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.
FOREWORD                                                        5

Participation in Hotels Licensing Board Licensing                      6
& Inspection Process

CHAPTER 1 – Department of Tourism Policies

1.1       Accommodation Categories & Definitions                       7
1.2       Frequency of Inspections/ Inspection Frequency               8
1.3       Number of Units/Rooms to be Inspected Annually               8
1.4       Areas to be Inspected                                        9
1.4.1     Procedure for Carrying Out Inspections                      10
1.4.2     Notice of Inspection                                        10
1.4.3     Inspection of Occupied Units/Rooms                          10
1.4.4     Code of Conduct of Hotel Inspectors,                        10
          Property Manager‟s & Owner‟s

CHAPTER 2 – Department of Tourism Responsibilities

2.1       Intro                                                      11
2.2       Applications                                               11
2.3       Annual Inspections                                         12
2.4       Monthly Reports                                            12
2.5       Security Check-Ins                                         12
2.6       Hurricane Preparedness                                     12

CHAPTER 3 – Cayman Islands Fire Service Guidelines

Prelude                                                              14
3.0   Fire Vehicle Access                                            15
3.0.1 Installation of “No Parking” Signs                             15
3.1   Emergency Generators                                           15
3.1.1 Fire Protection Signaling System                               15
3.1.2 Records                                                        16
3.1.3 Testing                                                        16
3.1.4 Maintenance                                                    16
3.1.5 Servicing Personnel Qualifications                             16
3.2   Exit Illumination & Signs                                      17
3.3   Automatic Sprinkler System                                     17
3.4   Stand Pipes                                                    17
3.5   Fire Department Connections                                    17
3.6   Fire Pumps                                                     18
3.7   Means of Egress                                                18
3.8   Alterations to Exits                                           18
3.9   Exit Obstructions                                              18
3.10 Security Devices/Burglar Bars/Security Gates                    18

Tourist Accommodation Inspection Manual      2             (For Industry Use)
3.11 Capacity Occupants                                              19
3.12 Locking Devices                                                 19
3.13 Special Locking Devices                                         19
3.14 Signs for Special Locking Devices                               19
3.15 Evacuation Notices                                              19
3.16 Fire Hydrants & Wells                                           19
3.17 Extension Cords                                                 20
3.18 Fire Suspension System for Cooking Operations                   20
3.19 Portable Fire Extinguishers                                     21
3.20 Commercial Kitchen Hoods                                        21
3.21 Liquefied Petroleum Gas (LPG) Propane Cylinders                 21
3.22 Underground Installations                                       21
3.23 Temporary out of use Containers                                 22
3.24 Out of Service Containers                                       22
3.25 Detection Systems                                               22
3.26 Cleaning of Detectors                                           22
3.27 Replacement of Detectors                                        22
3.28 Good Housekeeping                                               22
3.29 Storage Flammable & Combustible Liquids                         22
3.30 Storage in Dwelling Houses & Apartments                         22
3.31 Storage in Hotels, Motels, and High-Rise Buildings              23
3.32 Maximum number of Storage in Approved Storage Cabinets          23
3.33 Construction of Metal Storage Cabinets                          23
3.34 Elevator and Elevator Lobbies                                   23
3.35 Smoke Control Systems                                           23
3.35.1 Stairway pressurizations and Exhaust System Training          23
3.35.2 Atrium Smoke Control System Testing                           23
3.36 Definition – High-Rise Buildings                                23
3.37 Symbols                                                         23
3.38 Revision to Fire Protection Hand Book                           23
3.39 New Addition to Fire Protection Hand Book                       23

CHAPTER 4 – Department of Environmental Health Guidelines

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


Tourist Accommodation Inspection Manual   3               (For Industry Use)
4.17.2 Warning Signs                                                          33
4.17.3 Pool Testing                                                           34
4.18 Chemical Storage/Pump Room                                               35
4.19 Requirements for Spas and Whirlpool Baths                                35
4.20 Additional Requirements for Hotels                                       36




                                          APPENDICES

Appendix       1    Department of Tourism Inspection Grading System             37
Appendix       2    Department of Tourism Inspection Check-List                 38
Appendix       3    Contact Information for the Inspecting Departments          49
Appendix       4    Tourist Accommodation Application – Form TL1                50
Appendix       5    Tourist Accommodation Renewal Application – Form TL2        51
Appendix       6    Monthly Tourism Accommodation Occupancy Form                52
Appendix       7    Tourist Accommodation Tax Form                              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                             Exit Illumination & Signs
Smoke Detectors                                Emergency Lighting
Means of Egress                                Emergency Generators
Good Housekeeping                              Stand Pipes
Propane Cylinders (LPG)                        Automatic Sprinkler Systems
Evacuation Notices                             Fire Department Connections
Fire Alarm Systems                             Fire Pumps
Fire Hydrants                                  Commercial Kitchen Hoods
Fire Wells                                     Fire Suppression Systems
Fire Department Access

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




Tourist Accommodation Inspection Manual   15                           (For Industry Use)
Guest Houses
Fire Extinguishers                                 Good Housekeeping
Smoke Detectors                                    Propane Cylinders (LPG)
Means of Egress

Apartments / Condos
Fire Extinguishers                                 Fire Alarm Systems
Smoke Detectors                                    Fire Hydrants
Means of Egress                                    Fire Wells
Good Housekeeping                                  Fire Department Access
Propane Cylinders (LPG)                            Exit Illumination & Signs
Evacuation Notices                                 Emergency Lighting

3.0       Fire Vehicle Access

          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)        The date of the maintenance report
                    b)        Identification of the servicing personnel
                    c)        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)        Date
                    b)        Test Frequency
                    c)        Name of Property
                    d)        Address
                    e)        Name of person performing inspection, maintenance,
                              test or combination thereof, an affiliation, business
                              address, and telephone number.
                    f)        Name, address and representation of approving agency
                              (ies).
                    g)        Designation of the detector (s) tested (“test performed in
                              accordance with section____).
                    h)        Functional test of detector.
                    i)        Functional test of required sequence of operation.
                    j)        Check of all smoke detectors.
                    k)        Loop resistance for all fixed-temperature type heat
                              detectors.
                    l)        Other tests as required by Equipment manufacturer.
                    m)        Other tests as required by the Authority having
                              jurisdiction.
                    n)        Signature     of   tester    and    approved     Authority
                              representation.
                    o)        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)        The FDC are visible and accessible
     b)        Couplings or swivels are not damage and rotate smoothly.
     c)        Plugs or caps are in place and undamaged.
     d)        Identification signs are in place.
     e)        The check valve is not leaking.
     f)        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)        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.
     2)        The current capacity of the cord shall not be less than the rated
               capacity of the appliance or fixture.
     3)        The extension cord shall be maintained in good condition without
               splices, deterioration or damage.
     4)        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)        The extinguishing system is in its proper location.
     b)        The manual actuators are unobstructed.
     c)        The tamper indicators and seals are intact.
     d)        The maintenance tag or certificate are in place
     e)        No obvious physical damage or condition exists that might prevent
               operation.
     f)        The pressure gauge if provided is in operating range.
     g)        The nozzle blow off caps is intact and undamaged.
     h)        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)        Location in designated place
     b)        No obstruction to access or visibility
     c)        Operating instructions on name plate legible and facing outward.
     d)        Safety seals and tamper indicators not broken or missing.
     e)        Fullness determine by weight or hefting.
     f)        Examinations for obvious physical damage, corrosion, leakage,
               clogged or missing nozzle.
     g)        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

Tourist Accommodation Inspection Manual   25                         (For Industry Use)
3.38       Revision to Fire Protection Hand Book

3.39       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 cross-
       contamination.
      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, non-
       porous 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 well-
       ventilated 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, air-
       release 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.

4.16.2              Warning Signs

      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 Check-
                                   List
                                          General Infrastructure
                               ITEM                                FINDINGS
          Ceiling                                        Stained, Discolored,
                                                         Cracked, Damaged
          Walls                                          Scuff Marks, Paint Peeling,
                                                         Cracked, Holes
          Flooring (tiles/carpet)                        Discolored, Cracked, Holes,
                                                         Needs Replacing
          Windows and Window                             Dirty, Faded, Holes, Torn,
          Treatments (valances, drapes,                  Inoperable
          blinds, etc)
          Light Fixtures (lamp, lampshade,               Discolored, Rusting,
          etc)                                           Missing, Cracked,
                                                         Inoperable, Needs
                                                         Replacing
          Air Conditioner Vents                          Dirty, Inoperable, Needs
                                                         Replacing
          Doors and Door Frames                          Paint Peeling, Broken,
                                                         Rotting, Needs Replacing
          Ceiling Fan and Blades                         Dirty, Inoperable, Rusting,
                                                         Needs Replacing
          Patio Doors and Frames                         Dirty, Cracked, Needs
                                                         Replacing
          Artificial Plants                              Dirty, Needs Replacing



Tourist Accommodation Inspection Manual             41                            (For Industry Use)
          Television                               Discolored, Inoperable,
                                                   Needs Replacing
          Entertainment Center                     Scratched, Discolored,
                                                   Broken, Paint Peeling, ,
                                                   Needs Replacing

          Door locks and hinges                    Rusting, Missing,
                                                   Inoperable, Needs
                                                   Replacing
          Telephone                                Dirty, Inoperable, Needs
                                                   Replacing
          Pictures                                 Mildewed, Broken, Needs
                                                   Replacing
          Aroma                                    Offensive
                               Grounds and Exterior of Building
          Walls                                    Stained, Scuff marks,
                                                   Cracked, Paint peeling,
                                                   Damaged

          Walkways                                 Dirty, Discolored, Cracked,
                                                   Damaged, Needs Replacing
          Roof                                     Dirty, Discolored,
                                                   Damaged, Paint Peeling,
                                                   Needs Replacing

          Windows                                  Dirty, Broken, Needs
                                                   Replacing
          Doors and Door Frames                    Dirty, Paint Peeling,
                                                   Damaged, Needs Replacing
          Stairways and Railings                   Dirty, Damaged, Paint
                                                   Peeling, Needs Replacing
          Lighting                                 Inoperable, Insufficient
          Signage                                  Dirty, Faded, Missing,
                                                   Obstructed, Insufficient
          Car Park                                 Dirty
          Garbage area                             Dirty
          Storage areas                            Unkempt
          Elevator (interior & exterior)           Dirty, Inoperable
          Hallways                                 Scuff Marks, Dirty,
          Landscaping                              Unkempt
          Signage                                  Missing , Needs replacing




Tourist Accommodation Inspection Manual       42                              (For Industry Use)
                                          Public Area
          Ceiling                                   Stained, Discolored,
                                                    Cracked, Damaged
          Walls                                     Stained, Scuff Marks,
                                                    Cracked, Paint peeling,
                                                    Damaged

          Flooring (tiles/Carpet)                   Discolored, Cracked, Holes,
                                                    Needs Replacing
          Windows and Window                        Faded, Holes, ,Torn, Needs
          Treatments (valances, drapes,             Replacing
          blinds, etc)
          Light Fixtures (Lamps,                    Discolored, Rusting,
          Lampshades, etc)                          Missing
          Furniture                                 Scratched Broken, Paint
                                                    Peeling
          Lobby Area                                Dirty, Disorganized
          Front Desk Area                           Dirty, Disorganized


                                          Beach Access
          Public Entrance                           Obstructed, Dirty
          Shopping Areas                            Dirty, Disorganized




Tourist Accommodation Inspection Manual        43                             (For Industry Use)
                          2 BD GUEST HOUSE/ CONDOS CHECK LIST


                                                          Recommended       Available     Confirmed
Item & Location                                             Quantity         in Unit       by DOT
                                                KITCHEN
Appliance
  Refrigerator                                                  1
  Stove                                                         1
  Microwave                                                     1
  Microwave food cover                                          1
  Toaster                                                       1
  Blender                                                       1
  Waffle Maker                                             1 (Optional)
  Mixer, hand held                                              1
  Juicer                                                   1 (Optional)
Trash can                                                       1
Bake ware/ mixing bowls/serving
                                                           1 small, 1
                                                           medium, 1
  Bowls                                                       large
                                                           1 small, 1
                                                           medium, 1
  Platters                                                    large
  Salad bowls                                             1 large serving
  Soup Bowls                                              1 large serving
  Basting brush                                                 1
  Cooling racks                                            1 (Optional)
  Pie pans                                                      2
  Rolling pin                                                   1
  Cookie sheet                                                  2
  Cake pans                                                     3
  Serving Spoon/Fork                                          2 each
  Trays                                                         4
  Muffins pans                                                  1
  Pizza pan                                                     1
  Glass baking dishes                                      1 (Optional)
Cookware such as:
  Broiling pan                                                  1
  Casserole pans                                                1
  Pasta pot or insert                                           1


      Tourist Accommodation Inspection Manual     44                         (For Industry Use)
 Skillet, large                                          1
  Skillet ,small                                         1
  Indoor grill                                      1 (Optional)
  Steamer, vegetable                                     1
  Roasting pan                                           1
Cutlery
  Chef‟s Knife                                           1
  Chopper                                                1
  Cutting board                                          2
  Kitchen Shears/Scissors                                1
  Paring knife                                           2
  Sharpening steel                                       1
  Steak knives                                           6
  Bread knife                                            6
  Carving knife                                          2
  Knife block or rack                                    1
Dinnerware
  Salad bowls                                            6
  Soup Bowls                                             6
  Dinner plate                                           6
  Saucer                                                 6
  Desert plate                                           6
Utensils
  Barbeque tools                                       1 set
  Bottle opener                                          1
  Can opener                                             1
  Colander                                               1
  Fork, cooking/serving                                  1
  Grater, multi purpose                                  1
  Ice cream scoop                                        1
  Ladle                                                  1
  Measuring cups, liquid                               1 set
  Measuring cups, dry                                  1 set
  Measuring spoons                                     1 set
  Salt & pepper shakers                               1 pair
  Spatula, hard                                          1
  Spatula, soft                                          1
  Spoons, cooking                                      1 set
  Strainers                                              1
  Tongs                                                  2

     Tourist Accommodation Inspection Manual   45                  (For Industry Use)
  Turners                                                      1
  Meat pounder                                                 1
  Scale                                                        1
  Timer                                                        1
  Whisk                                                        1
Linens
  Pot holders                                                  2
  Dish cloth                                                   4
  Dish towels                                                  4
  Aprons                                                       2
  Oven mitts                                                   2
Coffee & Tea
  Coffee maker                                                 1
  Mugs                                                         6
  Water kettle                                                 1
  Tea cups                                                     6
                                                 DINING
Table and chairs                                             4 to 6
Proper lighting
                                               LIVING ROOM
Sofa set
Center table
Television
Side tables
Lamp - Reading                                                 1
Lamp - Standing                                                1
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       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
                                                                   Required       Visible       by DOT
Property Signage
Lighting
                                                              Area
Landscape                                                     maintained
                                                              Area
Garbage area                                                  maintained
Parking
  Spots Available                                                 1 per unit
  Lighting                                                    1 every 4 spots
                                                Hotel Checklist



                                                              Recommended        Available     Confirmed
Item & Location                                                 Quantity          in Unit       by DOT
                                       KITCHENETTE (if applicable)
Appliance
  Refrigerator (or mini refrigerator)                                  1
  Stove                                                                1
  Microwave                                                            1
  Microwave food cover                                                 1
  Toaster                                                              1
  Blender                                                              1
  Waffle Maker                                                    1 (Optional)
  Blender                                                              1
  Mixer, hand held                                                1(optional)
  Juicer                                                          1 (Optional)
Trash can                                                              1
Bake ware/ mixing bowls/serving
                                                                  1 small, 1
                                                                  medium, 1
  Bowls                                                              large
                                                                  1 small, 1
                                                                  medium, 1
  Platters                                                           large
  Salad bowls                                                 1 large serving
  Soup Bowls                                                  1 large serving
  Serving Spoon/Fork                                                2 each
  Trays                                                                4

      Tourist Accommodation Inspection Manual         48                          (For Industry Use)
Cookware such as:
  Steamer, vegetable                                  1
Cutlery
  Chef‟s Knife                                        1
  Chopper                                             1
  Cutting board                                       2
  Kitchen Shears/Scissors                             1
  Paring knife                                        2
  Sharpening steel                                    1
  Steak knives                                        6
  Bread knife                                         6
  Carving knife                                       2
  Knife block or rack                                 1
Dinnerware
  Salad bowls                                         6
  Soup Bowls                                          6
  Dinner plate                                        6
  Saucer                                              6
  Desert plate                                        6
Utensils
  Barbeque tools                                    1 set
  Bottle opener                                       1
  Can opener                                          1
  Collander                                           1
  Fork, cooking/serving                               1
  Grater, multi purpose                               1
  Ice cream scoop                                     1
  Ladle                                               1
  Measuring cups, liquid                            1 set
  Measuring cups, dry                               1 set
  Measuring spoons                                  1 set
  Salt & pepper shakers                             1 pair
  Spatula, hard                                       1
  Spatula, soft                                       1
  Spoons, cooking                                   1 set
  Strainers                                           1
  Tongs                                               2
  Turners                                             1
  Meat pounder                                        1
  Scale                                               1

     Tourist Accommodation Inspection Manual   49            (For Industry Use)
  Timer                                                  1
  Whisk                                                  1
Linens
  Pot holders                                            2
  Dish cloth                                             4
  Dish towels                                            4
  Aprons                                            1 (optional)
  Oven mitts                                             2
Coffee & Tea
  Coffee maker                                           1
  Mugs                                                   6
  Water kettle                                           1
  Tea cups                                               6
                                     DINING
Table and chairs & or bar stools/counter              2 to 4
Proper lighting
                                  LIVING ROOM
Sofa set
Center table
Television
Side tables
Lamp - Reading                                           1
Lamp - Standing                                          1
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   50                  (For Industry Use)
  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 ( if applicable)
Table
Chairs
Light
Railings (if second floor or higher)
                                  BEDROOM STOCK
Two bedrooms
Sheet sets                                                2
Bedspreads                                                2
Pillows                                                   4




     Tourist Accommodation Inspection Manual      51          (For Industry Use)
                  Contact Information for Inspecting Departments
    DEPARTMENT
   (Grand Cayman)                             PHONE            FAX               E-MAIL

       Tourism
    Janet Holness                       244-1255/526-                   jholness@caymanisland
    Tina O‟Connor                           1255             949-4053   s.ky
                                        244-1266/526-                   toconnor@caymanisland
                                            1255                        s.ky
         Fire
  Doorly McLaughlin                         916-1011         949-0268   doorly.mclaughlin@gov.
      Tina Choy                             926-1784                    ky
                                                                         tina.choy@gov.ky
Environmental Health
 Dr. Paulino Rodrigues                      949-6696         949-4503   paulino.rodrigues@gov.k
   Derrick Williams                         244-4137                    y
                                                                        derrick.williams@gov.ky
   DEPARTMENT
   (Sister Islands)                           PHONE            FAX               E-MAIL


       Tourism
    Aliya Dunstan                           244-1251         949-4053   adunstan@caymanislan
                                                                        ds.ky
         Fire
   Kirk Parchment                           948-1245         948-1292

Environmental Health
  Thomas Augustine                          948-2321         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:                                             Fax:
E-mail:                                                Website:
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

Fee tendered herewith:                                                      Total: $
(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:                                            Fax:
E-mail:                                               Website:
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:                                                      Total: $
(10 bedrooms and under CI $250.00. Over 10 bedrooms CI$25.00 per bedroom)

Signed:


Date:



Tourist Accommodation Inspection Manual              55                                (For Industry Use)

				
DOCUMENT INFO