Costa Nuova Holiday Center

Disinfection of common areas at least twice a day, activity rooms, stairs, corridors and elevator. Particular attention is paid to the disinfection of the contact points: door handles, handrails, switches, elevator call button, taps, cabinet handles, desk and remote controls and collective coffee machines. The rooms are ventilated at least twice a day. Distancing in the bedrooms, ie 1 m between each bed is set up, with treatment of the bed linen in full, sheets, pillows, pillowcases, duvet covers and duvets, mattresses, at each departure.
At the entrance of each building, at the entrance to the dining rooms, and in the activity rooms, we provide you with hydroalcoholic gel.
On each floor, you have access to water points with soap and paper towel at your disposal. In common areas such as upstairs hallways at night, the materialization of social distancing, using rubalise.
Access to the chalet's swimming pool is limited to 15 people simultaneously in the pool and subject to social distancing on the beaches. Access to the sauna is prohibited. If necessary, the management can provide our customers with disposable masks.
The posters in all common areas will help you remember barrier gestures and distancing measures.
Our Covid referent, Cendrine, is in charge of enforcing our charter and ensuring that it is respected by our staff and our customers.
We have trained our team to systematically wear adequate personal protection, with compulsory wearing of work clothes.
We have chosen a personalized use of cleaning and disinfection equipment. No pair work in confined spaces.
Regarding the sound or video equipment made available to our customers, it will be subject to disinfection after each use.
The cleaning and disinfection products used in the chalet all benefit from the virucidal standards EN 14476 and EN 16777.
The use of a broom is prohibited, we prefer wet cleaning.
As far as catering is concerned, we set up a plate service, supplemented with individually wrapped products to avoid contact.
Distancing in the dining rooms, either 1 m between each guest, is implemented, or a reduced number of participants at a table.
The staff equipped with mask and glove is responsible for clearing and disinfecting the restaurant, chair backs after each meal.

Wide choice of cold meals on site and to take away.