Kahala Resort has implemented a wide variety of health and safety measures to respond to the COVID-19 pandemic. For example, contact tracing measures, hourly cleaning of high-touch areas in public spaces, and daily temperature checks for employees and vendors are just a few of the things the hotel has put in place.

Even by June 2020, the hotel had already modified or added over 100 new standard operating procedures related to the cleaning of guest rooms and public areas – these were just a part of its procedures and protocols to reduce the risk of COVID-19 transmission. More protocols and procedures have been added since then.

Here are just a few examples to highlight the measures Kahala Resort has instituted:

  • Safety committee: Management and workers have set up a safety committee which meets to focus on health and safety practices and address any concerns that may arise.
  • Contact tracing: The Kahala Resort has clearly articulated procedures for contact tracing. According to the Centers for Disease Control, “Contact tracing is a key strategy to prevent the further spread of COVID-19.” Kahala’s procedures address: a) collection of information necessary to do contact tracing, b) case investigation – using interviews and collected information to determine who to contact, c) outreach to potentially exposed individuals, with advice and information about self-quarantine, getting tested and/or taking other precautionary steps, and e) making a plan for following up with those individuals.
  • Policies in case of suspected illness: Kahala has established procedures for what to do if a guest informs an employee that they are not feeling well, and what to do if an employee is sick or has symptoms consistent with COVID-19.
  • High-touch area cleaning: The hotel has implemented hourly cleaning of high-touch areas in restaurants and public spaces.
  • Social distancing: Modified floor plans in work areas such as the main kitchen to ensure employees can maintain a safe distance from each other as they work; and implemented monitoring and logging practices to make sure that social distancing rules are followed.
  • Health and safety trainings: Established and conducted safety trainings for employees.


The State of Hawaii issued an emergency proclamation on November 23, 2020 requiring hotels to publish their COVID-19 Health & Safety plans and submit it to the state’s Hawaii Tourism Authority (“HTA”).  As of 2/5/21, the protocols posted for the Kahala Resort on the HTA’s webpage were 11 pages long. Among other things:

  • Kahala’s protocols include daily temperature checks for all employees at the start of each shift. They also make clear that employees with temperatures above 100.4°F are directed to go home and seek appropriate medical care, and that they will not be allowed entry to the property.
  • The hotel’s protocols require guest temperature checks and health screening forms at check-in as well as before using the fitness center, before eating at restaurants, and at registration for catering and banquet events.
  • Kahala committed to providing masks to every employee, as well as gloves to those whose job responsibilities require them – something all employers ought to do. The protocols specifically note that housekeepers, employees working with food, and those handling cash must wear gloves.
  • The hotel’s commitment to provide PPE goes beyond just employees; the protocols state “If guests don’t have a mask the hotel will provide one.”
  • The protocols provide clear capacity limits for areas of the hotel such as the hot tub, business center, spa suite, fitness center areas, and elevators, as well as capacity limits for meetings.

Check the HTA site to see if protocols are updated.

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  1. Anonymous

    This past weekend was Valentine’s day and a 3 day weekend. The restaurant was completely full. There were crowds at the front waiting to be seated. They clearly looked overbooked and understaffed. It looked like there were more tables added than they normally had. Haven’t seen such a crowded restaurant since pre-Covid.

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