Clean & Safe Certification
Quinta dos Raposeiros has been awarded with a CLEAN & SAFE certificate by Turismo de Portugal.
The World Health Organization has declared the Coronavirus, a causal agent of COVID-19, as an international public health emergency.
Quinta dos Raposeiros declares to comply with the requirements outlined by Turismo de Portugal, according to the guidelines defined by the Direção-Geral de Saúde (Directorate-General for Health), which distinguishes it as a HEALTHY & SAFE Establishment.
The existence of an internal safety and hygiene protocol that defines the necessary prevention, control and surveillance procedures ensures appropriate measures to avoid risks and infections. In addition to the mandatory measures implemented by the government, Quinta dos Raposeiros has developed additional measures with our guests in mind.
Guests must wear a face mask or visor. We have also available for purchase a preventive kit consisting of gloves, disposable masks and disinfectant gel.
CHECK-IN from 16h onwards
Check-in time is after 16h depending on whether the accommodation has already passed through a deep hygienization process. If our guests arrive before the marked time, they can comfortably wait within the property or any of the common spaces, respecting social distancing norms until the accommodation is ready.
Outdoor reception is done at the entrance of your accommodation with a key card delivery, in addition to a clear explanation of rules and procedures regarding your stay.
If you have not yet prepaid for your stay, we suggest that you do so upon arrival so that check out can be quicker, more convenient and contactless.
DURING YOUR STAY
We shall privilege virtual contact by phone or Whatsapp answering questions about places to visit, restaurants, recommendations or any other matter.
Daily Housekeeping of your accommodation is optional. We have placed a Cleaning Kit in each accommodation for your convenience, and this equipment is for exclusive use in your accommodation.
During the daily cleaning of the Quinta, we shall collect the garbage, cleaning the common toilet and living room (poolhouse). We shall change your towels as long as you place them in the bathtub as a signal. As a rule, we shall not make your bed, wash your dishes or touch your towels.
We shall change the bed linen sheets after the 4th night, removing them without shaking them from the outside, and then placing them in appropriate bags to be delivered to an external laundry to be washed and disinfected at a temperature of 60ºC. We shall clean and sanitize your accommodation without touching your belongings.
We shall sanitize common spaces twice a day, including the poolhouse (Sala do Telheiro), swimming pool and sun lounge area.
Please use slippers / shoes whenever you go to the Poolhouse or WC room. Do not walk barefoot, for our safety's sake, and for yours
The sun lounge chairs are already installed following social distancing rules, so please do not remove them.
Use your own beach towel and please rinse with the open air shower before entering the pool.
We ask that you use a face mask whenever you need to contact any of our employees in person. We shall be using personal protection masks throughout the day.
We deliver breakfast as usual to the comfort of your accommodation, from 9 to 10am, in a traditional vime basket that is complemented with freshly baked bread. After having breakfast, we ask that you place the basket (together with the dishware) on the front door of your accommodation until 12 noon so that we can collect, sanitize and use it again the next day.
We suggest that you place what you do not manage to eat inside your fridge and save it for later.
Please inform us in a timely manner if you have food intolerances or if you are not enjoying something that is part of the breakfast basket.
All apartments have a fully equipped kitchen with utensils, a refrigerator, induction plates, an electric kettle, a toaster, a filter coffee machine, teas, sugar and salt, which allows you to prepare any of your meals.
You may also choose to order a takeaway meal provided by one of our local partners, or even reserve a basket of regional products that shall be delivered directly to your accommodation before your arrival.
We guarantee the best hygiene and food safety conditions and quality control of the provided service.
The double rooms consist of a pantry equipped with dishware and cutlery, a smaller fridge, a microwave, a kettle, an espresso machine, teas and sugar so you can take light meals or order take-away meals.
CHECK OUT until 11am
We request that you leave the accommodation whenever possible until 11 am with the possibility of staying longer in the common spaces, in order to ensure proper cleaning procedures.
Before leaving your accommodation, we ask for your cooperation in opening the WC window, allowing air to circulate and refresh your apartment / room before our Housekeeping team starts cleaning and sanitization for the following guests.
Please remove the bed linen sheets without agitating/shaking them and gently, starting from the outside towards the inside, form a bundle on top of the bed. All bath towels should be placed in the bathtub.
The Check-out process shall be done outdoors in the reception patio, where you will be handing over your key-card and remote-control. The necessary invoice for your stay will be sent by email.
Please let us know if you have any compliments, suggestions or improvements to point out. Your opinion is the most important contributing factor for our services to improve.
Feel free to return back to the calm, peacefulness and quiet stillness that is only felt in-between the countryside and the sea.
In a safe environment at Quinta dos Raposeiros!
Quinta dos Raposeiros commits to ensure:
The following information and/or training has been received by all the employees at Quinta dos Raposeiros:
Access to the internal protocol for the COVID-19 coronavirus outbreak.
How to comply with basic precautions for the prevention and infection control relative to the COVID-19 coronavirus outbreak, including the following procedures:
Hand hygiene: wash hands frequently with water and soap for at least 20 seconds or use a hand sanitizer (minimum 70º alcohol), so as to cover all hand surface area and rub them together until they are dry.
Respiratory etiquette: cough or sneeze into a flexed forearm or use a tissue that should then be thrown away immediately; Always wash your hands after coughing or sneezing and after blowing your nose; Avoid touching eyes, nose and mouth with your hands.
Social conduct: change the frequency and form of contact between staff workers themselves and between staff and customers, avoiding (when possible) close contact, handshakes, kisses, shared tasks, face-to-face meetings and the sharing of food, utensils, glasses and towels.
Information on how to comply with daily self-monitoring procedures, which include monitoring body temperature and recording the time/value of measurement, in addition to checking for cough or breathing difficulties.
How to comply with the guidelines laid down by the Directorate-General for Health, for disinfecting surfaces and treating clothes in tourism establishments.
Information to all customers
The following information is available to all customers:
Providing information on how to comply with basic precautions for the prevention and infection control relative to the new coronavirus outbreak.
Access to the internal protocol relative to the COVID-19 coronavirus outbreak.
The establishment has:
Individual protective equipment in sufficient numbers for all its workers.
Individual protective equipment available for guests (the establishment´s maximum capacity).
Single-use cleaning materials in stock, proportional to their dimensions, including single-use cleaning wipes moistened with disinfectant, bleach and 70º alcohol.
Alcohol-based antiseptic solution dispensers or alcohol-based solutions placed near the entry / exit points and whenever applicable at the entrance of common spaces and sanitary facilities.
Waste containers with non-manual openings and plastic bags.
We have a room available to isolate people detected as suspected or confirmed cases of COVID-19, with natural ventilation and smooth/ washable surface covering, a bathroom, cleaning materials in stock, surgical masks, disposable gloves, thermometer, autonomous waste container, waste bags, recollection bags for used clothes, a survival kit with water and some non-perishable foods.
Equipment for washing hands with liquid soap and paper towels has also been placed in all sanitary facilities.
The establishment ensures:
Washing and disinfection of all surfaces where employees and customers circulate is done in accordance with our internal protocol, which ensures the control and prevention of infections and resistance to antimicrobials.
Cleaning is done several times a day, over surfaces and common use objects (including counters, light switches, door handles, cabinet handles).
Wet cleaning is preferred over dry cleaning and vacuum cleaning.
We regularly renovate the air in rooms and enclosed spaces.
We reinforce the cleaning of utensils, equipment and surfaces in common areas and avoid as much as possible the direct handling of food by customers and employees.
The cleaning and sanitation protocol guarantees:
Specific handling procedures have been defined for the changing of bed linen/sheets and towels. Housekeeping shall privilege two spaced intervals with adequate protection according to the internal protocol.
The removal of bed linen/sheets and towels shall be made without agitation or shaking, folding inwards so as to avoid contact with staff body, who will ensure direct transportation to the appropriate washing machine.
We have a specific machine wash at high temperatures for employees' uniforms and bed linen/sheets and towels (around 60ºC).
The operation ensures:
That there is always a responsible service collaborator trained in the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space/room, providing the necessary assistance and contacting the National Health Service).
The decontamination of the isolation area whenever there are positive cases of infection and reinforcement of cleaning procedures and disinfection whenever there are patients suspected of infection, especially on surfaces frequently handled and most used by the same people, as indicated by the Directorate-General for Health.
Waste produced by patients suspected of infection shall be stored in a plastic bag that, after being closed (ex. with a clamp), must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.