Clean & Safe

Establishment considered Healthy & Safe

Healthy & Safe Establishment Declaration

The establishments Carvoeiro Hotel (RNET no. 319), Lagoa Hotel (RNET no. 6141), Baía Hotel (RNET no. 4718), Navigator Hotel (RNET no. 1398), Vale da Telha Hotel (RNET no. 3659), of the GSC Hotels Group, have registered their declaration of compliance with the standards that allow them to advertise themselves as a Healthy & Safe Establishment valid until April 30, 2021.

The World Health Organization declared the Coronavirus as the causal agent of COVID-19, as an international public health emergency. To avoid risks and infections, ensuring the existence of an internal protocol that defines the necessary prevention, control, and surveillance procedures, this establishment declares to comply with the requirements set by Turismo de Portugal, according to the guidelines of the Directorate-General of Health, which allow it to be considered a Healthy & Safe Establishment.

Training for all employees:

All employees received information and/or specific training on:

Internal protocol regarding the COVID-19 coronavirus outbreak.

How to comply with the basic precautions for infection prevention and control regarding the COVID-19 coronavirus outbreak, including the procedures:

  • Hand hygiene: wash hands frequently with soap and water, for at least 20 seconds or use hand sanitizer with at least 70% alcohol, covering all surfaces of the hands and rubbing them until dry.
  • Respiratory etiquette: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately thrown away; Always sanitize your hands after coughing or sneezing and after blowing your nose; Avoid touching your eyes, nose, and mouth with your hands.
  • Request only the necessary personal data, taking appropriate measures to keep the data up to date.
  • Social behavior: change the frequency and form of contact between workers and between them and clients, avoiding (when possible) close contact, handshakes, kisses, shared workstations, face-to-face meetings and sharing of food, utensils, cups and towels, comply with daily self-monitoring for fever assessment (measure body temperature and record the value and time of measurement), check for cough or difficulty breathing and follow the guidelines of the General Directorate of Health for cleaning surfaces and treating clothing in establishments.
Information for customers

The following information is available to all customers:

  • How to comply with the basic precautions for infection prevention and control regarding the coronavirus outbreak.
  • What is the internal protocol regarding the outbreak of coronavirus COVID-19?
The hotels have:
  • Personal protective equipment available in sufficient quantity for all employees. Personal protective equipment available for guests (maximum capacity of the establishment).
  • Stock of single-use cleaning materials proportional to its dimensions, including single-use cleaning wipes moistened with disinfectant, bleach, and 70% alcohol. Dispensers of alcoholic-based antiseptic solution or alcohol-based solution at entry/exit points, and whenever applicable by floor, at the entrance of the restaurant, bar and common sanitary facilities.
  • Waste container with non-manual opening and plastic bag.
  • Location to isolate individuals who may be detected as suspected cases or confirmed cases of COVID-19, which should preferably have natural ventilation or mechanical ventilation system, and have smooth and washable coatings, bathroom, stock of cleaning materials, surgical masks and disposable gloves, thermometer, autonomous waste container, waste bags, bags for collecting used clothes, kit with water and some non-perishable foods.
  • In the sanitary facilities there is equipment for hand washing with liquid soap and paper towels.
The hotels assure:
  • Cleaning and disinfection, according to the internal protocol, of the surfaces where employees and clients circulate, ensuring the control and prevention of infections and antimicrobial resistance.
  • Cleaning, several times a day, of surfaces and objects commonly used (including countertops, light switches and elevator buttons, doorknobs, cabinet handles).
  • Given preference to wet cleaning, instead of dry cleaning and using a vacuum cleaner.
  • The air renewal in the rooms and closed spaces is done regularly.
  • The disinfection of the pool or other equipment existing in SPAs/wellness areas (whenever they exist) is carried out as defined in internal protocol.
  • The disinfection of the hot tub (whenever it exists) is done regularly by draining all the water followed by washing and disinfection; subsequently, it is filled with clean water and disinfected with the appropriate amount of chlorine, according to the internal protocol.
  • In the food and beverage areas, the reinforcement of hygiene of utensils, equipment, and surfaces is increased, and direct handling of food by customers and employees is avoided to the maximum extent possible.