Below, you can consult the rules that we are committed to respect for the protection and safety of our guests.

General principles

(source: Italian Ministry of Health)

  • Scientific evidence shows that coronaviruses are inactivated by appropriate sanitization procedures that include the use of common hospital disinfectants such as sodium hypochlorite (0.1% -0.5%); ethanol (62-71%); or hydrogen peroxide (0.5%).
  • In accordance with WHO recommendations, a “thorough cleaning of environmental surfaces with water and detergent, followed by the application of disinfectants commonly used in hospitals (such as sodium hypochlorite)” is considered an effective sanitization procedure.
  • It is also recommended to sanitize the rooms with an ozone generator after guests’ departure, according to the protocol developed by “Trentina Servizi e Consulenze SRLS”.

Staff

  • The heads of each department are responsible for measuring the body temperature of their incoming colleagues.
  • Access is denied to all staff members whose body temperature exceeds 37.5°.
  • The employees whose body temperature exceeds 37.5° must return to their homes immediately, contact their doctor as soon as possible, and follow their instructions.
  • The staff changing rooms are sanitized every day by a “thorough cleaning of environmental surfaces with water and detergent, followed by the application of disinfectants commonly used in hospitals (such as sodium hypochlorite)”.
  • Staff members who are in direct contact with food have to wear a face mask. They also have to frequently wash their hands with hand sanitizer.

Check-in

  • You can check-in online before arrival.

Reception

  • The reception desk is equipped with a plexiglass sneeze guard.
  • At the reception desk, you can find a hand sanitizer dispenser.
  • Disposable masks and gloves are available to guests who request them.
  • The staff has to use gloves for baggage handling.

Breakfast

  • The service is carried out over two shifts, to reduce the influx of people into the restaurant.
  • The catering premises are constantly ventilated.
  • The tables are placed at a minimum distance of 100cm from one another except for families and/or people sharing the same room.
  • In the premises dedicated to catering, there is a hand sanitizer dispenser that can be used both by guests and staff.
  • The dispensers and the juicers are disinfected several times during the service.
  • Guests are served at the table by the staff and can’t pick up food from the buffet independently.
  • Guests can ask for disposable gloves.
  • Freshly prepared food is served by a staff member wearing gloves and a face mask or brought to the tables by waiters.
  • Glasses, dishes, and cutlery are washed in the dishwasher with special detergents. They are washed at a temperature that largely guarantees the deactivation of viruses.
  • The correct washing of the tablecloths is guaranteed by the professional laundry that the hotel uses.
  • To ensure maximum hygiene, we use disposable napkins.
  • The catering premises are sanitized at the end of each of the two shifts by a “thorough cleaning of the environmental surfaces with water and detergent, followed by the application of disinfectants commonly used in hospitals (such as sodium hypochlorite)”.

Dinner

  • The service is carried out over two shifts, to reduce the influx of people into the restaurant.
  • The catering premises are constantly ventilated.
  • The tables are placed at a minimum distance of 100cm from one another except for families and/or people sharing the same room.
  • In the premises dedicated to catering, there is a hand sanitizer dispenser that can be used both by guests and staff.
  • Guests can ask for disposable gloves.
  • Freshly prepared food is served by a staff member wearing gloves and a face mask or brought to the tables by waiters.
  • Glasses, dishes, and cutlery are washed in the dishwasher with special detergents. They are washed at a temperature that largely guarantees the deactivation of viruses.
  • The correct washing of the tablecloths is guaranteed by the professional laundry that the hotel uses.
  • To ensure maximum hygiene, we use disposable napkins.
  • The catering premises are sanitized at the end of each of the two shifts by a “thorough cleaning of the environmental surfaces with water and detergent, followed by the application of disinfectants commonly used in hospitals (such as sodium hypochlorite)”.

External restaurant

  • The tables are placed at a minimum distance of 100 cm from one another, except for families and/or people sharing the same room.
  • The food is served at the tables directly by the waiters.
  • Glasses, dishes, and cutlery are washed in the dishwasher with special detergents. They are washed at a temperature that largely guarantees the deactivation of viruses.
  • To ensure maximum hygiene, we use disposable tablecloths and napkins.

Bar and ice cream parlour

  • The food is served only at the tables. Alternatively, you can request the takeaway service.
  • Drinks are served at the tables by the waiters. The waiters wear all the time gloves and a face mask.
  • The tables are placed at a minimum distance of 100 cm from one another, except for families and/or people sharing the same room.
  • Glasses, dishes, and cutlery are washed in the dishwasher with special detergents. They are washed at a temperature that largely guarantees the deactivation of viruses.

Shared areas and changing rooms

  • The floors are sanitized daily with chlorine-based detergents.
  • Handles, pushbuttons, and other surfaces are sanitized with alcohol-based cleaning detergents.
  • Any extraordinary sanitizing operation is recorded on a special register.
  • The maintenance intervention regarding the air conditioner filters – which are carried out every month – are recorded on a dedicated register.
  • Extraordinary sanitizing interventions regarding the cleaning of the air conditioner filters are recorded every month on a dedicated register.

Shared bathrooms

  • Shared bathrooms are sanitized by the staff several times a day with chlorine-based detergents.
  • On the outside of each shared bathroom, you can find a hand sanitizer dispenser.

Wellness areas

  • To guarantee your safety, access to the wellness areas is limited.
  • The floors are sanitized daily with chlorine-based detergents.
  • Handles, pushbuttons, and other surfaces are sanitized with alcohol-based detergents.
  • At the end of each day, the wellness areas are further sanitized following the protocol developed by “Trentina Servizi e Consulenze SRLS”.

Rooms

  • The floors are sanitized daily with chlorine-based detergents.
  • Handles, pushbuttons, and other surfaces are sanitized with alcohol-based detergents.
  • Extraordinary sanitizing interventions regarding the cleaning of the air conditioner filters are recorded every month on a dedicated register.
  • After the departure of the guests, their rooms are further sanitized following the protocol developed by “Trentina Servizi e Consulenze SRLS”.
  • The courtesy set offered to guests includes a pack of disposable disinfectant wipes.

Swimming pool

  • At the entrance of the pool you can find a hand sanitizer dispenser.
  • The pool is sanitized every day by a thorough cleaning of environmental surfaces with water and detergent, followed by the application of disinfectants commonly used in hospitals (such as sodium hypochlorite)”.
  • The pH of the water is tested daily and the results are recorded on a dedicated register.
  • Loungers are sanitized several times a day using disinfectants.
  • The towels provided to the guests (upon request) can be used exclusively in the pool area.