Reservation +90 252 241 2626 Live Stream Awards covid-19 English Precautions Against Covid-19 Inside and Outside the Facilities STAFF – All staff will receive hygiene training, which will be repeated every two years. – All staff, including the management, will be tested against Covid-19 before opening the hotel. – Health of the staff will be continuously monitored to see if there are Covid-19 symptoms. – All staff arriving to the facilities from outside will be checked before entering the premises. – Body temperature of all staff will be conducted and recorded twice a day. – Our staff will be serving our guests with personal protective equipment such as masks and gloves. – Staff uniforms will be washed daily according to hygiene standards. – Staff dining times will be arranged in shifts, and dining areas will be regularly disinfected. – Rest areas will be designed to ensure social distancing. – Staff shuttles will be disinfected at the end of the day. – Staff lodging areas will be disinfected with ozone and ULV. – A Covid-19 tracking department, under the supervision of the CEO, will be initiated. HOTEL ENTRY – Guests’ temperatures will be measured and recorded upon entry. Those with body temperatures above 37 degrees will be directed to local health facilities. – Guests will be provided with gloves and masks upon arrival. – Guests will be given a hygiene and precautions handbook. – Guests’ luggage will be disinfected before being let into the facilities. – Measures will be taken to monitor guests’ health regularly and to control any potential spread of the virus. RECEPTION – Furniture in the reception and reception desks will be disinfected every 2-3 hours. – Check-ins will be done using signs to ensure social distancing. – Keys and key cards will be given to guests after disinfection. COMMON AREAS – Hand disinfection stations will be provided in common areas. – Sitting areas will be rearranged according to social distancing measures. – Elevators will be disinfected daily. – All floors will be disinfected. – Signs will be posted according to social distancing measures. – Objects such as door handles and cutlery will be disinfected and labelled accordingly after disinfection. – Disinfection with Ozone and ULV will be done twice a week. – Sun-loungers will be arranged according to social distancing measures, and all will be disinfected at the end of the day. – Tables in the main restaurant will be arranged according to social distancing measures. Tables, charis and cutlery will be disinfected before use. – There will be no animation to protect our guests’ health. ROOMS – All points of contact, such as door and windows knobs and handles, light switches, TV and A/C remotes, phones, hair driers, closet lids, furniture, bed bases, will be disinfected with appropriate chemicals. – There will be control lists on commonly-used bathroom furniture, with the name of staff undertaking the cleaning recorded. – First room cleaning will be undertaken with masks and gloves. – DND (do not disturb) will not be permitted so that room cleaning and disinfection can be done on a daily basis. – Rooms will be disinfected with ozone and ULV. – Room textiles will be washed at 90 degrees, and guests will be notified via information forms. – Decorationary pillows and runners will not be used. FOOD and BEVERAGES – Tables will be placed outdoors as much as possible. – Tables will be arranged according to social distancing measures. – The maximum number of chairs per table will be four. – In the open buffets, waiting areas will be designated according to social distancing measures. – Plates, cutlery and service will be provided by staff with masks and gloves. – Napkins and cutlery will be served in a packaged, protected manner. – Cooked food will be preferred (to uncooked food) as much as possible. – Tables, chairs and child seats will be disinfected after each use. – Guests will be informed on food and beverage consumption outside hotel premises. – Immune-system boosting food and beverages will be regularly served. KITCHEN – Floors, surfaces and kitchen equipment will be disinfected every 2 hours. – Interdepartmental entry and exit of staff will be recorded. – Every food entering the kitchens will be disinfected with suitable disinfectants. – Special attention will be given to washing of vegetables and unfreezing of meat, poultry and fish. – Kitchen equipment will be sterilized more frequently, and with autoclave. – Hygiene pools will be placed on kitchen entry and exit points. – Swabs and samples will be undertaken separately for each meal. – Measures will be taken towards good hygiene and good production (GHP, GMP) during the food preparation and production stages. PROCUREMENT and STORAGE – Goods will be stored in shelves with dates of purchase recorded. – Disinfection at the suppliers will be ensured and recorded. – Goods will be sent to departments according to the FIFO principle. – Suppliers will be inspected weekly by the quality control staff to make sure they are taking the necessary precautions. Additional supplier precautionary measures: Supplier health checks Hygiene controls of supplier production and storage areas. Vehicle disinfections. Supplier staff hygiene controls. POOL and BEACH – Pool areas will be expanded, with sun loungers arranging according to social distancing measures. – Sun loungers will be cleaned and disinfected by beach staff after each use. Facebook Instagram YouTube Tripadvisor This website uses cookies and third party services, allowing us to present advertising in line with your interests and ensuring audience counts, sharing and redirection to social media. Read More OK