In my previous article we looked at the mothballing of your property, the checks and steps to take.
The four main areas we looked at were:
- Escape of water
- Pests and Vermin
We are now seeing light at the end of the tunnel, you want your business to be the best version of itself and importantly your guests want to be assured that they are going to be staying in a safe and clean environment. The COVID pandemic has made us very much more conscious of cleanliness and hygiene.
Duncan Stewart Operations Director for Town House Hotels says it is imperative that statutory health and safety requirements are completely up-to-date and follows this up with the strongest message you can send to your guests is “You are the first to stay in this room” there is nothing that beats the smell of fresh paint.
But first let’s look at the basics and the Health and Safety items.
Basic Safety Items
The following should ideally be evaluated by property experts:
- Structural integrity of the buildings – Visual checks, walk around both inside and out. Is there anything hanging off? Damp patches on ceilings, strange smells, new cracks or debris on the floors.
- Electrical system damage- including high voltage, insulation, and power integrity- Fluke tests
- Wastewater system – blocked drains, perhaps carry out a CCTV survey. do this BEFORE you re-fill the water.
- Water distribution system damage – Prior to re-fill if drained down.
- Fire emergency systems operations – Service
- Air conditioning and ventilation system – Service
Re-Commission the Property-Prepare for opening
Step 1 Risk assessments, Method statements and COSHH. Reviewed, in place and communicated. Appropriate PPE made available.
Open the windows and doors. Not only to check they work, but to help ventilate the building.
Remove any items which have visible mold growth or damage
AC and ventilation system (motors, duct work, filters, insulation) inspection, disinfection, repair and replacement.
Wastewater – The last thing your guests want to find in their room is a blocked toilet. Sometimes, surprisingly, guests don’t take the same care in a hotel as they do at home. Without regular use drains become dry and debris becomes solid quickly, causing blockages when put back into use.
If not emptied prior to shut down, kitchen grease traps and gullies need to be cleaned, fats solidify. Sink and Shower traps are another potential problem area, good practice is to physically clean them out. I know it sounds obvious but make sure the drains are clear before you start on the water system.
Water system (cold and hot water, sewer drainage, steam delivery, chillers, boilers) with special attention to shower heads. There is a British Standard BS8552:2012 and BSRIA BG29/2012 which sets out a full guide to the flushing, commissioning and treating of a system including water sampling.
If the system has been drained down, it is best practice to refill and commission by a qualified plumber and heating engineer, there will be leaks and air locks.
- Disinfect furniture with non-porous surfaces and salvage
- Discard upholstered furniture, drapery, and mattresses if they have been under water or have mold growth or odour
- Deep clean carpets upholstery and curtains
- Vacuum the mattress and change any covers or protectors.
In my opinion a bathroom should be designed with no hidden traps or exposed pipework where muck can gather. A pet hate of mine is neglecting to clean the “triangle of doom”…the bit behind the door which is only exposed when you’re in the room with the door shut behind you. If you want to impress your guests, it should feel completely clean and new, perhaps fresh silicone? and don’t forget to clean the ventilation grille.
Back of house areas
Kitchens that haven’t been used for some time are a great attraction to pest and vermin. Most properties have a regime in place for regular cleaning. Take particular focus that drains and gullies are running freely. Pest control traps should be checked and changed as appropriate.
Exhaust hood systems – Improve ventilation and reduce risks of kitchen fire by deep cleaning of the exhaust ducts, plenum, and roof exhaust fan.
Kitchen equipment – Check electrical and gas safety checks have been carried out and maintenance is up to date.
Check that any external lighting is working, and signage is all in place.
Tell your insurers the hotel is back in operation, and check the WiFi and phone lines are working, not only for guest convenience but your own, when you take payments electronically. And finally, in light of the current situation, that extra care around infection control is prudent.
We have found installing omni sensors to self-check and remotely report on the requisite temperature parameters leaving one less thing for you and your staff to worry about. The HSE states “It is important that water is not allowed to stagnate within the water system and so there should be careful management of properties left vacant for extended periods”.
Finishing touches – attention to detail.
One of the biggest barriers in carrying out a refurbishment is when you have been running at good occupancy there is reluctance to refurbish because of the loss of revenue. Now is the perfect time to carry out any works to make your property sparkle.
Now is an ideal time to make a few changes without the disturbance to your guests, have a think about some little jobs which can add a great deal to the guest experience?
- Re- Grout and silicone Bathrooms
- Decorate the entrance door put down a new mat
- Replace door handles
- Look at changing light bulbs so they are all the same colour- another of my pet hates…
Gary Crosbie has over 20 years’ experience in the refurbishment and construction of hotels and leisure properties for the mainstream brands, White Label and small guest houses. As well as running specialist refurbishment contractors, he advises investors and operators on new build and re-branding projects and is involved in the development of a major new build hotel and spa in the Lake District.