The company Azevedo & Maciel, NIF: 514043407, managing entity of AL / 38684_ Quinta da Lavandeiras - Sweet Holmes, has the certification of tourism animation agents CLEAN & SAFE awarded by Turismo de Portugal.


With the objective of resuming the activity of the sector in security, Turismo de Portugal created this seal to distinguish tourist activities that ensure compliance with hygiene and cleaning requirements for the prevention and control of the new coronavirus COVID-19.



In order to prevent the proliferation of the virus and the contamination of spaces with SARS-CoV-2 / COVID-19 (new coronavirus), the entity Azevedo & Maciel created a safety and hygiene protocol in accordance with the recommendations of the World Health Organization and the Directorate-General for Health. All of our employees have received training and are committed to following our internal rules, aiming at customer safety.



CHECK-IN AND CHECK-OUT Self check-in and check-out with key at the door;

Online payment or bank transfer when booking;


CUSTOMER CONTACT For any question, customers may contact the reception by phone (vodafone network) and Whatsapp;




The pool loungers will be placed in groups two by two, each group of two loungers will be placed at a safety distance of 1.5 m.


The pool capacity will be limited to 6 people.




The breakfast buffet will be replaced by a tray where the following foods will be available:

Bread, butter and sliced ​​cheese and ham- 0.5l of orange juice- Fruit- Cow's milk (packaged) - Kettle with coffee- Fruit



With a view to obtaining the “Clean & Safe” seal, Azevedo & Maciel LDA, undertakes to fully comply with the set of provisions and requirements for social conduct, hygiene and cleanliness present in the “Declaration of Commitment” created by Turismo de Portugal .



Training for all employees



→ Internal protocol for the COVID-19 coronavirus outbreak.

→ How to comply with the basic precautions for prevention and infection control in relation to the COVID-19 coronavirus outbreak, including the procedures:

Hand hygiene: wash your hands frequently with soap and water for at least 20 seconds or use hand sanitizer that has at least 70% alcohol, covering all surfaces of the hands and rubbing them until they are dry.


Respiratory etiquette: cough or sneeze into the flexed forearm or use a tissue, which should then be immediately thrown away; Hand hygiene always after coughing or sneezing and after blowing; Avoid touching your eyes, nose and mouth with your hands.


Social Conduct: change the frequency and form of contact between workers and between them and customers, avoiding (when possible) close contact, handshakes, kisses, shared jobs, face-to-face meetings and sharing of food, utensils, glasses and towels.


→ How to comply with daily self-monitoring to assess fever (measure body temperature and record the measurement time and value), check for cough or difficulty breathing.


→ How to comply with the guidelines of the General Directorate of Health for cleaning surfaces and treating clothes in establishments.



Information to all Customers


→ How to comply with basic precautions for prevention and infection control in relation to the COVID-19 coronavirus outbreak.

→ What is the internal protocol for the COVID-19 coronavirus outbreak.


The operation ensures:

→ That there is always a collaborator at the service responsible for triggering the procedures in case of suspected infection (accompanying the person with symptoms to the isolation space, providing the necessary assistance and contacting the national health service).

→ The decontamination of the isolation area whenever there are positive cases of infection and reinforcement of cleaning and disinfection whenever there are patients suspected of infection, especially on the surfaces frequently handled and most used by the same, as indicated by the DGS.

→ The storage of waste produced by patients suspected of infection in a plastic bag that, after being closed (eg with a clamp), must be segregated and sent to a licensed operator for the management of biohazardous medical waste.


The establishment ensures:


→ Washing and disinfection, in accordance with the internal protocol, of the surfaces where employees and customers circulate. ensuring the control and prevention of infections and resistance to antimicrobials.

→ Cleaning, several times a day, surfaces and objects in common use (including counters, light and elevator switches, door handles, cabinet handles).

→ Wet cleaning should be preferred over dry cleaning and using a vacuum cleaner.

→ The air renovation of rooms and enclosed spaces is done regularly.

→ In the areas of restaurants and beverages, the reinforcement of the cleaning of utensils, equipment and surfaces is avoided as much as possible the direct manipulation of food by customers and employees.





The establishment has:


→ Personal protective equipment in sufficient number for all workers.

→ Personal protective equipment available to customers (maximum capacity of the establishment).

→ Stock of single-use cleaning materials proportional to their dimensions, including single-use cleaning wipes moistened with disinfectant, bleach and alcohol at 70o.

→ Dispensers of alcohol-based antiseptic solution or alcohol-based solution near the entry / exit points, and whenever applicable by floor, at the entrance to the restaurant, bar and common sanitary facilities.

→ Waste container with non-manual opening and plastic bag.

→ Place to isolate people that can be detected as suspected or confirmed cases of COVID-19, which should preferably have natural ventilation, or mechanical ventilation system, and have smooth and washable coverings, bathroom, stock of cleaning materials, surgical masks and disposable gloves, thermometer, autonomous waste container, waste bags, used clothing collection bags, kit with water and some non-perishable foods.

→ In the sanitary facilities equipment for washing hands with liquid soap and paper towels.



The cleaning and sanitation protocol guarantees:

→ The definition of specific care for changing bedding and cleaning in the rooms, privileging two spaced intervals and with adequate protection according to the internal protocol.

→ The removal of bed linen and towels is done without shaking or shaking it, rolling it outwards inwards, without touching the body and transporting it directly to the washing machine.

→ Machine wash separately and at high temperatures in employees' uniforms and bedding / towels (around 60ºC).