Our Commitment to Safety
and Peace of Mind
Crisis Management & Hygiene Standards
In the wake of the COVID-19 pandemic in 2020, we came to a clear conclusion: the importance of being thoroughly prepared for risks that cannot be seen. To ensure that our guests can enjoy their stay with complete peace of mind, we have established the following two core programs:
We remain committed to creating an environment where both our guests and employees can feel safe and secure. Through what we consider an invisible form of hospitality—safety—we strive to provide peace of mind throughout every stay.
What is the Crisis Management Program?
The Crisis Management Program is designed not only to prevent accidents and minimize potential risks, but also to ensure an appropriate and safe response should unforeseen events such as natural disasters occur.
As part of this initiative, we have implemented our Emergency Response Guide for Disasters, which outlines comprehensive preparedness measures. These include not only maintaining lodging operations during emergencies, but also securing emergency food supplies, ensuring hygienic living spaces, providing environments that protect guests’ privacy, and strengthening our staff’s ability to guide evacuations swiftly and effectively.
Through these ongoing efforts, we remain committed to being a lodging facility where guests can stay with confidence and peace of mind, even in times of emergency.
Preventive Measures Against Bears
While there have been no reported incidents or sightings of bears on our property to date, we have implemented preventive measures to ensure that our guests can enjoy a safe and worry-free stay.
Installation of an Electric Fence
To prevent bears from entering the premises, an electric fence has been installed around the entire open-air bath area.
Entrance Door Modification
To reduce the possibility of wildlife entering the building, the automatic entrance doors have been converted to manual doors.
Complimentary Loan of Bear Bells and Bear Spray
For guests who wish to explore the surrounding natural environment, bear bells and bear spray are available upon request.
Disaster and Emergency Response Guid
Facility safety management
We take the following measures to ensure your safety in an emergency.
Installation of evacuation route maps
Installation of battery-compatible elevators
When a power failure is detected, the elevator immediately switches over to battery power, enabling it safely reach the closest floor. This prevents passengers from ever being trapped in the elevator.
Gasoline-powered emergency generators
Preparation of emergency supplies
The following emergency supplies are always on hand at the hotel for use in case of disasters or other emergencies.
Emergency toilets with private areas for use
Flashlights
Emergency food
drinking water, meals, etc.
First aid supplies
band-aids, bandages, medicine, etc.
Hygiene products
masks, hand rubbing alcohol, wet wipes, thermometers, feminine hygiene products, etc.
Cold weather items
blankets, warm clothes, body warmers, towels, etc.
Safety management training
Our staff undergo the following training to quickly and safely assist our guests in an emergency.
Evacuation drills
Twice a year, we conduct evacuation drills for all staff members, in preparation for fires, earthquakes, and other disasters. Staff members also simulate giving evacuation guidance and practice using fire extinguishers.
Advanced Life Support Training
We have staff members certified in Advanced Life Support, trained to handle emergencies such as CPR, AED operation, bleeding control, burns, heat exhaustion, and broken bones.
What’s New in safety management
What is the Hygiene and Disinfection Program?
The Hygiene and Disinfection Program is our proprietary initiative, introduced in response to the COVID-19 outbreak in 2020.
The program consists of three aspects: (1) Facility hygiene management, (2) Prevention of person-to-person infections, and (3) Hygiene management training. In addition to the hygiene management activities already being conducted, we developed a new code of conduct stipulating avoidance of the three Cs (closed spaces, crowded spaces, and close-contact settings). The new code of conduct covers a wide range of issues devised to prevent and eliminate bacteria and viruses.
*This program was formulated based on the Guidelines for Responding to "COVID-19 in Accommodation Facilities (1st Edition)" by the All Japan Ryokan Hotel Association and "the Guidebook on Hygiene Management based on HACCP by the Ministry of Health", Labour and Welfare.
*The Hotel thoroughly enforces and implements the conditions of participation in GoTo Travel.
*Contents are subject to change depending on future circumstances.
(1) Facility hygiene management
We maintain strict hygiene standards throughout the hotel to ensure a safe and comfortable stay for our guests.
Plasmacluster air purifiers installed in all guest rooms
Alcohol disinfection pumps installed
In all public spaces
Disinfection of areas with a high risk of contact infections
Installation of antibacterial mats at entrances
Hygiene inspections by an external organization
All rooms non-smoking, with smoking areas provided in accordance with the law
Automatic faucets in all public areas
The First Hotel in Eastern Japan to Implement the “Valpas” Bed Bug Prevention System
As of October 2025, Tateshina Shinyu Onsen has installed the patented Valpas bed bug prevention device in all guest rooms—making us the first hotel in Eastern Japan to introduce this system. Bed bugs are parasitic insects that feed on human blood and can cause intense itching. They may be carried into a room via luggage or clothing, meaning that even the cleanest environments cannot guarantee complete protection. To ensure absolute peace of mind during your stay, we have adopted Valpas, a system specifically designed to prevent bed bugs before they become a concern.
Valpas is a patented smart device now used in many luxury hotels around the world. Its specialized design and materials recreate the conditions that bed bugs seek, effectively attracting and trapping them. The system also connects to a dedicated application that continuously monitors safety in real time. When a capture is detected, staff members are immediately notified, allowing prompt action before any risk of spreading. With no chemicals involved, Valpas offers a safe and environmentally friendly approach to bed bug prevention.
*Please note that this system has been introduced purely as a preventive measure. No bed bugs have ever been detected at our hotel.
Measurements of CO2
In order to visualize the status of the three Cs in the hotel, we installed a system called a CO2 sensor. The CO2 Sensor measures carbon dioxide (CO2) concentrations. It is used to measure the degree of crowdedness in public spaces, such as public baths, based on the principle that the CO2 density increases the more crowded a place is. The CO2 concentration is displayed on the monitor screen in three levels (green, yellow, and red) accompanied by a warning sound. Please use this as a guide for avoiding the three Cs. Please monitor the CO2 concentration displayed on the screen to avoid closed and crowded areas.
[Three-level display]
- Green Less than 999 ppm indicates good ventilation (not crowded)
- Yellow Between 1,000 and 1,499 ppm indicates that ventilation is recommended (slightly crowded)
- Red 1,500 ppm and over indicates that ventilation is necessary (crowded)
*The values recommending ventilation due to a high concentration of CO2 are based on the values announced by the Ministry of Health, Labour and Welfare.
https://www.mhlw.go.jp/content/10900000/000618969.pdf
Room sterilization and disinfection
In light of the fact that COVID-19 infections can spread via the air, we have installed room sterilizers and disinfectors in public spaces throughout the hotel. We are striving to provide a safe environment by utilizing the latest technologies, such as deep ultraviolet LEDs with high sterilization efficacy and photocatalysts that break down and eliminate viruses.
Efforts in food preparation areas
We have introduced Hazard Analysis and Critical Control Point (HACCP) standards for food hygiene in food preparation areas, and pay special attention to hygiene management. We also carefully sanitize delivered food ingredients and other deliverables, and disinfect shoes and clothing when entering food preparation areas.
*HACCP stands for Hazard Analysis Critical Control Point. HACCP is a food hygiene management method requiring important matters relating to the condition and handling of food items to be recorded and controlled. It was announced by the Codex Committee on Food Hygiene, a joint organization of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The hotel complies with HACCP in food hygiene management.
Hygiene management in bathing areas
In order to ensure that our hot springs are safe to use, we manage hygiene in our public baths in full compliance with the methods and cleaning frequency stipulated by the Ministry of Health, Labor and Welfare and the Public Health Center.
Facilities
- Recirculating bathtub (The water is completely changed at least once a week, and the bathtubs are disinfected and cleaned.)
- Filters
- Chlorination equipment
Frequency
- Bathroom cleaning: Every day
- Drain cleaning: Once a week
- Chlorine disinfection: Every time the drains are cleaned (Chlorinators are in constant operation for disinfection and to maintain the chlorine concentration.)
- Residual chlorine concentration measurements: Every day (Adjusted from 0.4mg/L to 1.0mg/L or less for 2 hours or more a day)
(2) Prevention of person-to-person infections
We take the following measures to prevent the spread of infections during your stay.
Temperature and physical condition records for all employees
Requirement to gargle, wash hands, and disinfect with alcohol when arriving at work and during one’s duties
Monthly stool analyses and norovirus testing
November to March
Administration of influenza shots
Gloves used when cleaning
Gloves used when preparing and serving food
Requesting all guests to check their temperature and disinfect using alcohol upon entry into the hotel
Course meals served in private rooms
Guests may choose where to have their lunch served
Requesting all suppliers to wear masks and gloves
Loaning out pulse oximeters (oxygen analyzers)*1
*1 The hotel will make no judgments on the measured values.
(3) Hygiene management training
Our staff undergo training to understand and practice proper hygiene management.
Education and raising awareness of our Hygiene and Disinfection Program 2020
This program was formulated based on the Guidelines for Responding to COVID-19 in Accommodation Facilities (1st Edition) by the All Japan Ryokan Hotel Association and the Guidebook on Hygiene Management based on HACCP by the Ministry of Health, Labour and Welfare. We provide all employees with training on the purpose and necessity of formulating this program.
ATP testing
to measure the number of bacteria on fingers and visualize the state of hand-washing
Hand-washing training
Hygiene management training by external instructors
Hygiene management manuals for food preparation areas and providers
Hygiene manuals for food preparation area operations divided into eight processes
Click below for an overview of our kitchen hygiene management guidelines.
Evaluations of employees’ understanding and implementation of hygiene management
Overview of the operations hygiene manual
- Before work
- Hand washing and disinfection
- Disinfection of work shoes
- Disinfection of utensils, work tables, refrigerators, etc.
- Inspection and storage of food items
- Inspection, recording in a ledger, and storage (storage to prevent cross-contamination)
- Quality, freshness, packaging, temperature
- Pre-processing
- Care not to conduct simultaneously with non-contaminating work
- Hand washing and disinfection after pre-processing
- Storage and management of raw ingredients, etc.
- Vegetables and fruits: Washing under running water, sterilization with sodium hypochlorite solution if necessary, and rinsing under running water after sterilization
- Seafood and meat: If necessary, soaking in hypochlorite water then rinsing under running water
- Food preparation
- Cleaning and disinfection of worktops and water tanks
- Ensuing that the center of the food is heated to sterilization temperature when cooking
- Hand washing and disinfection before working
- Checking the temperature and humidity in the food preparation area, recording in a ledger, storing, and ensuring adequate ventilation
- Serving
- Avoidance of direct contact with food
- Maintaining food items at the proper temperature once cooked
- Facility and equipment sanitation
- Using each area for a single purpose only
- Recording temperature in the facility and storing
- Management of workers
- Individually recording and storing the health condition of each worker using a hygiene management inspection sheet
- Ensuring physical cleanliness at all times, and wearing cooking clothes, aprons, masks, hats, and footwear
- Conducting stool analyses → Not allowing the worker to perform duties if the aforementioned results indicate a problem with food hygiene
Norovirus Countermeasures
At our inn, we value not only providing a place to stay, but also a “safe space to stay” for our guests. Infectious diseases caused by norovirus have become a nationwide problem in recent years. Norovirus is especially prevalent in the wintertime and is highly contagious, but the hotel is committed to thorough hygiene management, including daily hand washing, as well as training and periodic inspections to prevent norovirus. We hope that these efforts will lead to smiles and trust from our guests.
Encouragement of hand washing by all staff
“Handwashing” is the basis of hygiene and disinfection. To ensure that our customers can spend their time with peace of mind, all staff, including new hires, are committed to hygiene management, including hand washing, with an awareness of norovirus countermeasures.
Vomit Disposal Training
Every year, we conduct training on vomit disposal to prevent the spread of infectious diseases. The training is conducted by a professional instructor and attended by approximately 20 staff members, including those from sister facilities. Through a combination of classroom and practical training, participants learn how to dispose of vomit and clean up in order to prevent norovirus and other infectious diseases, and acquire proper disposal procedures. All participants take the program seriously in order to be able to respond quickly and accurately in the event of an emergency.
Periodic [Norovirus Testing]
We conduct monthly norovirus inspections during the season when norovirus is prevalent. Every year, all staff involved in food and beverage operations are inspected on an ongoing basis. By conducting this periodic inspection, we strive to ensure thorough food hygiene management and provide a safer dining environment for our customers.
Hospital and Health Center for Emergencies
An emergency hospital is located near the hotel.
Suwa Central Hospital / 15 min by car
TEL: +81-266-72-1000
Address: 4300 Tamagawa, Chino City, Nagano Prefecture 391-8503
The hotel is within the service area of the Suwa Health Center.
Suwa Health Center
TEL: +81-266-53-6000