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04Jul 2018 04Jul 2018

COVID-19

Keeping you Safe

At Hotel Ilisia we have taken all the measures of hygiene and safety applying all the protocols of EODY FOR Covid-19 in all the services, the public places and the rooms of our hotel. Below you will find some of the most important measures applied in the hotel.

Staff

  • All staff of our hotel is fully vaccinated.
  • Regular training of staff for the safe use of Personal Protective Equipment and supervision of their proper use
  • Specialized training of staff on health and safety issues and information on the COVID-19 suspected case management plan
  • Mandatory use of a mask by the staff in all areas of the hotel
  • Carrying out the necessary self-tests and additional molecular tests for coronavirus detection (PCR) on a regular basis

Public Spaces

  • Thermometry of each guest upon entering our hotel.
  • Frequent disinfection of surfaces and points that are often touched (eg buttons, knobs)
  • Installation of intact antiseptic stations in all areas
  • Recommendation for the use of masks to all visitors
  • Good and continuous ventilation in all areas of the hotel
  • Limited number of people in the elevator: 2 people.

Rooms

  • Certification of proper operation and hygiene of air conditioners
  • All of the rooms are cleaning with steam cleaner
  • Emphasis on disinfecting surfaces and points that are often touched (eg remote control, knobs)

Reception

  • Installation of a special protective glass divider for the safe communication of the reception staff with the customers
  • Disinfection of cards / keys of the rooms
  • Electronic and contactless payment of the accounts
  • Installation of antiseptic for use by the customer in the reception
  • Regular disinfection of the reception surfaces

Restaurant / Bar

  • Staff equipped with personal protective equipment
  • Cleaning and disinfection of table seats after use by each customer
  • Distance between the tables according to the instructions of EODY
  • Strict good hygiene, cleaning and disinfection practices in the food sector

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