Albergo Giuan Arma di Taggia
Your stay in complete safety

The Giuan has a strict Safety Plan in place for preventing the spread of Covid-19 and guaranteeing you a worry-free stay at our hotel. Your wellbeing depends on our Safety Plan being strictly enforced, which has been designed with the aim of preventing new cases, and reducing risks for both guests and staff as much as possible.

Reception area

Our commitment to your health begins when we first welcome you to the Giuan. All reception staff are fully trained and ready to answer any questions you might have regarding our Safety Plan, prevention measures, and any medical needs you may have. Your check-in starts at home. When you make your reservation, we’ll ask you to provide us with all the information we need for your registration along with a copy of the ID document you’ll be using at the hotel. When you arrive, we’ll take your temperature – as we do with all our staff at the beginning of their shifts. If a guest or staff member has a temperature over 37.5°C (99.5°F), we will strictly follow all recommended measures, and the guest or staff member will not be permitted to enter the hotel. You’ll immediately see that the Giuan’s reception counter has a good supply of disinfectants, facemasks, and disposable gloves. You’ll also see that we have fully signposted all our common areas with instructions on the measures everyone is expected to follow in our hotel (social distancing, use of gloves and facemasks, regular handwashing).

Social distancing, cleaning, and hygiene measures

We would like to remind all our guests that maintaining the recommended social distancing is one of the most effective ways to combat the spread of Covid-19, along with frequent handwashing and appropriate behaviour when coughing or sneezing. The minimum social distance recommended by the Italian government is 1 meter (3 1/4 feet). Hugging, kissing, and shaking hands with other guests or hotel staff is to be avoided. The World Health Organization recommends that, if coughing or sneezing, you should cover your mouth and nose with the inside of your elbow or a tissue, after increasing the distance between yourself and others. If a tissue is used, it must be disposed of immediately. Hand hygiene is also fundamental. It is recommended that you wash your hands often and thoroughly, using either an alcohol-based hand sanitizer or soap and water, for at least 20 seconds.

Monitoring guest and staff health

Giuan staff, who have all undergone all necessary training, are responsible for monitoring the health of every person who enters the hotel. Reception staff will take all measures needed to prevent the spread of Covid-19, from taking temperatures to arranging medical appointments, if needed. All information collected will be treated as confidential, respecting the privacy of the guest at all times. Information will, however, be available to the hotel management and healthcare services, with the sole purpose of risk assessment and for informing any actions that might be required.

Cleaning of building services

All cleaning and disinfection of building services is carried out in full compliance with the safety measures required by law. Air conditioning filters are cleaned and disinfected after the departure of each guest. Cleaning of rooms and common areas We regularly check the correct operation of the hand sanitizer dispensers provided for guests in rooms and common areas. Each station has signage indicating the proper handwashing technique. The Giuan pays special attention to the objects that are touched most frequently, including handles, knobs, handrails, and switches. All these items are sanitized several times every day. To ensure that our sanitization measures have the maximum effect, all unnecessary items (ornaments, decorative cushions, runners, and so on) have been removed from rooms and common areas. The sanitization of our rooms is carried out in strict accordance with our Safety Plan as follows:

  • All touchable surfaces are disinfected with a 0.1% (1000 ppm) sodium hypochlorite solution. If chlorine dioxide is used as a disinfectant, the surfaces are rinsed with clean water after at least 10 minutes of exposure.

  • A 70% alcohol solution is used where the use of bleach is not possible (telephones and remote controls, for example).

  • Wherever possible, we use disposable cleaning supplies and avoid the use of absorbent fabrics and other materials. Non-disposable cleaning supplies are disinfected after each use with a 0.5% sodium hypochlorite solution (or according to the manufacturer’s instructions) before the cleaning staff move on to the next room.

  • All fabrics, sheets, and clothes are placed directly in dedicated marked laundry bags to avoid raising dust and the resulting potential for contaminating surfaces and people.

  • Disposable items (towels, gloves, facemasks, tissues) are placed in sealed containers and disposed of according to the hotel’s Safety Plan and in compliance with current regulations for the materials in question and their degree of hazard.

  • Rooms and common areas are aired several times a day.

  • All floors are cleaned and then sanitized with hypochlorite, where possible, or a 70% alcohol solution.

  • All cleaning materials, such as cloths and wipes, are treated with a 2% sodium hypochlorite solution for a minimum of 10 minutes.

  • After each guest checks out, all keys are either sanitized or replaced. Disposable key rings are used.

  • Courtesy products are handed directly to guests upon check-in.

  • All equipment supplied to guests by the hotel (bicycles, for example) is sanitized before and after each use.

  • The interior and exterior of room minibars are cleaned after each guest checks out.

Cleaning of kitchenware and linen

Our tap water from the local water mains is clean and germ free. The washing temperatures of our dishwashers and washing machines, as well as the correct amount of detergent and chemical disinfectants, are carefully monitored.

Breakfast room

We have temporarily suspended our breakfast buffet to ensure the smooth running of our breakfast service. Breakfast room staff will remind all guests to wash their hands when entering and exiting the room so that strict hygiene measures can be maintained. The day’s bill of fare appears on an easily read blackboard, eliminating the need to handle menus. All equipment used in the breakfast room is disinfected several times as breakfast is being served. All surfaces are then disinfected at the end of the service. Plates, glasses, cutlery, and so on are washed in a dishwasher at an appropriate temperature, so that they can be disinfected. Unused objects that guests might have touched are also washed. Tablecloths, napkins, and other table linen are also washed to ensure the removal of pathogens. The tables are positioned so that the distance between the back of one chair and the next is greater than 1 metre (3 1/4 feet). Guests facing each other are likewise separated by a distance of at least 1 meter. Staff involved in the breakfast service wear facemasks and gloves, which are changed according to the manufacturer’s recommendations as well as after performing activities not directly related to food service, such as manually opening doors or emptying containers.

Monitoring of guests with symptoms

Our cleaning staff is required to alert management or reception, with due discretion, of all significant events in the hotel, including in the case that guests are ill or symptomatic. Should any room or common area have been exposed to a suspected Covid-19 case, the measures listed above will be carried out.

Management of Covid-19 cases in the hotel

If any person is seen to have symptoms suggesting an acute respiratory infection, all Giuan staff will follow the procedures recommended by the World Health Organization, including separating the person exhibiting symptoms at a distance of least 2 meters (6 1/2 feet) from others. While the sick person continues to occupy the hotel, the hotel management will implement measures needed to take adequate care of the person, including requesting that they wear a facemask and follow all recommended precautions. If a facemask is not available, or cannot be tolerated by the patient, a tissue will be used to cover their mouth. Each single-use facemask or tissue will be treated as hazardous waste and disposed of intact in special bags or plastic containers. Staff will carefully remove and dispose of used personal protective equipment to avoid the risk of contamination.

Staff – If a staff member is exhibiting respiratory symptoms, they will be isolated until the medical services can attend. They will be provided with a disposable facemask and disposable wipes, to be used in the presence of other people or if they need to access common areas. All our staff members are familiar with our Covid-19 Safety Plan. Any staff member who exhibits symptoms, or suspects that they might have Covid-19, is required to alert us, remain at home, and immediately seek medical attention. If the staff member is diagnosed with Covid-19, they are obliged to follow all instructions issued by healthcare providers, including self-isolation at home until all symptoms are gone.

Guests – The recommendation in the case of an infected guest is that the guest should not remain on the premises. For this reason, under our Safety Plan, we will temporarily isolate the guest in a room, alone and without other guests present, until the arrival of healthcare services. No one will be permitted to enter the occupied room. Subject to room availability, any and all persons in the guest’s party will be assigned other rooms. Symptomatic guests must leave the hotel in accordance with the directions issued by the hotel management and local healthcare authorities. The management will then, without delay, clean and sanitize the room that was occupied by the guest, following the recommendations for rooms exposed to coronavirus.

Contact tracing and management

According to World Health Organization recommendations, immediately after a suspected Covid-19 case has been identified, the person’s contacts need to be traced – that is, the people the patient has come in contact with during the period from 2 days before to 14 days after the onset of the illness.

Contact is defined as follows:

Being within 1 metre (3 1/4 feet) of a probable or confirmed case for over 15 minutes Direct physical contact Providing direct care for a probable or confirmed case without using proper personal protective equipment Other potentially high risk situations based on the specific context. Our hotel regards each infected guest’s companion(s), all staff members who have been in contact with the guest, the rooms the guest has occupied (such as bathrooms), and all the objects the guest has used (sheets, clothes, and so on) to be at risk. If the number of cases, or particular circumstances, indicate widespread exposure, the hotel will request an assessment by the local healthcare authorities so that all necessary steps are taken to protect the health of guests and workers.

Unaffected people

Guests and staff members who are not in one of the contact categories can be regarded as low risk but must still exercise all recommended safety measures. Should there have been a probable or diagnosed case in the hotel, guests will be requested to monitor any suspicious symptoms for 14 days after leaving the premises and to contact a healthcare service should they develop symptoms suggesting Covid-19.

Third-party suppliers

The Giuan’s suppliers cannot enter the hotel when other people are present. They must remain outside, ring the bell, and wait for the arrival of reception staff. To enter the hotel, suppliers must comply with all social distancing and hygiene measures.


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