Hotel Grand Mer Sankaiso

To help all guests stay with greater peace of mind, we have enhanced our services with two key measures: thorough hygiene management and avoiding the “Three Cs” (closed spaces, crowded places, and close-contact settings). During guest service, cooking, and cleaning, our staff work while wearing masks and gloves and practicing frequent handwashing. We also thoroughly disinfect with alcohol when entering and leaving the staff entrance. *Details are available on our official website. [For Guests Staying Overnight] - If you develop a fever or feel unwell, please contact the front desk without leaving your Room. - Thermometers are available. Please ask at the front desk or speak to a nearby staff member. [Specific Infection Prevention Measures] - Managing guest flow to avoid crowding during check-in/check-out - Preventing infection in areas used by many guests at the same time (lobby, large public bath, dining areas/restaurants) - Installing hand-sanitizing stations at entrances and throughout the Facility - Ventilating Facilities and guest Rooms - Regular disinfection within the Facility ■ Common measures across all areas/situations - Minimize shared items and frequently touched points as much as possible. - Regularly disinfect areas touched by multiple people. - Items that may touch hands or mouths (cups, chopsticks, etc.) are properly washed/disinfected or replaced with disposable items as appropriate. - Uniforms and clothing are washed frequently. - Thorough handwashing and hand sanitizing. - Alcohol sanitizer is placed throughout the Facility for guests and staff to use at any time. - We implement preventive measures assuming there may be asymptomatic carriers among guests or staff. ■ Upon entry (lobby area) - Hand-sanitizing stations (alcohol sanitizer, etc.) are installed at entrances and in the lobby. - Guests are asked to sanitize their hands upon entry. ■ Check-in / Check-out - Frequent disinfection of the front desk counter, pens, etc. - Thorough disinfection of returned Room keys - Disinfection of Room keys after return - Contactless check-out procedures via card payment ■ Elevator -Frequent wipe-down disinfection inside elevators and on buttons ■ Guest Rooms -Wipe-down disinfection *Including TV/air-conditioning remote controls; safe; light switches; lamps; low tables; closets; refrigerator; telephone; toilet; faucets; slippers; etc.* -Wipe surfaces using disinfectants (detergents/bleach agents) during Room cleaning *Including hair dryers, floor chairs/cushions, slippers, etc.* -Cups/teapots/tea cups are replaced with disinfected items. Used amenities are discarded. -Rooms are ventilated by opening windows at regular intervals. -In case of room-sharing with someone outside your household group (where applicable), we take care to obtain consent from all parties. ■ Large Public Bath -Wipe-down disinfection of doorknobs etc.; request that guests bring clean towels from their Rooms -Wipe-down disinfection of amenities/equipment -Increased ventilation in bathing areas -Wipe-down disinfection of equipment such as hair dryers; request that guests bring personal cosmetics/brushes where possible -Strive to keep rest areas ventilated at all times -Regularly disinfect shared items (tables/chairs) -Cooperation requested for wipe-down disinfection after use of equipment (sofas/massage machines/scales) -Regular wipe-down disinfection of buttons on water/beverage service machines ■ Banquet Hall -Thorough handwashing or hand sanitizing upon entry -Thorough disinfection before events begin and after they end (floor cushions/floor chairs/armrests/trays/tables) -Increased ventilation -No pouring drinks for others or sharing cups -Hot pot dishes/sashimi platters changed to individual portions where possible; served/plated by staff -Food is not served while clearing dishes -Thorough handwashing/hand sanitizing after clearing dishes ■ Restaurant Amour -Thorough handwashing or hand sanitizing upon entry -Wipe-down disinfection of equipment/items each time they are used -Increased ventilation -Hot pot dishes/sashimi platters changed to individual portions where possible -Thorough handwashing/hand sanitizing after clearing dishes -Disinfection of tables etc. after meals ■ Cleaning Operations (Staff handling futons/bedding) -Masks worn; used linens stored sealed (Room cleaning) -Masks worn during cleaning / disposable gloves worn -All used yukata robes/in-room slippers etc. are washed/disinfected -Sealed storage for used towels followed by washing/disinfecting -Trash is treated as potentially contaminated waste: sealed in plastic bags for disposal (Bath area cleaning) -Wipe-down disinfection of bathroom facilities/equipment/items -Ventilation during cleaning with complete air exchange -Wipe-down disinfection in changing rooms including inside lockers -Sealed storage for used towels followed by washing/disinfecting (Indoor common-area cleaning) -Cleaning using commercially available detergents containing surfactants or bleach agents -Door handles/elevator buttons/stair railings/lobby furniture/shared computers etc. are regularly wiped down with alcohol sanitizer. -Floors/walls not touched by hands can be cleaned normally. ■ Toilets (*special attention due to higher risk*) -Toilet bowls can be cleaned normally. -Areas touched by unspecified numbers of people will be wiped down/disinfected. -Signs instruct guests to close lids before flushing. -Paper towels provided or personal towels prepared. -Hand dryers stopped; shared towels prohibited. -Attention paid to continuous ventilation. [Multiple Night Stay Cleaning Information for Guests Staying 2 Nights or More] To reduce environmental impact, we do not change sheets or collect trash for stays of 2 consecutive nights. The Room will be stocked with enough towels for your stay. For stays of 3 nights or more, standard Room cleaning will be provided on the third night/day. If you do not require cleaning, please inform the front desk by 9:00 AM on that day.