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Health & Safety measures

The well-being and safety of our guests continue to be one of our top priorities. While we have always maintained very rigorous health and hygiene guidelines, since the pandemic, cleaning procedures have been enhanced according to biosecurity standards set by the World Health Organization (WHO), Adventure Travel Trade Association (ATTA) Health & Safety guidelines, and SAFE TRAVELS approved by the World Travel & Tourism Council (WTTC).

Guest Experience

Upon arrival, guests will receive a hot hand towel with an alcohol-based hand sanitizer ingredient and hand luggage, backpacks and bags will be gently sprayed with a disinfecting mist.  All cabin amenities will be thoroughly disinfected prior to each cruise. Guests will receive a personal bottle of hand sanitizer and, to avoid any cross-contamination. 

All excursions have a maximum of ten guests that are accompanied by two crew members and one naturalist guide. All of our expedition equipment is undergoing deep cleaning and disinfection procedures (and will be disinfected after every activity). 

Cleaning and Disinfection Procedures

Cleaning products approved by the Galapagos National Park, which are effective against viruses, bacteria and other airborne and bloodborne pathogens are being used in all yachts. We have increased the frequency of deep-cleaning, while disinfecting with ozone machines (HEPA filters) all common areas, public spaces and guests’ cabins (in addition to crew quarters), with an emphasis on high-contact surfaces such as stair railings, doorknobs, coffee stations, water dispensers, coffee tables, dining and bar surfaces, social area restrooms, jacuzzi and sun deck areas. Crew members follow strict cleaning and sanitation charts in every stateroom and social area.

Food & Beverage

We continue to reinforce our methods of identifying and managing food safety-related risk, including Hazard Analysis Critical Control Points (HACCP), as well as the cleanliness and disinfection of our dining areas, bars and kitchens.

We have emphasized the cleaning and disinfection of kitchens and bars, with strict food safety standards. We follow a disinfection process in all the tableware, glassware and cutlery, as well as the utensils used by our concierges and waiters during the service. Service personnel will adhere to strict security procedures while serving all food and drinks. The kitchen will be disinfected with ozone 3 times per week and only authorized crew members will be allowed to enter the kitchen during their working hours.

Mandatory Procedures Followed by Our Crew

The crew arriving from the continent will have to pass all the controls and procedures established by the local Galapagos airports. They have received detailed training on Ecoventura’s sanitation protocols, in addition to learning how to identify flu or virus-like symptoms, and follow procedures as stated in the ISM (International Safety Management) manual. Hand hygiene is the main measure of prevention and control of infection, and will be done with water and soap, following the right technique of the World Health Organization.

 Management of Air Circulation

All yachts have independent air conditioning units in each of the guest cabins, and they are disinfected with ozone twice a day, for15 minutes, while guests have disembarked for their daily activities. Crew quarters, captain’s bridge, fitness room and cabin’s corridors, all have individualized air conditioning units, and therefore, a separate air circulation. To continuously purify the air in the main lounge and dining room, we have implemented, two ozone machines, with each covering approximately a 28m2 area. These purifiers are activated every day before breakfast until the end of the day. Ozone is applied in social areas twice a day, for 30 minutes, while guests have disembarked. The fitness room is ozone purified every night for 30 minutes, as well as the galley and food cellar three times a week for 30 minutes. When we are not cruising, purifiers and ozone are applied every other day