Sop Hotel Quarantine Web Sensory Park

www.sensoryparkhotel.
com
STANDARD OPERATING PROCEDURE

HOTEL OPERATION AS QUARANTINE HOTEL
The Sensory Park Urban Hotel is selected as one of the quarantined hotels in Phnom Penh in February
2021 and was evaluated and trusted by the Ministry of Health in Cambodia to accommodate the guests
from overseas as their self-quarantine hotel.
PROCEDURE MUST FOLLOW
FRONT OF THE HOUSE

ENTRANC E
• The New Normal Posters are placed to inform Guests on how each area and other
touchpoints have been cleaned and sanitized
• Temperature checks at the entrance are mandatory for arrival records.
• Disinfect and clean Guest luggage after informing the Guests
• All luggage is disinfected at arrival also avoid luggage service and if insist, the luggage will
be disinfected and sanitized before touching.
• Guests running a temperature of more than 37.5 °C or 98.6° F will be flagged to follow up
daily on his/her health condition.
• Provide a face mask if the Guest is not wearing one.
• Ask the guest to sanitize their hand with our hand sanitizer before touching
• After a group checked in, must inform Safety Team Leader to disinfect and wash away the
floor with shampoo.
• The gate MUST be closed after the group checked in and not allowed the guest to come in
or go out of the hotel.
REC EPTION
• Guest upfront before arrival or at the time of receiving the reservation from the Ministry
of Health system.
• Set up chairs with Registration Card and Pen on each chair at the Entrance Pick Up
and Drop Off area to be completed to reduce contact and time at the reception desk.
• During check-in, must ask the guest to put their registration card inside the clear envelope
and give safety, hygiene, and other instructions to the Guests.
• Ensure markings on the floor at reception to maintain Social Distancing.
• Must ensure all colleagues are wearing face masks, gloves, and face shield.
• Set up automatic sanitizers for Guests to use at the counters.
• Keep paper, envelopes and all equipment sanitized and set up empty USED PEN baskets.
• Alcohol pads should be available at the counter which Guests can use with sanitizer to clean
their phone or credit cards.
• After a group checked in, must inform a Safety Team Leader to disinfect the entrance and
glass door and counter immediately.
• Always have a bottle of 100ml of his/her hand sanitizers for use.
Page 1 of 5 Nº 32 , Samdach Louis Em St. (282), Boeung Tel: +855 (0) 23 228 777
Keng Kang 1, Boeung Keng Kang, info@sensoryparkhotel.com
Phnom Penh, Kingdom of Cambodia. www.sensoryparkhotel.com www.chavonhospitality.com
www.sensoryparkhotel.com
ELEVATORS / LIFTS
• After the Guests checked in, all elevators/lifts MUST set to manual operation as only hotel
employees are allowed to use the lift manually.
• Ensure that safety instructions, including the number of guests allowed at one time
(4), are placed inside the elevator and are easily visible; apologize for the delay and
inconvenience caused to the Guests due to the new safety measures.
• The elevator floor must have markings with directions so that Guests do not face each
other and maintain the appropriate Social Distance in the lift.
• Elevator floors and buttons are regularly sprayed after a guest is used and other areas of the
elevators that can be touched sanitized.
• Install hand sanitizer dispensers in the elevators with “The New Normal” signage and
instruction of the number of guests allowed at one time.
GUEST ROOMS
• Guest Welcome Letters and In-Room Menu with information on sanitization norms should
be placed in the guest rooms before arrival.
• 100ml of Hand Sanitizer, 2 Alcohol Pads, 2 pieces of face masks should be placed on the
writing desk in the guest rooms before arrival.
• All inspected rooms MUST seal with SANITIZED AND SEALED sticker on the main door
and Guests instructions given at the reception should include instructions on how
the rooms are sanitized at regular intervals.
• The housekeeping team on the floor are wearing safety gear, such as face shield, face mask,
and hand gloves at all time when they are on the guest floors.
• Laundry, room service instructions are available in the room with the new SOPs being
implemented or include in the guest welcome letter.
• Pre-set up Guest Room Supplies for 14 days with an appropriate number of items
and bed linen to be changed ONLY on request; no turndown services to facilitate
minimal contact.
CHECK-OUT
• All front line colleagues are required to wear face masks, gloves, and face shields and stay
inside the standing robes which are separated by Acrylic Desktop Protective Shield.
• Only allowed one guest at a time to avoid it’s getting over-crowded and to send the bill or
invoice to the guest room one day before departure and accepting online payments.
• The Guests will be contacted to ask or inform about their check-out time and
traveling plans so that bills can be made ready and not overcrowded.
• Put floor markers with 1.5m as in case of multi guests check out at the same time.
• Provide sanitizers and other PPE in case the Guest requires them.
• Alcohol pads are available at the counter which Guests can use with sanitizer to clean their
phone or credit cards.
RESTAURANTS / ROOM SERVICE DELIVERY
• F&B team set up a chair in front of Guest Rooms with signage FOR DELIVERY ONLY.
• Delivery instructions are explained to Guests in the welcome letter that they are not
allowed to leave their room or come down and their wish items will be delivered to
the room and place on the chair with a ring on the doorbell or call to inform.
• Staff must be trained for possible contact/communication with the guest during service.
• The room Service Team is wearing a face shield, hand gloves, and face mask at all times
when delivering to the guest.
• Housekeeping team to set up a bottle of 100ml hand sanitizers, 2 sets of alcohol pads, 3 face
masks on the writing desk for guests before arrival.
OTHER GUIDELIN ES
• All indoor areas such as entrance lobbies, corridors and staircases, lifts/elevators, and
restaurants will be mopped with a disinfectant with SUMAJ-512, AIM disinfectants
product regularly.
• For metallic surfaces like door handles, security locks, keys, etc. 80% alcohol can be used
to wipe down surfaces where the use of bleach is not suitable.
EN ERGY SA VIN G GU IDELIN ES
Based on the Energy Saving Initiative, only turn on the light on occupied floors as below
• All corridors lighting needs to switch off from 06:00 am until 07:00 pm.
• To turn on half of the ceiling lights from 07:00 pm to 10:00 pm.
• From 10:00 pm until 06:00 am, ONLY turn on the ceiling shadow lights on the guest floor
corridors.
• ONLY allow ONE air-condition unit to turn on in Sensory Café, Floor 16 and the rest of areas
MUST be switched off all the lights and air-conditioning units.
HEART OF THE HOUSE

CLOCK-IN
• All colleagues are required to disinfect with alcohol spray at the entrance before entering
the hotel and before leaving for home.
• All colleagues need to scan QR codes for contactless TIME IN and TIME OUT.
• Request all colleagues to stay at home in case they have any symptoms of flu or are not
feeling well and MUST report to their department head or EAM accordingly.
• Temperature check for all employees at the basement before entering the premises of the
hotel.
• Any employee or employer running temperature of more than 37.5 °C should be asked to
return home and advice to have their covid-19 test at the nearest testing center.
EMPLOYEE UNIFORM
• Uniform MUST be changed after the group checked in and leave it at the hotel to send to
laundry for washing.
• All employees are required to take a shower before leaving home and exchange uniforms
daily should be the norm.
• Uniforms will need to be sanitized properly; steam press or heat iron can be used.
• All colleagues will be given a face shield, face masks, and gloves as part of the uniform
across all departments. And each PPE must be available in their lockers.
• All colleagues are maintaining Social Distancing during the uniform exchange and
mealtime.
EM P LOY EE LO C K ERS
• The shifts will have to be staggered in various 15 minutes slots to ensure there is no
overcrowding in the lockers and the number of employees is regulated with proper
Social Distancing norms being followed.
• Extensive hand wash and sanitizing arrangements are made with signages
explaining the need at the locker.
• Regular monitoring to ensure there is no crowding on arrival or at the locker room.
EMPLOYEE TOOLS
• Proper tools and gears for colleagues which would include a face shield, face masks,
hand gloves and gown in case of emergency also tools in various departments that
shall minimize human touch.
• Use disposable hand gloves and face masks only.
• All colleagues to wear disinfected & clean gloves, and the kitchen team needs to use
plastic gloves with a face mask and face shield.
• All colleagues to isolate themselves in case they have any symptoms of cold or flu and
must report to the department head or GM/EAM immediately.
EMPLOYEE DINING
• Employee meal times are staggered to avoid crowding and separate hours for each
department.
• Cafeteria hours should be extended to allow smaller groups over a longer period -
the usage should be restricted to 5 staff of its 20 staff full capacity at any given time.
• Each table only allows ONE person and will be sanitized with SUMAJ-512, AIM
Product after each person is used.
• Each table is distanced 2m apart
• Each staff is given a stainless steel vacuum mug to refill the hot water cooked with
ginger and lemongrass to boost the immune system.
K ITC H EN
• Operational kitchens are sanitized at regular intervals

• Limit the number of staff to the minimum required; staff can be organized into teams
to reduce interactions between teams
• All staff is required to wear a face shield, disposable masks, plastic gloves, hairnets,
safety shoes, and all other safety gear available.
• Workstations should be placed in such a way that the staff is not facing each other
and can maintain appropriate Social Distancing.
• Run limited menus and ramp-up in a phased manner and include more options of
cooked food rather than raw food.
• Proper cleaning of vegetables, meats, and all other materials that are required in the
kitchens; use approved sanitizing agents from AIM to disinfect the kitchen area.
• Ensure all tools get sanitized after each use.
REC EIVING TOOLS
• Proper disinfecting and cleaning procedures for items being received.

• Quarantine & date tag receivable goods before taking them to the stores.
• All supplies need to be fully sanitized before entering the stores and refrigerators.
• All the areas and entrances are disinfected and sanitized at regular intervals.
• Vendors are advised on how you will accept goods and vendors will be required to
have their body sprayed with alcohol also how their staff should arrive with
necessary protective gear.
All guests and teams are regularly updated with the latest guidelines and memos issued by the Risk
Management Team and Ministry of Health or our local government authorities.
Anyone who violates this SOP or Safety Measures will result in termination of the management
investigated and found the violation of above SOP and Protocols created a HIGH RISK to the
company and colleagues.
Issued on 21 January 2021
by HONG, VANNY
Executive Assistant Manager

Sop Hotel Quarantine Web Sensory Park

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www.sensoryparkhotel.

STANDARD OPERATING PROCEDURE

PROCEDURE MUST FOLLOW

FRONT OF THE HOUSE

RESTAURANTS / ROOM SERVICE DELIVERY

EN ERGY SA VIN G GU IDELIN ES

HEART OF THE HOUSE

• Operational kitchens are sanitized at regular intervals

REC EIVING TOOLS

• Proper disinfecting and cleaning procedures for items being received.

Issued on 21 January 2021

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