Docstoc

TOURIST - DOC

Document Sample
TOURIST - DOC Powered By Docstoc
					TOURIST ACCOMMODATION INSPECTION
GUIDELINES & REGULATIONS

CAYMAN ISLANDS DEPARTMENT OF TOURISM CAYMAN ISLANDS DEPARMENT OF ENVIRONMENTAL HEALTH CAYMAN ISLANDS FIRE SERVICE

Tourist Accommodation Inspection Manual

1

(For Industry Use)

CONTENTS
PAGE NO. 5 6

FOREWORD Participation in Hotels Licensing Board Licensing & Inspection Process CHAPTER 1 – Department of Tourism Policies
1.1 1.2 1.3 1.4 1.4.1 1.4.2 1.4.3 1.4.4 Accommodation Categories & Definitions Frequency of Inspections/ Inspection Frequency Number of Units/Rooms to be Inspected Annually Areas to be Inspected Procedure for Carrying Out Inspections Notice of Inspection Inspection of Occupied Units/Rooms Code of Conduct of Hotel Inspectors, Property Manager‟s & Owner‟s

7 8 8 9 10 10 10 10

CHAPTER 2 – Department of Tourism Responsibilities
2.1 2.2 2.3 2.4 2.5 2.6 Intro Applications Annual Inspections Monthly Reports Security Check-Ins Hurricane Preparedness 11 11 12 12 12 12

CHAPTER 3 – Cayman Islands Fire Service Guidelines
Prelude 3.0 Fire Vehicle Access 3.0.1 Installation of “No Parking” Signs 3.1 Emergency Generators 3.1.1 Fire Protection Signaling System 3.1.2 Records 3.1.3 Testing 3.1.4 Maintenance 3.1.5 Servicing Personnel Qualifications 3.2 Exit Illumination & Signs 3.3 Automatic Sprinkler System 3.4 Stand Pipes 3.5 Fire Department Connections 3.6 Fire Pumps 3.7 Means of Egress 3.8 Alterations to Exits 3.9 Exit Obstructions 3.10 Security Devices/Burglar Bars/Security Gates
Tourist Accommodation Inspection Manual

14 15 15 15 15 16 16 16 16 17 17 17 17 18 18 18 18 18
(For Industry Use)

2

3.11 Capacity Occupants 3.12 Locking Devices 3.13 Special Locking Devices 3.14 Signs for Special Locking Devices 3.15 Evacuation Notices 3.16 Fire Hydrants & Wells 3.17 Extension Cords 3.18 Fire Suspension System for Cooking Operations 3.19 Portable Fire Extinguishers 3.20 Commercial Kitchen Hoods 3.21 Liquefied Petroleum Gas (LPG) Propane Cylinders 3.22 Underground Installations 3.23 Temporary out of use Containers 3.24 Out of Service Containers 3.25 Detection Systems 3.26 Cleaning of Detectors 3.27 Replacement of Detectors 3.28 Good Housekeeping 3.29 Storage Flammable & Combustible Liquids 3.30 Storage in Dwelling Houses & Apartments 3.31 Storage in Hotels, Motels, and High-Rise Buildings 3.32 Maximum number of Storage in Approved Storage Cabinets 3.33 Construction of Metal Storage Cabinets 3.34 Elevator and Elevator Lobbies 3.35 Smoke Control Systems 3.35.1 Stairway pressurizations and Exhaust System Training 3.35.2 Atrium Smoke Control System Testing 3.36 Definition – High-Rise Buildings 3.37 Symbols 3.38 Revision to Fire Protection Hand Book 3.39 New Addition to Fire Protection Hand Book

19 19 19 19 19 19 20 20 21 21 21 21 22 22 22 22 22 22 22 22 23 23 23 23 23 23 23 23 23 23 23

CHAPTER 4 – Department of Environmental Health Guidelines
4.1 Layout, Design, and Construction 4.2 Foods and Raw Material Receival/Storage 4.3 Food Preparation Areas 4.4 Dining Area 4.5 Food Handlers 4.6 Personal Hygiene 4.7 Workers Health and Safety 4.8 Staff Change Room Facilities 4.9 Water Supply and Quality 4.10 Sanitary Facilities 4.11 Liquid Waste Disposal 4.12 Solid Waste Storage 4.13 Building Exterior and Grounds 4.14 Open Areas/Grounds 4.15 Pest Control 4.16 Laundry Facilities 4.16 Interior of Rooms/Apartments 4.17 Swimming Pool/Spas/Whirlpool Baths 4.17.1 Pool Safety 24 24 25 26 26 26 27 28 28 29 29 29 30 30 30 31 31 32 32

Tourist Accommodation Inspection Manual

3

(For Industry Use)

4.17.2 Warning Signs 4.17.3 Pool Testing 4.18 Chemical Storage/Pump Room 4.19 Requirements for Spas and Whirlpool Baths 4.20 Additional Requirements for Hotels

33 34 35 35 36

APPENDICES
Appendix Appendix Appendix Appendix Appendix Appendix Appendix 1 2 3 4 5 6 7 Department of Tourism Inspection Grading System Department of Tourism Inspection Check-List Contact Information for the Inspecting Departments Tourist Accommodation Application – Form TL1 Tourist Accommodation Renewal Application – Form TL2 Monthly Tourism Accommodation Occupancy Form Tourist Accommodation Tax Form 37 38 49 50 51 52 53

Tourist Accommodation Inspection Manual

4

(For Industry Use)

FOREWORD
The overall goals of the Revised National Tourism Management Plan 2009 – 2013 “A New Focus for Cayman Islands Tourism” are summarized as follows:           “To provide a high quality, sustainable, Caymanian tourism product” “To present a distinctive Caymanian experience” “To develop a highly skilled Caymanian tourism workforce” “To attract more discerning and higher spending visitor” “To manage visitors and their impacts” “To attract a more discerning and higher spending visitor” “To manage Sister Islands as destinations for nature-based tourism” “To sustain the quality of the environmental product” “To organize tourism in the Cayman Islands more effectively” “To research and monitor tourism more effectively”

The National Tourism Management Plan makes specific and significant reference to the importance of managing local tourism development by “improving upon the quality of the product, as well as the range of products available to tourists and residents”. One of the tourism industry‟s subsectors which is of critical importance is in fact the accommodation subsector. Over the years, the Cayman Islands Government has sought to ensure that the quality of accommodation offered to the visitor has been of a consistently high quality. In pursuant of the objective of high quality product, the Tourism Law (10 of 1974) was enacted and subsequently revised in 1995. Also applicable are the Tourism Regulations (2002 Revision). Under the Tourism Law, a Hotels Licensing Board was established and given the authority to license tourist accommodations operating in the Cayman Islands. This revised Tourist Accommodation Inspection Manual seeks to ensure that all inspections carried out under the authority of the Hotels Licensing Board are done in a consistent manner, following prescribed procedures. The contents of this Manual will be amended from time to time thus we welcome any suggestions or comments for conclusion. Tourism Development Services Cayman Islands Department of Tourism Revised: March 2009

Tourist Accommodation Inspection Manual

5

(For Industry Use)

PARTICIPATION IN HOTELS LICENSING BOARD LICENSING & INSPECTION PROCESS
Primary Objectives The primary objectives of the Cayman Islands Inspection and Licensing Process are to: Ensure that all establishments offering tourist accommodation meet the minimum standards as laid down within the relevant laws prescribing Environmental Health, Fire and Tourism standards;  Encourage the improvement of accommodation standards, and the maintenance of continuing high standards of quality;  Enhance consumer confidence in the Cayman Islands‟ tourist accommodation offer;  Enable the accommodation sector to be marketed more effectively. In an effort to ensure that the Cayman Islands tourism product is maintained at high quality standards, the following policy exists with regard to all involved government agency activities: Only properties that have been licensed by the Hotels Licensing Board will be included in marketing opportunities that the Department of Tourism undertakes.  Additionally, no official Department of Tourism, Fire Service or Department of Environmental Health function will be held at any unlicensed property, nor will any civil servant from involved government agency be permitted to stay at any such property while on official government business.

Tourist Accommodation Inspection Manual

6

(For Industry Use)

Tourist Accommodation Inspection Manual

7

(For Industry Use)

CHAPTER 1 Department of Tourism Policies
1.1 Accommodation Categories & Definitions

In accordance with the Cayman Islands Tourism Law (1995 Revision) the following are definitions for the different categories of tourist accommodations:  Tourist Accommodation – a) Any establishment, other than a hotel, consisting of one or more units, whether buildings, cottages, cabanas, cabins, bungalows, apartments, or otherwise, for the accommodation of guests for reward, situated within the same complex or precincts; b) Includes, without derogating from paragraph (a) above, apartments, condominiums, guest houses, villas, time-share units, live-aboard vessels, and any other type or category of accommodation used by guests.  Accommodation – lodging or sleeping accommodation and any services and facilities ancillary thereto provided in any hotel or tourist accommodation for the guests thereof;  Apartments – A tourist accommodation having the character of separate flats or dwelling units situated on a common site or on contiguous sites whether or not held as strata titles under the Strata Titles Registration Law, 1973.  Cottage Colony – A tourist accommodation having the character of a group of cottages or beach dwellings.  Guest House – A tourist accommodation having the character of a private dwelling house or more than one such dwelling house situated on a common site or on contiguous sites.  Hotel – means any building containing: a) not less than 10 bedrooms for the accommodation for reward of guests; b) a group of units containing not less than 10 units, and such units may consist of buildings, cottages, cabanas, apartments or otherwise for the accommodation of guests for reward, situated within the same complex or precincts;



Villa – A tourist accommodation of three or more bedrooms, often larger and more expensive than average, on the oceanfront or inlands, often used as a retreat in which guests stay overnight.  Condominiums – A building or complex in which units of property, such as apartments, are owned by individuals and common parts of the property, such as the grounds and building structure, are owned jointly by the unit owners used for short term tourist accommodation.

Tourist Accommodation Inspection Manual

8

(For Industry Use)

 Cottages – a small, usually one-storied house, used for vacations or as a summer home Or any of several separate dwelling units, as of an institution or camp, in which residents are housed in small groups  Bed & Breakfast – private residence, several rooms of which are set aside for overnight guests whose paid accommodations include breakfast.  Timeshare units – any accommodation where there is a form of shared property ownership, in which rights vest in several owners to use property for a specified period each year  Live-aboard Vessels – any vessel docked in the waters surrounding the Cayman Islands which operate as an accommodation for tourists.  Proprietor – the owner of a hotel or a building providing tourist accommodation and any person, not being such owner, who for the time being has immediate control over the management of the hotel or such building as aforesaid.  Owner – (in relation to a hotel, or a building providing tourist accommodation) a person other than a mortgagee not in possession who is for the time being entitled to dispose of the fee simple of the hotel or such building as aforesaid, and includes a joint owner and a body corporate. 1.2 Frequency of Inspections

Each property that seeks to be licensed under the Tourism Law as “tourist accommodation” must be inspected at least once in each year. Inspectors are also required to monitor and inspect properties on an ongoing basis. Each property will have a maximum of two (2) inspections. Therefore should defects be identified during the annual inspection, the manager/owner should have these corrections completed in a timely manner. 1.3 Number of Units/Rooms to Be Inspected Annually

No less than 30% of the units/rooms being offered as “tourist accommodation” by an individual property must be inspected either in one inspection visit or over a period of no more than two inspection visits. These inspections must be conducted during the five (5) months preceding the granting or renewal of licenses (April 15th - August 31st for apartments, cottage colonies and guesthouses; June 15th - October 31st for hotels). In the event that Inspectors are unable to inspect the required 30% due to the occupation of units/rooms, or should the Department of Tourism‟s records indicate that an occupied unit/room needs to be inspected because of the quality of report received during the previous year‟s inspection, or should a visitor complaints relating to a specific unit/room or to the property generally, the operator will be advised that the law would have to be enforced (i.e. occupied units/rooms will be inspected) and that guests should be advised accordingly. This will be used as a last resort only.

Tourist Accommodation Inspection Manual

9

(For Industry Use)

The Department of Tourism keeps a record of the units/rooms that have been inspected over a period of three (3) years. Should those records indicate that certain units/rooms have consistently not been inspected (due to guest occupation), the Department would advise the accommodation management that those units/rooms must be made available for inspection. In the event of a natural disaster, at the discretion of the Hotels Licensing Board, all tourist accommodation licenses will be made null and void. In order for the property‟s license to be re-instated, 100% of the property must be inspected and approved by all three inspecting departments prior to its license being re-instated. 1.4 Areas to be Inspected

Ideally, officials from the Departments of Environmental Health, Fire and Tourism should conduct property inspections jointly. However, in the event that this is not possible, inspections would be conducted separately. It is the responsibility of the operator/manager to schedule inspections with each of the inspecting departments prior to the expiration of their current license.  Each property inspection conducted by the Department of Tourism Hotel Inspectors must cover, but not be limited to the following areas: Bedrooms and Bathrooms (all categories of accommodation)  Grounds/Exterior (all categories of accommodation)  Kitchenette/Dining areas (hotel suites, cottage colonies and apartments only)  Living Rooms (hotel suites, cottage colonies and apartments only)  Public Areas (all categories of accommodation)  Visible directional signage (all categories of accommodation)  The Department of Environmental Health Inspectors shall be responsible for the following areas of accommodation categories: Bar and Restaurant  Bathrooms  Bedrooms (if necessary)  Grounds and Building Exterior  Kitchen Facilities  Laundry Facilities  Pool and Pool Area  Public Restrooms  Refuse Storage/Disposal  Storage Areas  Wastewater/Sewage Disposal  Water Supply  The Fire Department Inspectors shall be responsible for ensuring that each property complies with the statutory requirements and regulations of fire precautions - in relation to structural equipment and procedural matters, as well as general safety.
Tourist Accommodation Inspection Manual

10

(For Industry Use)

Restaurants and kitchens will not be inspected during meal times. 1.4.1 Procedure for Carrying Out Inspections Department of Tourism, Department of Environmental Health and the Cayman Islands Fire Service Inspectors are required to utilize the official inspection forms (wherever these may exist.) If forms are filled on-site, the original must be left with the property management. Inspectors are required to ensure that these reports are properly signed and dated by all relevant parties. If forms are completed at the Department of Tourism, a copy of the inspection report must be sent to the operator/manager within one week following the date of the inspection. Each property will be issued a grading during their inspection, which will be indicated at the bottom of their reports. (Please see page 15 for an explanation of the Internal Grading System). 1.4.2 Notice of Inspection

Prior to visiting a property for inspection, an Inspector does not have to inform the property operator/manager of such impending visits. However, it is required that the operator/manager or property representative be present during an inspection. 1.4.3 Inspection of Occupied Units/Rooms Inspection of occupied units/rooms must be made with the manager or a representative of the property. (See Section Number of Units/Rooms to Be Inspected Annually) Operators/managers are required to arrange access to occupied units/rooms. Due Allowance must be made by the Inspectors for untidiness and dirtiness caused by the occupants. 1.4.4 Code of Conduct of Hotel Inspectors, Property Manager’s & Owners Inspectors are required to be courteous, helpful and constructive in their dealings with the operators/managers and staff of the establishments they inspect. They are not expected to suffer rudeness or abuse but, if such situations are encountered, should not respond in kind. Any instance of rudeness or abuse by a member of the staff should be reported to the operator/manager. If the operator/manager is rude or abusive, and the Inspector feels that he/she cannot restore the situation, the Inspector should take his/her leave and report the matter to the Deputy Director, Product Development and the Product Development Officer (Inspection & Licensing) immediately. Any attempt to influence an Inspector‟s recommendations, whether by threat - real or implied, or by bribery, should be reported to the Deputy Director, Product Development and the Product Development Officer (Inspections & Licensing).
Tourist Accommodation Inspection Manual

11

(For Industry Use)

CHAPTER 2 Department of Tourism Guidelines
2.1 Introduction Operators and Managers of tourist accommodations in the Cayman Islands are expected to be knowledgeable of the Tourism Law and Tourism Regulations particularly as these apply to the inspection and licensing of properties. 2.2 Applications  All operators of tourist accommodation establishments are required to submit on a timely basis the required Application and Capacity Data forms, fully completed and accompanied by the appropriate fee.  Applications should list the units/rooms for which the license is being sought (new or renewed).  Operators applying for the first time, or following a hiatus in operation for whatever reason, are advised that property inspections will be conducted by the Departments of Environmental Health, Fire and Tourism only after the receipt of a completed application form and appropriate fee.  Application forms for license renewals will normally be sent by the Department of Tourism to each licensed operator with the letters reminding of the commencement of the annual inspection program. However, operators are encouraged to be as proactive and send closet to the due date.  When a change of operator occurs, the new operator is required to submit a new application for a tourist accommodation license, along with the appropriate fee, as the existing license cannot be transferred to the new operator.  When units are to be added to a license, the operator must submit application and appropriate fee. Once this has been received the unit must be inspected and approved by all three inspecting departments before it is added to the existing license.  When units/property are taken out of the rental pool, the operator must inform the Department of Tourism in writing of this change.

Tourist Accommodation Inspection Manual

12

(For Industry Use)

2.3

Annual Inspections  Operators should make every effort to have their properties in good shape for the commencement of the annual property inspection programme. This would minimize the need for a re-inspection thus accelerating the licensing process.  It is important that operators observe the Inspection Periods and Closing Dates for Annual Inspections and plan and act accordingly.  Apartments/Cottage Colonies/Guesthouses:  Inspection Period: April 15 - August 31  Closing Date for Annual and Re-Inspections: August 31 Hotels:  Inspection Period: June 15 - October 31  Closing Date for Annual and Re-Inspections: October 31



 Properties requiring a re-inspection are required to have all deficiencies corrected no later than two (2) weeks following the initial inspection. In exceptional circumstances, the Inspector conducting the inspection may extend this period.  Inspectors may, if they so wish, advise the operator of an approx date when the re-inspection will be conducted.  Each operator will be allowed a maximum of two (2) inspections only (annual and 1 re-inspection, if required). 2.4 Monthly Reports  By Law each operator is responsible for submitting Monthly Tourism Accommodation Occupancy Reports before or on the 10th day of the following month and is to be submitted even if no occupancy has occurred.  By Law each operator is responsible for submitting Monthly Tourism Accommodation Tax. This form or payment is due on or before the 28th day of the following month and is to be submitted even if no revenue has been collected. 2.5 Security of Check-ins  By Law each operator is responsible for the safety of their guests upon check-in. A representative of the property must be present at the time of check-in, keys should not be mailed or left unattended, and the property/unit should not be left unlocked. 2.6 Hurricane Preparedness Plan

Tourist Accommodation Inspection Manual

13

(For Industry Use)

 All licensed Operators should have a national hurricane preparedness plan available in every guest room. This plan will highlight the procedures to be expected should a hurricane threaten the Cayman Islands; and also explain the role and responsibility of the government to its visitors.

Tourist Accommodation Inspection Manual

14

(For Industry Use)

CHAPTER 3 Cayman Islands Fire Service Guidelines
Revised: 2007 Prelude The intent of the manual is to provide basic guidelines and requirements necessary to ensure a reasonable level of Fire Safety and Property Protection from hazards created by fire or explosives by ensuring that all installed Fire Protection, Notifications and Detection systems are serviced and maintained as required. The manual was produced and intended primarily (but not limited to) Operators/Managers of Tourist accommodation facilities especially where guest are transient in nature. The content of the manual is by no means final or conclusive, additional and more technical information must be obtained from the relevant documents and standards as referenced by the manual.

Occupancy Classifications and Requirements
Hotels Fire Extinguishers Smoke Detectors Means of Egress Good Housekeeping Propane Cylinders (LPG) Evacuation Notices Fire Alarm Systems Fire Hydrants Fire Wells Fire Department Access High-Rise Buildings Fire Extinguishers Smoke Detectors Means of Egress Good Housekeeping Propane Cylinders (LPG) Evacuation Notices Fire Alarm Systems Fire Hydrants Fire Wells Fire Department Access Exit Illumination & Signs Exit Illumination & Signs Emergency Lighting Emergency Generators Stand Pipes Automatic Sprinkler Systems Fire Department Connections Fire Pumps Commercial Kitchen Hoods Fire Suppression Systems

Emergency Lighting Emergency Generators Stand Pipes Automatic Sprinkler Systems Fire Department Connections Fire Pumps Commercial Kitchen Hoods Fire Suppression Systems Elevator and Elevator Lobbies Smoke Control Systems Definition – High-Rise Buildings

Tourist Accommodation Inspection Manual

15

(For Industry Use)

Guest Houses Fire Extinguishers Smoke Detectors Means of Egress Apartments / Condos Fire Extinguishers Smoke Detectors Means of Egress Good Housekeeping Propane Cylinders (LPG) Evacuation Notices 3.0 Fire Vehicle Access

Good Housekeeping Propane Cylinders (LPG)

Fire Alarm Systems Fire Hydrants Fire Wells Fire Department Access Exit Illumination & Signs Emergency Lighting

The required width of access roadways and fire lanes shall not be obstructed in any manner, including the parking of vehicles. This must be maintained in an operable all weather driving conditions at all times. 3.0.1 Installation of “No Parking” Signs (Hotel & High-Rise Buildings) No parking signs or other appropriate notice, or of approved obstructions inhibiting parking, may be required and if installed shall be maintained. The owner or his representative of a building which is adjacent to the fire lane shall be responsible for keeping the fire lane free of obstructions. 3.1.0 Emergency Generators (Hotel & High-Rise Buildings) Emergency generators must be maintained and tested in accordance with NFPA 110. (National Fire Protection Association). Generators, including all appurtenant components shall be inspected weekly and shall be exercised under load monthly at a minimum. Written records of the Emergency Power Supply System (EPSS) inspection, tests, exercising, operation and repairs shall be maintained on the premises. The record shall include:a) b) c) The date of the maintenance report Identification of the servicing personnel Notification of any unsatisfactory conditions and the corrective measure taken, including parts replaced.

Consideration shall be given to temporarily providing a portable or alternative source whenever the emergency generator is out of service. 3.1.1 Fire Protection Signaling System (Fire Alarms) Fire Alarm system shall be tested and maintained in accordance with the manufacturer‟s recommendation and in accordance with NFPA 72. A permanent record of all inspections, testing and maintenance
Tourist Accommodation Inspection Manual

16

(For Industry Use)

shall be provided that includes the following information of periodic tests and all the applicable information such as: a) b) c) d) e) f) g) h) i) j) k) l) m) n) o) Date Test Frequency Name of Property Address Name of person performing inspection, maintenance, test or combination thereof, an affiliation, business address, and telephone number. Name, address and representation of approving agency (ies). Designation of the detector (s) tested (“test performed in accordance with section____). Functional test of detector. Functional test of required sequence of operation. Check of all smoke detectors. Loop resistance for all fixed-temperature type heat detectors. Other tests as required by Equipment manufacturer. Other tests as required by the Authority having jurisdiction. Signature of tester and approved Authority representation. Disposition of problems identified during test (e.g. Owner notified, problem corrected/successfully retested, device abandoned in place).

3.1.2 Records Records shall be retained for all maintenance, inspection and testing until the next test and one (1) year thereafter. 3.1.3 Testing Fire alarm systems and other systems and equipment associated with fire alarm shall be tested according to table 7.2.2 of NFPA 72. 3.1.4 Maintenance Fire alarm system equipment shall be periodically maintained in accordance with the manufacturer‟s instructions. The frequency of maintenance depends on the type of equipment 3.1.5 Servicing Personnel Qualifications Servicing personnel shall be qualified and experienced in the inspection, testing and maintenance of fire alarm systems. Prior to proceeding with any testing all persons and facilities who received alarm, supervising or trouble signals and all building occupants shall be notified to prevent unnecessary response. They shall also be notified that the test has been completed upon completion.
Tourist Accommodation Inspection Manual

17

(For Industry Use)

3.2

Exit Illumination and Signs

Exits shall be illuminated at all times when the building is occupied with light of not less than 1 foot candle. Emergency illumination shall be provided for a period of 1 ½ hours in the event of failure of normal lighting. A functional test shall be conducted on every required emergency lighting system at 30 day intervals for a minimum of 30 seconds. An annual test shall be conducted for 1½ hours duration written records of testing shall be kept by the owner for inspection by the fire official. 3.3 Automatic Sprinkler System (Hotel & High-Rise Buildings) Automatic sprinkler system shall be inspected, tested and maintained in accordance with the requirements of NFPA 25. A water flow and alarm drain test including all test connections shall be conducted at least once each year and all components checked for proper operation. An internal inspection of the piping shall be performed periodically, but at least once every 10 years to check for debris and buildup and flushed if needed. A certificate of inspection shall be forwarded to the Fire Department after each annual inspection. The Fire Department shall be notified immediately when any malfunctions occurs in an Automatic Sprinkler System. The owner or occupant shall promptly correct or repair deficiencies, damaged parts, or impairments found while performing the test, inspections and maintenance requirements. Correction and repairs should be performed by qualified maintenance personnel or a qualified contractor. 3.4 Stand Pipes (Hotel & High-Rise Buildings) Standpipes shall be maintained in accordance with the requirements of NFPA 25. Components of stand pipes shall be visually inspected quarterly or as otherwise specified by NFPA 14, checkpoints and corrective actions outlined in Table 3-2.3, shall be followed to determine that components are free of corrosion, foreign materials, physical damage, tampering or other conditions that could prevent operation. A flow test shall be conducted every 5 years by a qualified person. Records shall be kept on all test, repairs etc. 3.5 Fire Department Connections (FDC) (Hotel & High-Rise Buildings) Fire Department Connections shall be readily accessible, visible and unobstructed to approaching vehicles. Fire Department Connections (FDC) shall be inspected quarterly. The inspection shall verify the following:a) b) c) d) e) f) The FDC are visible and accessible Couplings or swivels are not damage and rotate smoothly. Plugs or caps are in place and undamaged. Identification signs are in place. The check valve is not leaking. The automatic drain valve is in place and operating properly.

Tourist Accommodation Inspection Manual

18

(For Industry Use)

3.6 Fire Pumps (Hotel & High-Rise Buildings) Fire pumps shall be maintained and tested in accordance with NFPA 25. Fire pumps that automatically supply water to suppression system and stand pipes shall be operated periodically and at least once every 30 days. The fire pump should be started by dropping of pressure in the water system to insure that both the fire pump and controller are operating properly. A weekly test of fire pumps assembly shall be conducted without flowing water. This test shall be conducted by starting the pump automatically; the pump shall run a minimum of 10 minutes. An annual test of each pump assembly shall be conducted under minimum rated and peak flows of the fire pump by controlling the quantity of water discharged through approved test devices. The pump must be capable of supplying the maximum system demand. A log of all tests, inspections etc. must be kept including the annual test flow of the pump. 3.7 Means of Egress

Means of Egress shall be so maintained as to provide free and unobstructed egress from all parts of the building at all times, so as to be available for full instant use in case of fire or other emergency. Means of Egress shall consist of: Exit Exit Access and Exit Discharge 3.8 Alterations to Exits

The means of egress shall consist of continuous paths of travel to the exterior of the building. No building shall hereafter be altered as to reduce the capacity of the means of egress to less than required by the building code nor shall any changes of occupancy be made in any building unless such building confirms with the requirements of such code. 3.9 Exit Obstructions

Interior decorations such as draperies, tapestries or mirrors shall not be permitted to obscure, conceal or confuse exit doors or signs or exit pathways. 3.10 Security Devices / Burglar Bars / Security Gates When burglar bars, security gates or similar security devices are installed on emergency egress openings they shall not reduce or restrict the clear height of 22 inches minimum clear width of 20 inches and a net clear area of 4 square feet shall be maintained with the security device in the open position.

Tourist Accommodation Inspection Manual

19

(For Industry Use)

3.11 Capacity of Occupants The number of occupants of any building or positions thereof shall not be permitted to exceed the allowed or posted capacity, determined in accordance with the building code. 3.12 Locking Devices

Required exit doors shall be openable from the inside without the use of a key, test, special knowledge or effort. Manually operated flush bolts are prohibited. All hardware must be direct acting requiring no more than one operation. Double cylinder dead bolts requiring a key for operation on both sides are prohibited on required means of egress doors unless the locking device is provided with a key which cannot be removed when the door is locked from the inside. 3.13 Special Locking Devices Exit doors in buildings protected throughout by an approved supervised automatic sprinkler system and automatic detection system may be approved with listed locking devices which shall; 1. Unlock upon activation of the approved supervised automatic smoke detector system or automatic sprinkler system, and or 2. Unlock upon lost of power controlling the locking device, and in all cases 3. Initiate an irreversible process which will unlock the door within 15 seconds when ever a force or not more than 15 lbs is applied to the door or releasing device and not relock until the door has been opened. 3.14 Signs for Special Locking Devices Signs must be provided on the door adjacent to the release device which read, PUSH THIS DOOR WILL OPEN, IN 15 SECONDS ALARM WILL SOUND 3.15 Evacuation Notices Buildings providing overnight or transient accommodations shall provide and post in each room used for sleeping purposes an exit way plan indicating, primary and secondary exit routes from that floor and fire alarm pull station locations. 3.16 Fire Hydrants and Fire Wells Fire wells and hydrants shall be inspected monthly to make sure they are not obstructed by storage, weeds etc. visible and that caps are in place. At least once a year, they shall be open and closed to ensure proper operation and kept properly lubricated.
Tourist Accommodation Inspection Manual

20

(For Industry Use)

Tourist Accommodation Inspection Manual

21

(For Industry Use)

3.17 Extension Cords Extension cords shall not be used as a substitute for permanent wiring. They shall not be affixed to structures, extended through walls, ceilings, floors under doors or floor coverings nor be subjected to environment damaging physical impact. Extension cords are permitted only with portable appliances or fixtures. While in immediate use:1) 2) 3) 4) Each extension cord shall be plugged directly into an approved receptacle and shall, except for approved multiplying extension cords, serve only one appliance or fixture. The current capacity of the cord shall not be less than the rated capacity of the appliance or fixture. The extension cord shall be maintained in good condition without splices, deterioration or damage. The extension cord shall be of the grounded type when serving grounded appliances or fixtures.

3.18 Fire Suppression System for Cooking Operations (Hotel & High-Rise Buildings) Inspections shall be conducted on a monthly basis in accordance with the manufacturer‟s listed installations and maintenance manual or the owner‟s manual. As a minimum this” quick check” or inspection shall include verification of the following: a) b) c) d) e) f) g) h) The extinguishing system is in its proper location. The manual actuators are unobstructed. The tamper indicators and seals are intact. The maintenance tag or certificate are in place No obvious physical damage or condition exists that might prevent operation. The pressure gauge if provided is in operating range. The nozzle blow off caps is intact and undamaged. The hood duct and cooking appliances have not been replaced, modified, or relocated.

The date the inspections are performed and the initials of the person performing the inspections shall be recorded at least monthly. A trained person who has undergone the instruction necessary to perform the maintenance and recharge service reliably and has the applicable manufacturer‟s listed installation and maintenance manual, and service bulletins shall service the wet chemical fire extinguishing system 6 months apart. Each system shall have a tag or label securely attached, indicating the month and year the maintenance is performed and identifying the person performing the service. Only the current tag or label shall remain in place. Fixed temperature sensing elements of the fusible metal alloy type shall be replaced at least annually from the date of installation; the used ones must be destroyed when removed.

Tourist Accommodation Inspection Manual

22

(For Industry Use)

3.19 Portable Fire Extinguishers Fire extinguishers shall be conspicuously located where they will be readily accessibly and immediately available in the event of a fire. Preferably they shall be located along normal path of travel, including exits from areas. Fire extinguishers shall not be obstructed or obscured from view. Fire extinguishers shall be installed so that the top of the extinguisher is not more than 5ft above the floor. Fire extinguishers mounted in approved fire extinguisher cabinets or wall recess cabinets shall be placed so that the fire extinguishers operating instructions are faced outwards. A quick check or inspection to ascertain that a fire extinguisher is available must be carried out on a monthly basis. Periodic inspections of fire extinguishers shall include a check of at least the following items:a) b) c) d) e) f) g) Location in designated place No obstruction to access or visibility Operating instructions on name plate legible and facing outward. Safety seals and tamper indicators not broken or missing. Fullness determine by weight or hefting. Examinations for obvious physical damage, corrosion, leakage, clogged or missing nozzle. Pressure gauge reading or indicators in the operable range or position.

Maintenance, servicing, and recharging of extinguishers shall be performed by a trained person having accessible the appropriate servicing manual, the proper types of tools, recharging materials, lubricants, and manufacturers recommended replacement parts specifically listed for that use. Fire extinguishers shall be serviced not more than once a year apart. 3.20 Commercial Kitchen Hoods (Hotel & High-Rise Buildings) Exhaust system provided for restaurant cooking equipment shall be maintained in a manner such as not to create a hazardous condition. Hoods, grease removal devices, fans, ducts and other devices shall be inspected periodically and cleaned as needed to remove grease and deposits of residue. Grease filters shall be tight fitting and firmly held in place. 3.21 Liquefied Petroleum Gas (LPG) Propane Cylinders Portable LPG containers as defined in NFPA 58 (National Fire Protection Association) shall not be used in buildings. Containers not exceeding 2 ½ lbs. water capacity are allowed to be used to supply approved self contained torch assemblies or similar appliances. Such containers cannot be used for residential or commercial food preparation. 3.22 Underground Installations

Tourist Accommodation Inspection Manual

23

(For Industry Use)

Any underground LPG installation shall be so marked to make the underground installation readily identified. 3.23 Temporary out of use Containers Containers for which the normal use has been temporally discontinued shall be disconnected from appliance piping and the container outlets and valves except relief valves closed or plugged. 3.24 Out of service Containers Containers taken permanently out of service shall be removed from site. 3.25 Detection Systems (Smoke/Heat Detectors) In dwellings and dwelling units, a smoke detector shall be mounted on the ceiling or wall at a point centrally located in the corridor or area giving access to each of rooms used for sleeping purposes. Smoke detectors shall be hardwired into an AC electrical power source and shall be equipped with a monitored battery backup in new construction. A monitored battery power source shall be permitted in existing construction. Smoke detectors shall be tested weekly and batteries are to be changed in six month‟s intervals. 3.26 Cleaning of Detectors

Smoke alarm and smoke detectors shall be cleaned at intervals as recommended by the manufacturer. 3.27 Replacement of Detectors

Smoke alarms shall be replaced by new ones conforming with the installation requirements or within ten (10) years of the date of installation. 3.28 Good Housekeeping Every attempt should be made to ensure that premises are kept in an organized and tidy manner. Due care and attention should be given to the proper storage and use of items that has the potential to create, causes or accelerate a fire or jeopardize the safety of the occupants such as: the burning of candles storage of flammable and combustible liquids overloading of electrical circuits, defected appliances, obstruction of exit, access to and availability of matches and heights to children. 3.29 Storage of Flammable & Combustible Liquids The storage of flammable & combustible liquids shall be in accordance with the provisions of the applicable sections of the chapter 9 of the Cayman Islands Fire Prevention Code. 3.30 Storage in Dwelling Houses & Apartments

Tourist Accommodation Inspection Manual

24

(For Industry Use)

Storage of flammable and combustible liquids in excess of 25 gallons in dwelling houses and apartments consisting not more than three (3) units with accompanying attached or detailed garages shall be prohibited. 3.31 Storage in Hotels, Motels & High-Rise Buildings Apartment buildings containing more than three units, hotels, motels having storage in excess of 10 gallons shall be stored in an approved container and stored in an approved flammable liquid cabinet or in a safety can or within a room not having an opening communicating with that potions of the building used by the public. The quantities of liquid shall be limited to that required for building equipment and operations. 3.32 Maximum number of storage in approved Storage Cabinet Not more than 60 gallons of flammable or combustible liquids may be stored in a storage cabinet. No individual containers may exceed 5 gallon capacity. 3.33 Construction of metal Storage Cabinets Metal cabinets shall be constructed in accordance with section 9.4.2 of the C.I.F.P.C. the cabinet shall be conspicuously labels in red letters: FLAMMABLE – KEEP FIRE AWAY 3.34 Elevator and Elevator Lobbies Elevators shall be properly serviced & maintained to the requirements of ANSI/ASME A17.1. Elevators shall be serviced annually. Elevator lobbies shall have access to the required exits at all times. 3.35 Smoke Control Systems 3.35.1 Stairway pressurizations and Exhaust System Testing: All operating parts of the ventilating system for mechanical ventilated stairs shafts shall be tested annually by an approved agency and a log kept of the results. 3.35.2 Atrium Smoke Control System Testing Atrium smoke removal and control system shall be tested by an approved inspection agency or by the owner or his representative when so approved. Such inspections shall be made every six months and a log of the test shall be kept by the inspecting agency. The log shall be kept on the premises and available for inspection. 3.36 Definition – High-Rise Buildings Any building more than 5 stories in height or 55 feet high shall be considered a High-Rise Building. 3.37 Symbols
25 (For Industry Use)

Tourist Accommodation Inspection Manual

3.38 3.39

Revision to Fire Protection Hand Book New Addition to Fire Protection Hand Book

Tourist Accommodation Inspection Manual

26

(For Industry Use)

CHAPTER 4 Department of Environmental Health Guidelines
Revised: February 2007

4.1

Layout, Design and Construction

 The layout, design, construction and size of the food preparation areas shall allow for good food hygiene practices and of such to prevent cross contamination.  An adequate number of wash hand basins/sinks suitably designed and located shall be provided in the food preparation area for the washing of hands.  Hand basins/sinks shall be provided with hot and cold potable running water. Provisions shall be made for the cleaning, sanitizing and hygienic drying of hands.  Mechanical airflow from a contaminated source to the food preparation area or any other area must be avoided.  The heat and fume extraction units shall be designed to enable the filters and other parts requiring cleaning to be easily accessible.  Food preparation areas shall be provided with adequate lighting and ventilation in accordance with the SBCCI or Cayman Islands Building Code.  Floors and floor covering in food preparation areas, food storage, toilets and refuse storage areas shall be of non-absorbent material and facilitate easy cleaning. 4.2 Foods & Raw Material Receival/Storage

 All foods intended for delivery to and from a restaurant shall be transported in well maintained, appropriate and clean vehicles to ensure food safety.  All highly perishable foods shall be kept at appropriate temperatures of 40 ºF or below in order to prevent deterioration while in transit, and shall be transferred to the appropriate storage as early as possible after delivery.  Only wholesome food items shall be received and used in the preparation of foods.  All foods shall be clearly labeled to avoid misrepresentation and shall also display a „use by‟ date.  No unlabelled, dented, damaged, rusted food containers/packages shall be received or processed in the establishment.  Upon receipt of the wholesome food items, the same shall be stored at the appropriate temperatures in the designated storage areas.
Tourist Accommodation Inspection Manual

27

(For Industry Use)

 While in storage food items shall be so arranged for easy rotation i.e. first in first out.  There shall be adequate chilled and cold storage compartments equipped with non-corrosive racks for storage of food items. The units shall be equipped with functional non-mercury thermometers.  Adequate storage for dry goods shall be provided. The storage areas shall be kept clean and orderly.  All food items shall be stored not less than 12 inches off the floor, preferably on pallets. 4.3 Food Preparation Areas

 Floor surfaces of the food preparation areas shall be constructed of non-slip, impervious material that can be easily cleaned.  The wall surfaces of the food preparation and dishwashing areas shall be constructed of smooth impervious materials that are resistant to wear and tear. Walls shall be white or light colored to enable light reflection and sanitation.  The food preparation areas shall be free of crevices and maintained in a good condition at all times.  The walls and floor junctions and corners shall be coved/rounded with radii sufficient to facilitate cleaning and promote good sanitation.  An ample supply of hot and cold water under suitable pressure shall be available.  All fixtures, cupboards, appliances, equipment and utensils shall be free of damage and shall be maintained in good repair at all times.  The food contact surfaces of all equipment, appliances and utensils shall be non-toxic, impervious and noncorrosive.  The food preparation areas shall be equipped with wash sinks for utensils and meats.  The utensils sink shall be comprised of three compartments for washing, rinsing and sanitizing. The meats and vegetable sinks shall each have two compartments for washing and rinsing.  All sinks shall have a supply of potable hot and cold water. The minimum temperature of the hot water shall be 110 ºF.  A separate wash sink shall be provided in the food preparation area for the washing of hands only. It shall be supplied with hot and cold running water, antibacterial liquid soap and hand drying disposable towels.  Separate cutting boards for dairy products, produce and meats shall be provided to reduce the potential for crosscontamination.  Non–mercury thermometers shall be provided for the monitoring of food temperatures during preparation and storage.
Tourist Accommodation Inspection Manual

28

(For Industry Use)

 There shall be separate preparation work surfaces for raw and cooked foods to prevent cross contamination.  All cooked foods shall be stored in covered containers and maintained at a temperature of 140 ºF or above or cooled rapidly and kept in designated refrigerated compartments at a temperature of 40 ºF or below.  Equipment and /or utensils such as meat slicers, grinders, trays, trolleys and can openers shall be cleaned and sanitized after each use and at the end of each day‟s activities.  Deep fryers shall be thoroughly emptied and cleaned and the oil replaced at a minimum of twice per week or more frequently as needed.  Personnel not involved in food preparation shall avoid entering the food preparation areas.  Dishwashers shall be cleaned and sanitized at the end of each day‟s activities. Water shall be changed for each wash cycle. The water temperature for the wash cycle shall be no less than 180 ºF and the rinse wash cycle temperature shall be at least 110 ºF.  Non-food contact surfaces of equipment exposed to splash or spills requiring frequent cleaning shall be of a corrosion resistant, non-absorbent and smooth material.  Drain-boards, utensil racks and tables used to store soiled/used or clean utensils shall be provided with sufficient space to hold the items that might accumulate during the hours of operation.  All sinks shall be cleaned and sanitized daily or more often as needed.  A separate area shall be provided for the storage of cleaning material and equipment.  A slop sink shall be provided for the sanitary cleaning of mops.  A covered container shall be provided for the storage of soiled aprons, coats and other linen.  Garbage shall be kept in non-porous covered containers with plastic liners and shall be emptied when filled. At the end of the day the containers shall be thoroughly washed and sanitized. 4.4 Dining Area

 The floor, walls and ceiling of this area shall be kept clean and maintained in good repair.  There shall be adequate ventilation provided in the dining area in accordance with the SBCCI code.  Furniture shall be constructed of non-toxic material and be maintained in good repair.  All table covering and linen shall be clean and maintained in good condition.
Tourist Accommodation Inspection Manual

29

(For Industry Use)

 Cold food display cabinets shall be kept at 40 ºF or below and equipped with sneeze guards.  Hot food display cabinets and /or steam heaters shall be covered and the food maintained at 140 ºF or above. 4.5 Food Handlers

 The proprietor of a food establishment shall ensure that food handlers are supervised and trained in food hygiene practices commensurate with their work activities.  All foods that are handled, stored, packaged, displayed, transported and served shall be protected from contamination.  All food handlers shall observe the rules of good personal hygiene. 4.6 Personal Hygiene

 All persons working in food preparation and handling shall maintain a high standard of personal hygiene and cleanliness and shall wear clean and appropriate clothing.  Any person known or suspected of having an infectious disease or condition such as infected wounds, skin infections, sores or diarrhea shall not be engaged in the preparation or handling of foods until certified to do so by the Medical Officer of Health or a certified medical practitioner.  No person shall be permitted to smoke in the food preparation areas.  Food handlers shall wash their hands after using the washroom and before commencing food preparation.  Hair restraints/guards, aprons and or coats shall be worn when handling food. Hair, fingernails and hands shall be kept clean at all times. Disposable gloves are encouraged to be used in the food preparation process.  Employees shall not wear jewelry on their arms or hands while preparing foods. (This does not apply to a plain ring such as a wedding band.) 4.7 Workers Health And Safety

 Clear instructions for the use of chemicals, equipment and appliances including Materials Safety Data Sheet (MSDS) shall be readily available to employees. Chemical storage and disposal shall be in accordance with the manufacturers‟ instructions.  Employees shall be provided with adequate and appropriate protective eye goggles and or protective clothing to reduce the exposure to unsafe, toxic or harmful substances when using products that may cause harm or injury.
Tourist Accommodation Inspection Manual

30

(For Industry Use)

 Staff room facilities shall be provided for the employees to change clothing and to eat and rest.  Rooms shall be lighted and ventilated according to SBCCI code. They shall be kept in a clean and sanitary manner at all times.  Records of all accident and injuries to employees shall be kept on a file by the employer and be readily available to the Environmental Health Officer for review.  Staff shall not be subjected to exposure to noise that may cause injury or annoyance without the appropriate noise protective equipment.  Basic training in safety procedures commensurate to the work activities employees are engaged in shall be provided. Essential staff and management shall also be trained in First Aid and CPR techniques.  Clearly visible emergency telephone numbers shall be posted in locations on the premises at all times.  All work areas shall be designed to include protection of workers health and safety. Where appropriate, an eyewash station shall be provided in a suitable location. 4.8 Staff Change Room Facilities

 Separate change rooms and sanitary facilities shall be provided for both males and females.  Staff change rooms shall be designed and constructed in accordance with the SBCCI and or the Cayman Islands Building Code.  Hand washing facilities shall be equipped with potable hot and cold running water, soap, and disposable paper towels or hot air dryers.  Personal clothing shall only be stored in designated changing room lockers.  Staff rooms shall be kept in a clean, sanitary and orderly manner.  A suitable refuse/garbage receptacle with a plastic liner on the inside shall be provided and emptied daily. 4.9 Water Supply and Quality

 A reliable source of potable water shall be provided at the establishment.  Cisterns shall be constructed of durable, non-corrosive, nonporous material, have tight fitting lids and be screened to prevent the ingress of insects and other foreign matter.  All properties using rainwater (cisterns), as a water source shall have the water quality tested/analyzed for the parameters and

Tourist Accommodation Inspection Manual

31

(For Industry Use)

at a frequency approved by the Department and the results made available to the Department upon request. 4.10 Sanitary Facilities  Toilet facilities shall be provided in accordance with the SBCCI and or the Cayman Islands Building Code.  The lavatory sink shall be provided with a potable supply of hot and cold running water, hand sanitizer, paper towels and a refuse/garbage bin.  Covered receptacles with plastic liners shall be provided for waste products and these containers shall be emptied and sanitized daily.  The walls and ceiling of toilet facilities shall be smooth and easy to clean and the floors shall be non-skid, non-porous and easily cleanable.  Toilet facilities shall be kept in good repair and maintained in a sanitary manner.  Toilet facilities shall be adequately lit and ventilated. 4.11 Liquid Waste Disposal  All wastewater from the laundry, kitchen and bathrooms shall be directed through an approved plumbing, sewage treatment and disposal system.  Commercial kitchens shall be provided with grease interceptors in accordance with 801.4 of the SBCCI Plumbing Code.  Wastewater from premises shall not be allowed to discharge into or onto the ground, pond, lake or sea in a manner so as to constitute a public health nuisance.  Sewage plants shall be adequately maintained.  Provision shall be made for the disposal of storm water. 4.12 Solid Waste Storage  Food wastes and other refuse shall not be allowed to accumulate in food rooms.  All containers used for the storage of wastes awaiting collection and removal from the premises shall have a lid, be constructed of a durable material and easy to clean and sanitize.  Refuse storage areas/rooms shall be designed and managed in such a way as to enable them to be kept clean and free from vermin.  The garbage/refuse storage facility shall be located in accordance with Department of Environmental Health guidelines.

Tourist Accommodation Inspection Manual

32

(For Industry Use)

 Garbage shall be kept in non-porous covered containers with plastic liners and shall be emptied when filled. At the end of the day the containers shall be thoroughly washed and sanitized. 4.13 Building Exterior and Grounds  The exterior of the building(s) shall be free of cracks, discoloration, peeling paint, termite infestation, moulds and mildew or any other condition that detracts from the appearance of the building.  Roof and roof gutters shall be free of leaks, debris and be in good repair.  Steps/walkways/stairways shall be kept free of all obstructions, be of non-slip/skid finished and well lit at all times.  Steps/walkways/stairways shall be constructed in accordance with the SBCCI and Cayman Islands Building Code and the integrity of such construction shall be maintained in a state of good repair.  Steps/walkways/stairways shall be of an even grade with a minimum width of thirty (30) inches.  Steps/walkways/stairways shall be accessible to the physically handicapped persons. 4.14 Open Areas/Grounds  Shall be clean, well maintained and shall not provide harborage for rodents and insects.  Shall be free of obstructions likely to cause injury or harm to guests.  Surface and storm water shall be disposed of within the site boundary.  Trees shall be pruned so as not to constitute a nuisance.  Entry areas and parking areas shall be well lit and properly drained.  Access to sewage treatment systems and refuse storage areas shall be free from obstructions.  Derelict vehicles or other abandoned items shall not be stored on the property. 4.15 Pest Control  All garbage shall be kept in leak proof, non-absorbent containers with plastic liners and kept covered with tight fitting lids. The containers shall be cleaned and sanitized daily.  All openings to the exterior of the food preparation/service areas shall be fly proof and the doors leading to and from these areas shall be self-closing.
Tourist Accommodation Inspection Manual

33

(For Industry Use)

 Every property shall have an effective pest control program in place for rodents, cockroaches, flies and ants.  Doors to food storage and preparation areas shall be equipped with metal tipped doors.  All overhanging trees shall be trimmed and maintained to prevent ingress of rodents and other vermin.  All left-over food shall be disposed of daily. 4.16 Laundry Facilities  All equipment and appliances shall be maintained in good repair, functional and free from corrosion.  Adequate provision shall be made for the sanitary storage of clean linen.  A minimum of 30 -foot candles of lighting shall be provided in the laundry.  Adequate ventilation shall be provided. Where necessary, heat extraction devices or air conditioning units shall be used.  Cleaning chemicals and agents shall be properly labeled and stored in original containers. They shall be stored in wellventilated and secured rooms.  Wastewater from laundry rooms shall be connected to an approved sewage treatment and disposal system.  Adequate and appropriate refuse receptacles shall be provided. 4.17 Interior Of Rooms/Apartments  Bathrooms located in the centre of buildings shall be provided with mechanical ventilation.  Walls shall be cleaned and in good repair.  Ceilings shall be cleaned and in good repair.  Floor and floor coverings shall be cleaned and in good repair.  Fixtures (bathtubs, showers, sinks, fans, lights, faucets etc.) shall be clean, free from corrosion, discoloration and in good repair.  Appliances (stoves, refrigerators, dishwashers, ovens, microwave ovens etc.) shall be clean, free from corrosion, discoloration and in good repair.  All mildew or mould growth on walls, as well as leaks on, ceilings, bathrooms, kitchen or closets shall be removed / repaired prior to occupancy.  No insects shall be allowed to infest bedding and bed linen.  Rooms shall be well ventilated and lighted whether by natural or artificial means.  All cracked or broken mirrors, glass panes, shall be repaired / substituted before occupancy.
Tourist Accommodation Inspection Manual

34

(For Industry Use)

 All stains or grease marks in baths, wash basins, water closets or other sanitary appliances shall be cleaned and removed before occupancy.  All malfunctioning light fixtures and electrical outlets and fixtures shall be repaired before occupancy. 4.16 Swimming Pools/Spas/Whirlpool Baths - Design and Construction The layout, design and construction of swimming pools, spas and whirlpool baths, e.g. Jacuzzis, shall be in accordance with the Department of Environmental Health Guidelines on Swimming Pools and Spas. 4.16.1 Pool Safety

 The depth of the water in feet shall be plainly and conspicuously marked at or above the waterline on the vertical pool wall and on the top of the coping or edge of the deck or walk next to the pool. Depth markers shall have a minimum height of four inches (4”). Numbers shall be of contrasting color to the background on which they are applied. The color shall be of a permanent nature.  Depth markers on the vertical pool wall shall be positioned such that they can be read from the waterside.  Depth markers on the deck shall be within eighteen inches (18”) of the water edge and be positioned such that they can be read while standing on the deck facing the water.  Depth markers shall be slip resistant.  Depth markers shall be installed at the maximum and minimum water depths and at all points of slope change.  Depth markers shall be installed at intermediate increments of water depth not to exceed two feet (2‟). They must be spaced at a distance of no greater than twenty-five feet (25‟) intervals.  Depth markers shall be arranged uniformly on both sides of the pool and at both ends of the pool.  Depth markers on irregularly shaped pools shall designate depths at major deviations in shape as well as conform to the foregoing articles.  The pipe system of a swimming pool shall not be shared with other units such as spas or whirlpool baths.  The filter system of every swimming pool shall be equipped with flow meters for re-circulation and backwash measurements, airrelease valves on each filter shell top and pressure gauges on influent and effluent lines.  The main drain or a six inch (6”) black disk must be clearly visible from the pool/spa deck. The main drain cover must be in
Tourist Accommodation Inspection Manual

35

(For Industry Use)





     



good condition with no cracked or broken elements. The maximum flow through the main drain must not exceed the maximum flow for the main drain cover. Every swimming pool shall be provided with a United States Coast Guard approved life ring, eighteen inches (18”) in diameter, or a throwing buoy, to which has been attached a throwing rope with a ¼ inch diameter that is at least as long as two thirds of the maximum width of the pool. Every swimming pool shall be provided with a life pole, or shepherd‟s crook type of pole having blunted ends with a minimum length of twelve feet (12‟). Safety equipment must be kept in good condition and kept in conspicuous and easily accessible area. Lids to skimming units must be securely fixed to prevent unauthorized access. Every swimming pool shall be provided with permanent steps at the shallow end of the pool. Every swimming pool shall be provided with at least one (1) stepladder with handrails at the deep end of the pool. Every swimming pool shall be provided with a minimum of a Red Cross standard sixteen-unit First Aid Kit or its equivalent. Shower facilities shall be provided in the vicinity of the swimming pool. Plants that do not require excessive amounts of organic fertilizers and or insecticides may be allowed on the pool deck, providing the deck design prohibits contamination of the pool from chemical spray and or runoff. For all pools and spas a pressure gauge is required on the suction side and the pressure side of the pump. Warning Signs

4.16.2

 Swimming pool WARNING SIGNS shall be conspicuously displayed so that pool users can easily read them. Signs shall display the following information:  “WARNING! NO LIFEGUARD ON DUTY” with legible letters at least four inches (4”) high.  “CHILDREN AND NON-SWIMMERS SHALL NOT USE THE POOL UNLESS ACCOMPANIED BY A RESPONSIBLE ADULT” shall be stated in legible letters at least two inches (2”) high.  Warning signs indicating that the pool/spa is closed must be readily available.  Signs indicating pool opening times and that the use of the pool is prohibited at any other time must be placed in clearly visible locations.  Emergency contact locations and telephone numbers should be posted on Information Signs.
Tourist Accommodation Inspection Manual

36

(For Industry Use)

4.16.3

Pool Testing

 Every swimming pool shall be provided with a kit for measuring the following parameters: • Chlorine, in the range of 0.5 and 5.0 ppm (mg/L) or other disinfectant levels as used • Total Chlorine • pH, in the range between 6.8 to 8.2 • Total alkalinity • Calcium hardness  When chlorine is used, a free chlorine residual of at least 1 ppm (equiv. 1 mg/L) shall be maintained throughout the pool whenever it is opened. A maximum of 5ppm (equiv. 5mg/L) is allowable. Any variance on these limits must result in closure of the pool pending remedial treatment.  The swimming pool water shall be maintained in an alkaline state/condition as indicated at a pH of not less than 7.2 and not more than 8.2.  If for any reason the swimming pool is scheduled to be out of service/commission for any period exceeding three (3) days, it shall be emptied or treated to deter the breeding of mosquitoes. The health and safety of pool users must be ensured during this period. If the pool is emptied you must provide clear and conspicuous signage stating that the pool is out of service and, where possible, prohibit access to the pool area. Provision must be made to prevent persons from falling into the pool.  A daily written maintenance record of all activities of the swimming pool shall be kept and made available for inspection at all times. It shall include the following:  Free chlorine residual  Total Chlorine  pH  Total alkalinity  Calcium hardness  Date and time tests are performed  List and quantities of chemicals added  Service dates of pumps, filters etc.  Name or identification mark of the person carrying tests e.g. initials. The pool must be tested on an annual basis and achieve a satisfactory microbiological test result by the Department of Environmental Health prior to recommendation of a license for tourist accommodation.

Tourist Accommodation Inspection Manual

37

(For Industry Use)

4.17 Chemical Storage/ Pump Room  Chemicals for use in the swimming pool shall be stored and used in accordance with the manufacturer‟s guidelines.  A warning sign shall be affixed to the chemical store stating “DANGER – CHEMICAL STORAGE”. The chemical store must be kept locked when not in use. There must be suitable and sufficient ventilation in the chemical store. It must be kept clean and in good order.  Personal protective equipment including chemical goggles, liquid impervious gloves and boots must be provided. These must be readily available to pool staff and kept clean and in good order.  Material safety data sheets (MSDS) on all pool chemicals must be readily available on site in case of emergency. A copy shall be available in the chemical store.  The pump room shall be locked at all times when not in use. The pump room shall not be used as a storage facility. 4.18 Requirements for Spas and Whirlpool Baths  The plumbing system of spas and whirlpool baths shall be separate from swimming pools.  The following minimum design criteria must be met for each spa:  A filtration turnover rate of 30 minutes.  The maximum temperature of the water shall not exceed 104°F (40°C).  The pumping system serving a spa shall have a minimum of two suction orifices. The piping from the suction orifices shall be of the same diameter and the system designed so that neither one of the outlets can be cut out of the suction line by a valve or other means.  All suction orifices shall be equipped with anti-vortex plates.  Depth markers shall be posted within eighteen inches (18”) of the water‟s edge.  No protrusions, extensions, obstructions or means of entanglement in or adjacent to the facility that could cause a bather to become entrapped or injured are allowed.  An emergency shut-off switch must be located close to the spa to stop all circulation.  Fifteen-minute timer switches that activate blower pumps should be installed and should be located at a distance that would require the bather to exit the spa to restart the timer.  A safety sign indicating the following should be posted near the spa:
Tourist Accommodation Inspection Manual

38

(For Industry Use)

• All persons are required to take a cleansing shower before entering the spa. • Elderly persons and those suffering from heart disease, diabetes, high blood pressure, or using prescription medications should consult a physician before using a spa. • No persons suffering from a communicable disease, transmissible in water, shall use the spa. • Individuals under the influence of alcohol should not use the spa. • No person should use the spa alone. • Pregnant women should not use the spa. • Persons should spend no more than 15 minutes in the spa. • Children under 12 years old must have adult supervision. 4.19 Additional Requirements for Hotels  There must be a designated person responsible for the management of the swimming pool/spa facility. This person must have suitable and sufficient knowledge and/or training in pool/spa water management e.g. to the standard of Certified Pool-Spa Operator (CPO) as defined by the National Swimming Pool Foundation.  Where the person responsible is not trained to CPO standard then the hotel must have a contract with a pool operating company with CPO trained staff to verify the management controls used to maintain the safety of the pool facility.  A written Emergency Response Plan is required for all swimming pool/spa facilities detailing the type of emergency covered, the layout of the facility, the available first aid equipment, procedures for notifying Emergency Response Agencies (e.g. Ambulance, etc) and the hotel chain of command for dealing with emergencies.  The hotel shall provide and maintain an accident-reporting book detailing all accidents involving the pool facility and the result of any investigation into the cause of the accident.

Tourist Accommodation Inspection Manual

39

(For Industry Use)

The Internal Grading System
Explanation Under the Tourism Law all properties providing short-term tourist accommodation rentals in the Cayman Islands must obtain a Tourist Accommodation License in order to operate. The Inspection and Licensing Program requires all tourist accommodations to be inspected annually by the three (3) inspecting departments: Environmental Health, the Fire Department and the Department of Tourism. During the annual tourism inspection the operator/manager is informed of defects found and upgrades that are required through the means of an Inspection Report. An Internal Grading System has been developed in this area for inspection reports to be more objective and concise. The grading will be completed by the Hotel Inspectors after their annual inspection, and the grade will be indicated at the bottom of the property‟s inspection report. Property operators/managers should note that the grading will be based on conditions noted at the time of the property‟s annual inspection and this grading is not fixed. A property‟s grading can be up-graded or down-graded during a re-inspection or spot-check. The Internal Grading System is not a system used to rate properties against each other or a system used for public reference. Operators/Managers should also note that the grading is at the objective discretion of the Hotel Inspector. The Internal Grading System is classified as:  Excellent Condition – The Inspectors recommend this property/Unit for licensing.  Good Condition - This property/unit was found to have Minor defects and action should be taken to correct these defects as soon as practically possible. The Inspectors recommend this property/unit for a Conditional License and a spot-check will be conducted in the future.  Fair Condition - This property/unit was found to have a number of defects and attention to the problem areas is required. The Inspectors cannot recommend this property/unit for licensing at this time and a re-inspection will be conducted two weeks from the Annual Inspection date.  Poor Condition - This property/unit was found to have major defects, requiring immediate attention. The Inspectors cannot recommend this property/unit for licensing and further examinations of this property are required.  Unable to provide grading- This property/unit is currently undergoing renovations and the Hotel Inspectors are unable to provide a grading at this time. A re-inspection will be conducted at a later date.

Tourist Accommodation Inspection Manual

40

(For Industry Use)

Accommodation Inspection Check-List
Explanation The Accommodation Inspection Check-List shows Property Managers and Owners some of the items the Department of Tourism‟s Hotel Inspectors check during their inspections.  Please note that this listing does not contain all items identified during an annual inspection, but rather the basic elements of a Department of Tourism Annual Accommodation Inspection.  As of July 2005 the Department Of Tourism and Environmental Health Inspectors have been trained to identify the presence of mold in buildings. Mold identification is now a part of their inspection criteria. Cayman Islands Department of Tourism Inspection CheckList General Infrastructure ITEM Ceiling Walls Flooring (tiles/carpet) Windows and Window Treatments (valances, drapes, blinds, etc) Light Fixtures (lamp, lampshade, etc) Air Conditioner Vents Doors and Door Frames Ceiling Fan and Blades Patio Doors and Frames Artificial Plants FINDINGS Stained, Discolored, Cracked, Damaged Scuff Marks, Paint Peeling, Cracked, Holes Discolored, Cracked, Holes, Needs Replacing Dirty, Faded, Holes, Torn, Inoperable Discolored, Rusting, Missing, Cracked, Inoperable, Needs Replacing Dirty, Inoperable, Needs Replacing Paint Peeling, Broken, Rotting, Needs Replacing Dirty, Inoperable, Rusting, Needs Replacing Dirty, Cracked, Needs Replacing Dirty, Needs Replacing

Tourist Accommodation Inspection Manual

41

(For Industry Use)

Television Entertainment Center

Discolored, Inoperable, Needs Replacing Scratched, Discolored, Broken, Paint Peeling, , Needs Replacing Rusting, Missing, Inoperable, Needs Replacing Dirty, Inoperable, Needs Replacing Mildewed, Broken, Needs Replacing Offensive Grounds and Exterior of Building Stained, Scuff marks, Cracked, Paint peeling, Damaged Dirty, Discolored, Cracked, Damaged, Needs Replacing Dirty, Discolored, Damaged, Paint Peeling, Needs Replacing Dirty, Broken, Needs Replacing Dirty, Paint Peeling, Damaged, Needs Replacing Dirty, Damaged, Paint Peeling, Needs Replacing Inoperable, Insufficient Dirty, Faded, Missing, Obstructed, Insufficient Dirty Dirty Unkempt Dirty, Inoperable Scuff Marks, Dirty, Unkempt Missing , Needs replacing

Door locks and hinges Telephone Pictures Aroma Walls

Walkways Roof

Windows Doors and Door Frames Stairways and Railings Lighting Signage Car Park Garbage area Storage areas Elevator (interior & exterior) Hallways Landscaping Signage

Tourist Accommodation Inspection Manual

42

(For Industry Use)

Public Area Ceiling Walls Stained, Discolored, Cracked, Damaged Stained, Scuff Marks, Cracked, Paint peeling, Damaged Discolored, Cracked, Holes, Needs Replacing Faded, Holes, ,Torn, Needs Replacing Discolored, Rusting, Missing Scratched Broken, Paint Peeling Dirty, Disorganized Dirty, Disorganized Beach Access Public Entrance Shopping Areas Obstructed, Dirty Dirty, Disorganized

Flooring (tiles/Carpet) Windows and Window Treatments (valances, drapes, blinds, etc) Light Fixtures (Lamps, Lampshades, etc) Furniture Lobby Area Front Desk Area

Tourist Accommodation Inspection Manual

43

(For Industry Use)

2 BD GUEST HOUSE/ CONDOS CHECK LIST

Item & Location

Recommended Quantity

Available in Unit

Confirmed by DOT

KITCHEN Appliance Refrigerator Stove Microwave Microwave food cover Toaster Blender Waffle Maker Mixer, hand held Juicer Trash can Bake ware/ mixing bowls/serving Bowls Platters Salad bowls Soup Bowls Basting brush Cooling racks Pie pans Rolling pin Cookie sheet Cake pans Serving Spoon/Fork Trays Muffins pans Pizza pan Glass baking dishes Cookware such as: Broiling pan Casserole pans Pasta pot or insert
Tourist Accommodation Inspection Manual

1 1 1 1 1 1 1 (Optional) 1 1 (Optional) 1 1 small, 1 medium, 1 large 1 small, 1 medium, 1 large 1 large serving 1 large serving 1 1 (Optional) 2 1 2 3 2 each 4 1 1 1 (Optional) 1 1 1

44

(For Industry Use)

Skillet, large Skillet ,small Indoor grill Steamer, vegetable Roasting pan Cutlery Chef‟s Knife Chopper Cutting board Kitchen Shears/Scissors Paring knife Sharpening steel Steak knives Bread knife Carving knife Knife block or rack Dinnerware Salad bowls Soup Bowls Dinner plate Saucer Desert plate Utensils Barbeque tools Bottle opener Can opener Colander Fork, cooking/serving Grater, multi purpose Ice cream scoop Ladle Measuring cups, liquid Measuring cups, dry Measuring spoons Salt & pepper shakers Spatula, hard Spatula, soft Spoons, cooking Strainers Tongs
Tourist Accommodation Inspection Manual

1 1 1 (Optional) 1 1 1 1 2 1 2 1 6 6 2 1 6 6 6 6 6 1 set 1 1 1 1 1 1 1 1 set 1 set 1 set 1 pair 1 1 1 set 1 2 45 (For Industry Use)

Turners Meat pounder Scale Timer Whisk Linens Pot holders Dish cloth Dish towels Aprons Oven mitts Coffee & Tea Coffee maker Mugs Water kettle Tea cups DINING Table and chairs Proper lighting LIVING ROOM Sofa set Center table Television Side tables Lamp - Reading Lamp - Standing Bookshelf Drapes/blinds BEDROOM Mattress Box spring Pillows X 2 Sheets X 2 Pillow cases X 2 Bedspread / comforter Dresser with mirror Side table Lamp Drapes/blinds Optional
Tourist Accommodation Inspection Manual

1 1 1 1 1 2 4 4 2 2 1 6 1 6 4 to 6

1 1

46

(For Industry Use)

Bed ruffles Pillow protectors Mattress covers Extra pillows Blanket BATHROOM Toilet 1 Basin/cabinet 1 Shower curtain 1 Liner 1 Bathtub/shower 1 Towel rack 2 Towel set (face cloth, hand towel, bath towel) 6 Toilet paper holder 1 Soap dish 2 Light 1 PATIO Table Chairs Light Railings (if second floor or higher) BEDROOM STOCK Two bedrooms Sheet sets 2 Bedspreads 2 Pillows 4 EXTERIOR OF BUILDING Walls must be painted Box eves must be clean and painted Windows must be clean and in working order Doors must be clean and in working order Frames must be well maintained Roof must be clean and maintained Walkways must be free of debris and well maintained

Tourist Accommodation Inspection Manual

47

(For Industry Use)

GROUNDS
Confirmed by DOT

Required

Visible

Property Signage Lighting Landscape Garbage area Parking Spots Available Lighting
Area maintained Area maintained 1 per unit 1 every 4 spots

Hotel Checklist

Item & Location

Recommended Quantity

Available in Unit

Confirmed by DOT

KITCHENETTE (if applicable) Appliance Refrigerator (or mini refrigerator) Stove Microwave Microwave food cover Toaster Blender Waffle Maker Blender Mixer, hand held Juicer Trash can Bake ware/ mixing bowls/serving Bowls Platters Salad bowls Soup Bowls Serving Spoon/Fork Trays
Tourist Accommodation Inspection Manual

1 1 1 1 1 1 1 (Optional) 1 1(optional) 1 (Optional) 1 1 small, 1 medium, 1 large 1 small, 1 medium, 1 large 1 large serving 1 large serving 2 each 4 48 (For Industry Use)

Cookware such as: Steamer, vegetable Cutlery Chef‟s Knife Chopper Cutting board Kitchen Shears/Scissors Paring knife Sharpening steel Steak knives Bread knife Carving knife Knife block or rack Dinnerware Salad bowls Soup Bowls Dinner plate Saucer Desert plate Utensils Barbeque tools Bottle opener Can opener Collander Fork, cooking/serving Grater, multi purpose Ice cream scoop Ladle Measuring cups, liquid Measuring cups, dry Measuring spoons Salt & pepper shakers Spatula, hard Spatula, soft Spoons, cooking Strainers Tongs Turners Meat pounder Scale
Tourist Accommodation Inspection Manual

1 1 1 2 1 2 1 6 6 2 1 6 6 6 6 6 1 set 1 1 1 1 1 1 1 1 set 1 set 1 set 1 pair 1 1 1 set 1 2 1 1 1 49 (For Industry Use)

Timer Whisk Linens Pot holders Dish cloth Dish towels Aprons Oven mitts Coffee & Tea Coffee maker Mugs Water kettle Tea cups DINING Table and chairs & or bar stools/counter Proper lighting LIVING ROOM Sofa set Center table Television Side tables Lamp - Reading Lamp - Standing Drapes/blinds BEDROOM Mattress Box spring Pillows X 2 Sheets X 2 Pillow cases X 2 Bedspread / comforter Dresser with mirror Side table Lamp Drapes/blinds Optional Bed ruffles Pillow protectors Mattress covers Extra pillows
Tourist Accommodation Inspection Manual

1 1 2 4 4 1 (optional) 2 1 6 1 6 2 to 4

1 1

50

(For Industry Use)

Blanket BATHROOM Toilet Basin/cabinet Shower curtain Liner Bathtub/shower Towel rack Towel set (face cloth, hand towel, bath towel) Toilet paper holder Soap dish Light PATIO ( if applicable) Table Chairs Light Railings (if second floor or higher) BEDROOM STOCK Two bedrooms Sheet sets Bedspreads Pillows
1 1 1 1 1 2 6 1 2 1

2 2 4

Tourist Accommodation Inspection Manual

51

(For Industry Use)

Contact Information for Inspecting Departments
DEPARTMENT (Grand Cayman) Tourism Janet Holness Tina O‟Connor Fire Doorly McLaughlin Tina Choy Environmental Health Dr. Paulino Rodrigues Derrick Williams DEPARTMENT (Sister Islands) Tourism Aliya Dunstan Fire Kirk Parchment Environmental Health Thomas Augustine PHONE FAX E-MAIL

244-1255/5261255 244-1266/5261255 916-1011 926-1784 949-6696 244-4137

949-4053

jholness@caymanisland s.ky toconnor@caymanisland s.ky doorly.mclaughlin@gov. ky tina.choy@gov.ky paulino.rodrigues@gov.k y derrick.williams@gov.ky E-MAIL

949-0268

949-4503

PHONE

FAX

244-1251

949-4053

adunstan@caymanislan ds.ky

948-1245 948-2321

948-1292 948-2543 ehodeh@candw.ky

Tourist Accommodation Inspection Manual

52

(For Industry Use)

FORM TL1

Tourist Accommodation Inspection Manual

53

(For Industry Use)

TOURISM LAW
(1995 Revision, Section 8 (2))

Application for a Licence to Operate Tourist Accommodation
To The Hotels Licensing Board - Through the Director Of Tourism
I Hereby Apply For A Licence Under The Above Law For The Property Referred To Below: Name of Property: Name of Operator: Name of Manager: (If different from Operator) Mailing Address: Telephone: E-mail: Location: Block & Parcel #: Building #: Street Name, District: Category For Which Licence Is Sought – Please tick () as appropriate (A) Guesthouse (B) Cottage Colony (C) Apartments (D) Hotel Total: $ Fax: Website:

Fee tendered herewith:

(10 Bedrooms and under CI $250.00. Over 10 Bedrooms CI$25.00 per bedroom)

If granted a licence I undertake to conform with the Tourism Law (1995 Revision) and the regulations and in particular with the minimum requirements therein set forth. Signed: Date:

Tourist Accommodation Inspection Manual

54

(For Industry Use)

FORM TL2

TOURISM LAW (1995 Revision, Section 8 (5))

Application For Renewal Of A Licence

To the Hotels Licensing Board

- Through the Director of Tourism

I hereby apply for a renewal of the licence referred to below: Name of Property: Name of Operator : Name of Manager: (If different from Operator) Licence No: Mailing Address: Telephone: E-mail: Location: Block & Parcel #: Building #: Street Name, District: Please tick ( ) as appropriate Enclosed herewith is the licence now about to expire. No relevant change has been made in the accommodation since the issue of the above licence; or The following alterations have been made to the accommodation since the issue of the above licence: (please provide details below) Fee Tendered Herewith: Signed: Date:
(10 bedrooms and under CI $250.00. Over 10 bedrooms CI$25.00 per bedroom)

Fax: Website:

Total: $

Tourist Accommodation Inspection Manual

55

(For Industry Use)


				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:110
posted:12/16/2009
language:English
pages:55