Title Page
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Property Name
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Address
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Manager
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Number of Rooms
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Email
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Date and Time of Inspection
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Name of Tourism Inspector
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Name of Health Inspector
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Name of Authorized Person
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Position of Authorized Person
DEFINITION
1.0 Human Resource and Administrative Requirements
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1.1 Action Plan : The accommodation establishment may seek the assistance of a health, safety or hygiene specialist or advisor which should follow the recommendations of the Public Health Authority in developing their action plans.
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1.1.1 Standard Operating Procedures based on the specificities of their business to guide their operation is available.
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1.1.2 The establishment has organised its human resources to ensure that there is sufficient staffing per shifts. A system for communication with staff is maintained to ensure the rapid and effective implementation of the guidelines.
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Remarks
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1.2 Administrative Procedures
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1.2.1 An accommodation establishment with more than 50 staff members in its workforce must ensure that it employs a health and safety officer.
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1.2.2 An accommodation establishment with less than 50 staff in its workforce shall designate among its staff a person to be the focal point for all health and safety measures
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1.2.3 The name and contact details, including telephone number and email address of the health and safety officer or focal person shall be communicated to the Department of Tourism.
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1.2.4 Necessary screening and monitoring procedures for client and staff (e.g. temperature check, cough, flu symptoms and travel history) has been put in place. This must be supported with a log book.
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1.2.5 Health screening procedures should be conducted safely and in a respectful manner. A designated area must be available for this purpose. The management shall ensure that confidentiality is respected.
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1.2.6 A closed area has been designated as the isolation room for suspected COVID-19 cases. This room shall be properly labelled.
1.2.7 Any room with adequate ventilation and a window opening to the exterior to allow fresh air (rather than recirculated air conditioned air) can be designated as the isolation room.
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It should have the minimum furniture – to reduce the amount of cleaning and disinfecting.
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While it is occupied by a sick person, no one else should access the room. Procedures should be clearly stated in SOPs and in staff areas.
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Remarks
1.3 Staff Training The Public Health Authority and the Tourism Department will be providing scheduled training for health and safety officers and focal persons.
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1.3.1 Ensure that all staff have undergone all necessary training, to include; coronavirus awareness and prevention control measures. Appropriate use of Personal Protective Equipment (PPE)
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1.3.2 Educate staff on Standard operating procedures to be implemented by the organization, ensure that regular hygiene and food safety training are conducted.
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Remarks
2.0 Enhanced Infection Prevention Control
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2.1 Physical Distancing
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2.1.1 The number of guests accessing services at any one time should be controlled by way of a queue control system consistent with physical distancing advice. This may be in the form of floor markings or a prescribed number of customers allowed access at any one time.
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2.1.3 To ensure physical distancing in common areas, offices, staff areas, seats are placed at least 1 meter apart.
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2.1.4 Tables are placed 1 to 2 meters apart in dining areas. Chairs at the table are placed 1 to 2 metres apart. A table accommodates 6 persons maximum for groups.
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2.1.5 Where tables are not movable, provision has been to ensure that customers are seated between 1 and 2 meters apart <br>Tables not to be used are clearly marked.
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2.1.6 Facilities in common areas or for common use such as gym equipment are placed at least 1 to 2 meters apart.
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2.1.7 In room service including housekeeping and in room dining are organised to ensure minimum contact between guests and staff
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2.1.8 Arrangements and necessary information has been made available to ensure live performing musicians/performers maintain a distance of 2 meters from guests and staff. Performers/musicians are advised not to invite guests on stage or to pass microphones to customers.
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2.1.9 A system has been put in place in ensure the number of staff in one specific area at any one time is limited.
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Remarks
2.2 Hygiene Practices
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2.2.1 Hand washing and drying facilities are available in key locations
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2.2.2 Foot pedal operated bins are available in key locations
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2.2.3 Adequate numbers of hand sanitizing stations are provided at entry points and areas not in immediate vicinity of hand washing facility e.g. reception.
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2.2.4 SOP are in place to ensure all equipment, utensils, crockery and cutlery are properly cleaned and disinfected after each use.
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2.2.6 Adequate information is placed at key locations to encourage guest hand hygiene.
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Remarks
2.3 Cleaning and Disinfection
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2.3.1 SOP are in place for the cleaning of all hard surfaces e.g. floors, desks, countertops, tables. <br>SOP determines the frequency of cleaning for such surfaces and appropriate solutions, and disinfectants.
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2.3.2 SOP determines the frequency of cleaning of all soft or porous surfaces e.g. carpets, rug and drapes, and states appropriate methods and products to be used.
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2.3.3 Adequate amount of PPE are available, these must include, disposable gloves. SOP provides guidance on appropriate, use and disposal of PPE.
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2.3.4 Non- disposable PPE are effectively cleaned and disinfected SOP provides guidance on how to clean and disinfect.
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2.3.5 Reusable glassware, dishes, cutleries etc. are appropriately cleaned and disinfected. SOP provides guidance on cleaning procedures.
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2.3.6 High contact surfaces such as door handles, light switches, sanitary facilities, countertops, handrails on stair cases are regularly and properly cleaned and disinfected. SOP provides guidance on frequency and procedures for such cleaning.
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2.3.7 Table tops and credit card/bill folders are appropriately disinfected between guests. SOP provides guidance on this.
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2.3.8 Facilities in common areas such as gym equipment, massage tables etc. must be disinfected between guests. SOP provides guidance on frequency and procedures for cleaning.
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Remarks
2.4 Other measures
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2.4.1 Printed menus should be replaced with display on boards, screens or QR code fixed on tables.
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2.4.2 Condiments are only provided on request.
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The use of common water dispensers, provision of bar snacks etc. are discontinued. SOP provides guidance on same.
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Self-service buffets are not permitted, appropriate information on same is communicated to guests. Where buffet tables are available they are staffed by servers. SOP provides guidance on this
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Remarks
3.0 Communication
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3.1 Upon check in, guests are advised on the established health and safety procedures being applied.
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3.2 The accommodation establishment has placed updated health and hygiene reminders at all high traffic areas including reception area, lobbies, restaurants and staff areas to indicate proper hygiene practices including hand washing, physical distancing, and the practice of good respiratory etiquette when coughing or sneezing.<br>The health and hygiene reminders include information on symptoms of COVID 19 and reporting protocols
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Remarks
4.0 Situation Monitoring and Reporting
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4.1 Management
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4.1.1 The accommodation establishment is up to date with new developments and updated information disseminated by the Health Authorities and other government advisories, staff and guests are kept informed.
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4.1.2 Establishments must ensure that daily reporting to PHA is done, failing which an approval granted may be revoked.
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4.1.3 The management maintains updated contact details of Health Authorities.
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The SOP shall provide guidance on measures to be adopted for suspected cases, isolation, reporting and hygiene practices to be employed for isolation rooms
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Overall Comments
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Signature of Public Health Representative
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Date
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Signature of Tourism Representative
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Date
