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Hotel Don Paco

Health and hygiene protocols

Hotel Don Paco

Protocols in our facilities

  • All facilities are disinfected daily
  • You will find certified hand sanitiser dispensers throughout our establishment; their use is compulsory
  • Protective screens in customer service areas
  • The lifts can only be used by one person at a time or at most by 2 people who share the same room
  • Room keys will be disinfected before handing them over
  • Rugs have been removed from all rooms
  • Towels and bed linen are washed at high temperature
  • TV remote control and telephone are sterilised daily in all rooms
  • Open or foot-operated waste bins lined with a bag
  • Vent filters are cleaned regularly
Hotel Don Paco

Protocols for Pools

  • Hammocks must be 1.5 metres apart
  • We reinforce the critical points with cleaning of all installations with specific products and more frequently
  • Increased frequency of water sanitation monitoring
Hotel Don Paco

The use of a mask is recommended

  • They will find hand sanitiser in the common areas
  • Insofar as possible, payments should be done by credit card
  • POS systems will be disinfected regularly
  • More frequent hand washing of our guests and workers is recommended.
  • Capacity is reduced, both in the common areas and in the different lounges, and routes are established for the flow of people in the restaurant, reception, and entering and leaving the hotel.
  • Services as check-in and check-out are digitalised, as well as contact with reception or other areas.
  • A disinfectant carpet is placed at the hotel entrance.
  • Transparent screens are installed at reception.
Hotel Don Paco

Protocols for our employees

  • All members of staff know the new health and safety measures
  • Staff uniforms are washed and disinfected daily
  • Co-workers must stay at least 1.5 metres apart
  • Reception staff will disinfect the counter every time they finish attending a client
Hotel Don Paco

Catering protocols

  • Orders will be served following all safety measures and delivered under a cover
  • The hotel will offer take-away meals
  • The number of people will be controlled to avoid overcrowding
  • Menus will be removed from dining area
  • We offer an assisted buffet with the aim of reducing the staff’s contact with our guests.
  • Implementation of physical protection barriers for sampling the food to the guests although served by the restaurant staff.
  • Items of shared or common use such as sauce boats etc. are reduced in order to control effective disinfection after each use by the guests.
  • All employees must be provided with masks and guests must also be recommended when the minimum interpersonal distance required by the health authorities cannot be maintained.