Covid-19: Contingency plan

Hotel D. Afonso has been distinguished with the "Clean & Safe" seal, awarded by "Turismo de Portugal", showing that we comply with all the recommendations made by our Directorate-General for Health, regarding the Covid-19 pandemic.

We have as our main focus to guarantee the safety and confort of all our clients and staff. In order to insure that, we are reinforcing and complementing all of our usual procedures, applying several hygiene and security practices and measures, following what was proposed by the authorities.

Our contingency plan for the Covid-19 pandemic is available at our reception and in our website www.hoteldomafonso.com.

This protocol is composed by a vast number of informations and policies that help to prevent and control the Covid-19 infection in our facilities.




1.1.1. Signalling and Information

  • Guarantee that all our customers have knowledge and access to this protocol regarding the Covid-19 pandemic.
  • Provide information on how to meet the basic precautions of prevention and infection control, regarding the Covid-19 pandemic.


1.1.2. Sanitization plan

  • Cleaning and disinfection, in accordance with this protocol, of all the surfaces where staff and customers circulate, ensuring infection control and prevention.
  • Cleaning, several times a day, of all the surfaces and shared use objects (including counters, light and elevator switches, door handles, cabinet knobs, etc.).
  • Using wet cleaning instead of dry cleaning.
  • Air renewal in all common areas and confined spaces.
  • Pool disinfection and any other equipments.
  • Jacuzzi disinfection, on a regular basis, with water replacement.
  • In all the food and beverage areas, disinfection of all the tools, equipments and surfaces, avoinding a direct food manipulation by the customers and the staff.
  • In the food and beverage areas, every time there is a customer change, the table must be disinfected.
  • The mop and bucket are usually reusable, so they must be cleaned and disinfected every time they are used.
  • On the floor, the cleaning must be made with hot water and normal detergent, followed by a leach disinfection.
  • In the toilet facilities, the cleaning must be made at least 3 times a day.
  • In the children playground areas, the cleaning must be reinforced.


1.1.3. Isolation chosed place

  • Define a local to isolate people that may be suspected or confirmed Covid-19 cases. This room must have:
  • natural ventilation or mecanic ventilation
  • flat and washable coatings
  • bathroom
  • cleaning materials
  • masks and gloves
  • thermometer
  • waste container
  • waste bags
  • used clothing bags
  • water and non-perishable food
  • Our isolation room is nº201, on the 1st floor


1.1.4. Accomodation units

  • Define specific care regarding the clothing change and the room cleaning, using two different intervention times and using the appropriate protection.
  • Remove bedding and towels without any shaking, rolling it outside in, without touching it directly and transport it to the washing machine.
  • Washing separately at high temperatures the bed linens / towels (about 60ºC).
  • Washing and disinfecting the cushions whenever the customer changes.
  • TV and air conditioning controls are sanitized whenever the customer changes.


1.1.5. Sanitization equipments

  • Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entry / exit points, at the restaurant entrance, bar and common sanitary facilities.
  • Liquid soap for hand washing and paper towels, in all sanitary facilities.



1.2.1. Training

All Employees received specific information and / or training on:

  • The Internal Protocol and Contingency Plan for the COVID-19 pandemic.
  • How to comply with basic infection prevention and control precautions for the COVID-19 pandemic, including the following procedures: 
  • hand hygiene: wash your hands frequently with soap and water for at least 20 seconds OR use hand sanitizer that has at least 70º of alcohol, covering all surfaces of the hands and rubbing them until they are dry.
  • Respiratory etiquette: cough or sneeze into the forearm or use a paper tissue, which should then be immediately thrown away; hand hygiene always after coughing or sneezing and after blowing; avoid touching the eyes, nose and mouth with your hands.
  • social conduct: change the frequency and form of contact between workers and between them and customers, avoiding (when possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and food sharing, utensils, glasses and towels.
  • Training / awareness actions are taken to ensure compliance with the guidelines of the Directorate-General for Health for cleaning surfaces and treating clothes in establishments.


1.2.2.Equipment - Individual protection

  • Enough for all employees (depending on their role: mask or gloves or visor / glasses or gown or apron).
  • Employees' uniforms must be washed separately in the washing-machine at high temperatures (around 60ºC or with a disinfectant product when the characteristics of the clothes do not allow it).


1.2.3. Designation of those responsible

  • Having a collaborator responsible for activating the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the National Health Service. 
  • The person in charge is an element from the hotel management or the service receptionist.


1.2.4. Conduct

  • Daily self-monitoring to assess fever, cough or difficulty breathing (without registration). The employee can only enter the service if he does not show suspicious symptoms.
  • Behaviors to be adopted by employees:
  • keep the distance between employees and customers and avoid physical contact, including handshakes
  • not entering and leaving the establishments in uniform (including footwear).
  • keep the hair up
  • the excessive use of personal ornaments (bracelets, threads, rings, etc.) is not recommended
  • at the Staff entrance, we have a damp mat to clean the shoes soles
  • breaks and scheduled meals to avoid employees gathering in the staff / dining areas
  • Cleaning professionals are well aware of the products to be used (detergents and disinfectants), the precautions to be taken with their handling, dilution and application in safe conditions and have received information on how to protect themselves during the cleaning procedures of the spaces and how to guarantee good ventilation during cleaning and disinfection.


1.2.5. Stock of cleaning and sanitizing materials

  • Stock of cleaning materials for single use proportional to the dimensions of the project, including cleaning wipes for single use moistened with disinfectant, bleach / disinfectant products and alcohol at 70º..
  • Dispensers and refills of alcohol-based antiseptic solution or alcohol-based solution.
  • Waste container with non-manual opening and plastic bag.
  • Equipment or refills for hand washing with liquid soap and paper towels.

.6. Scales / Shifts

  • Definition of service schedules and / or shifts with a reduction in the simultaneous number of employees
  • Definition of rules / phasing of acts of cleaning of accommodation units 



1.3.1. Equipment – Personal protection

  • Personal protective equipment available to customers with an additional cost. 


1.3.2. Conduct

  • Definition of simple and clear rules for the stay in the common areas, such as different schedules for meals, whenever necessary.
  • The use of mask is mandatory in all indoors spaces.
  • Customers must comply with the rules of social distance and conduct in all areas of the Hotel and conduct defined by the Hotel .
  • Swimming pools and saunas, when applicable, will only start functioning when permitted by the competent authorities.





  • The responsible employee must accompany the suspect of infection to the isolation space, providing the necessary assistance and contact the National Health Service. 



  •  Decontamination of the isolation area whenever there is a positive case of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of infection, especially on the surfaces frequently handled and most used by it, as indicated by the Directorate-General for Health
  • Storage of waste produced by patients suspected of infection will be carried out in a double plastic bag that, after being closed, must be segregated and sent to a licensed operator for the management of hospital waste with biological risk.

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