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GSC Hotels

Clean & Safe



The following establishments, which make up the GSC Hotels Group, have registered a declaration stating that they will comply with the rules necessary in order to be able to advertise themselves as a Clean & Safe establishment: Carvoeiro Hotel (National Register of Tourist Enterprises (RNET) no.319), Lagoa Hotel (RNET no.6141), Baía Hotel (RNET no.4718), Navigator Hotel (RNET no.1398), Vale da Telha Hotel (RNET no.3659). This declaration is valid until the 30th April 2021.


The World Health Organisation has declared the Coronavirus, as COVID-19 is more commonly known, as an international public health emergency. To avoid risks and infections, hotels must ensure an internal protocol is put in place that defines the measures necessary to ensure prevention, control and surveillance. This establishment declares that they comply with the requirements determined by Turismo de Portugal, which follow the guidelines established by the Directorate-General of Health, thus allowing it to be considered a CLEAN & SAFE Establishment.



All Employees have received specific information and/or training on:

– The internal protocol established as a result of the COVID-19 – coronavirus – outbreak.

– How to comply with basic precautions to ensure the prevention of and control infections of the COVID-19 – coronavirus – outbreak, including the following procedures:

– Hand washing: employees must wash their hands frequently with soap and water for at least 20 seconds or use hand sanitiser with an alcohol content of at least 70%, covering the entire surface of their hands and rubbing them until dry.

– Breathing etiquette: employees must cough or sneeze into a bent forearm or tissue, which should then be immediately thrown away; Hands should be washed after coughing or sneezing and after blowing their nose; Employees should avoid touching their eyes, nose and mouth with their hands.

– Social conduct: the frequency and way in which employees come into contact with each other and with clients should be altered. Close contact, handshakes, kisses, shared workspaces, face-to-face meetings and the sharing of food, utensils, cups and towels must all be avoided (when possible). Employees must also monitor their body temperature daily (measure body temperature and note down result and time at which it is taken), check whether they have a cough or difficulty breathing and comply with the guidelines provided by the Directorate-General of Health regarding the cleaning of surfaces and handling of clothes in establishments.



The following information is available to all customers: 
– How to comply with basic precautions to ensure the prevention of and control infections of coronavirus.
– The internal protocol established as a result of the COVID-19 outbreak.



– Enough personal protective equipment for all employees

– Personal protective equipment made available to customers (enough to meet the needs of the establishment’s maximum capacity).

– A stock of single-use cleaning materials proportional to their dimensions, including single-use cleaning wipes moistened with disinfectant, bleach and 70% alcohol solutions.

– Alcohol-based antiseptic solution or alcohol-based solution dispensers located near entrances/exits, and, if applicable, on each floor, at the entrances of restaurants, bars and shared toilets.

– Waste containers with non-manual opening mechanisms containing plastic bags.

– Location in which to isolate individuals who are suspected of or have been confirmed as having COVID-19, which should preferably have either natural or mechanical ventilation systems, be equipped with smooth, washable surfaces and a bathroom, be stocked with cleaning materials, surgical masks and disposable gloves, a thermometer, an independent waste bin, waste bags, used clothes collection bags and a kit containing water and non-perishable food items.

– Sanitary facilities are equipped with hand washing equipment, liquid soap and paper towels.



– Surfaces in areas frequented by employees and guests are washed and disinfected, in accordance with the internal protocol, ensuring infection prevention and control and avoiding resistance being built up to antimicrobials.

– Commonly-used surfaces and objects (including counters, light switches and lift buttons, door handles, wardrobe handles) are cleaned several times per day.

– Wet cleaning is used when possible, rather than dry cleaning or vacuum cleaning.

– Rooms and closed spaces are aired regularly.

– Pool or other SPAs/wellness area equipment is disinfected (when applicable), as specified in the internal protocol.

– Jacuzzis (if applicable) are disinfected regularly, and that their water is drained before they are washed and disinfected; Jacuzzis should then be filled with clean water and disinfected with the appropriate amount of chlorine, as specified in the internal protocol.

– In restaurant areas and locations in which beverages are served, utensils, equipment and surfaces should be cleaned more regularly and customers and employees should avoid handling food directly as much as possible.