Safe Holidays

HYGIENE AND SAFETY FIRST OF ALL
Safety and hygiene for young and old is what has always been guaranteed at the Hotel Baya: this year even more!
All our employees undergo daily temperature checks and regular antigen tests, working throughout the hotel with protective masks. Guests are asked for body temperature control as a requirement to access the structure.
For those who wish, we have included an automated online check-in procedure; a few days before your arrival in Milano Marittima you will receive an email with all the instructions to safely register your documents.
Sanitizing gel available by the hotel in several points. Protective gloves on request.
Constant training of all staff to ensure compliance and rigorous application of all prevention measures. NEWS 2021: two certified UVC filter air sanitizers effective at 99.99% COVID.

CLEANING AND SANITATION OF ROOMS AND COMMON AREAS
Hygiene has always been a priority for us; we have developed a cleaning protocol for the rooms and all common areas which using detergents and disinfectants certified by the Ministry of Health and disposable sponges. This way allows us to achieve the highest levels of cleaning and sanitization. 
Special deep cleaning, disinfection and sanitization using quaternary ammonium salts disinfectant steam (certified by the Italian Superior Health System as an effective biocide) of all the rooms before the new incoming occupation.
Daily cleaning of the rooms according to current hygiene protocols.
Daily cleaning of all common areas and disinfection of the most critical contact points.
Sanitization of tissues with disinfectant steam at quaternary ammonium salts.

POOL
We have provided a daily sanitization protocol for sun umbrellas and chairs, showers and toilets. In accordance with the protocol of the Emilia Romagna Region we have implemented chlorine controls in water, by correcting the parameters several times a day and providing monthly analysis carried out by certified laboratories.


BREAKFAST ROOM AND RESTAURANT
Tables are spaced out, service at the table, cleaning and sanitization procedures implemented.  There will be a breakfast buffet, served at the table, while at lunch and dinner will be replaced by a wider choice of dishes.