Precautionary Measures for Novel Coronavirus:

All Hotel Areas

Applied PrimeShield Residual Antimicrobial Protector in public areas such as lobby, restaurants, Health Club and staff canteen for reducing germs effectively by 99.9% for at least 6 months

  • Increase the frequency of cleaning and disinfection of public area such as lifts, elevators, telephones, washrooms and lobby with disinfectant every two hours; clean and disinfect the air-conditioning system at least once per week
  • Set up Hygiene Check Station at every hotel entrance with disinfected carpet and alcohol-based handrub, all guests are requested to have their body temperature checked and hands’ disinfection at the entrance
  • Provide staff with guidelines on proper wearing of surgical masks and use of alcohol hand rubs, personal hygiene and temperature check
  • If staff has body temperature over 37.5 degrees Celsius or influenza-like symptoms, he or she will be arranged to seek medical advice and refrain from work

 

Banquet Service

  • Provide temperature check service for event guests if needed and advice guests to wear a surgical mask and seek medical advice promptly if influenza-like symptoms develop including fever, sore throat and coughing
  • Ensure the adequate washrooms and Hygiene Check Station within the event venue, banquet staff indicate the location of personal hygiene equipment for event guests
  • All staff must measure body temperature, disinfect hands and wear surgical masks before entering hotel, and all food-handling staff must wear gloves and surgical masks during duty

 

F&B Service

Guests are required to wear surgical mask, have body temperature check and disinfect hands with hand sanitizer provided by restaurants before being seated, and guests who are neither wearing a surgical mask, body temperature is over 37.5°C nor refuse to have their body temperature check are not welcomed

Guests are required to wear surgical mask when collecting food on buffet table

  • Strengthen the cleaning and disinfection of air-conditioning system, restaurant and kitchen area including cooking utensils and tablewares
  • Strictly implements food safety guidelines for food handling to ensure food hygiene, such as avoiding prolonged food displaying, placing independent food tongs on buffet table, and monitoring the hygiene condition of restaurants and follow up in due course
  • All staff must measure body temperature, disinfect hands and wear surgical masks before entering hotel, and all food-handling staff must wear gloves and surgical masks during duty
  • If guests have special dining requests, hotel will make arrangements accordingly

 

Accommodation

The hotel does not accept any guest who (1) under the HK Government’s 21-day compulsory quarantine order, or who have been in close contact with anyone who is currently under this order; (2) is exempt from a compulsory quarantine but has visited other countries/territories in the past 21 days before the arrival date; (3) in the past 14 days, have stayed at the premises or same building there have been diagnosed of COVID-19; (4) In the past 21 days, have been in close contact with someone who is a diagnosed/suspected confirmed case/identified as close contact person (Special exempted guests: medical professionals)

  • Strengthen the cleaning and disinfection of room facilities including carpet, air-conditioning filter and bathroom air intake vent
  • All guests are requested to have body temperature checked and fill in a health declaration form while checking in
  • If guest is suffered from fever or other influenza-like symptoms, guest will be advised to wear a surgical mask and seek medical advice promptly
  • If guests have special room requests, hotel will make arrangements accordingly
  • All staff must measure body temperature, disinfect hands and wear surgical masks before entering hotel

 

Staff Measures

  • All staff must measure body temperature, disinfect hands and wear surgical mask before entering hotel, and all food-handling staff must wear gloves and surgical mask during duty
  • Provide staff with guidelines on proper wearing of surgical mask and use of hand sanitizer, personal hygiene and body temperature check
  • If staff has body temperature over 37.5 degrees Celsius or influenza-like symptoms, he or she will be arranged to seek medical advice and refrain from work
  • Strengthen the cleaning and disinfection of staff changing rooms and staff canteen, reduce the maximum number of people in staff canteen, staff must wash their hands before and after meals and wear surgical mask all the time (except having meals)