Covid 19

GENERAL PREVENTION MEASURES

Maintaining the safety distance of 2 meters
Cleaning and disinfection plan with authorized virucide of the ECOLAB brand
Continuous air conditioning and ventilation of the establishment
Access to hydroalcoholic solution in all common areas
Installation of disinfectant carpets in the exterior entrances to the hotel
Designed to capture moisture and all types of dirt from the entrances.
Machine washable up to 60º to keep carpets hygienically clean.
We used the Oasis Pro 20 virucidal disinfectant cleaner.
An application of sufficient virucidal to cover the area of action, respray periodically according to the amount of influx.
All our employees have PPE and have been trained for their safety by the MPE company with specific training on Covid-19.

CHECK IN and CHECK OUT MEASUREMENTS

Recommendation to pay by card or mobile devices to avoid handling cash
Minimum distance measures of 2 meters, through signage on the ground and placement of protection screens in the front office area
Cleaning and disinfection measures for electronic equipment, keys and pens after each use with a virucidal product from the ECOLAB brand
Access to hydroalcoholic solution next to the reception desk
Container is enabled to return keys and subsequent disinfection with virucida ECOLAB

MEASURES IN ROOMS

Disinfection of all elements of the room between guests
Daily ventilation of all rooms
Collection of lingerie in separate bags in laundry carts
Disinfection of textiles in our laundry at> 65ºC with ECOLAB product
Reduction of decorative elements and expendable material for security reasons, transferring all hotel information to the TV screen in each room
Use of PPE by cleaning staff at all times
Individual amenities per room

COMMON ZONES

Limited use of spaces temporarily for customer safety
Individual or family unit use of the elevators and with a mask.
Covid equipment, created for the disinfection of cleaning common areas, handrails, elevator buttons, door handles, rugs and carpets, porch entrance, glass, replacement of hydroalcoholic gels, continuous garbage collection, bathroom review including swimming pools
Analysis and identification of capacity of the different rooms of the hotel

RESTORATION

Distribution of tables and chairs to guarantee the safety distance between clients
Control of capacity through lunch and dinner shifts and extension of hours, for a correct disinfection and restoration of restoration
Breakfast: 1st shift: 08: 00h. - 2nd shift 09.00h. - 3rd shift 10.00h.
Lunch: 1st shift: 1:00 p.m. - 2nd shift 2:00 p.m. - 3rd shift 15.00h.
Dinner: 1st shift: 8:00 p.m. - 2nd shift 9:00 p.m. - 3rd shift 22.00h.
Substitution of common elements for single-dose
Sanitization of all the dishes used in our washing train> 80ºC
Use of EPis by catering and kitchen staff at all times

LEISURE, ANIMATION and EVENTS

Pool capacity control
The pool hammock is responsible for the disinfection of the hammocks with virucidal, as well as the contact areas, showers, pool stairs, bathrooms. In addition, our hammocks are placed at a safety distance of 2 meters.
We have 6 pool showers, 3 on one side and 3 on the other end, closing the central shower so that there is the recommended safety distance.
Adaptation of animation activities guaranteeing social distancing
Limitation of services temporarily to ensure customer safety
We have eliminated the service of Fishbowl, our nursery, for not being able to guarantee the safety distance
We have moved our Ecoclub to Alucine, in three open-plan rooms with access to the garden at the same height and constant ventilation

STORE

ROCINA

The restaurant capacity has been reduced by eliminating furniture
The safety distance between tables of 2 meters is kept
The tablecloths have been eliminated and single-use placemats have been placed with Rocina's letter printed on them
QR codes have been placed on the tables to be able to download Rocina's letter with mobile devices
Single-dose products are provided to the customer in the case of sauces, jams, dressings, butters
We have protective screens in the restaurant bar as well as in the ham cutting area
We make table reservations to eat to control restaurant capacity

FIFTH HEAVEN

We have optical gel at the entrance of the terrace
The furniture has been reduced and a safety distance of 2 meters has been left between tables
QR codes have been created located on the tables and bar on the terrace so that the customer has access to the menu on any mobile device

GYM

Capacity has been reduced to 6 pax maximum
Space ventilation constantly
Gel dispenser at the entrance of the same
A disinfection point has been placed within the reach of users to disinfect each machine after use
Mandatory use of a mask during exercise
Access control through registration in the front office of reception to not exceed the capacity of 6 pax
Disinfection of machinery and space by our Covid Team, according to use of the space