F&B / Kitchen / Restaurant & Bars / IRD / Events
Sanitise high-touch areas every 2 hours, e.g. chairs, tables, door handles, switches, podiums, control buttons.
No
Not consistently observed. Need sanitization records log F&B / Kitchen / Restaurant & Bars / IRD / Events
All pens collected and sanitised after every event.
No
Not observed. Suggest to have designated sanitized ready to use bin for pens F&B / Kitchen / Restaurant & Bars / IRD / Events
All guest contact equipment sanitised every hour, e.g. such as counter tops.
No
Not consistently observed. Need sanitization records log. Wellness / Reception (Health Club/ Spa) / General Cleaning (Gym, Treatment Rooms and Locker Rooms) / Wet Area
Whirlpools deep cleaned and disinfected twice per week.
No
Only done once a quarter by external contractor. Records log is needed Heart of House / Scheduling, Transportation, Clock-In / Split Team & Work from Home Arrangements Be ready with Split Team Structure in each department with detailed Guidelines.
No
List of colleagues names, positions and departments who are assigned split team A and Team B needs to be established and readily available to communicate internally Heart of House / Scheduling, Transportation, Clock-In / Split Team & Work from Home Arrangements
Be ready with Work from Home Guidelines in each department
No
WFH guidelines/policy needs to be readily available to communicate internally if scenario arises Heart of House / Scheduling, Transportation, Clock-In / Split Team & Work from Home Arrangements / Uniforms, Locker Rooms, PPE / Colleague Dining Room, Buffets
Prepare capacity restriction guidelines with floor plan and seating arrangements based on social distancing guidelines from authority and prepare plan for staggered meal timing, queue management, people flow and santizing protocol.
No
Must display maximum capacity on the outside of the canteen
Photo 29
Private & Confidential
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