003 E)
Podiums are clean, well maintained and feature proper hotel logo near top of podium. (P.FB.06.003 A).
Each delegate receives the following items: branded notepad, branded pencils, bottled water, branded coasters, and drinking glass (water stations are also acceptable) (P.FB.06.003 B).
Tables covered with tablecloth or felt in non-boardroom settings. The tablecloth must be pressed, clean and free of damage. (P.FB.06.003 B).
Flooring (carpet - tile - parquet) in good condition. (Take picture if there are any issues).
Flooring (carpet - tile - parquet) is clean. (Take picture if there are any issues).
Walls (including partitions) are in good condition. (Take picture if there are any issues).
Walls (including partitions) are clean. (Take picture if there are any issues).
Ceiling including air-conditioning and ventilation grids are in good condition. (Take picture if there are any issues).
Windows, frames and curtains (if present) are clean and in good condition. Mark as N/A if there are no windows.
The nearest restroom to meeting facility is clean and in good condition.

ONYX Clean - Meeting Facilities

Do the meeting facilities have direct access without having to pass through the main hotel entrance?
Stanchions
All meeting facility entrances have separate entry and exit points. Stanchions can be used to achieve separation. (P.RD.05.012 B - D & P.RD.07.005 - A)
Amari - OZO - Shama - Saffron Collection - Mosaic Collection
All meeting facility entrances and exit points are correctly signed using branded "In" & "Out" signage, see samples above.(P.RD.05.005 A & P.RD.07.005 - A)
Mask sticker at facility entrances
There is a mask sticker placed near all meeting facility entrances.
Two part disinfection mat
All guest entrances must have a disinfection mat wide enough to cover the entrance (2 part: disinfection & drying) (P.RD.07.005 C)
Social distancing & Arrow markers
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.RD.07.005 - A)
All entrances have temperature screening stations. Check all entrances including from parking structure. (P.RD.07.005 - B)
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.RD. 07.005 - B)
The temperature scanning facility is adequate and properly set up the for guest rate of flow.
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.RD. 07.005 - B).
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C (P.RD.07.005 - B).
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.RD. 07.005 - C).
All meeting facility TMs properly wear the correct PPE including a face mask that covers the nose and mouth. All PPE are uniform, clean and in good condition. (P.RD. 07.005 - C).
Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance.
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted even if meeting rooms do not have separate code and share one with the hotel. Mark as N/A if no contact tracing in your country. See sample above. (P.RD. 07.005 - A).
Social distancing & Arrow markers
All facilities have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.RD.07.005 - A)
Ecolab - Ecolab Nexa - Breeze Spa
All facilities have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.RD. 07.005 - C).

Lobby Area Public Restrooms

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
Restroom door and entrance area are clean and in good condition.
There are hand sanitizer dispensers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.RD.05.012 B - I)
Flooring is in good condition throughout the bathroom.
Flooring is clean throughout the bathroom.
Walls are in good condition throughout the bathroom (Access only walls do not assess stalls).
Walls (including partitions) are clean throughout the bathroom (Access only walls do not assess stalls).
Ceiling including air-conditioning and ventilation grids are clean and in good condition.
The air freshener system is functioning and detectable. If burner system is in use, then it must be lit with sufficient oil. (P.RD.05.012 B)
There must be a sufficient amount of anti-bacterial hand wash available (Ecolab Clean & Smooth AB is preferred). There must be at least 1 dispenser per 2 sinks. (P.RD.05.012 B - I)
Automated faucets are in place and functioning intuitively (P.RD.05.012 F).
The countertops are clean and sufficiently dry, and sinks are clean.
The countertops and sinks are in good condition.
A fresh flower arrangement or plant is in place in each public restroom (B.PF.03.02 F)
1 stocked paper towel dispenser for every four sinks (or in sufficient amount) (P.RD.05.012 F)
1 soft facial tissue box (or a sufficient number as required by the size of the toilet) (P.RD.05.012 F)
If electronic hand dryer is provided, it is functioning correctly, clean and in good condition. (P.RD.05.012 F)
There are a sufficient number of rubbish bins. Bins have removable liners. (P.RD.05.012 F).
The rubbish bin exterior is clean, and it is not overfilled.
Sample of social distanced urinals
There are a sufficient number of social distancing and directional markers as required for sinks and urinals (1.5m apart). See sample above. (ONYX Clean - Safety Management System 1.3)
Automatic urinal flushing and sanitizer systems are in place and functioning properly (P.RD.05.012 F).
All urinals are clean and in good condition. Urinal drain is not clogged. (P.RD.05.012 F).
All toilets are functioning correctly.
All toilets are clean and in good condition. (Take one picture from above and one from below)
Toilet cubicles are in good condition and doors are lockable. (Doors-walls-floor).
Toilet cubicles are clean. (Doors-walls-floor).
All toilet cubicles have two (2) rolls of toilet paper (P.RD.05.012 F)
All toilet cubicle doors have coat hooks. All hooks are well mounted and in good condition. (P.RD.05.012 F).
All cubicles must have rubbish bins with lids. Rubbish bins are clean and in good condition.
Sanitary disposal containers (bag) for every women restroom toilet stall (B.PF.03.02 B). There must be AT LEAST 2 bags per stall.
There is at least one clean and functioning baby diaper changing station available - preferably in a unisex/ disabled bathroom. (B.PF.03.02 F - Take picture)

Leisure Facilities

Pool

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
Does the property have pools?

ONYX Clean - Pool

Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance to the pool. The number is calculated by the total space (deck and pool) in square meters divided by 4 square meters (the required space for each person). (OC-SMS 1.3 - Swimming Pool)
If there are any local rules or special timings then a sign must be clearly posted. Can be combined with maximum occupants sign above. (OC-SMS 1.3 - Swimming Pool)
If required, a pool reservation sheet is available for guest to reserve their pool time. If not then mark as N/A. (OC-SMS 1.3 - Swimming Pool)
Thai Chana QR Code Sample
If there is a contact tracing program such as Thai Chana or MySejahtera then it must be clear posted. (OC-SMS 1.3 - Swimming Pool)
Ecolab - Ecolab Nexa - Breeze Spa
Hand sanitizers available - 70% alcohol. The container must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (Nexa or manual pump) or Breeze Spa brand (pump), if not mark as NO. OKP may use Diversey products. Not to be placed in direct sunlight. (OC-SMS 1.3 - Swimming Pool)
A pool water condition sign must be clearly displayed and updated daily. The sign must include at least: pH and Cl values. Displaying the water temperature is recommended (OC-SMS 1.3 - Swimming Pool)
Is the pool manned?
All Team Members manning the pool area wear the correct PPE including a face mask. All PPE are uniform, clean and in good condition. Face mask must cover nose and mouth (OC-SMS 1.3 - Swimming Pool)
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Ecolab Mikro-Quat® Detergent, Disinfectant and Deodorizer.
Ecolab 22 Multi Quat (table and work surfaces) and Ecolab Micro Quat (floor and restrooms) must be available. All chemicals must be from Ecolab dispenser into properly functioning Ecolab spray bottles / squeeze bottles with the correct Ecolab labels. OKP must have Diversey products. Chemicals may be shared by / stored at the pool bar - mark as N/A then score in F&B Outlets section (OC-SMS 1.3 - Swimming Pool)
Blue color coded cleaning cloths
Blue color coded cleaning cloths are available to clean the pool furniture and surrounding areas. Cleaning supplies may be shared by / stored at the pool bar - mark as N/A then score in F&B Outlets section (OC-SMS 1.3 - Swimming Pool)
Color coded cleaning
TM able to list the particular use of each cleaning color code. Red for high-risk areas such as toilets and urinals; yellow for low-risk restroom areas including sinks and mirrors; blue for all-purpose cleaning (dusting, window cleaning, wiping desks, etc.) in other areas of a facility; and green for food-service areas. (OC-SMS 1.3 - Swimming Pool)

Rules & Regulations

The swimming pool will be opened between XX:XX - XX:XX everyday. Operating hours are subject to change without prior notice.
All swimmers are required to shower before entering the pool.
Children under the age of 16 must be supervised by an adult.
Keep away from pool inlets and drains.
No running around the pool area.
No glassware is allowed in or around the pool.
Be aware of swimming pool water depths at all times.
Report any unsafe conditions immediately to management.
The management is not responsible for incidents or accidents resulting from misuse of this facility.
No eating, drinking or smoking in or directly adjacent to the pool.
Correct swimming attire must be worn at all times.
No swimming between dusk and dawn.
In the event of emergency, press the emergency stop button and use the emergency phone to call for assistance.
Safety notice boards must be prominently displayed at pool entrance points. Signage must be illuminated at night and in dual languages: English and a second per hotel market mix. The content must include all the items listed above. (P.RD.08.001 F).

Signage & Safety

Combined depth marker and No Diving sign.
There must be combined depth markers and no diving signs approximately every 3 meters SURROUNDING the pool. Signage is designed according to FL&S Signage Design 2018 edition 1. All markers are legible and in good condition. (P.RD.08.001 F)
No Diving signage for decorative features
In the case where decorative features (e.g. rocks, bridges, etc.) are placed around the pool, additional “No Diving” signs must be clearly placed on the features themselves. (P.RD.08.001 F & S.HS.01.001).
Ladders and/or steps equipped with handrails are at both shallow and deep ends of the pool.
All handrails leading into the pool must start at the first step and extend all the way to the last step.
In the case where the children’s pool is connected to deeper water, a solid barrier extending at least 80 cm above the surface is mandatory to separate the two areas. (P.RD.08.001 B)
No lifeguard on duty signage
There is a "No Lifeguard On Duty" standalone sign posted around the pool. They are clearly visible and in good condition.
No glass signage
There are standalone "No Glassware" signs posted around the pool. They are clearly visible and in good condition.
Direct link RED telephone or panic alarm button is easily located and can be reached within 60 seconds from anywhere in and around the pool. (P.RD.08.003 G).
The telephone is answered within 3 rings 24 hours a day. The panic alarm button must be responded to within 180 seconds 24 hours a day. TM must bring first aid kit. Note the time of call and number of rings.

Upkeep & Cleanliness

Rolled towels in a pyramid formation / stacked.
Pool towels are NEATLY ROLLED and presented in a pyramid structure or in a frame structure, see sample above. Guests will retrieve the towels themselves. There must be SIGNAGE for new towels and used towels. (OC-SMS 1.3 - Swimming Pool)
Towels are clean and in good condition (P.RD.08.001)
A SIGNED used towel bin is neatly provided for used towels and not overly full (P.RD.08.001).
The pool water is clean, clear and free of debris (P.RD.08.001)
Pool lining (concrete, tile, vinyl) is in good condition, no missing pieces, cracks or punctures (P.RD.08.001)
Pool lining (concrete, tile, vinyl) is clean, no mold or discoloration (P.RD.08.001).
The pool gutter system is in good condition, there is no rust and/or excessive debris (P.RD.08.001 - Take picture).
The pool deck and areas surrounding the pool are in good condition. No cracks and chips are noted (P.RD.08.001 - Take picture).
The pool deck and areas surrounding the pool are clean - foliage and other natural debris should be minimal (P.RD.08.001 - Take picture).
All pool furniture is socially distanced at least 2 meters apart or is marked as "X" or "Not in Use" if spacing is not possible. Pool furniture is reset periodically. (OC-SMS 1.3 - Swimming Pool)
Pool furniture (loungers, chairs, cushions, tables, umbrellas) are in good condition, no tears, holes, chips, cracks or other damage.
Pool furniture (loungers, chairs, cushions, tables, umbrellas) are clean. No stains or discoloration.
Pool is properly lit for night viewing and observation of the bottom of the pool (P.RD.08.001).

Whirlpool

Are there any whirlpools?

Rules & Regulations

The usage of the whirlpool is at your own risk. The hotel is not responsible for accidents or injuries
It is suggested that everyone consult a physician before using the whirlpool
Use of the whirlpool is not permitted while under the influence of alcohol, narcotics or other drugs which may cause sleepiness and drowsiness, or raise/lower blood pressure
Usage restricted to hotel guests and members (if applicable)
Children under 10 years old are not authorized to use the whirlpool. Children between 10 to 14 must be accompanied by a responsible adult over 18
Please use the shower before entering the water
No diving
No food, drinks or wrappers within 3 meters of the whirlpool
An appropriate swimming attire is mandatory
Management reserves the right to deny use of the whirlpool to anyone at all times
There must be a notice board with all the required information listed above clearly present (P.RD.08.002)

Signage & Safety

Maximum water depth DOES NOT exceed 1 meter and is clearly marked in at least 2 places round the pool (P.RD.08.002)
The whirlpool interior and surrounding deck are clean and in good condition. (P.RD.08.002).
The whirlpool step and deck have slip resistant surfaces (P.RD.08.002)

Fitness Center

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Does the property have a Fitness Center?

ONYX Clean - Fitness Center

If there are any local rules regarding special timings or limits on the number of guests for the fitness center then a sign must be clearly posted near the entrance. (OC-SMS 1.3 - Fitness Center)
Maximum Occupancy sign sample
The maximum occupancy of the facility must be posted near the entrance to the fitness center. The number is calculated by the total space of the fitness center in square meters divided by 4 square meters (the required space for each person).
A fitness center reservation sheet is available for guest to reserve their fitness time. (OC-SMS 1.3 - Fitness Center)
Thai Chana QR Code Sample
If there is a contact tracing program such as Thai Chana or MySejahtera then it must be clear posted. (OC-SMS 1.3 - Fitness Center)
Is the facility manned?
All Team Members will wear the correct PPE including a face mask covering the nose and mouth. All PPE are uniform, clean and in good condition. (OC-SMS 1.3 - Fitness Center)
TM takes guest temperature and manages the reservation sheet.

First Aid Kit

Blunt end medical scissors
1 x Blunt end medical scissors (regular scissors will not be acceptable)
Forceps / Tweezers
1 x Blunt end medical tweezers / forceps
Nitrile gloves
3 x Pairs of disposable nitrile gloves without powder placed in a zip lock bag to keep clean
Non-contact medical thermometer
1 x Non-contact medical thermometer
Large cotton swabs
10 x Large cotton swabs placed in a zip lock bag to keep clean
Safety pins
4 x Safety pins
Permanent Marker
1 x Permanent Marker
Normal saline solution
1 x Bottle of saline solution (Sodium Chloride 0.9% w/v) or 5 x Skin Cleaning wipes
Betadine Povidone-Iodine
1 x bottle of Betadine
Isopropyl Alcohol 70%
1 x Bottle of isopropyl alcohol 70% (60ml - 180 ml) - to clean equipment prior to use
Eye wash solution
1 x Eye wash
Bandages
10 x Bandages (various sizes)
Gauze pads
4 x Sterile gauze pads
Combine wound dressing
4 x Combined wound dressing, trauma pad
Gauze roll
1 x 4 inch (10cm) gauze roll
Triangular bandage
1 x Triangular bandage
Medical tape
1 x Medical tape (at least 25 mm wide x 5 meters long)
Cohesive bandage rolls
1 x Cohesive bandage roll (stretchy gauze, any color)
Hot/Cold Pack
2 x Hot/Cold Packs. One must be in refrigerator
Burn First Aid
Burn First Aid
SAM Splint
1 x SAM Splint or similar
Tourniquet
1 x Tourniquet
Ambu Bag
Ambu Bag
1 x First Aid Guide (Local language, English language)
An ANSI/ISEA Z308.1-2015 compliant first aid kit is available at the Front Office. The kit must be up to date and complete and contain the items listed above.
All items are within their expiry dates.
First Aid Kit is well organized and there is a chart of where things are.
Ecolab - Ecolab Nexa - Breeze Spa
Hand sanitizers available - 70% alcohol. The container must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (Nexa or manual pump) or Breeze Spa brand (pump), if not mark as NO. OKP may use Diversey products. Not to be placed in direct sunlight. (OC-SMS 1.3 - Fitness Center)
There must be a DIY sanitization table set up with signage inviting guest to sanitize the equipment they wish to use. (OC-SMS 1.3 - Fitness Center)
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Ecolab Peroxide Multi-Surface Cleaner & Disinfectant
Ecolab 22 Multi Quat or Ecolab Peroxide Multi-Surface Cleaner and Disinfectant in properly functioning Ecolab spray bottles/squeeze bottles with the correct Ecolab labels must be available to disinfect machines. OKP must have Diversey products. (OC-SMS 1.3 - Fitness Center)
Blue color coded cleaning cloths
Included within the DIY station must be a SIGNED container with several clean blue color-coded rags available for guests to use to disinfect the machines. There must also be a SIGNED bin to dispose of used rags. (OC-SMS 1.3 - Fitness Center)
Direct link RED telephone or panic alarm button is easily located and can be reached within 60 seconds from anywhere in and around the fitness center. (P.RD.08.003 G).
The telephone is answered within 3 rings 24 hours a day. The panic alarm button must be responded to within 180 seconds 24 hours a day. TM must bring first aid kit.

Rules & Regulations

Your understanding and acknowledgment are requested that any activity undertaken within the (Name of Gym) is carried out entirely at your own risk and that no responsibility or liability will be held by (Name of Property) for any injury incurred.
Only hotel guests and members may use the (Name of Gym).
Children under the age of 16 must be supervised by an adult. Children under the age of 14 are not permitted to use the (Name of Gym) at any time.
It is advisable to consult your physician prior to the commencement of any fitness assessment or training program if you are in any doubt about your health.
Exercise is not recommended if you have eaten a meal within the last 2 hours or are under the influence of alcohol or drugs.
For your safety, please wear appropriate clothing and footwear during your workout.
Athletic shoes must be worn in the (Name of Gym).
All guests are advised to sufficiently warm up before and cool down after their exercise program.
If you experience nausea, dizziness or feel unwell, please contact a member of the fitness team immediately using the telephone provided.
Please remember to drink plenty of water before, during and after exercise.
No food or alcohol is permitted in the (Name of Gym).
The hotel is not responsible or liable for any loss of personal items.
In the event of any accident, illness or incident use the emergency phone provided.
A safety disclaimer must be posted on a highly visible area next to the entrance of the Fitness Centre and display the information listed above (P.RD.08.003 G).

Set Up, Upkeep & Cleanliness

Accurate wall clock - digital or analogue. Check that the clock is accurate. (P.RD.08.003 D - Take picture).
Sweat towels are provided from a SIGNED container. (P.RD.08.003 D).
Sweat towels are clean and in good condition. (P.RD.08.003 D - Take picture of one towel selected at random).
There is a SIGNED used sweat towel storage unit provided. It is clean, in good condition and not overfilled. (P.RD.08.003 D)
Complimentary water with disposable cups is provided (P.RD.08.003 D - Take picture).
A wastebasket is provided. It is clean and not overfilled (P.RD.08.003 D - Take picture).
There is a minimum of 2 treadmills, 2 cross trainers, 2 stationary bicycles, 1 multi-gym and free weights. (P.RD.08.003 E - Take picture).
All the fitness machines are in good condition, rust-free and functioning correctly.
All fitness machines are clean and regularly wiped down. There are no visible sweat stains.
Each cardio machine includes an individual television viewing system in good working condition (P.RD.08.003 D - Take picture).
There must be an area for stretching that is sufficient for at least 1 person (P.RD.08.003 D).
Flooring (carpet - tile - parquet) in good condition.
Flooring (carpet - tile - parquet) is clean.
Walls (including molding & skirting) are in good condition.
Walls (including molding & skirting) are clean.
Ceiling including air-conditioning and ventilation grids are in good condition.

Sauna & Steamroom

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Does the property have a sauna and/or steam room?

Rules & Regulations

The sauna operating temperatures are between 85°C to a maximum of 100°C.
The steam room operating temperature is at a maximum of 45°C.
Children under the age of 16 must be supervised by an adult. Children under the age of 14 are not permitted to use the Sauna and Steam room at any time.
DO NOT USE the sauna and steam room with any of the following medical conditions: Pregnancy Heart disease or circulatory problems including high or low blood pressure Kidney disease or diabetes Having any open cuts / wounds or skin infections Any condition which may cause an adverse reaction to heat
DO NOT USE sauna or steam room under the influence of alcohol, drugs or medication as it may result in unconsciousness.
Remove any metal objects such as watches and jewelry which may become very hot in the sauna and steam room.
A shower is required before using the sauna and steam room.
Drink water before and after getting out of the sauna and steam room to prevent dehydration.
Recommend use is 15 minutes with a maximum of 20 minutes.
Upon leaving the sauna or steam room cool down slowly until the body temperature has returned to near normal then take a warm shower before dressing.
Exit immediately if uncomfortable, dizzy or lightheaded. Excessive exposure to heat may be harmful to your health.
If at any time in the sauna or steam room you start to feel ill or uncomfortable, use the Emergency button in the room to contact a Team Member.
Food, beverage, glass, plastics and metal items are prohibited in the sauna and steam room.
The sauna and/or steam room rules and regulations are clearly posted and the signage is in good condition. The content must include all the above.

Set Up, Upkeep & Cleanliness

The sauna and/or steam room are operating properly.
The interiors of the sauna / steam room are well lit.
The floor of the steam room has anti-slip treatment.
There is a ladle and sufficient water in the sauna bucket.
The sauna and/or steam room are in good condition (assess entrance, floor, wall and ceiling)
The interiors of the sauna / steam room are clean.
There are no unpleasant smells in the sauna / steam room.

Changing Rooms

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Does the property have changing rooms?

Set up, Upkeep & Cleanliness

Flooring (carpet - tile - parquet) is clean and good condition.
Walls (including molding & skirting) are clean and good condition.
Ceiling including air-conditioning and ventilation grids are clean and in good condition.
The lockers are clean and in good condition (check both interior and exterior).
All lockers have locks that are functioning properly.
The countertops are clean, in good condition and are sufficiently dry.
Sinks are clean and in good condition.
There is antibacterial soap provided. The soap must be clearly identified as antibacterial soap.
Shower cubicles are clean and in good condition.
Soap, shampoo and lotion are neatly provided and replenished in good time.
Towels are neatly provided and are easily accessible. Mark as No if the guest needs to leave the changing room to get additional towels (P.RD.08.003 D - Take Picture)
Towels provided are clean and in good condition.
There is a SIGNED bin to for used towels. Used towels left by guest are cleared in good time (P.RD.08.003 D)
Hand-held hair dryers are available. They will be of sufficient power and rated at a minimum 1,500 watts. The placement of the hair dryers will have safety as a main consideration (P.RD.08.003 D - Take Picture)
Toilets and urinals are clean and functioning.
The wastebasket is clean and not over-filled.

Kids Club

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Does the property have a Kids Club?

ONYX Clean - Kids Club

Maximum Occupancy sign sample
There must be a Maximum Occupancy sign at the door.
ALL Kids Club equipment must be sanitized hourly using Ecolab 22 Multi Quat sanitizer at a dilution of 24ml/L. Play will CEASE until the equipment is sanitized. Sanitization may be done in sections so as to disrupt play as little as possible. There must be a daily checklist detailing all areas to be sanitized.

Security & Registration

The hours of the Kids Club must be clearly posted and visible from all entrances. (P.RD.08.004).
The entrance door must be fitted with a readable key card access lock positioned at 1.5m above finished floor level and must be see through (can be made of glass or have a window). Only Guests with children will have access. (P.RD.08.004).
The main entrance to the Kids Club and all interior + exterior areas will be monitored by a CCTV camera (P.RD.08.004).
An approved Kids Club Enrolment Form (F.RD.08.001) will be used to enroll all children in the Kids Club and related activities. This form must be signed by a parent or legal guardian (P.RD.08.004).
All parents / legal guardians must sign the Drop Off / Pick Up Record Sheet each time the child is entering or leaving the Kids Club premises. (P.RD.08.004).
The facility must always maintain a minimum ratio of 8 kids to 1 team member. Properties should endeavor to have at least 2 Team Members working in the kids club at any given time. (P.RD.08.004).
Numbered Tyvek wristbands with tabs
The property must implement an identification system to positively identify the correct child-parent match-up. Use of numbered Tyvek wristbands with tabs is recommended. (P.RD.08.004)

First Aid Kit

Blunt end medical scissors
1 x Blunt end medical scissors (regular scissors will not be acceptable)
Forceps / Tweezers
1 x Blunt end medical tweezers / forceps
Nitrile gloves
3 x Pairs of disposable nitrile gloves without powder placed in a zip lock bag to keep clean
Non-contact medical thermometer
1 x Non-contact medical thermometer
Large cotton swabs
10 x Large cotton swabs placed in a zip lock bag to keep clean
Safety pins
4 x Safety pins
Permanent Marker
1 x Permanent Marker
Normal saline solution
1 x Bottle of saline solution (Sodium Chloride 0.9% w/v) or 5 x Skin Cleaning wipes
Betadine Povidone-Iodine
1 x bottle of Betadine
Isopropyl Alcohol 70%
1 x Bottle of isopropyl alcohol 70% (60ml - 180 ml) - to clean equipment prior to use
Eye wash solution
1 x Eye wash
Bandages
10 x Bandages (various sizes)
Gauze pads
4 x Sterile gauze pads
Combine wound dressing
4 x Combined wound dressing, trauma pad
Gauze roll
1 x 4 inch (10cm) gauze roll
Triangular bandage
1 x Triangular bandage
Medical tape
1 x Medical tape (at least 25 mm wide x 5 meters long)
Cohesive bandage rolls
1 x Cohesive bandage roll (stretchy gauze, any color)
Hot/Cold Pack
2 x Hot/Cold Packs. One must be in refrigerator
Burn First Aid
Burn First Aid
SAM Splint
1 x SAM Splint or similar
Tourniquet
1 x Tourniquet
1 x First Aid Guide (Local language, English language)
An ANSI/ISEA Z308.1-2015 compliant first aid kit is available inside the Kids Club. The kit must be up to date and complete and contain the items listed above.
All items are within their expiry dates.
First Aid Kit is well organized and there is a chart of where things are.

Set Up, Upkeep & Cleanliness

Hand sanitizers available - 70% alcohol. The container must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (Nexa or manual pump) or Breeze Spa brand (pump), if not mark as NO. OKP may use Diversey products. Not to be placed in direct sunlight. (OC-SMS 1.3 - Fitness Center)
Socket guards are required on all power sockets and wires must be without easy reach of children. (P.RD.08.004).
Restrooms should be near areas of play (P.RD.08.004).
Restrooms must include a child’s toilet or toilet with child seat and hand washing facilities. Both facilities have to be a child's height. (P.RD.08.004).
The restrooms are clean and in good condition
There is antibacterial soap provided in the restroom. The soap must be clearly identified as antibacterial soap.
Drinking water is available (P.RD.08.004). Drinking cups must be the disposable paper kind.
All the Kids Club equipment (including toys, games and cushions, etc.) are clean and in good condition (P.RD.08.002 D - Take picture).
Furniture and structure with sharp edges have cushions or protectors
Walls, floor, ceiling and vents are in good condition. (Take picture if there are any issues).
Walls, floor, ceiling and vents are clean. (Take picture if there are any issues).
Wastebaskets are clean, in good condition and not overflowing. (Take picture if there are any issues).

Beach

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Does the property have a presence on the beach?
Water safety signs and/or current sea conditions are clearly posted.
Beach is clean and free of excessive debris.
All beach furniture (lounger, tables, chairs and umbrellas etc.) are in good condition. (Take picture if there are any issues).
Showers are conveniently available, clean, functioning and in good condition.
Foot baths are conveniently available, clean and in good condition.
Beach towels are readily available. A SIGNED dedicated towel station is preferred. The pool towel station is also acceptable if it is no more than 20 meters from the beach. Not applicable if beach towels are provided in the room.
All towels provided are clean and in good condition.
There is a SIGNED bin for used towels. It is not over-filled.

Buffet Breakfast

Service

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Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm.
If hotel is using breakfast reservations then TM must confirm the guest's name, room number and reserved time. If a reservation system is not used then Team Member check's guest name / room number to confirm that buffet breakfast is included in the rate.
Team Member escorts guest to vacant table that is ready for service (S.FB.03.001).
Table settings are adjusted to the number of guests at the table (S.FB.03.001).
TM is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All service TMs wear a face mask covering the nose and mouth. TMs handling food replenishment must wear face mask and nitrile gloves. All PPE are uniform, clean and in good condition.
Team Member is professional, has a warm manner, uses eye contact and smiles.
A hot beverage is offered within 30 seconds of seating (S.FB.03.001).
Team Member is knowledgeable and helpful (ask servers, line cooks and host questions regarding the food offerings).
Hot beverage is served within 5 minutes of order (S.FB.03.001).
Guest does not have to prompt for service.
Team Member has a good command of English.
Plates and glasses are cleared in good time.
Hot beverage refills are promptly offered and served.

ONYX Clean - Buffet Breakfast

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Social distancing & Arrow markers
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.FB.01.008 B - C)
Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance.
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.FB.01.008 B - C)
The temperature scanning facility is adequate and properly set up the for guest rate of flow.
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.FB.01.008 B - C)
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C (P.RD.07.005 - B). Any wrong answer results in a FAIL. (P.RD.07.005 - B)
TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. Second failure offer assistance to healthcare provider. (P.RD.07.005 - B)
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP - Diversey brand (P.FB.01.008 B - B)
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted. Mark as N/A if no contact tracing in your country. See sample above. (P.FB.01.008 B - B)
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Outlet must have at least the following chemicals: Ecolab OP10 and Ecolab Oasis 22 Multi Quat. All chemicals must be in properly functioning Ecolab spray bottles with the correct Ecolab labels. (P.FB.01.008 B - B)
Color coded cleaning cloths
Multiple sets of color cleaning cloths (blue and green) are available. Cloths must be sufficiently clean and in good condition. Mark as NO if only 1 set availble. (P.RD.05.012 B - A)
Color coded cleaning cloths
TM able to list the particular use of each cleaning color code. Red for high-risk areas such as toilets and urinals; yellow for low-risk restroom areas including sinks and mirrors; blue for all-purpose cleaning (dusting, window cleaning, wiping desks, etc.) in other areas of a facility; and green for food-service areas. (OC-SMS 1.3 - Swimming Pool)

Selection

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Is breakfast served as a buffet?
Is this property an Amari Residence? (Amari - refer to P.FB.01.009 A. Amari Residence - refer to P.FB.01.009 B.)

Cold Beverages

5 types of high-quality juice. The selection must include 100% fresh orange juice. For properties in Thailand 2 of juices must be from AC Fresh brand.
3 types of milk: full milk, skimmed milk and soymilk. Selection must be on the buffet with clear signage.
Cold chocolate/ chocolate milk upon request without extra charge. There must be signage advising availability.
1 smoothie on a daily rotation according to guest mix
1 Chilled water, selection must be on buffet.

Hot Beverages

Hot water available upon request. There must be signage advising availability.
A sampling of espresso based beverages.
5 types of espresso-based coffee upon request without extra charge. There must be signage advising availability. In Thailand, the coffee must be from Charu brand (P.FB.01.022 B).
Decaffeinated coffee is available. It is either on the buffet or available on request with clear signage on the buffet
6 types of tea, including English breakfast tea served at the table. For EQUITY properties in Thailand TWG brand must be served. For other properties a premium brand must be used.
Hot chocolate available upon request without extra charge. There must be signage advising availability.

Fruits & Salad

5 types of sliced fresh fruit, including 1 fruit to rotate daily - each fruit must have a small sign stating at least the origins and nutritional facts. No signage - no point
4 types of whole fruit. Bananas and apples must be provided daily - each fruit must have a small sign stating at least the origins and nutritional facts.
Freshly prepared fruit salad consisting of at least 5 fruits, including orange
8 salad items including: tomato or cucumber, carrot, onion, lettuce
3 types of dressing, can by any of the following: French, Italian, Greek, Caesar, Thousand Island, Balsamic Vinaigrette, Olive Oil, Bleu cheese, Ranch, Honey Mustard etc.

Cereals, Bakeries & Spreads

4 types of cereals in FIFO dispensers including Cornflakes, 1 gluten free cereal and 1 whole grain cereal
4 types of cereal condiments: apple rings, dried apricot, banana chips, pineapple, sultanas, mango, papaya, nuts, almonds, walnut, sunflower seeds, pumpkin seeds, pine seeds, pistachios, or any other nuts & seeds
4 types of large Loaf - min. 800 grams: Baguette, Rye/dark loaf, Coarse whole meal bread, Multi grain, specialty bread
Sliced white & brown toast bread
4 types of individual bread roll: White roll, Rye roll, Soft roll (e.g. Pretzel roll, English Muffin, Bagels)
5 types of pastries: Croissant, Pain au chocolat, Sultana whirls/rolls, Rotating Danish pastry, Muffin (sweet and/or savory), Local specialty
1 types of Waffles, Crepe, Pancake, French toast. Must be cooked at a live station and cannot be pre-made.
6 types of jam and spreads: Strawberry, Orange Marmalade, Low sugar content, Peanut Butter, Chocolate spread (Nutella type), Honey, Local Jam (Homemade, high quality brands, Maurits brand for all Thai properties)
Butter: salted & unsalted, margarine
Honey - any type accepted but property should offer a locally sourced honey such as “Plan Bee” (It is voluntary and part of the OHG CSR initiative)

Dairy Products

4 types of cheese total (soft & hard styles) - including 2 imported & 2 local. Each piece should be no more than 50 grams per replenishment.
4 styles of yoghurt: plain/natural, low/no fat and 2 (mixed) fruits, chilled in individual portions
1 Bircher Muesli in individual portions and chilled

Cold Cuts & Smoked Fish

3 types of cold cuts that suit the local market (e.g. Ham, Salami, smoked Turkey / Chicken)
Smoked fish (any type)

Egg Station

Eggs prepared to order: Poached, Soft boiled, Fried eggs, Scrambled eggs, Omelets, Boiled egg. There must be a neat and legible sign at the live station. No sign - no point
Condiments for Omelets / Egg station: Mushroom, Tomato, Onion, Chives, Ham (pork or chicken), Cheese
1 specialty egg type on a DAILY ROTATION: (e.g. Egg Benedict, Egg Royal, Spanish Omelet, Frittata - boiled eggs, fried eggs and ‘normal’ types are not acceptable.

Hot Items

A dish can only satisfy one requirement.
1 type of carving – suiting the local market (pork or chicken/turkey) / Presented dry (no liquid) / (no processed sandwich meat)
1 type of protein suiting the local market (e.g. Bacon, grilled Chicken or Pork sausage, Ham) Must be presented on a girdle or stone. For Muslim geo-source halal must be available)
1 type of premium quality sausages suiting the local market / with grill marks / presented open (dry) on a griddle or stone. For Muslim geo-source halal must be available
1 type of hot starch, e.g. hash browns or sautéed potatoes – must be presented open (dry)
2 hot vegetarian dishes. If baked beans are offered then they must be home made and labelled as such.
1 hot dishes - international / western style items.
2 healthy options (e.g. low sodium, low fat, low sugar etc.) on Buffet or Live station. Must have signage for why it is healthy.

Asian/Local Breakfast Specialties

A dish can only satisfy one requirement.
4 types of Asian/ local options that are rotated daily according to the guest mix. One dish must be a typical LOCAL specialty dish with an explanation of the background / heritage / ingredients on a clearly visible signboard. (no sign - no point)
1 local specialty finger food/hors d'oeuvre or juice/vitamin shot during breakfast served every 15 minutes as pass-around. The background / heritage and ingredients must be explained on a signboard or verbally to the guests.
Congee with minimum of 8 accompaniments (century eggs, salted duck eggs, preserved cabbage, dried shrimp, scallion, youtiao, Ginger Spinach Salad, Jellyfish, Chinese sausage etc.)
2 Dim Sum, recommended: Pork & Shrimp dumplings (Siu Mai), Shrimp dumpling (Har Gao), Pork Bun
1 Live station offering at least one type of Asian noodles with min. 6 condiments (ground white pepper, chili flakes, chili oil, fried garlic, fish sauce, soy sauce, black or rice vinegar and freshly chopped scallions/spring onions.)

Set Up

Properties with 15 or more kids in house must provide a separate kids friendly buffet with at least 5 HEALTHY items. If there is an insufficient amount of kids, then N/A.
Maximum occupancy for buffet signage sample
Buffet area should have maximum occupancy sign for the buffet areas.
All buffet areas have sufficient directional and social distancing stickers/signs.
Overall food presentation and consistency (P.FB.01.009).
All food items are kept replenished. Do not any item be left to dwindle for more than 5 minutes (P.FB.01.008 H). Take 2 pictures 5 minutes apart for each suspect item.
All beverages are kept replenished. Do not let any beverages be left to dwindle for more than 5 minutes (P.FB.01.008 H). Take 2 pictures 5 minutes apart for each suspect item.
Sneeze guard
Sneeze guards are installed over all COLD items on the buffet.
Chafing dish water is kept refilled. Chafing fuel (sterno) is kept lit (P.FB.01.008H).
Manned station(s) are manned during service and kept clean (P.FB.01.008H). All TMs are calm and polite.
Buffet counters/ areas are clean and neat (P.FB.01.008H).
All buffet labels and label holders are clean, uniform and correct (correct name and spelling) (P.FB.01.008 G).
Meat Icons
Specific types of meat are labelled with the correct icon (P.FB.01.008).
All service utensils are clean, presentable, in good condition and conveniently located. Service utensils should be changed if there is excessive build-up (P.FB.01.008H).
All equipment on the buffet are clean presentable, in good condition and conveniently located. (P.FB.01.008H).
Hot items are above 60°C. USE PROBE ONLY. Stir hot items before measurement. (P.FB.01.008)
Cold items 15°C or lower. USE PROBE ONLY. This includes cold fish, yoghurts and other chilled items. (P.FB.01.008)

Cold Beverages

5 types of high-quality juice. The selection must include 100% fresh orange juice. For properties in Thailand 2 of juices must be from AC Fresh brand.
3 types of milk: full milk, skimmed milk and soymilk. Selection must be on the buffet with clear signage.
Cold chocolate/ chocolate milk upon request without extra charge. There must be signage advising availability.
1 local beverage specialty (e.g. Thai milk tea, Vietnamese Coffee, Teh Tarik). There must be signage explaining the origin of the beverage.
1 smoothie on a daily rotation according to guest mix
1 Chilled water, must be on buffet.
1 Infused water (e.g. lemon water, apple water), must be on buffet.

Hot Beverages

Hot water available upon request. There must be signage advising availability.
A sampling of espresso based beverages.
6 types of espresso based coffee upon request without extra charge. There must be signage advising availability. In Thailand, the coffee must be from Charu brand.
Decaffeinated coffee is available. It is either on the buffet or available on request with clear signage on the buffet
6 types of tea, including English breakfast tea served at the table. For EQUITY properties in Thailand TWG brand must be served. For other properties a premium brand must be used.
Hot chocolate available upon request without extra charge. There must be signage advising availability.

Fruits & Salad

6 types of sliced fresh fruit, including 1 fruit to rotate daily - each fruit must have a small sign stating at least the origins and nutritional facts. No signage - no point
5 types of whole fruit. Bananas and apples must be provided daily - each fruit must have a small sign stating at least the origins and nutritional facts.
Freshly prepared fruit salad consisting of at least 5 fruits, including orange
8 salad items including: tomato or cucumber, carrot, onion, lettuce
6 types of dressing, can by any of the following: French, Italian, Greek, Caesar, Thousand Island, Balsamic Vinaigrette, Olive Oil, Bleu cheese, Ranch, Honey Mustard etc.

Cereals, Bakeries & Spreads

4 types of cereals in FIFO dispensers including Cornflakes, 1 gluten free cereal and 1 whole grain cereal
8 types of cereal condiments: apple rings, dried apricot, banana chips, pineapple, sultanas, mango, papaya, nuts, almonds, walnut, sunflower seeds, pumpkin seeds, pine seeds, pistachios, or any other nuts & seeds
5 types of large Loaf - min. 800 grams: Baguette, Rye/dark loaf, Coarse whole meal bread, Multi grain, specialty bread
Sliced white & brown toast bread
4 types of individual bread roll: White roll, Rye roll, Soft roll (e.g. Pretzel roll, English Muffin, Bagels)
5 types of pastries: Croissant, Pain au chocolat, Sultana whirls/rolls, Rotating Danish pastry, Muffin (sweet and/or savory), Local specialty
2 types of Waffles, Crepe, Pancake, French toast. Must be cooked at a live station and cannot be pre-made.
8 types of jam and spreads: Strawberry, Orange Marmalade, Low sugar content, Peanut Butter, Chocolate spread (Nutella type), Honey, Local Jam (Homemade, high quality brands, Maurits brand for all Thai properties)
Butter (salted & unsalted) and margarine
Honey - any type accepted but property should offer a locally sourced honey such as “Plan Bee” (It is voluntary and part of the OHG CSR initiative)

Dairy Products

4 types of cheese total (soft & hard styles) - including 2 imported & 2 local. Each piece should be no more than 50 GRAMS per replenishment.
4 styles of yoghurt: plain/natural, low/no fat and 2 (mixed) fruits, chilled in individual portions
1 Bircher Muesli in INDIVIDUAL PORTIONS and chilled

Cold Cuts & Smoked Fish

3 types of cold cuts that suit the local market (e.g. Ham, Salami, smoked Turkey / Chicken)
Cold Smoked salmon or Gravlax only

Egg Station

Eggs prepared to order: Poached, Soft boiled, Fried eggs, Scrambled eggs, Omelets, Boiled egg. There must be a neat and legible sign at the live station. No sign - no point
Condiments for Omelets / Egg station: Mushroom, Tomato, Onion, Chives, Ham (pork or chicken), Cheese
1 specialty egg type on a DAILY ROTATION: (e.g. Egg Benedict, Egg Royal, Spanish Omelet, Frittata - boiled eggs, fried eggs and ‘normal’ types are not acceptable.) Any egg style on a daily list is not accepted.

Hot Items

A DISH MAY ONLY SATISFY ONE REQUIREMENT
1 type of carving – suiting the local market (pork or chicken/turkey) / Presented dry (no liquid) / (no processed sandwich meat)
1 type of protein suiting the local market (e.g. Bacon, grilled Chicken or Pork sausage, Ham) Must be presented on a girdle or stone. For Muslim geo-source halal must be available)
1 type of premium quality sausages suiting the local market / with grill marks / presented open (dry) on a griddle or stone. For Muslim geo-source halal must be available
1 type of hot starch, e.g. hash browns or sautéed potatoes – must be presented open (dry)
2 hot vegetarian dishes. If baked beans are offered then they must be home made and labelled as such.
2 hot dishes - international / western style items.
2 healthy options (e.g. low sodium, low fat, low sugar etc.) on Buffet or Live station. Must have signage for why it is healthy.

Asian/Local Breakfast Specialties

A DISH MAY ONLY SATISFY ONE REQUIREMENT
4 types of Asian/ local options that are rotated daily according to the guest mix. One dish must be a typical LOCAL specialty dish with an explanation of the background / heritage / ingredients on a clearly visible signboard. (no sign - no point)
1 local specialty finger food/hors d'oeuvre or juice/vitamin shot during breakfast served every 15 minutes as pass-around. The background / heritage and ingredients must be explained on a signboard or verbally to the guests.
Congee with minimum of 8 accompaniments (century eggs, salted duck eggs, preserved cabbage, dried shrimp, scallion, youtiao, Ginger Spinach Salad, Jellyfish, Chinese sausage etc.)
3 Dim Sum, recommended: Pork & Shrimp dumplings (Siu Mai), Shrimp dumpling (Har Gao), Pork Bun
1 Live station offering at least one type of Asian noodles with min. 6 condiments (ground white pepper, chili flakes, chili oil, fried garlic, fish sauce, soy sauce, black or rice vinegar and freshly chopped scallions/spring onions.)

Set Up

Properties with 15 or more kids in house must provide a separate kids friendly buffet with at least 5 HEALTHY items. If there is an insufficient amount of kids, then N/A.
Maximum occupancy for buffet signage sample
Buffet area should have maximum occupancy sign for the buffet areas.
Overall food presentation and consistency (P.FB.01.009).
All food items are kept replenished. Do not any item be left to dwindle for more than 5 minutes (P.FB.01.008 H). Take 2 pictures 5 minutes apart for each suspect item.
All beverages are kept replenished. Do not let any beverages be left to dwindle for more than 5 minutes (P.FB.01.008 H). Take 2 pictures 5 minutes apart for each suspect item.
Sneeze guard
Sneeze guards are installed over all COLD items on the buffet.
Chafing dish water is kept refilled. Chafing fuel (sterno) is kept lit (P.FB.01.008H).
Manned station(s) are manned during service and kept clean (P.FB.01.008H). All TMs are calm and polite.
Buffet counters/ areas are clean and neat (P.FB.01.008H).
All buffet labels and label holders are clean, uniform and correct (correct name and spelling) (P.FB.01.008 G).
Meat Icons
Specific types of meat are labelled with the correct icon (P.FB.01.008).
All service utensils are clean, presentable, in good condition and conveniently located. Service utensils should be changed if there is excessive build-up (P.FB.01.008H).
All equipment on the buffet are clean presentable, in good condition and conveniently located. (P.FB.01.008H).
Hot items are above 60°C. USE PROBE ONLY. Stir hot items before measurement. (P.FB.01.008)
Cold items 15°C or lower. USE PROBE ONLY. This includes cold fish, yoghurts and other chilled items. (P.FB.01.008)
Name of set or dishes ordered?
ALL breakfast items were served within 15 minutes of order.

Breakfast beverage order

Beverage presentation
Beverage is served at the correct temperature - take picture with temperature PROBE. Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 15ºC).
Adequate portion (i.e. an espresso in a coffee mug or drink that in not sufficiently full)
Branded coaster used for cold drinks (P.FB.01.022).
Beverage is well made and has good consistency (well blended, no ice chunks, no syrup on the bottom, fresh garnish etc.)
Beverage flavor (not scored).

Breakfast food order

Food Presentation
Adequate temperature (take picture with temperature PROBE - hot items should be served at least 60°C, chilled items no warmer than 15°C)
Breakfast items area well portioned.
Breakfast items are well made and have good consistency (items are evenly cooked, no raw, under/overcooked, or burnt, greasy, dry, mushy etc.)
Breakfast items are flavorsome (not scored).

Cleanliness & Upkeep

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
There is a hostess stand with: A telephone with display functions to identify guests’ name, sufficient counter space for a reservations book / dairy or (laptop) computer terminal, computer linkage for reservations systems, Micros terminal and menus (P.FB.01.002 C). - ABU, ARB exempt.
Hostess Stand is clean and neatly arranged.
Hostess Stand is in good condition.
Table settings are uniform throughout the restaurant. All items on the tabletop are consistent and cohesive with the theme of the outlet. Different sections may be set up differently. However, there must be a consistent pattern of set up. (S.FB.03.001).
The table surface or tablecloth is clean and in good condition (Where tabletops are of quality wood and interesting design, restaurants may consider neither to use a tablecloth, nor a place mat - P.FB.03.002).
Placemats will generally be used for casual restaurants, All-day Dining concepts and breakfast meal periods. Placemats will be of cloth or of another material that blends in with the restaurant’s design. (P.FB.03.002 A)
Individually packed white sugar, brown sugar and artificial sweeteners are neatly provided on the table.
Salt & pepper are provided. All condiment dispensers are clean and at least ¾ full.
Table linen will be either 100% cotton or premium quality paper. Napkin size will be a minimum of 40 cm x 40 cm. (P.FB.03.002 B)
All tables must have a centerpiece that is in good condition. Flowers on tables are always fresh (P.FB.03.002D).
Plants, flowers and/or food props made of plastic / Styrofoam are NOT used anywhere in the venue. (P.FB.01.022 V & W)
Flatware, tableware and glassware are uniform, clean and in good condition (P.FB.03.002 F).
The temperature inside the restaurant is comfortable. Not applicable for outdoor venues.
The lighting is at an appropriate level and all lights in working order.
Vacated tables are promptly cleared.
Side stations are well maintained. There is not a pile of dishes.
Furniture is clean, free from dust and in good condition.
Flooring (carpet - tile - parquet) is clean and in good condition.
Walls (including molding & skirting) are clean and in good condition.
Ceiling including air-conditioning and ventilation grids are clean and in good condition.
Outlet is free of insects (P.FB.01.008H).
Ecolab Stealth LED Fly Light
There is a insect light trap installed in the outlet (P.FB.01.008)
Restrooms are clean and in good condition. Check 30 minutes prior and after breakfast closing.

F&B Outlets

Outlet Name
What type of outlet?

Service

TAKE SUPPORT PICTURES WITH TIMESTAMP FOR ALL ANSWERS
TM is manning the entrance and present when guest arrives. If entrance not manned, then mark as NO. (P.FB.01.002 C).
Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm.
TM greets guest, confirms number of diners and ask for table preference (S.FB.03.001).
TM escorts guest to vacant table that is ready for service (S.FB.03.001).
Extra settings will always be cleared for all meals (S.FB.03.001).
Guests will always be seated in Amari restaurants - TM will seat ladies first then UNFOLD NAPKIN following proper protocol. Mark as N/A for casual dining concepts (S.FB.03.001).
Menu QR codes are provided. Mark as NO if there are NO QR codes or if analog menu is offer first.
TM promptly offers a beverage (S.FB.03.001).
TM has a good command of English.
TM offers to take food order within 5 minutes of presenting the menu or when guest signals.
TM is knowledgeable about food offerings (note down the question and answer).
The food order is taken in a proactive manner. (TM must make suggestions or inform about the specials to get this point.)
TM request guest preference of cooking for lamb/veal chops and steaks (S.FB.03.001). Mark as N/A if not applicable.
Order is accurately repeated (S.FB.03.001).
Input time when the ORDER process is complete.
Input time when beverage is SERVED. If multiple beverages then input time when the last beverage order is served, if none ordered then leave blank.
The beverage is served within 5 minutes of the order (S.FB.03.001).
The correct beverage is served.
Input time when the FIRST course is SERVED. If multiple orders then input time when the last first course dish is served. If a first course is not ordered then leave blank.
First course is served within 15 minutes of the order (S.FB.03.001). Mark as N/A if none ordered.
The correct first course is served. Mark as N/A if none ordered.
Input time when first course dishes are COMPLETED (mark completion by putting flatware parallel on the plate), is first course is not ordered the leave blank.
Course plates are cleared within 5 minutes of completion of all guests. (S.FB.03.001)
Input time when SECOND course is SERVED. If multiple orders then input time when the last second course dish is served (leave blank if second course is not ordered)
Second course is served within 10 minutes of the completion of the first course OR within 20 minutes of the order if there is no first course OR within the time advised by the Team Member (S.FB.03.001). Mark as N/A if none ordered
The correct second course is served. Mark as N/A if none ordered.
TM clears the table after course is completed. (S.FB.03.001)
TM presents dessert menu, offers coffee / tea. (S.FB.03.001)
Input time when dessert / coffee / tea was ORDERED, if none ordered then leave blank.
Input time when dessert / coffee / tea was SERVED, if none ordered then leave blank.
Dessert / coffee / tea is served within 10 minutes of the order (S.FB.03.001). Mark as N/A if none ordered.
The correct flatware is provided for all courses. Flatware can either be placed as sets or changed during the meal. (S.FB.03.001)
Beverages refills are offered within 5 minutes of completion and served within 5 minutes of order. Mark as N/A if initial beverage not finished.
TM enquiries after guest satisfaction during the meal. (S.FB.03.001)
Bill is presented within 3 minutes of request. (S.FB.03.002)
Bill is printed on Amari or restaurant stationery and presented in a clean branded folder with a branded pen (S.FB.03.002).
Bill is accurate (S.FB.03.001)
Guest is sincerely thanked by TM and invited to return. Must be BOTH.
TM presence is noted in the restaurant at all times.

ONYX Clean F&B Outlets

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
All TMs properly wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition. (P.FB.01.008 B - B).
Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance.
Social distancing & Arrow markers
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.FB.01.008 B - C)
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Sample of mask sticker
The facility has a mask sticker at the entrance to the facility.
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.FB.01.008 B - C)
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.FB.01.008 B - C)
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)
TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. After second failure offer assistance to healthcare provider. (P.RD.07.005 - B)
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.FB.01.008 B - B)
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted. Mark as N/A if no contact tracing in your country. See sample above. (P.FB.01.008 B - B)
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds (P.FB.01.008 B - B)

Cleanliness & Upkeep

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
The name of the outlet is signed. The outlet signage is clearly visible, clean, in good condition and sufficiently illuminated.
Is the outlet a casual dining concept?
There is a hostess stand.
Hostess stand is equipped with the following: telephone with display functions to identify guests’ name, computer link, Micros terminal and menus (P.FB.01.002 C).
Hostess Stand is clean, neatly arranged and in good condition. (P.FB.01.002 C).
TM is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Outlet must have at least the following chemicals: Ecolab OP10 and Ecolab Oasis 22 Multi Quat. All chemicals must be in properly functioning Ecolab spray bottles with the correct Ecolab labels. (P.FB.01.008 B - B)
Color coded cleaning cloths
Multiple sets of color cleaning cloths (blue and green) are available. Cloths must be sufficiently clean and in good condition. Mark as NO if only 1 set availble. (P.RD.05.012 B - A)
Color Coded Cleaning
Table settings are uniform throughout the restaurant. All items on the tabletop are consistent and cohesive with the theme of the outlet. Different sections may be set up differently. However, there must be a consistent pattern of set up. (S.FB.03.001).
QR Code menus are functioning correctly.
All listings are spelled correctly. (P.FB.01.005)
Vegetarian menu items are available for appetizer and main courses. (P.FB.01.005 G & P.FB.01.022 U)
All placemats are clean and in good condition (P.FB.03.002 A). Not applicable if no placemats.
All condiment dispensers are clean and at least ¾ full
Napkins will be cloth or premium paper. If signature outlet then cloth only. The napkin size will be a minimum of 40 cm x 40 cm. All napkins are clean and in good condition. (P.FB.03.002 B)
All tables must have a table centerpiece that is in good condition. Flowers on tables are always fresh (P.FB.03.002 D)
Plants, flowers and/or food props made of plastic / Styrofoam are NOT used anywhere in the venue. (P.FB.01.022 V & W)
Flatware, tableware and glassware are uniform, clean and in good condition (P.FB.03.002 C, E & F)
Vacated tables and side stations are promptly cleared (S.FB.01.001 Side Stations). Mark as N/A if no table are vacated at the time of assessment.
The environment (anything to affect the senses: temperature, insects, smell etc.) inside the restaurant is comfortable. If venue is al fresco enough is being done for guest comfort such as the deployment of fans / chillers, insect repellent etc.
Furniture is clean and in good condition.
Flooring (carpet - tile - parquet) is clean and good condition.
Walls (including molding & skirting) are clean and in good condition.
Ceiling including air-conditioning and ventilation grids are clean and in good condition.
The lighting is at an appropriate level and all lights in working order.
Restrooms are clean and in good condition.

Food & Beverage

TAKE SUPPORT PICTURES WITH TIME STAMP FOR ALL ANSWERS
A minimum of 3 freshly squeezed juices are offered. (P.FB.01.022 R)
A minimum of 3 premium beers are available (in Thailand Singha products must be included, dry countries exempt) (P.FB.01.022)
Imported still and sparkling water in EQUITY PROPERTIES in Thailand must be Ogeu brand only and inclusions of other imported brands will fail. Local still and sparkling waters are permitted. For international properties well-known international brands such as Evian, Perrier and/or San Pellegrino should be available. (P.FB.01.022 M)
A wine-by-the GLASS program is available and must include at least 3 white and 3 red wines. In Thailand 100% of by-the-glass wines must be from IHC. (P.FB.01.022 N)
A minimum of 3 white and 3 red premium wines. (P.FB.01.022)
Ask for at 2 bottles from the wine list to test availability. All wines by the bottle listed in the wine menu must be available on site. In Thailand 80% of the bottle selection must be from IHC.
Espresso based specialty coffee and varieties of regular, herbal and decaffeinated teas are available. In Thailand, the coffee must be from Charu brand and the tea must be TWG (P.FB.01.022 B).
Beverage ordered (leave blank if none)
Beverage presentation
Beverage is served at the correct temperature - take picture with temperature PROBE. Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 15ºC).
Adequate portion (i.e. an espresso in a coffee mug or drink that in not sufficiently full)
Branded coaster used for cold beverages (P.FB.01.022).
Beverage is well made and has good consistency (well blended, no ice chunks, no syrup on the bottom, fresh garnish etc.)
Beverage flavor (not scored).
First course ordered (leave blank if none)
First course presentation
Adequate temperature (take picture with temperature PROBE - hot items should be served at least 60°C, chilled items no warmer than 15°C)
First course is well portioned.
First course is well made and has good consistency (items are evenly cooked, no raw, under/overcooked, or burnt, greasy, dry, mushy etc.)
First course is flavorsome (not scored).
Second course ordered (leave blank if none)
Second course presentation
Adequate temperature (take picture with temperature PROBE - hot items should be served at least 60°C, chilled items no warmer than 15°C)
Second course is well portioned.
Second course is well made and has good consistency (items are evenly cooked, no raw, under/overcooked, or burnt, greasy, dry, mushy etc.)
Second course is flavorsome (not scored).
Dessert / coffee ordered (leave blank if none)
Food / beverage presentation
Adequate temperature (take picture with temperature PROBE - Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 15ºC).
Food / beverage is well portioned.
Food / beverage is well made and has good consistency.
Food / beverage is flavorsome (not scored).

Service

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Guests are greeted and seated by whoever is closest to the guest or sees the guest first. Guests should never have to wait until a designated person greets and seats them. (P.FB.01.002 C).
Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm.
TM greets guest, confirms number of patrons and ask for table preference (S.FB.03.001).
TM escorts guest to vacant table that is ready for service (S.FB.03.001).
Menu QR codes are provided. Mark as NO if there are NO QR codes or if analog menu is offer first.
TM has a good command of English.
Once guest has been seated the Team Member offers to take the beverage order (S.FB.03.001).
TM knowledgeable about beverage offerings (S.FB.03.001). (Write down the question and answer)
The beverage order is taken in a proactive manner (TM must make suggestions or inform about the specials to get this point.)
Order is accurately repeated (S.FB.03.001).
Input time when the order-taking process is complete.
Input time when beverage is served. If multiple beverages then input time when the last beverage is served.
Correct beverages are served within 5 minutes of the order (S.FB.03.001). Timing starts immediately after the order-taking process is complete.
Beverages refills are offered within 5 minutes of completion and served within 5 minutes of order. Mark as N/A if initial beverage is not finished.
If food is ordered input time when food is served. If multiple orders then input time when last dish is served.
Correct food is served within 15 minutes of the order (S.FB.03.001). Timing starts immediately after the order-taking process is complete.
All dishes are cleared within 5 minutes of completion.
TM enquiries after guest satisfaction with the beverage.
Bill is presented within 3 minutes of request (S.FB.03.002).
Bill is printed on Amari or restaurant stationery and presented in a clean branded folder with a branded pen.
Bill is accurate (S.FB.03.002).
Correct change / receipt is promptly returned. Mark as N/A if signed to the room.
Guest is sincerely thanked and invited to return by TM.
TM presence is noted in the bar / lounge at all times.

ONYX Clean - Bar & Lounge

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The name of the outlet is signed. The outlet signage is clearly visible, clean, in good condition and sufficiently illuminated.
TM is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All TMs properly wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition. (P.FB.01.008 B - B).
Social distancing & Arrow markers
Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance.
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.FB.01.008 B - C)
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Sample of mask sticker
The facility has a mask sticker at the entrance to the facility.
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.FB.01.008 B - C)
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.FB.01.008 B - C)
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)
TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. After second failure offer assistance to healthcare provider. (P.RD.07.005 - B)
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.FB.01.008 B - B)
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted. Mark as N/A if no contact tracing in your country. See sample above. (P.FB.01.008 B - B)
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds (P.FB.01.008 B - B)
Beer Line Cleaning Record must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months).
All blenders must be clean and in good condition including the lid, jug, blades and base.
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Outlet must have at least the following chemicals: Ecolab OP10 and Ecolab Oasis 22 Multi Quat. All chemicals must be in properly functioning Ecolab spray bottles with the correct Ecolab labels. (P.FB.01.008 B - B)
Color coded cleaning cloths
Multiple sets of color cleaning cloths (blue and green) are available. Cloths must be sufficiently clean and in good condition. Mark as NO if only 1 set availble. (P.RD.05.012 B - A)
Color Coded Cleaning

Cleanliness & Upkeep

QR Code menus are functioning correctly.
All listings are spelled correctly. (P.FB.01.005)
Vegetarian menu items are available for appetizers. (P.FB.01.005 G & P.FB.01.022 U)
Table settings are uniform throughout the outlet. All items on the tabletop are consistent and cohesive with the theme of the outlet. Different sections may be set up differently. However, there must be a consistent pattern of set up. (S.FB.03.001).
All placemats are clean and in good condition (P.FB.03.002 A). Not applicable if no placemats.
All condiment dispensers are clean and at least ¾ full, if none then mark as N/A.
Napkins will be cloth or premium paper. The napkin size will be a minimum of 40 cm x 40 cm. All napkins are clean and in good condition. (P.FB.03.002 B)
All tables must have a table centerpiece that is in good condition. Flowers on tables are always fresh (P.FB.03.002 D)
Plants, flowers and/or food props made of plastic / Styrofoam are NOT used anywhere in the venue. (P.FB.01.022 V & W)
Flatware, tableware and glassware are uniform, clean and in good condition (P.FB.03.002 C, E & F)
Vacated tables and side stations are promptly cleared (S.FB.01.001 Side Stations). Mark as N/A if no table are vacated at the time of assessment.
The environment (anything to affect the senses: temperature, insects, smell etc.) inside the bar/lounge is comfortable. If venue is al fresco then enough being done for guest comfort such as the deployment of fans / chillers, insect repellent etc.
Furniture is clean and in good condition.
Flooring (carpet - tile - parquet) is clean and good condition.
Walls (including molding & skirting) are clean and in good condition.
Ceiling including air-conditioning and ventilation grids are clean and in good condition.
The lighting is at an appropriate level and all lights in working order.
Restrooms are clean and in good condition.

Beverage & Food

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A minimum of 3 freshly squeezed juices are offered. (P.FB.01.022 R)
A minimum of 3 premium beers are available (in Thailand Singha products must be included) (P.FB.01.022)
Imported still and sparkling water in EQUITY PROPERTIES in Thailand must be Ogeu brand only and inclusions of other imported brands will fail. Local still and sparkling waters are permitted. For international properties well-known international brands such as Evian, Perrier and/or San Pellegrino should be available. (P.FB.01.022 M)
A wine-by-the glass program is available and must include at least 3 white and 3 red wines. In Thailand 100% of by-the-glass wines must be from IHC. (P.FB.01.022 N)
A minimum of 3 white and 3 red premium wines. (P.FB.01.022)
Ask for at 2 bottles from the wine list to test availability. All wines by the bottle listed in the wine menu must be available on site. In Thailand 80% of the bottle selection must be from IHC.
Espresso based specialty coffee and varieties of regular, herbal and decaffeinated teas are available. In Thailand, the coffee must be from Charu brand and the tea must be TWG (P.FB.01.022 B).
Complimentary fresh bar snacks per Amari specifications are offered to lounge patrons and are replenished for each guest (P.FB.01.021 E)
Beverage ordered (leave blank if none)
Beverage presentation
Beverage is served at the correct temperature - take picture with temperature PROBE. Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 15ºC).
Adequate portion (i.e. an espresso in a coffee mug or drink that in not sufficiently full)
Branded coaster used for cold beverages (P.FB.01.022).
Beverage is well made and has good consistency (well blended, no ice chunks, no syrup on the bottom, fresh garnish etc.)
Beverage flavor (not scored).
Snacks ordered (leave blank if none)
Presentation
Adequate temperature (take picture with temperature PROBE - hot items should be served at least 60°C, chilled items no warmer than 15°C)
Dish is well portioned.
Dish is well made and has good consistency (items are evenly cooked, no raw, under/overcooked, or burnt, greasy, dry, mushy etc.)
Dish is flavorsome (not scored).

Executive Lounge

Does the property have an Executive Lounge?

Breakfast Service

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TM is manning the entrance and present when guest arrives. (P.FB.01.002 C).
All morning shift TMs are in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All morning shift TMs properly wear the correct PPE including a face mask that covers the nose and mouth. All PPE are uniform, clean and in good condition. (P.FB.01.008 B - B).
Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm.
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)
TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. Second failure offer assistance to healthcare provider. (P.RD.07.005 - B)
TM greets guest, confirms number of guest and ask for table preference (S.FB.03.001).
TM escorts guest to vacant table that is ready for service (S.FB.03.001).
TM has a good command of English.
Team Member offers a beverage after guest has been seated (S.FB.03.001).
TM has adequate working knowledge of breakfast beverages and can list the available tea and coffee varieties
Beverage order is accurately repeated (S.FB.03.001).
Input time when the beverage ORDER is complete, if none ordered then leave blank.
Input time when beverage is SERVED. If multiple beverages then input time when the last beverage order is served, if none ordered then leave blank.
Correct beverages are served within 5 minutes of the order (S.FB.03.001). If none ordered then mark as N/A.
Coasters are used for service of cold beverages, unless a tablecloth is used (P.FB.01.022). If beverage not ordered then mark as N/A.
The breakfast main dish order is promptly taken in a proactive manner.
The TM is knowledgeable about breakfast offerings.
Input time when the breakfast ORDER is complete, if breakfast main dish is not ordered then leave blank.
Input time when breakfast item is SERVED, if breakfast main dish is not ordered then leave blank.
Breakfast dish served within 15 minutes of order.
Beverages refills are offered within 5 minutes of completion and served within 5 minutes of order. Mark as N/A if initial beverage not finished.
TM enquiries after guest satisfaction with the breakfast experience
Guest is sincerely thanked by TM.
TM presence is noted in the Executive Lounge at all times.
Management presence is noted in the Executive Lounge.

Breakfast Selection

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Is there a breakfast buffet?
A minimum of 3 freshly squeezed juices are offered. (P.FB.01.010 A)
3 types of milk: full milk, skimmed milk and soymilk. Selection must be on the buffet with clear signage. (P.FB.01.010 A)
Hot and cold chocolate milk upon request with clear signage (P.FB.01.010 A)
Iced water and room temperature water (may be bottled) (P.FB.01.010 A)
Sample espresso based coffee types
6 Types of espresso machine made coffees served by the mug (Latte, Cappuccino, Americano, Espresso, Mocha, Macchiato). There must be a sign advising availability. (P.FB.01.010 A)
8 types of teas, including a selection of black teas, green teas and infusions available. Teas must be individually served in a ceramic or glass pot (TWG for Equity Thailand / Dilmah Tea for Overseas). There must be a sign advising availability. (P.FB.01.010 A)
Coffee / Tea accompaniments including milk, non-dairy creamer, brown sugar, white sugar and artificial sweeteners are available and well presented.
4 freshly sliced fruits including 2 seasonal fruits with clear signage
3 seasonal whole fruits with clear signage (selection must include banana)
3 types of cereals with clear signage including a gluten free selection
6 cereal accompaniments such as nuts and dried fruits with clear signage
2 types of whole breads: multi cereal and French baguette with clear signage
2 types of sliced bread for toasts: white and whole wheat with clear signage
2 types of hard rolls and 2 types of soft rolls with with clear signage. There must be a minimum of one plain and one grain and the remaining rolls on a daily rotation. Gluten free to be available according to market mix.
3 types of pastries, including plain croissant and the remaining pastries on a daily rotation. There should not be too many variations of the same items such as 4 kinds of croissants. Variety is key. Gluten free to be available according to market mix.
3 types of jams, including 1 strawberry, 1 homemade and another with clear signage
Honey (preferred CSR honey from Plan B but can be any other well-known brand)
2 types of QUALITY cold cuts: Parma ham, mortadella, salami etc. with clear signage
Quality, fresh Smoked Salmon with CONDIMENTS (cream cheese, diced onions, lemon slices and capers) (salmon salads will not be accepted)
5 egg preparations (fried, boiled, scrambled, poached and omelet with a choice of 4 condiments - list all egg preparations and condiments). There must be a sign advising availability.
Pork Bacon or Halal equivalent with clear signage
Grilled Tomato or Baked Beans (Homemade)
2 types of sausages, including chicken and 1 pork or Halal equivalent with clear signage
Potato preparation on a daily rotation (min. rotation must be done between 3 potato preparations)
Boiled rice dish with 3 condiments or Congee with 3 condiments (salted egg, dried fish, etc.)
2 types of dim sum on a daily rotation (min. rotation must be done between 6 types of dim sum - list all types)
Japanese miso soup
Japanese steamed egg with filling.
2 types of ethnic dishes on a daily rotation, mix is according to geo-source (list all dishes)

Executive Breakfast Order

Beverage ordered (leave blank if none)
Beverage presentation
Beverage is served at the correct temperature - take picture with temperature PROBE. Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 10ºC).
Adequate portion (consider the cup)
Branded coaster used for cold beverages (P.FB.01.022).
Beverage is well made and has good consistency (well blended, no ice chunks, no syrup on the bottom, fresh garnish etc.)
Beverage flavor (not scored).
Breakfast dish(es) ordered (leave blank if none)
Presentation
Adequate temperature (take picture with temperature PROBE - hot items should be served at least 60°C, chilled items no warmer than 15°C)
Order is well portioned.
Breakfast order is well made and has good consistency (items are evenly cooked, no raw, under/overcooked, or burnt, greasy, dry, mushy etc.)
Breakfast order is flavorsome (not scored).

All Day Service

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The Executive Lounge serves complimentary tea, coffee, juices and soft drinks all day.
Between breakfast and cocktail hour, minimum of 3 different types of creative cookie will be available and attractively displayed on the buffet. To preserve freshness, they should be presented in sealed or covered containers and be paired with serving utensils.

ONYX Clean - Executive Lounge

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Maximum Occupancy Signage Sample
The maximum occupancy of the facility must be posted near the entrance.
Signage sample
Branded ONYX Clean @ Every Step signage is clearly posted near the entrance near the temperature screening station. See samples above (P.RD. 07.005 - A)
Sample of mask sticker
The facility has a mask sticker at the entrance to the facility and at the buffet space.
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.FB.01.008 B - C)
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.FB.01.008 B - C)
Ecolab - Ecolab Nexa - Breeze Spa
All entry points have hand sanitizers available - 70% alcohol. The bottle must be more than 50% full except Nexa. The sanitizer must be either Ecolab brand (automatic dispenser or pump) or Breeze Spa brand (pump), if not mark as NO. OKP is OK for Diversey brand (P.FB.01.008 B - B)
Thai Chana QR Code Sample
Contact tracing signage (Thai Chana, Malaysia MySejahtera, Sri Lanka DHIS2 etc.) is clearly posted. Mark as N/A if no contact tracing in your country. See sample above. (P.FB.01.008 B - B)
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds (P.FB.01.008 B - B)

Cleanliness & Upkeep

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The name of the Executive Lounge is signed. The outlet signage is clear, clean, in good condition and sufficiently illuminated (naturally or artificially).
Ecolab Oasis 22 (or 146) Multi-Quat® Sanitizer
Outlet must have at least the following chemicals: Ecolab OP10 and Ecolab Oasis 22 Multi Quat. All chemicals must be in properly functioning Ecolab spray bottles with the correct Ecolab labels. (P.FB.01.008 B - B)
Color coded cleaning cloths
Multiple sets of color cleaning cloths (blue and green) are available. Cloths must be sufficiently clean and in good condition. Mark as NO if only 1 set availble. (P.RD.05.012 B - A)
Color Coded Cleaning
The table surfaces or tablecloth is clean and in good condition. All tables are uniformly set (P.FB.03.002).
QR code menus are functioning correctly.
Napkins will be cloth only, no paper. The napkin size will be a minimum of 40 cm x 40 cm. All napkins are clean and in good condition. (P.FB.03.002 B)
Table centerpiece is in good condition. Flowers on tables are always fresh (P.FB.03.002 D)
Plants, flowers and/or food props made of plastic / Styrofoam are NOT used anywhere in the venue. (P.FB.01.022 V & W)
Flatware, tableware and glassware are uniform, clean and in good condition (P.FB.03.002 C)
The temperature inside the Executive Lounge is comfortable
The lighting is at an appropriate level and all lights in working order
Vacated tables and side stations are promptly cleared (S.FB.01.001 Side Stations).
Furniture is clean and in good condition.
Flooring (carpet - tile - parquet) is clean and in good condition.
Walls (including molding & skirting) are clean and in good condition.
Ceiling including air-conditioning and ventilation grids are clean in good condition.
Restrooms are clean and in good condition.
There is antibacterial soap provided in the restroom. The soap must be clearly identified as antibacterial soap.

Service - Cocktail Hour

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TM is manning the entrance and present when guest arrives. (P.FB.01.002 C).
All evening shift TMs are in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All evening shift TMs properly wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition. (P.FB.01.008 B - B).
Temperature scans are taken of each and every guest (adult - child - infant) without exception. The TM ask permission prior to doing so and announces result to the guest using good eye contact. If automated system then there must be an audible or visible alarm.
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)
TMs are able to explain the procedure for guests who are over the temperature limit. [Wait 10 minutes, re-test. Second failure offer assistance to healthcare provider. (P.RD.07.005 - B)
TM greets guest, confirms number of guest and ask for table preference (S.FB.03.001).
TM escorts guest to vacant table that is ready for service (S.FB.03.001).
TM has a good command of English.
Once guest has been seated the Team Member offers to take the beverage order (S.FB.03.001).
TM has adequate working knowledge of popular bar drinks and cocktails. If market requires then a specialist from the bar should be utilized.
The beverage order is taken in a proactive manner.
Order is accurately repeated (S.FB.03.001).
Input time when the beverage ORDER is complete.
Input time when beverage is SERVED. If multiple beverages then input time when the last beverage is served.
Correct beverages are served within 5 minutes of the order (S.FB.03.001). Timing starts immediately after the order-taking process is complete.
Coasters are used for service of cold beverages, unless a tablecloth is used (P.FB.01.022).
Beverages refills are offered within 5 minutes of completion and served within 5 minutes of order.
TM enquiries after guest satisfaction with the Cocktail Hour experience.
Guest is sincerely thanked by TM.
TM presence is noted in the Executive Lounge at all times.
Management presence is noted in the Executive Lounge.

Cocktail Hour F&B

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Complimentary hors d'oeuvres and pre-dinner drinks are available from 17:00 – 19:00.
The Executive Bar is displayed between Cocktail and until 23:00 and served complimentary during cocktail hour. Outside Cocktail Hour, all these drinks will be chargeable.
The bar is well presented and attractive. All display bottles must be well over half full, with labels intact and facing forward.
If there is a blender used then it must be clean and in good condition including the lid, jug, blades and base.
If draught beer is served then there must be a bi-weekly/monthly beer line cleaning form from the supplier. It must be properly filled and up to date.
4 Top Shelf Whisky (Chivas Regal, Jack Daniels, Jim Beam and Johnny Walker Black Label)
1 premium gin (Beefeater, Tanqueray, Bombay Sapphire, Hendrick's Gin, Plymouth)
1 Premium Vodka (Absolute, Grey Goose, Van Gogh, Ketel One, Belvedere, Three Olives, Stolichnaya)
1 Premium Rum (Bacardi, Captain Morgan, Havana Club, Tanduay, McDowell’s No.1)
1 Premium Tequila (Jose Cuervo, Patron, Sauza, 1800, Espolòn Tequila Reposado, La Gritona)
1 Vermouth White (Cinzano, Martini & Rossi, Noilly Prat, Punt-e-Mes, Vya)
1 Vermouth Red (Cinzano, Martini & Rossi, Noilly Prat, Punt-e-Mes, Vya)
1 Campari
1 Sherry
1 Port
3 Beers including 1 imported (In Thailand it must be Singha products)
2 White wines by the glass (in Thailand equity wines must be from IHC)
2 Red wines by the glass (in Thailand equity wines must be from IHC)
1 Sparkling wine by the glass (in Thailand equity wines must be from IHC)
3 fresh fruit juices, no concentrates.
Cheese platter with a minimum of 2 hard and 2 soft served with crackers and garnishes
4 kinds of creative, exclusive hot / cold hors d'oeuvres
Hot and cold hors d'oeuvres are well made and have good consistency.
Hot and cold hors d'oeuvres are flavorsome (not scored).

Cocktail Hour Orders

Beverage ordered (leave blank if none)
Beverage presentation
Beverage is served at the correct temperature - take picture with temperature PROBE. Hot beverages (75ºC to 85ºC), cold beverages (1ºC to 10ºC).
Adequate portion (i.e. an espresso in a coffee mug or drink that in not sufficiently full)
Branded coaster used (P.FB.01.022).
Beverage is well made and has good consistency (well blended, no ice chunks, no syrup on the bottom, fresh garnish etc.)
Beverage flavor (not scored).

Back of House - Rooms Division

Front Office

Upkeep & Cleanliness

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Offices are kept neat and tidy.
There is a well lit full length mirror with an unobstructed view.
Office (floor - walls - ceiling) are clean and in reasonably good condition.

First Aid Kit

Blunt end medical scissors
1 x Blunt end medical scissors (regular scissors will not be acceptable)
Forceps / Tweezers
1 x Blunt end medical tweezers / forceps
Nitrile gloves
3 x Pairs of disposable nitrile gloves without powder placed in a zip lock bag to keep clean
Non-contact medical thermometer
1 x Non-contact medical thermometer
Large cotton swabs
10 x Large cotton swabs placed in a zip lock bag to keep clean
Safety pins
4 x Safety pins
Permanent Marker
1 x Permanent Marker
Normal saline solution
1 x Bottle of saline solution (Sodium Chloride 0.9% w/v) or 5 x Skin Cleaning wipes
Betadine Povidone-Iodine
1 x bottle of Betadine
Isopropyl Alcohol 70%
1 x Bottle of isopropyl alcohol 70% (60ml - 180 ml) - to clean equipment prior to use
Eye wash solution
1 x Eye wash
Bandages
10 x Bandages (various sizes)
Gauze pads
4 x Sterile gauze pads
Combine wound dressing
4 x Combined wound dressing, trauma pad
Gauze roll
1 x 4 inch (10cm) gauze roll
Triangular bandage
1 x Triangular bandage
Medical tape
1 x Medical tape (at least 25 mm wide x 5 meters long)
Cohesive bandage rolls
1 x Cohesive bandage roll (stretchy gauze, any color)
Hot/Cold Pack
2 x Hot/Cold Packs. One must be in refrigerator
Burn First Aid
Burn First Aid
SAM Splint
1 x SAM Splint or similar
Tourniquet
1 x Tourniquet
Ambu Bag
Ambu Bag
1 x First Aid Guide (Local language , English language)
An ANSI/ISEA Z308.1-2015 compliant first aid kit is available at the Front Office. The kit must be up to date and complete and contain the items listed above.
All items are within their expiry dates.
First Aid Kit is well organized and there is a chart of where things are.

Master Keys

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One Great Grand master key (GGMK) is kept with the General Manager and senior executive. This key can open ALL DOORS on the property. Can be a combination of a keycard and a physical key. It must be on their person. (P.RD.03.003).
One GGMK (ALL DOORS) must be kept in a locked box / safe with access records or in a breakable emergency box.
All Master Keys (MK) are issued only after written authorization from General Manager or there is some kind of master authorization with the security office. (P.RD.03.003).
A procedure and a log (physical or digital) for lost key cards is in place (P.RD.03.003).

Concierge - Luggage Room

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A branded tag is used for every piece of luggage. If luggage are roped or netted together then one tag per grouping (P.RD.03.010).
Luggage tag has the following information: room number, total number of pieces, time / date of collection (T.RM.06.01.03).
The storage room is locked and the access is limited (P.RD.03.010E).
Luggage logbooks are well organized and up to date (P.RD.03.010E).
All storage units are organized, sufficiently clean and dry and in good condition.
Item delivery / messaging logs are properly filled (S.RD.03.003).

Housekeeping

Office

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The Housekeeping office is neat and tidy. There must not be any items on the floor. (S.RD.05.001).
Floor Master Keys (FMK) are issued against a TM signature and always be returned after duty (P.RD.03.003).
Lost and found items are properly tagged and logged. (S.RD.05.001).
Lost and found storage is locked and is reasonably well organized. (S.RD.05.001).

OS&E (Pantry - Uniform - Chemicals)

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The Housekeeping pantry / storage room is clean and well organized (S.RD.05.001).
The Housekeeping linen/uniform room is clean and well organized (S.RD.05.001).
All items / chemicals are stored in properly labelled containers (no water bottles used for storage) (S.RD.05.001). There must be MSDS sheets within 2 meters of the storage area for all chemicals.
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Mikro-Quat® Detergent, Germicide and Deodorizer.
Ecolab Mikro-Quat® Detergent, Germicide and Deodorizer.
Ecolab Oasis Pro 16 Orange Force™ All Purpose Cleaner
Ecolab Oasis Pro 16 Orange Force™ All Purpose Cleaner
All chemical dispenser heads are functioning correctly.
Hand Sanitizer refills (Ecolab or Breeze Spa brands)
Antibacterial hand soap refills (prefer Ecolab)

Team Members & Housekeeping Trolleys

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The following items must be available on the trolley
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Oasis® 22 (or 146) Multi Quat sanitizer
Ecolab Mikro-Quat® Detergent, Germicide and Deodorizer.
Ecolab Mikro-Quat® Detergent, Germicide and Deodorizer.
Ecolab Oasis Pro 16 Orange Force™ All Purpose Cleaner
Ecolab Oasis Pro 16 Orange Force™ All Purpose Cleaner
FMK must be on keychains attached to the TM. Keys stored on the trolley will result in a fail. (P.RD.03.003).
Housekeeping trolleys are neatly organized and clean (S.RD.05.001).
All chemicals on trolleys are properly bottled and labelled. (S.RD.05.001).
TM can explain the use of each chemical listed above.
TMs have a list of high-touch points. Must be on the trolley.
All Housekeeping TMs wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition.
Color coded cleaning
Color coded cleaning cloths (red, yellow, blue, green). There must be multiple sets.
TM able to list the particular use of each cleaning color code. Red for high-risk areas such as toilets and urinals; yellow for low-risk restroom areas including sinks and mirrors; blue for all-purpose cleaning (dusting, window cleaning, wiping desks, etc.) in other areas of a facility; and green for food-service areas.
Housekeeping trolleys are in reasonable condition (S.RD.05.001). Mark as NO if there is excessive rust.
Housekeeping trolleys have wall protection features. The protection must be completed and for all sides. If wheels then all wheels must be present.
Knowledge question: what is the bed sheet changing policy (duration and green policy) (P.RD.05.010)

Back of House - Kitchen

General Hygiene and Safety

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All visitors are offered a disposable bouffant cap or something similar to cover their hair.
Kitchen head covering & shoes
All kitchen Team Members including executive level must wear safety shoes and head coverings at all times in the kitchen, see samples above.
Food Poisoning Allegation Record must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months).

First Aid Kit

Blunt end medical scissors
1 x Blunt end medical scissors (regular scissors will not be acceptable)
Forceps / Tweezers
1 x Blunt end medical tweezers / forceps
Nitrile gloves
3 x Pairs of disposable nitrile gloves without powder placed in a zip lock bag to keep clean
Non-contact medical thermometer
1 x Non-contact medical thermometer
Large cotton swabs
10 x Large cotton swabs placed in a zip lock bag to keep clean
Safety pins
4 x Safety pins
Permanent Marker
1 x Permanent Marker
Normal saline solution
1 x Bottle of saline solution (Sodium Chloride 0.9% w/v) or 5 x Skin Cleaning wipes
Betadine Povidone-Iodine
1 x bottle of Betadine
Isopropyl Alcohol 70%
1 x Bottle of isopropyl alcohol 70% (60ml - 180 ml) - to clean equipment prior to use
Eye wash solution
1 x Eye wash
Bandages
10 x Bandages (various sizes)
Gauze pads
4 x Sterile gauze pads
Combine wound dressing
4 x Combined wound dressing, trauma pad
Gauze roll
1 x 4 inch (10cm) gauze roll
Triangular bandage
1 x Triangular bandage
Medical tape
1 x Medical tape (at least 25 mm wide x 5 meters long)
Cohesive bandage rolls
1 x Cohesive bandage roll (stretchy gauze, any color)
Hot/Cold Pack
2 x Hot/Cold Packs. One must be in refrigerator
Burn First Aid
Burn First Aid
SAM Splint
1 x SAM Splint or similar
Tourniquet
1 x Tourniquet
1 x First Aid Guide (Local language , English language)
An ANSI/ISEA Z308.1-2015 compliant first aid kit is available in the kitchen area. The kit must be up to date and complete and contain the items listed above.
All items are within their expiry dates.
First Aid Kit is well organized and there is a chart of where things are.

Deliveries, Delivery Area and Records

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Temperature scans are taken of each and every external vendor or delivery person without exception. If automated system then there must be an audible or visible alarm. (P.RD.07.005 - B)
All delivery entry points have hand sanitizers available - 70% alcohol. Any brand, any configuration.
The receiving dock and related areas is well lit and kept very tidy. This area must be cleaned daily and incorporated into the daily cleaning schedule to ensure proper cleanliness. Any insects found within the area will render this question NO.
The receiving tables and sinks must be tidy, clean and sanitized. There shall not be any remnants of food or packaging.
Laser & probe thermometers
There must be temperature measuring equipment including probe and laser types.
Industrial F&B Digital Scale
An accurate and fully functioning scale is available. The scale must be clean and free of dirt, food and oils. Digital scales are preferred.
A daily/weekly delivery record including the names of vendors, days and times of deliveries, items being delivered, weight and temperature of chilled and frozen items must be clearly posted and available for inspection. Records should be retained for a minimum of 3 months. All high-risk foods must be delivered either chilled or frozen. Chilled food deliveries is less than or equal to +5°C and frozen food is at least –18°C. Food which is delivered at the wrong temperature must be rejected. If these logs are incomplete then the question will be marked as FAIL.
A rejection policy to ensure accurate, timely, consistent, and effective refusal and return of rejected goods must be written down and signed by the supplier.
Food which is delivered at the wrong temperature must be rejected. Rejected items must be clearly logged with a reason and signed for by the supplier.

Refrigeration Units

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Refrigeration unit designation
The exterior of the refrigerator is clean.
Digital temperature display
The refrigeration unit has a functioning and legible temperature display.
The refrigerator has twice daily individual temperature recordings attached or nearby. Records should be retained for a minimum of 3 months. Any forgery or cheating behavior will result in complete failure.
The refrigerator seals and handles are in good condition. No tears, excessive moisture, mold or food debris.
The refrigerator unit has a secondary measurement system (a bottle of alcohol or oil).
The refrigerator appears to be properly functioning. Display and bottle temperature are within the same range.
There is no excessive ice build-up or condensation visible.
All coil-fan components are clean (free of dust, mold) and in good condition. (Mark N/A if coil fan is not visible)
The interior of the refrigeration unit (floor - wall - ceiling) and shelves are neatly organized, clean and in a suitable condition. All lights are working. Shelves are not over packed.
Refrigeration unit Pass / Fail
All refrigeration units are properly numbered / identified. Numbering should be sequential and the same designation should be used across multiple departments including engineering.
BEVERAGE refrigerators WILL NOT be used to store FOOD. Only beverages can be stored but excluding any dairy products.
Chilled & frozen food temperatures
Frozen meats and high-risk products (chicken, beef, lamb, veal, seafood etc.) are stored at a minimum of -18°C (5 food items from the refrigeration unit will be measured directly)
Vegetables and fruits are stored between 0°C and 10°C (3 food items from the refrigeration unit will be measured directly)
Shell eggs are stored between 1°C and 5°C. (3 eggs from the refrigeration unit will be measured directly). The location should be in a low traffic area without changes to temperature.
Refrigerated ingredients ready for further processing are stored at a maximum of 5°C
Pastry products are stored at between 0°C and 5°C.
There will be a designated cooling shelf which is clearly labelled or blast chiller. No food products are left out at room temperature for cooling.

Storage Practices

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All in-house storage boxes and food containers must be clearly labelled neatly stored and clean. All containers must be free of grease, dirt, old food remnants and old stickers etc. In-house containers must be fully enclosed (no holes on the sides, supplier containers will not be acceptable).
Food date labels
All products must be INDIVIDUALLY DATE CODED. Date stickers must be waterproof and legible. The sticker must have the name of the item and the open date. Any single item not properly dated will render this point as FAIL.
All high risk and raw food items are stored separately from ready to eat items. For smaller refrigeration units Items can be in the same unit but must be on separate locations in the unit (i.e. left and right sides).
Antimicrobial Fruit & Vegetable Treatment
Ecolab Antimicrobial Fruit and Vegetable Treatment or equivalent is available and in use.

Storage - Dry Goods

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The area must be dry, cool, ventilated with minimal direct sunlight and sufficient artificial lighting.
Dry goods stores are between 5°C and 20°C. Three items will be selected at random for inspection.
The storage areas must be neat and tidy.
All items must be at least 10 cm off the floor.
Items must be arranged for FIFO rotation with oldest dated items on the outside and ready to use.
Packaged foods which have been opened must be properly labelled, dated and stored in clean, non-toxic, food grade, pest proof containers with tight fitting lids.
The dry storage area is free of pest and insects (check for droppings).
All floor, walls and ceilings are clean and in good condition (No mold).

Prep Equipment & Utensils - Cleanliness & Sanitation

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Clean knives must be stored in a UV knife sanitizer or in a solution of Ecolab Multi Quat sanitizer. Knives in use on the line should also be resting in a solution of Ecolab Multi Quat sanitizer. Loose knives not in sanitizer or knives in sinks will result in a FAIL.
Color coded high-density polyethylene (HDPE) chopping boards must be used. Any wood chopping blocks in use will result in a FAIL.
Number of YELLOW boards
Number of BLUE boards
Number of RED boards
Number of GREEN boards
Number of WHITE boards
Number of BROWN boards
Kitchen has at least 1 complete set of chopping blocks - ALL COLORS
All chopping boards are in good condition without any visible dirt build-up and/or mold and bacteria growth.
Ecolab 22 Multi Quat Sanitizer
Ask how the boards are cleaned - the TM must reply that they are cleaned then sprayed with Ecolab Multi Quat sanitizer.
Chopping board racks
Stainless steel chopping board racks must be used to store racks throughout the day. The racks must be sanitized and free of food, rust and other contaminants.
Chopping board colors
Chopping board color codes must be clearly visible from all sections of the kitchens, 1 sign per section and rack (butcher - prep - cold - hot etc.).
Kitchen TM 1 can list chopping block color codes.
Kitchen TM 2 can list chopping block color codes.
Food processing equipment
All food processing equipment such as band saws, slicers, mincers and blenders are clean and free of food remains / contaminants.
The prep area must have at least one sufficiently full spray bottle of Ecolab Multi-Quat Sanitizer solution, clearly labelled (name of product and expiry time) and a dilution of 24ml/L. The solution must be changed regularly . Any solution not meeting criteria will result in a FAIL.
The prep area must have at least one set of functioning and accurate digital surface and one probe thermometers. Both or no point.

Main Kitchen - Cleanliness, Equipment Cleanliness and Sanitation (Prep - Cold - Hot - Bakery - Butcher)

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Ecolab 22 Multi-Quat Sanitizer solution, clearly labelled, in the correct bottle and at the correct concentration (24ml/L), must be available at all food workstations.
Color coded cleaning cloths
Multiple sets of green cleaning cloths are available. Cloths must be sufficiently clean and in good condition. Mark as NO if only 1 set available.
Hand Washing Station
Hand washing stations are located within 6 meters of the all kitchen sections and must include a hand sink, anti-bacterial soap, disposable hand towels and hand washing instructions. Any items missing will result in a FAIL.
Gloves are available in all kitchens. Any kitchen without a box of gloves will result in a FAIL.
All prep surfaces in all kitchens are clean and tidy.
Any ingredient bins / racks are well organized and tidy.
All kitchen ranges, burners, flat tops, griddles and surrounding areas are suitably clean and free from excessive grease and carbon build-up (take pictures of all).
All ovens are clean, no carbon build-up not overly greasy. Oven glass door is sufficiently clean. (Take pictures of exterior & interior).
All frying equipment reasonably clean and in good condition. Frying oil is sufficiently transparent and appears fresh. (Take pictures of all in the evening only, not after breakfast).
All exhaust hoods are clean and functioning (use paper towel test). No oil lines, drips or leaks.
The kitchen pass area must be clean and free of clutter. All heating lamps are functioning.
The kitchen areas must have multiple functioning and accurate digital surface thermometers and probe thermometers.
All sinks within the area are clean and free of food and other debris.
All storage shelves are neat and tidy.
Trash bins are covered (lid on), are periodically emptied and are never full. Area surrounding trash bins are clean. Trash bins more than 95% full at any time will be scored as FAIL.
Kitchen floor walls and ceilings area clean are in good condition. All surfaces should be reasonably clean and in good condition.

Stewarding & Chemicals

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All Toxic and other chemical materials that are harmful if ingested are be properly segregated and stored away from food, food equipment and utensils, and food supplies. No rinse chemical such as Ecolab Multi-Quat Sanitizer should be further segregated.
Ecolab Oasis Pro Dispenser
All chemical dispenser heads are properly labelled and functioning. All chemicals are at a sufficient level.
All chemicals are properly stored in a clean, cool, dry and locked area. There is a sufficient number of chemicals (par level according to hotel).
All chemicals are properly labelled. There are no unlabeled containers. If any are found in any location within the kitchen it is a FAIL.
All chemicals have individual and official Manufacturer's Material Safety Data Sheets (MSDS) within 5 meters of the chemical location. This includes storage and dispensing areas. Applicable for all chemical brands
Dishwasher is functioning, in good condition and suitably clean. Dishwasher chemical dispenser is functioning properly.
Dishwasher temperatures are checked daily and Dish / Glass Washer Record must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months). The DishTemp® measurement must be at least 70°C.
DishTemp® Plate Silumlating Tester
The DishTemp® measurement must be at least 70°C.
Dish washing areas in neatly maintained. All drains are functioning and trash bins promptly handled.
All kitchen equipment, plates and utensils are neatly stored after washing. If dry with towel, towel must be spotless clean and plates misted with Ecolab Multi-Quat Sanitizer.
Kitchen floor to be cleaned and sanitized using Ecolab Mikro Quat or Ecolab Wash N' Walk. Areas must be listed on cleaning list. No list no point.
Dry garbage room is properly labelled and suitably clean. Items to be recycled must be clearly separated.
Wet garbage room is properly labelled, air-conditioned below 20 °C and suitably clean. All waste will be contained in sealed garbage bags.
Cleaning Schedule Records must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months).

Ice Machine & Ice Machine Water Filter Cleaning and Maintenance

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Ice Machine Number (if any) and Location
Exterior of the ice machine is clean and in good condition (no rust or broken parts).
Interior of ice machine is spotless. There must be no rust, mold, slime or other kind of contamination observed.
The ice scoop is placed in a container filled with Ecolab Multi-Quat Sanitizer (100% of working surface covered).
The ice machine and ice storage bin must be cleaned and sanitized monthly. Cleaning procedures must be logged, photographed and uploaded to the ONYX drive. This question will be audited throughout the year. Any gaps in reporting during any month will result in non-compliance.
The ice machine water filters must be cleaned and sanitized according to the manufacturer's recommended schedule (no longer than 3 months between cleaning intervals). Filter cleaning and changing procedures must be logged, photographed and uploaded to the ONYX drive. This question will be audited throughout the year. Any gaps in reporting during any month will result in non-compliance.
Pass / Fail (Mark "Yes" if no failed responses for the above questions. Otherwise mark "No".)

Training

Kitchen TM must be able to list temperatures for frozen (-18°C or lower), chilled (0°C - 5°C), cooked (60°C - 75°C)
Chemical Training Record must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months).
Food Safety Training Record must be on hand, maintained and up to date (Records should be retained for a minimum of 3 months).

Back of House - Miscellaneous

ONYX Clean

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Temperature scans are taken of each and every team member without exception. If automated system then there must be an audible or visible alarm. Not applicable for AHM (P.RD.07.005 - B)
There are NO entry points that do not have a temperature screening station (check carpark entrances & meeting facility entrances).
Mask sticker at facility entrances
There is a mask sticker placed near the entrance to the facility.
Two part disinfection mat
All TM entrances must have a disinfection mat wide enough to cover the entrance (2 part: disinfection & drying) (P.RD.07.005 C)
Social distancing & Arrow markers
All entrances have sufficient directional and social distancing stickers/signs. All markings are spaced 2 meters apart and in good condition. See sample above. (P.RD.07.005 - A)
Temperature screening systems
Instant read non-contact digital thermometers or a thermal camera system - one per entry point. If system is not manned then it must provide an observable audible or visual signal. See samples above. (P.RD. 07.005 - B)
There is a redundancy system available for each temperature monitoring station Additional machine and spare batteries must be provided within 60 seconds of request. (P.RD. 07.005 - B).
All entry points have hand sanitizers available - 70% alcohol. Any brand, any configuration.
Emergency contact sheet
Emergency contact numbers including: hospital, ambulance, fire & rescue, police, poison control and animal control as well as other Covid-19 resources are readily available. Information must be printed and accessible within 30 seconds. Mark as NO if document is not provided within 30 seconds (P.RD.07.005)
Human temperature range
ALL TMs know how to properly use handheld temperature scanning equipment and can list the normal human temperature range of 36.4°C – 37.5 °C. Any wrong answer results in a FAIL. (P.RD.07.005 - B)

Team Member Canteen

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Clean and working Hand sink with anti-bacterial soap, hand towels (or approved drying device) and signs how to wash your hands is available.
There are hand sanitizer dispensers available - 70% alcohol. (P.RD.05.012 B - I)
Canteen area is neat, tidy and free of odor.
There are a sufficient number of tables and chairs.
All furniture are clean and in good condition.
Service ware, crockery, cutlery and glassware on the buffet line are clean and in good condition.
There is a sufficient number of wastebaskets. There wastebaskets are sufficiently clean and not overly full.
All equipment on the buffet are clean presentable, in good condition and conveniently located. (P.FB.01.008H).
Hot items are above 60°C. USE PROBE ONLY. Stir hot items before measurement. (P.FB.01.008 F)

Team Member Locker Room

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The TM locker room is clean in good condition. The floor, walls and ceiling should be adequately clean and free from damage (T.HK.04.02.11).
There is sufficient ventilation and area is free of odor.
Lighting is sufficient; all bulbs are in good working condition (T.HK.04.02.11).
The lockers are clean and in good condition (T.HK.04.02.11).
Shower stalls (floor-wall-ceiling) are clean and in good condition (T.HK.04.02.12).
Plumbing fixtures are functioning, clean and in good condition (T.HK.04.02.12).
There must be a sufficient amount of anti-bacterial hand wash available (Ecolab Clean & Smooth AB is preferred). There must be at least 1 dispenser per 2 sinks. (P.RD.05.012 B - I)
Disposable paper towels are provided next to sinks.
There are hand sanitizer dispensers available - 70% alcohol. (P.RD.05.012 B - I)
Toilet cubicles (floor-wall-ceiling) are clean and in good condition (T.HK.04.02.12).
The toilets and urinals are functioning and clean (T.HK.04.02.12).
Sufficient toilet paper is provided.
There is a sufficient number of wastebaskets. There wastebaskets are sufficiently clean and not overly full (T.HK.04.02.12).

Departure

Departure from Room

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Luggage is collected within 10 minutes of the request or time advised by TM. Be sure to log the call in Service / Telephone Calls (P.RD.03.006 A & P.RD.09.003 C)
Bell TM greets guest in the local language and addresses guest by name (P.RD.03.006 A).
TM is in uniform and well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
Bell TMs properly wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition. (P.RD.07.005 - C)
TM verifies the number of pieces of luggage and provides a luggage tag for each piece. TM must also advise guest of luggage retrieval procedures (P.RD.03.006 A). Mark as NO if both points not performed.
Prior to leaving the guest room, the Bell TM reminds the guest not to leave anything behind and to double-check the safe deposit box (P.RD.03.006 A).
TM enquiries /confirms whether guest has any transportation requirements prior to check-out / confirms transportation has been organized (P.RD.03.006 A).

Check-Out

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Guest is acknowledged within 30 seconds of arrival to the check-out area (P.RD.03.006 C).
All guests will be acknowledged immediately and warmly upon approaching Reception desk even if they have to queue and wait for assistance. Guests must not be left unattended for longer than 3 minutes. (P.RD.03.006 C).
All Front Desk Team Members are in uniform, well-groomed with no body odor. Name tags must be correctly worn on the left pocket / chest. The name tag must have the TM's nickname. A trainee's name tag will have "Trainee" + person's nick name (Trainee John) (P.HR.03.GA.002)
All Front Desk TMs properly wear the correct PPE including a face mask that coves the nose and mouth. All PPE are uniform, clean and in good condition.
TM reconfirms guest name & room number (P.RD.03.006 C).
Guest is addressed by name in a natural manner during check-out.
TM asks for the return of the key card. (P.RD.03.006 A)
TM reminds the guest not to leave anything behind and ensure the safe deposit box is emptied.
TM ask if guest may have incurred additional charges that may not have been posted yet prior to presenting the folio (P.RD.03.006 C).
TM enquiries as to guest satisfaction BEFORE presenting the invoice (P.RD.03.006 C).
The invoice is presented on a branded pad. The pad is in good condition and suitably clean (P.RD.03.006 C)
The invoice is properly itemized and accurate (P.RD.03.006 C).
The guest is asked to sign their folio as acceptance of the charge (P.RD.03.006 C).
A SANITIZED working branded pen is provided for the guest. The container for sanitized and used pens must be clearly labelled. (P.RD.03.006 C).
TM reconfirms payment method with guest and asks guest to provide a credit card (P.RD.03.006 C).
Check-out is completed within 5 minutes. (P.RD.03.006 C).
Front Desk TM sincerely thanks guest by name for choosing hotel and genuinely invites guest to return (P.RD.03.006 C). Must be all 3 or mark as NO.

Departure from Hotel

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Guest are promptly acknowledged and greeted by TM at entrance area.
TM are proactive in organizing guest's luggage and getting it ready for departure (P.RD.09.003 C).
If guest previously arranged hotel transportation, then vehicle is ready and waiting. If not, then mark as N/A.
TM confirms number of luggage with guest prior to loading it into vehicle (P.RD.09.003 C).
Proper vehicle etiquette is shown. The vehicle door is opened and closed for the guest (P.RD.09.002).
Guest is sincerely thanked and wished a pleasant trip (P.RD.09.003 C).

Amari Brand Standards Compliance Audit 2021 - duplicate

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Initial Contact

Journey

Vehicle

Initial Arrival to the Hotel

ONYX Clean - Arrival

Check-In

Rooming / Escort

Exterior, Entrance & Foyer

Cleanliness & Upkeep

Furniture, Fixtures & Equipment (FF&E)

Bed Area

Disturbances

Air-Conditioning

Luggage Rack & Closet

Connectivity & Communications

Guest Services Directory

Entertainment Facilities

Minibar & Kiosk

Kitchen Equipment

Upkeep & Cleanliness

Facilities & Amenities

Water Quality

Laundry / Pressing (P.RD.06.001)

Housekeeping Item Request (T.RM.02.02.01)

Maintenance Request

Information Request

F&B Information Request (in person)

Technical Assistance

Guestroom Number Confidentiality

Access via Housekeeping

Assistance with the Safe

Amari Host

Priority Check-in

Environmental

Kids Recognition

Exterior, Parking & Entrance

ONYX Clean - Entrance

Exterior Evening Lighting

Lobby

ONYX Clean - Lobby

Guestroom Elevators

ONYX Clean - Elevators

Guestroom Corridor

Meeting Space

ONYX Clean - Meeting Facilities

Lobby Area Public Restrooms

Pool

ONYX Clean - Pool

Rules & Regulations

Signage & Safety

Upkeep & Cleanliness

Whirlpool

Rules & Regulations

Signage & Safety

Fitness Center

ONYX Clean - Fitness Center

First Aid Kit

Rules & Regulations

Set Up, Upkeep & Cleanliness

Sauna & Steamroom

Rules & Regulations

Set Up, Upkeep & Cleanliness

Changing Rooms

Set up, Upkeep & Cleanliness

Kids Club

ONYX Clean - Kids Club

Security & Registration

First Aid Kit

Set Up, Upkeep & Cleanliness

Beach

Service

ONYX Clean - Buffet Breakfast

Selection

Cold Beverages

Hot Beverages

Fruits & Salad