Annex H · Hospitality and food service

Hotels and food service: rooms, kitchens, laundry, water and pools

These facilities combine frequently changing guestrooms, cooking and laundry sources, extensive water networks and sometimes pools or spas. Sampling must represent wings, floors and systems.

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Represent rooms and systems

Units are selected by wing, floor, orientation, history, ventilation type and source proximity.

Guestroom matrix
Complaints and rooms out of service
Moisture and water loss
Pressure and corridors
Return to service

Control cooking, laundry and cleaning

Exhaust, make-up air, heat, moisture and products are assessed as one system.

Exhaust testing
Zone separation
Textile drying
Product storage
Integrated pest management

Manage water and pools

Showers, hot water, stagnation, spas and pools require records and controls suited to public-health duties.

Water management program
Temperature and disinfectant
Microbiological quality
Pool chloramines and air
Incident plan

RSBQ field guide · Building and operations

Questions a serious file should answer.

Context determines the method. These guideposts help distinguish a structured investigation from a simple collection of results.

What is the actual use?

Occupancy, schedules, vulnerability, processes and sensitive areas determine applicability.

Which systems connect areas?

Air, water, drainage, garages, shafts, elevators and enclosure may transfer contaminants.

Who controls each asset?

Owner, manager, tenant, employer, contractor and professional.

What makes follow-up durable?

Records, maintenance, complaints, trends, construction, re-occupancy and reassessment.

Minimum deliverables

Assignment and assessed areas
Method and conditions
Competence and instruments
Results and observations
Limitations and uncertainty
Decision, correction and follow-up

RSBQ · Québec · Canada

A clear scope. A verifiable status.

Explore the RSBQ accreditation process or verify a published record.

View the process