Lista Chequeo Hotel
Lista Chequeo Hotel
Lista Chequeo Hotel
Is the hotel maintenance schedule updated to show all maintenance performed on the
building systems?
Does the maintenance schedule include the dates that the
building systems maintenance was performed and the names
of the persons or companies performing the work?
Are maintenance schedules retained for at least three years?
Is all ductwork routinely inspected?
Frequency?
By whom?
Are internal linkages of all Dampers tested for free movement?
Is flushing, pre-treatment and condensate sampling undertaken for all chilled
water/Processed water/hot water/steam piping?
Is HVAC motor efficiency routinely tested?
Are there clear labels on all piping, ductwork, AHUs, and VFDs?
Are T-stats in place and regularly calibrated?
Are humidistats in place and routinely calibrated?
Are all AHUs routinely inspected?
Are all Exhaust Fans routinely tested and inspected?
Are all Supply Fans routinely tested and inspected?
Are all Air Filter cages routinely tested and inspected?
Are all pre-filters and final filters routinely tested and inspected?
Are all HHW Pump and controls routinely tested and inspected?
Are all CHW Pump and controls routinely tested and inspected?
Are all Potable Water Pumps routinely tested and inspected?
Is all Insulation, Ductwork and Piping routinely tested and inspected?
Are all Valves, Valve tags, Valve Charts routinely tested and inspected?
Are all chilled water strainers & drain connections routinely tested and inspected?
Are all AHU supply & return pressure gauges routinely tested and inspected?
Are all AHU supplies & return thermometers routinely tested and inspected?
Is a system in place to develop energy saving policies and procedures for the hotel?
Lighting
re-lamping programs
cleaning
ballast changes
controls
Emergency power
UPS systems
generators
closed/open transition switches
lighting
Security (building and perimeter)
alarm systems
cameras
fire and smoke detection systems
fire pumps IT&M
Check & verify the estimated heating and cooling loads based on floor areas.
Detail all hotel energy conservation measures utilized as well as the life cycle cost analyses
undertaken
Are energy services shut down when and where parts of the building are unoccupied?
Have temperature settings, timers, lighting levels etc., been adjusted to ensured minimum
energy use for given comfort levels?
Is hotel energy use regularly monitored?
Is consumption of energy going down year on year?
Have targets for reducing energy consumption been set?
Has energy use been compared with energy benchmarks?
Have check been undertaken to confirm that the cheapest fuel-tariff is being used for each
purpose?
Is the hotels energy plant-equipment less than 10 years old?
Have low-energy lights been fitted where cost-effective?
Has an energy audit been undertaken in the that three years?
Are occupancy sensors or timers used to control lighting in intermittent-use areas (e.g.
meeting rooms, storage areas, public bathrooms, staff bathrooms)?
Do meeting and guest rooms have dimmer switches for lights?
Are programmable thermostats with motion detectors used to control HVAC in
guestrooms?
Is glazing applied to windows throughout the hotel to prevent heat from building up?
ELECTRICAL SAFETY
SWITCHBOARDS
Are all switchboards:
Locked (& lockable)?
Securely fixed to wall structures?
Have operable isolating switches?
Are all electrical fittings fitted with an earth leakage device or a residual current device?
Guards?
Blades?
Outer casings?
Power cords?
On/off switches?
Does all electrical equipment carry up-to-date inspection tags?
INSPECTION AND TESTING
Does the hotel have in place detailed inspection, testing and maintenance procedures in
place to ensure that all electrical apparatus (front and back of house and in-room) is
safe to use?
Check random equipment, tools and appliances (front and back of house and in-room).
Are items reused on property when possible, given to staff or donated to charities instead
of being thrown away?
Does the property minimize its use of individually bottled Guest room amenities and
plastic bags?
Does the property compost garden and kitchen waste?
Does the property minimize its use of disposable items (e.g. Plastic bags, plastic
tableware, disposable cups, cook caps and Aprons, paper napkins) and single serving food
packages (e.g. Butter, sugar, cream, jams, condiments, milk, juices and cereals)?
Does the property have an effective program to collect and/or recycle used cooking oil?
Does the property clean the grease trap frequently and without harsh chemicals?
Does the property purchase chemicals such as cleaning agents, laundry chemicals, and
dishwashing chemicals in bulk containers?
Does the property ask chemical suppliers to take back empty Chemical containers?
Are housekeeping, laundry, and kitchen cleaning agents and Chemicals dispensed using
automatic chemical dispensing Systems?
Does the property use environmentally friendly chemicals and minimize its use of
hazardous chemicals in its maintenance operations (e.g., drain cleaners, de-scaling acid,
solvents)?
Does the hotel effectively dispose of the following reusable materials:
Grey water?
Beverage bottles?
Office paper?
Containers from suppliers?
Soap bars from guest rooms?
Old linens (and pillows/pillow stuffing)?
Damaged furniture?
Ink cartridges for printers?
Organic waste (kitchen and yard scraps)?
Paper and cardboard?
Glass bottles and jars?
Aluminum cans and foil?
Steel cans and steel scrap?
Used cooking oil?
Motor oil?
Has the hotel reduced or eliminated the use of single-use items such as paper napkins and
disposable plates, cups, cutlery, place mats, aprons and cook hats?
Has the hotel communicated formally with their suppliers to communicate the hotels
Environmental policy and identify preferences for packaging?
Does the hotel have sewage and waste effluent treatment plants? Describe:
Have there been any complaints about poor environmental practices at the hotel?
Does the hotel ensure availability of bicycling options, including storage and parking, for
guests?
Does the hotel take measures to reduce paper waste at check-in (e.g short registration
forms, computerized systems)?
Does the hotel use name cards (staff and for conferences) that are reusable plastic? If
name cardholders are used, are participants asked to return them at the end of the
conferences? Are there convenient receptacles for collection?
Does the hotel prohibit gift and hotel promotional items made from endangered or
threatened species?
Does the hotel have designated individuals with authority and resources to take
responsibility for environmental management?
Does the hotel actively participate in an environmental partnership or certification
program? i.e. Energy Star (Green Lights), Green Seal, Green Globe, Buy Recycled Business
Alliance, Waste Wise, etc.
Does the hotel have a management system in place to educate employees on
environmental practices and to ensure that these practices are being monitored and
evaluated to improve environmental performance?
Does the hotel effectively communicate environmental efforts to guests, vendors,
shareholders and the public?
Does the hotel have recycling receptacles in all guest rooms?
What is the ambulance response time to the hotel (in peak traffic conditions)?
Is there immediate contact by the person managing general liability claims to the guest?
Is regular contact maintained between the hotel and the insurer or claims adjuster?
How often?
Is the relationship with the insurer one that allows for a rapid and frank exchange of facts
of pertinence?
Are claims reserve costs reviewed with the claims adjuster or insurer on a regular basis to
ensure appropriateness?
INSURANCES
Obtain Insurance particulars (Insurers, Limits, Deducables) for:
Public Liability
Property (Fire)
Professional Indemnity
Directors & Officers Liabilities
Fidelity
Inn-Keepers (Room Losses/Baggage) Limits
Dry Cleaning Limits
RISK MANAGEMENT IN PURCHASING & RECEIVING
Are hotel suppliers required to be quality accredited (eg for food supplies - HACCP
accreditation)?
Are hotel suppliers audited by hotel purchasing staff?
Are hotel supplies quarantined for quality checks prior to their release?
Do F&B Management routinely audit received supplies?
Does the hotel operate an "approved supplier" protocol?
SECURITY OPERATIONS & SYSTEMS
Size of Security Department (No. of Employees)
Are outside Contractors also utilised?
Is there a written security manual?
Are manuals revised at least annually?
If so, who is responsible?
Does the hotel/resort have a policy regarding the use of physical force and weapons?
Do Housekeeping staff and other guest room service department staff block open guest
room doors while servicing the room?
Are any "special" security protocols in place (eg. Visitng dignitaries or VIP's)?
Are duress alarms fitted at Hotel Reception(and any other cash handling ventres)?
Are all cigarette butts and sharp objects stored in separate metal containers?
Are clean linens transported in covered containers and stored in covered areas?
Calorifiers?
Feed Water Pumps?
De-aerators?
Water Softeners?
Chemical Pumps?
Pressure Valves?
Condensate Pumps?
Are all steam, air and water pipes clearly labelled?
Are dock workers trained in the safe handling, storage, and use of controlled products?
Are their controls measures in place to maintain carbon monoxide levels as low as is
reasonably practicable?
Is lighting adequate for the tasks being performed?
Is the first aid kit fully stocked and in an area of accessibility?
Are fire extinguishers fully charged and accessible?
Are emergency exits kept unblocked?
Do lifts return to ground floor and lock with door open during fire alarm activation?
Are lift facilities able to accommodate disabled persons (Particularly door widths and
control button heights?
Are suppliers of food products required to be HACCP (or the equivalent) accredited?
When cooling food it is not left out for more than 1 hour
Bulk quantities of food is stored in small proportions
All perishable foods on display are kept at 5 C or below
All hot foods on display are stored at 60C or above
Any price tags (bistro operations etc.) do not pierce food
All raw and ready to eat foods are displayed separately
A program is in place to clean entire food preparation and food services areas on a regular
basis
All chemicals used for cleaning are safe to use around food
All equipment / Utensils are cleaned after use
All bench tops are wiped after use
Are fire alarm notifications directly transmitted to an off-site central monitoring station?
If yes, to whom?
Are inspections of smoke detection systems made periodically?
a. By whom?
b. How often?
c. How is this documented?
Are portable fire extinguishers inspected on a regular basis?
a. Who is responsible?
b. How often are they inspected?
c. How often are they professionally serviced?
d. Does a random review reflect regular inspections/servicing?
Is the automatic sprinkler system and its component parts (pumps, etc.) inspected?
a. By whom
b. Inspected weekly for gauge readings?
c. Trip tested periodically?
Does a random review of maintenance records or posted inspection tags verify servicing?
b. Are appropriate signs, floor markings or other means of identification used to delineate
egress paths in back of the house areas?
Are emergency exit doors equipped with panic hardware?
Are emergency exit routes posted?
a. In guest rooms?
b. In employee areas?
c. In guest and staff lifts
d. In banquet and reception areas and restaurants
Are emergency guidelines posted or available in guest rooms?
Are smoke detectors fitted in guest rooms?
In other parts of the hotel?
Hard wired or independent units?
If independent units how frequently are battery tests/replacement conducted?
Are smoke detectors in the main supply ducts for all units > 56 m3/min (2,000 CFM)?
Are smoke detectors in each return branch (for every floor) for units > 420 m3/ min
(15,000 CFM) - in addition to a detector in supply main?
View control diagrams for the control of smoke dampers with smoke detectors.
a. In-house?
b. Sub-contracted/third party?
Are vehicles parked internally or at other premises?
Are all employees or third parties so utilised screened, including motor vehicle records
(MVR) and appropriate licensing?
Are guest vehicle key controls in place?
Describe such controls.
Is pre-existing damage on guest vehicles noted and adequately recorded using a standard
form?
Are car parking damages disclaimers in place and appropriately documented (e.g. on
ticketing)?
Are all hotel cars, buses and limousines adequately and routinely inspected?
a. How often?
b. By whom?
c. Documented?
For all driving and pick up services offered by the hotel (both in-house and by third
parties), is a seat-belt policy clearly established?
a. Are signs posted in shuttle buses or motor vehicles requesting passengers to use their
seat belts?
b. Are drivers of such vehicles instructed to verbally reinforce such safety instructions?
Are traffic controls (signage, ramps, speed-humps, etc.) observed in parking areas and on
the grounds during the survey clearly marked, maintained and/or posted?
Are CCTV cameras utilised in car park areas and if so, how long are images retained for?
Are gates and doors that forms part of the swimming pool barrier self closing and
latching?
Is the outside of the pool barrier at least 1200 millimetres high all the way around?
Is the bottom of the pool barrier not more than 100 millimetres off the ground all the way
around?
Is the surface directly beneath the pool barrier stable and not able to be eroded?
Are all vertical or near vertical members of the barrier not more than 100 millimetres
apart?
Are all horizontal or near horizontal surfaces that form part of the barrier at least 900
millimetres apart?
Is the top of the pool barrier at least 1100 millimetres above the highest of any of the
lower horizontal surface/member?
Is the pool barrier well maintained (ie. no holes, loose or broken members, etc.)?
Is the top of the pool barrier at least 1200 millimetres away from any object that would
enable a young child to climb over the fence (e.g. BBQs, trees, rocks, shrubs, deckchairs,
garden retaining walls, pool pumps and housing)?
Do all of the pool gates:
Close by themselves from any open position, including when resting on the latches?
Have self latching devices that automatically secure the gates in the closed position
immediately after opening?
Latch securely when closing?
Open in a direction away from the pool?
Never get propped open/tied back or otherwise be obstructed from automatically closing?
Have a mechanism to release the latching devices at least 1500 millimetres above the
ground or have a shielded latch (so a young child cannot open the gates)?
Are latch release mechanisms at least 1400 millimetres above the highest lower horizontal
surface?
Are throw rings available?
Is there a Shepherds Crook or pole or other life safety devices in place, highly visible,
easily accessible and in good repair?
Is there a clear separation for shallow/deep areas?
Are depths marked in feet and meters?
Are swimming pool rules & restrictions posted?
Are emergency phones available in the immediate area and are they clearly visible and
marked?
How often is the water tested?
Are records documenting water tests maintained?
Are inspections of pool steps, ladders and railings performed weekly, including recording
documentation?
Are electrical systems in the pool area, of a ground-fault circuit interrupter type?
Are pool lighting systems equipped with ground fault circuits and are these tested at least
annually by a certified electrician?
Is the pool supervised by trained life guards?
What are the operating hours of the pool?
Is there CCTV coverage of the pool and poolside areas?
Is resuscitation signage positioned in the poolside area?
Are pool drain covers in place, secure and in good condition?
Are ladders & handrails in place and in good repair?
Have remote drains been installed? Is there an accessible and clearly visible poolside stop
switch for turning off the pump in an emergency?
Is the pool pump room maintained in good repair? Are chemicals appropriately and safely
stored and is appropriate PPE provided (eg safety goggles)?
Is all food & drink services to poolside areas done so in break proof (non-glass)
receptacles?
Is a chlorine or bromine system used for disinfection?
Are spa chemical quality assurance checks undertaken daily and documented?
Is all pooled water cleared after rains on all walkways and outdoor paths
Are all pathways appropriately lighted & checked for lux levels?
Are pathways of slip-proof construction?
Is all outdoor furniture routinely inspected and maintained? Is there a register for such
furniture and related inspection schedules?
Are all garden chemicals stored securely?
Are there MSDS for all garden chemicals?
Is all potting mix and mulch that is stored adequately covered?
Are all outside areas & paths routinely checked for slip, trip & fall hazards?
Does the hotel supply razors in bathroom supplies and if so, do the suppliers of the same
provide a guarantee of quality in formal supply agreements?
Do such agreements include opportunities for direct recourse in the event of defective or
spoiled products (particularly for consumable lines such as toothpaste, mouthwash, etc)?
Hairdryers
Are hairdryer units supplied in bathrooms?
If so, are the units hardwired or free-moving?
If hardwired, are the hairdryers located in such a position as to not allow for direct drop
into vanity basins or baths?
Are hairdryers subject to annual electrical inspections?
Are hairdryers tagged following electrical inspections?
Cooking facilities
Are any rooms equipped with cooking equipment or facilities (i.e. toasters, microwave
oven, bench top gas or electric rings, conventional ovens)?
If gas fired appliances are supplied are rooms equipped with gas leakage detection
devices?
Are cooking equipment and devices routinely subject to periodic inspections?
Is issuance recorded and are the same adequately inspected and maintained?
Umbrellas
Does the hotel provide guests with umbrellas?
How is issuance and return of umbrellas recorded ?
For rooms with verandahs - is the height of walls sufficient to prevent accidental fall?