The Industry Standard mark means that Lower Wythall B&B has followed government and industry COVID-19 guidelines, has a Risk Assessment in place and a process to maintain cleanliness and aid social distancing.

Following completing a risk assessment we have produced policies to reduce the risk of guests and owners contracting coronavirus while staying/working at Lower Wythall B&B. We all need to know that we are doing our best to avoid infection. Considering all our policies, we will still make your stay as relaxed, normal (ish) and enjoyable as possible.

A summary of policies guests need to know, detailed policies, and risk assessment follow.

Summary of policies guests need to know

Following current Government advice, if you or anyone in your party is showing any symptoms of having contracted Coronavirus, then please do not travel. Please advise us, and in these circumstances, we will refund you in full any monies paid to us for your stay.

Guest will be contacted by email requesting expected time of arrival, so that we can work with all guests to arrive at different times. This will help with social distancing, to give us the time to show you to your room, to discuss our policies to keep us all safe and to ensure that your stay is as comfortable and normal as possible. If you arrive at a different time than arranged, you may be asked to wait outside if another guest is checking in.

Hand sanitiser is available outside the front door, in the dining room and in all guest bedrooms, for every guest to sanitise their hands before entering the building, on leaving bedrooms and using the bell in entrance hall. This will reduce the risk considerably of common surfaces being contaminated.

It is not possible to pass each other in our entrance hall and on stairs to bedrooms and social distance. We therefore request that you use passing places in the boot room, dining room or bedroom landing to observe social distancing. We will show you these areas on arrival. Only one room’s guest(s) can be in the boot room at any one time due to its small size.

Following the full preparation of your room, we will not enter again until your departure, unless you request us to do so, or if any emergency maintenance is required. Please leave bedding and towel in place when you vacate the room.

To avoid cross contamination, we will allocate you a dining table for the duration of your stay and we have changed our breakfast arrangement from help yourself, before we served you your cooked breakfast. Now, all food and drink will be served by Sheila or Guy. To help us serve you in a timely manner, we may ask you to pre-order your selection the day before. We will always be as flexible as possible.

We have a guest sitting room available for relaxation, and if you wish to use it, we will allocate you a socially distanced area for your exclusive use for the duration of your stay.

 

Coronavirus (COVID-19) policies

 

Social distancing

Constantly review occupancy against current government guidelines (CGG) for social distancing.

Contact guests prior to arrival to arrange an arrival time to manage social distancing (SD). If guests do arrive at the same time, manage arrival one at a time.

Owners to practice SD.

Advise guests it is not possible to pass each other in our entrance hall and on stairs to bedrooms and SD. Request that guests use passing places in the boot room, dining room or bedroom landing to observe social distancing. To show guests these areas on arrival and to advise only one room’s guest(s) can be in the boot room at any one time due to its small size.

Keep dining room tables apart, allocate tables for duration on guests stay and take food orders to comply with CGG. Serve all food (no buffet) to a SD table for guests to collect. Wait until guests have vacated before clearing table. If table cluttered, advise guests to clear to SD table.

Allocate SD areas for guests in the sitting room for the duration of their stay.

Contamination of surfaces

Allocate table contamination area in utility room, for items returned from dining room.

Owners to wash/sanitise hands after touching any surface that might have been contaminated.

Maintain a regular cleaning regime of high touch areas, especially during high activity times.

Advise guest prior to arrival, to sanitise their hands before entering the building, on leaving their bedroom, on using the guest fridge in the boot room, before using a bell, before leaving the dining room after breakfast and before and after using the sitting room.

Credit card details to be recorded prior to arrival avoiding use of physical card.

Guest bedrooms

PPE to be worn while stripping beds. To protect owners, duvets and sheets to be carefully folded and with pillows quarantined for 48 hours before stripping and bagging duvet covers, sheets, towels, and pillowcases for the laundry.

Remove and wash mattress protector and pillow protectors between guest visits. To protect guests, rest pillows and duvets so they are left for at least 54 hours before re-use.

Following the full preparation of a room and guest arrival, owners not to enter again until their departure, unless requested to do so, or if any emergency maintenance is required.

To protect owners, spray Shower cubicles with anti-viral spray and leave for 5 minutes before entering to steam cleaning.

Ensure rooms are clear of unnecessary soft furnishings and ornaments.

Ensure thorough cleaning throughout.

To protect owners, advise guests to leave bedding and towel in place for owners to process.

Ventilation

Ventilate dining room when guests eating breakfast, but considering their comfort, especially during winter. Run wood burner to help with ventilation when cold.

Ventilate, when guests using sitting room. Run wood burner to help with ventilation when cold

Guest or owner infected by Coronavirus

If owner infected, Lower Wythall to close following current government guidelines (CGG). Immediately arrange to be tested for Coronavirus.

Guests to be advised not to travel to Lower Wythall if suspected of being infected by Coronavirus.

While staying, guests advised to return home if suspected of being infected by Coronavirus if able to travel and arrange a test. If unable to travel, to follow CGG.

 

Lower Wythall B&B

Risk assessment Coronavirus (COVID-19)

Services Provided: Sleeping accommodation and breakfast

Completed by: Guy and Sheila Pulfer

Date: 31 July 2020

 

 The hazard

 Coronavirus (COVID-19) is a respiratory virus that can invade a host via the respiratory route or via hand to eye / mouth / nose contact, causing the disease COVID-19. People who appear healthy may be carrying and shedding the virus, which can be passed on either directly or indirectly to others. This means we need to assume that anyone could be carrying the virus.

 

The routes of transmission

  • Direct contact to face –eyes, nose from droplets or aerosols spraying from an infected person onto another person who is in close contact.
  • Contamination via droplets from sneezing and coughing landing on surfaces and then transferring via hands on to eyes and nose and mouth. Other means of secretions getting on to surfaces could be from infected people touching their eyes, nose and mouth and then touching surfaces with contaminated hands.
  • Contaminated hands of infected people can transfer the virus directly to others (e.g. handshakes) or onto hand contact surfaces which can be picked up by other people’s hands and transferred to their eyes, nose or mouth.
  • Possible transmission from faeces to hands and then directly or indirectly to the body via hands and hand contact surface transfer.

 

The main controls

  • Social distancing in accordance with government guidelines.
  • Disinfecting hand contact surfaces.
  • Hand washing and hand sanitiser use at key moments.
  • Not touching eyes, mouth, or nose with contaminated hands.

 

 

Flow Diagrams

See appendix 1

Social distancing

 

Areas to consider for social distancing:

  • Number of guests.
  • While passing through the building, the entrance hall and staircase areas marked 1 and 2 on the flow diagram are areas where it is not possible to social distance while passing each other.
  • Dining room seating and breakfast serving.
  • Sitting room seating.
  • Boot room.
  • Different guests arriving together.

 

Controls to maintain social distancing:

  • Number of guests to be reduced to accommodate only 3 rooms/dining tables to enable social distancing.
  • Introduce a policy so people do not pass in the entrance hall or staircase, but wait either in the boot room, dining room or top landing (passing areas marked 3,4 and 5 on the flow diagram where social distancing can be maintained) until the other person has passed.
  • Move dining room tables as near 2m apart as possible. Take orders 2m away from guest tables. Change from buffet style serving of cereals, jams, etc, so guests remain in their seats social distancing. All food served by owner from kitchen or sideboard. Food served onto separate table or end of long table for guests to collect. Dirty plates cleared by guests onto separate table or end of long table for owners to clear. Guest table not cleared or laid until guest has departed the dining room.
  • Move sitting room sofas 2m apart and allocate them to the guests for the duration of their stay.
  • Introduce a policy that only one room’s guest(s) are in the boot room at any one time.
  • Contact guests prior to arrival to arrange arrival time to manage social distancing. If guests do arrive at the same time, manage arrival one at a time.

 

Contamination of surfaces

 

Areas to consider for contamination of surfaces:

  • High touch areas, including door handles and around the handles, switches, doorbells and bannister rail.
  • Clean and dirty items moving backwards and forwards between kitchen and dining room.
  • Boot room fridge.
  • Dining room tables and chairs.
  • Boot room surfaces.
  • Leaflets in boot room.
  • Paying bill.

 

Controls to avoid contamination and cleaning of surfaces:

  • Introduce policies to reduce the contamination of surfaces as much as possible. Guests and owners to sanitise/wash hands before entering a common area.
  • In addition to current kitchen hygiene system, introduce policies to avoid cross contamination from items cleared from dining room.
  • Have a policy of regular cleaning of high touch areas, especially during high activity times in the morning at late afternoon/early evening.
  • Introduce a policy advising guest to sanitise hands before using the fridge in the boot room to avoid contamination.
  • Allocate tables in the dining room for the duration of each guest’s stay to avoid cross contamination.
  • Regularly clean boot room surfaces.
  • Remove leaflets from boot room.
  • Credit card details taken prior to arrival, avoiding use of credit card.

 

Guest bedrooms

 

Areas to consider in guest bedrooms:

  • Contamination of room by owners during guest stay.
  • Contamination of bedding.
  • Removal of sheet, duvets, and pillowcases.
  • Contamination of shower in enclosed space.
  • Soft furnishings.

 

Controls required in guest bedroom:

  • Following preparation of room, owners not to enter again until departure, unless requested to do so by guest, or if emergency maintenance is required.
  • PPE to be worn while cleaning and preparing guest rooms
  • Remove and wash mattress protector as well as sheets between guests. Remove and wash pillow protectors as well as pillowcases between guest visit. Rotate pillows and duvets so they are left for at least 54 hours between guests.
  • PPE to be worn while stripping beds. Duvets and sheets carefully folded and with pillows quarantined for 48 hours before stripping and bagging duvet covers, sheets and pillowcases for the laundry.
  • Shower sprayed with anti-viral spray and left 5 minutes before steam cleaning.
  • Unnecessary soft furnishings & ornaments removed from bedrooms.
  • Advise guests to leave bedding and towel in place for owners to process.

 

Ventilation

 

Areas to consider for ventilation:

  • Common areas where guests remain for more than a minute or so.

 

Controls required for ventilation:

  • Ventilate dining room when guests eating breakfast, but considering their comfort, especially during winter. Run wood burner to help with ventilation when cold.
  • Ventilate, when guests using sitting room. Run wood burner to help with ventilation when cold.

 

Guest or owner infected by Coronavirus

 

Areas to consider with guests or owners infected by Coronavirus:

  • Owner suspected to be infected by Coronavirus.
  • Guest suspected to be infected by Coronavirus pre-arrival.
  • Guest suspected to be infected by Coronavirus during stay.

 

Controls for owner or guest infected by Coronavirus:

  • If owner infected, Lower Wythall to close following current government guidelines (CGG). Immediately arrange tested for Coronavirus.
  • Guest(s) advised not to travel to Lower Wythall if suspected of being infected by Coronavirus.
  • Guest(s) advised to return home if suspected of being infected by Coronavirus if able to travel and arrange a test. If unable to travel , follow CGG.