Covid 19

We hope and pray that you, your family and friends are safe and in good health at this time.

Fort Rajwada has always prioritised the health and well being of our guests and colleagues with exacting standards of cleanliness and hygiene. I take this opportunity to assure you that we have used this time to implement even more detailed measures, in keeping with World Health Organisation and Tourism guidelines. Each one of now stand committed to being industry leaders when it comes to guest and employee safety as we are confronted with COVID-19.

The content of this document will give you an insight into the measures the Hotels is taking to ensure your safety and well being.

Our hotel owned cars will be thoroughly sanitized internally and externally prior to each guest transfer and will be equipped with sanitizing products for your use.
Chauffeurs will wear face masks and gloves.
Doorman and managers will greet guests with folded hands, while maintaining a safe distance, with no physical contact.
Hand sanitizer and disposable masks will be available at the entrance of the lobby.
All guests will under go temperature checks in the before entering the hotel. Guests running a temperature of more than 99°F will be met by a senior manager to provide medical assistance and advise further course of action.
Hotel umbrellas will be disinfected after each use.
Car keys will be sanitized when they are with the doorman and when they are returned to guests.
All guides/ local agents will under go temperature checks at the entrance of the hotel upon their arrival.
Any visitors with a temperature of more than 99°F will not be permitted to enter the hotel. The face masks will be mandatory and available for anyone who does not have one.
All baggage will be sanitized on arrival with correctly formulated disinfectant.
Each guest will find in their rooms a hand sanitizer for their personal use.
Medical kits available at the front Desk will now also include disposable gloves, facemasks, safety glasses, PPE kit and bio disposable garbage bags.

Guests arriving from restricted countries or regions will be required to share detailed information, as prescribed by the Ministry of Tourism’ sprotocols, prior to arrival.
All information required for registration will be requested in advance to reduce the time spent upon arrival.
Digitized check-out formalities with e-bills and online payments will be available on request.
Guests are requested to advise check-out plans at least 60 minutes in advance so that the bills can be prepared in time for the check-out.

There will be continuous cleaning and sanitisation of all touch points inthe lobby telephones, door handles, elevator buttons, railings and lobby & guest corridor
Rugs will be vacuumed and floors mopped with disinfectant solution every two hours.
In case of a double door at the entrance, one set of doors will be left open so that guests do not have to touch door handles.
Ashes in smoking areas will be cleaned and sanitised every thirty minutes.
Hand sanitisers will be available at all counters, cloakrooms, restaurants, guest corridors and guest rooms
Unused room linen and bath linen will also be sent to the laundry on departure.

Cloak rooms will be sanitized every 2 hours.
Deep cleaning of rooms will bed one with extra focus on surfaces such as door handles, knobs, remote controls, writing table tops, switches, telephones, WC flush handles, health faucets, vanity counters and floors.
Pillows, cushions, sheets, sheetprotectors,shower curtains, duvets and all linen will be sent to the laundry for cleaning after each guest departure.
Heavy curtains, sheer curtains, blinds, rugs, upholstered furniture and head board cladded with fabric will be deep cleaned after every departure.
In occupied rooms all used glassware will be washed in a dishwasher for high temperature cleaning at above 80°C. All the glassware in the room and mini bar will also be washed in a dishwasher using the same process and only then placed in the room, prior to check-in
Handrail, staircase and staircase landing in fire exit areas will be cleaned every day.

Restaurant seating will be reconfigured to ensure safe distances.
Staff will wear disposable gloves and face masks. These will be changed upon returning from a break.
Desk, phone and Ipads will be disinfected every 30 minutes or after every use.
Entrance doors will be left open during meal periods. If the door needs to be kept shut, assistance will be provided so guests do not have to touch handles.
All tables and chairs will be sanitised before and after every meal period and after every guest use.

All electronic menu tablets and credit card machines will be sanitised before and after every use. Staff will sanitise hands before holding the tablets and card machines or exchanging any currency. Sanitiser/disinfectant wipes will be presented to the guest along with all bill folders.
Bartenders will wear and frequently change disposable gloves when working at bar counters.
Chopping board will be sanitised in a food grade chlorine tank.
Equipment such as coffee machines, ice crusher machines, ice machine doors, induction surfaces, cutlery trolleys, cookie containers, tea selection boxes, etc. will be sanitised after every use or on a frequent basis.

In-room dining trays will be cleaned and disinfected after every use.
Service staff will wear disposable gloves & face masks and carry hand sanitisers. Guests will be greeted with folded hands (Namaste), maintaining a safe distance.

All dishes willbe covered with a cloche.
Canned beverages willbe opened by the server only after seeking guests’permission

Kitchen staff will enter the kitchen in fresh uniform, hairnets,chef caps and aprons. On each occasion, they will wash their hands priorto entering the kitchen.
Staff will wear face masks. Gloves will be worn in all areas of the kitchen other than at the hot cooking range. Gloves will be changed and hands washed after every task

All staff movement will be clockwise to reduce cross traffic and maintain a safe distance.
All ladles and knives will be washed and sanitized after every use.

All surfaces and table tops will be cleaned with a sanitizing solution after every use.
All fruits and vegetables will be washed in 50PPM chlorine before entering the hotel as well as the kitchen.

Grocery packets will be sprayed with 100PPM chlorine or quarantined away from the main building. Meat, poultry and seafood will be sanitized thoroughly.

Hand sanitisers, disinfectant wipes and disposable masks will be placed in the fitness center for guests’ use.

All equipment including yoga matswill be sanitised after every guest’s use.

IPad will be sanitized after each guest’s use.

All touch points, including door knobs, switch plates, thermostats, mini bars, etc. will be sanitized after each guest’s use.

Chlorine dosage will be monitored every 30 minutes and maintained at 0.8–1 PPM.
Hand rails will be disinfected after each guest’s use
Lounge towels will be changed and pool loungers will be sanitized after each guest’s use.
Floating tubes and balls, provided upon guest request, will be thoroughly cleaned and sanitized after each use.
Pool furniture will be arranged to ensure that a safe distance is maintained.
Towel basket will be sanitized before placing fresh towels with no more than six fresh towels per basket.

Laundry staff will wear face masks and disposable gloves.
All laundry hangers, laundry bags, wicker baskets and basket liners will be sanitized before and after laundry delivery.
Separate bags will be used to transport soiled and fresh linen from guest rooms to housekeeping and laundry to avoid cross contamination.

Disposable facemasks will be available for guests should they require one, whenever they are leaving the hotel and upon checking out.
Shopping and sightseeing information will be shared electronically through e-mail. In case a printed copy of information is shared, it will be disinfected prior to handing over and safely disposed of after use.
Cellular phone chargers provided for guest use will be sanitized after each use
All parcels, courier items, shopping bags, etc. received or given to guests will be sanitized before entering the hotel and the guests’ room.

All receiving staff will wear face masks and disposable gloves.
All materials, boxes, crates,sealed packets and trolleys will be sprayed with disinfectant.
Vendors will follow recognized food safety standards as accredited by reputed certification bodies to ensure safe manufacturing, handling and delivery practices.
Vendor vehicles will be allowed inside the hotel premises after thorough sanitization.
Body temperature will be checked for the driver, delivery person or loader at hotel entrance to ensure their temperature is below 99°F, or else they will not be permitted inside.