Claremont Guest House ,Covid 19 Re-open Risk Assessment-completed 27th June 2020.
||Guests will touch bell and door handle.
||Clean bell and door handle after guests arrival.
Once door is open step back to 2 metres.
|Hall, stairs and landing
||Guest will touch hall table, brochure racks, light switches and bannisters.
||Clean after guest movements. Put hand sanitiser dispenser on hall table with sign saying: PLEASE USE: sign by brochures saying: PLEASE DO NOT BROWSE JUST TAKE:
||Area that could cause problems of cross contamination: Proximity of sofas to one another, TV remotes, light switches.
||Move sofas as far away as possible, cover TV remotes with cling film for easy wiping, sign to remind guests to social distance.
||Tables are not 2 metres apart with cotton table clothes.
||Take out 2 tables and chairs, place hand sanitiser at entrance to dining room, change to plastic table clothes for easy wipe down.
|Remove all personal clutter, sanitise items brought into kitchen from shops and all surfaces used.
Implement cleaning protocols.
|Door handles-inside and out, wardrobes, drawers, light switches, bedside tables and lamps, dressing tables, Tea and Coffee tray, TV remote control.
Door handles, light pull cords and shower pull cords, shower door handles, shampoo and body wash containers, shower head, shower on and off switch. Taps, flush handle, toilet seats and hair dryer.
|Remove any cushions, remove tissue boxes.
Implement cleaning protocols.
Cover remote controls in cling film.
Washing bed linen and towels above 60c
Implement cleaning protocol.
|Launder clothes daily at 60c wash
Wipe down aprons with anti-bacteria wipes or sanitiser
Check in protocols.
E-mail guests prior to arrival to advise them of procedures in place.
Welcome guest whilst observing social distancing rule.
Ask if they would like to settle their bill now or on departure. Sanitise card machine if used.
All sanitised room keys are in rooms ready for new arrivals.
Offer help with luggage. If yes, use disposable gloves and throw them away after use.
Give guest breakfast menu to fill in. Told to leave on hall table for collection.
Check out protocols.
Ask guest to leave the room key in the room.
Offer help with luggage. If yes, use disposable gloves and throw after use.
Sanitise card machine if used.
Guests have set tables by room number.
All courses to be served to table. All other items will be on the table – butter, milk, jams, sauces.
Dining room to be cleaned after all guests have departed. All hard services to be wiped down with anti-viral sanitiser.
Room left to evening then reset for breakfast next day.
Public areas cleaning protocol.
Bannisters, doorhandles, light switches, coffee table , TV remotes and door frames to be wiped down with anti-viral sanitiser first thing in the morning and last think at night.
Bedroom cleaning protocol.
Bedrooms only to be cleaned while guests are out.
Disposable gloves to be worn and discarded after finishing each room.
All hard services to be washed down with anti viral sanitiser.
Mugs and glasses to be washed in dishwasher at minimum of 60c.
Sheets, pillows to be changed as normal while guests are in house.
En-suites to be cleaned with anti viral sanitiser and disposable gloves worn.
Strip beds including mattress and pillow protectors, all linen put in bags in rooms then straight to washing machine to be washed at 60c.
Thorough sanitise of all hard services.
Thorough clean of en-suite and sanitise all services.
Leave as much time as possible between guests.
Kitchen cleaning protocol.
All hard services to be sanitised before starting.
After service complete clean of cooker, floor and all surfaces as normal.
Sanitise all hard surfaces once cleaning is complete.
All cooking utensils to be washed in dishwasher.