At Danny, WE TAKE CARE of the well-being and safety of our customers and staff. This is why during and after the COVID-19 crisis we introduced procedures in the framework of the provision of services in order to limit the spread of this dangerous virus.
These will be in place until the end of the current health crisis.
Here are the procedures depending on the departments concerned:

Front desk

° Installed plexiglass for protection of employees
° Hand sanitizing machine is available beside the front desk so as to allow guests walking in to sanitize their hands
° Staff are required to ask each guest upon check in if they’re experiencing any symptoms i.e fever, dry cough
° Staff are required to sanitize all hard surfaces and equipment upon check in and check out for each guest
° Disposable gloves and individual hand sanitizer is available upon request. ​

Restaurant and Meeting rooms

Closed until the Government of New Brunswick announces that these facilities can be re-opened.

° During the closing, all surfaces were cleaned and disinfected.
° All cutlery and dinnerware were washed & sanitized properly in our commercial dishwasher and will be washed & sanitized again the day before all facilities opens

After re-opening:
° Staff must clean and disinfect all surfaces and equipment after each visit by customers.
° Reduction of the seating capacity in the restaurant by placing the tables 6 feet (2 meters) from each other.
° All staff must wear a mask.
° Distributors of hand sanitizers will be placed at strategic locations in the restaurant, meeting rooms and public washrooms.

Housekeeping

° All guest rooms have been disinfected and sanitized on commencement of the COVID-19 crisis.
° Daily routine all vacant rooms are inspected, and any surfaces inside and outside the room that are touched are sanitized.
° During guest stay, staff are required to use face masks and disposable gloves when cleaning and sanitizing the room.
° Upon check out after cleaning and restoring linens and amenities staff are required to sanitize all surfaces in and outside the room.

Other measures 

° All staff prior to starting their shift and after their breaks will wash their hands for 20 seconds and use a hand sanitizer.
° Products and material used :
°Hand sanitizer
° Asepticare Disinfectant Virucide – Use for all metal surfaces  such as touch plates, door knobs, light switches,
° Multi-Quat Sanitizer - Surface sanitizer such as table tops, chairs, front desk
° Disposable Masks and gloves

​ALL ABOVE PRODUCTS ARE RECOMMENDED AND PURCHASED FROM  - ECOLAB -