COVID-19 Response Measures
Thank your for choosing our facilities.
At Hana Kyoto Machiya Private Guesthouses (operated by ToSei Corporation), we prioritize the health and safety of our guests and workers, and implement the following measures in response to COVID-19 to ensure our guests have a safe and pleasant stay.
(1) Initiatives at our guesthouses
1. Simplification of check-in procedures
Guests can complete check-in procedures at the facility in which they will stay. As part of these measures, we have reduced facility explanations and tours from the standard time of 30 to 60 minutes to as little as 10 or 15 minutes.
Our hospitality staff conduct the following to help ensure customer safety and contribute to a safe, clean environment.
- 1) Body temperature checks before work (worker body temperature must not exceed 37.3℃)
- 2) Wear a mask
- 3) Wear a face guard
- 4) Wear gloves
We use a non-contact thermometer to check the body temperatures of guests staying at our facilities. After confirm guest health status, we record customer name, address, and body temperature on check-in materials.
Guests with a body temperature exceeding 37.3℃ will be asked to leave the property. In such cases, guests will be provided a full refund of accomodation charges.
2. Minimal contact during stay
Normally, we offer interim cleaning services for guests staying for consecutive nights (3 or more nights). However, for the time being, we are refraining from this cleaning in order to avoid unnecessary contact.
We provide up to three nights worth of towels and other amenities at check-in. For guests staying more than three nights, our staff will deliver fresh towels and amenities.
3. Full cleaning following checkout (ventilation, disinfection, sterilization)
After guest check-out, our staff dedicates more than the standard time to pristinely clean every corner of the property. We use alcohol wipes to clean, disinfect, and sterilize rooms, and fully ventilate the entire property.
4. Increased provision of alcohol disinfectant and mouthwash
We increased the amount of disinfectant and mouthwash placed in each facility to provide customers additional peace of mind during your stay.
5. Increased periodic disinfecting
We regularly use alcohol to disinfect locations subject to frequent customer contact, including tables, door knobs, doors, and hand rails.
(2) Company internal initiatives
1. All workers wear masks
We require all company employees wear masks.
2. Regular health status checks and increased availability of alcohol disinfectant and mouthwash
We require body temperature checks, hand sanitizing, and mouthwashing using an oral disinfectant.
Workers with a fever above 37 degrees or employees not feeling well are placed on leave until they recover. After recovery, employees undergo a two-week observation period before returning to hospitality duties.
3. Avoidance of unnecessary trips and group events
We restrict workers from taking unnecessary trips, prohibit overseas travel, and instruct workers to avoid participation in group dinners, gatherings, or events involving large groups of people.
4. Staggered work times
We work to prevent infection by adopting commute times that avoid rush hour periods.
*The above measures may be revised or updated based on future instructions or guidelines issued by the Japanese government or related agencies. We will provide updates in the event of any revisions to these measures.
We thank you in advance for your understanding and cooperation.
Hana Guesthouse General manager