Health and Safety Protocols | Hotel Don Paco

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

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

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.

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

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.

Health and hygiene protocols