The well-being of our guests is important, for this reason we have introduced new safety measures, rethinking the work processes and updating our quality standards.
We require, in all social contacts situations, the mask use on the hotel public area
Wash your hands frequently with water and soap or alcohol-based gel
Keep a safe distance (at least one meter) in any social contact, except if you belong the same household
Before coming in hotel you will found a thermal scanner for measure the temperature. The entry will not be allowed if you have a temperature above 37,5 °C or other flu symptoms
1. MITIGATION OF THE RISK OF INFECTION FROM INTERACTIONS WITH OTHER PEOPLE
Measures to reduce the risk of direct infection between people
To minimise the risk of infection, the entire staff of the hotel wears protective masks whilst working.
On all floors, hand sanitiser dispensers are located at the hotel entrances and public hall entrances. To protect our own and others' health, we kindly ask our guests to disinfect their hands regularly.
Our collaborators in the kitchen, dining and cleaning departments work exclusively with antibacterial gloves.
The entire staff has been trained to provide our highest quality services whilst maintaining the recommended social distancing measures.
2. MITIGATION OF THE RISK OF INDIRECT INFECTION FROM INFECTED SURFACES OR OBJECTS
Frequent sanitization of surfaces
The risk of an indirect infection arises from contact with infected surfaces or objects. To prevent these contaminations, new work protocols have been defined for all hotel departments. These protocols define the sanitisation frequencies of all surfaces and regulate the treatment of particularly delicate objects.
Strictest cleaning measures
To ensure maximum safety for our guests and collaborators and to minimise the risk of infection, we have reworked all our hygiene protocols regarding guest rooms and public spaces.
These protocols have the purpose of defining the critical points, the types of detergents to be used, the sanitisation frequencies and all the operational processes to be followed.
Disinfection of rooms
All our rooms are disinfected daily with sanitising products and ozone treatment. Particular attention is paid to surfaces such as switches, handles, taps, remote controls, toilets, bidets and washbasins.
Disinfection of critical points
Used linen and waste are enclosed in sealed bags.
Waste and linen
The frequency of disinfection of surfaces such as elevator buttons, handrails, door handles in public spaces has been increased.
3. MITIGATION OF THE RISK OF INFECTION AT THE RESTAURANT
New protocols and service performance
To minimise the risk of an infection in the restaurant, the work processes for the kitchen and service have been redesigned with particular caution. The following measures ensure the safety of meals, objects and the environment, minimising the risk of infection.
As in all departments, the kitchen and dining room staff wear protective masks at all times whilst at work.
Treatment of cutlery and glasses
After washing and sanitising, tableware, cutlery and glasses are treated exclusively with antibacterial gloves.
Service of the service
In order to ensure food safety, all forms of buffets have been eliminated. All dishes are prepared in our kitchen and served at the table.
In order to further reduce the risk of infection, we guarantee the appropriate distancing measures between all tables.