Carrara Indoor Sports Stadium

Access Guide

General Access
Communication
Vision
Hearing
Physical - Mobility
Physical - Wheelchair
Allergies and Intolerances

GENERAL ACCESS

• Offer a range of contact methods for receiving complaints and discussing feedback regarding accessibility issues/barriers.

• Accept the Companion Card

• Employ people with disability

• Trained staff in disability awareness

• Ask all visitors if there are any specific needs to be met

• Website meets WCAG 2.0 accessibility standards (https://www.w3.org/WAI/standards-guidelines/wcag/)

• Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)

• Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)

• Provide details regarding the location of your business and provide a map which indicates the closest town and proximity to the local railway and coach station, include accessibility information about your local area.

• Provide a detailed map (‘Mobility Map’) of your facility, which includes accessible features and identifies any existing access barriers.

COMMUNICATION

• Use Cérge as our digital concierge to support personalised customer service

• Use Plain English / easy read signage and information (includes menus and emergency information)

• A quiet space is available at the venue/ facility

• Have options available for easier communication for people with dual sensory loss (Includes adapted telephones, adapted mobile telephones and Telephone Typewriters).

• Provide clear, concise internal and external directional signage throughout your facility.

VISION

• Have Braille and tactile signage on all information and paths of travel

• Provide information in large print

• Provide digital communication materials (hard copy information is also available on line)

• Use easy read fonts in our signage and communication materials (Helvetica and Arial)

• Have raised tactile buttons in our lifts

• Have handrails on all our stairways

• Have Exit signs which are visible at a ground level (high level signs are difficult to see in a fire)

• Have effective lighting throughout facility.

• Have tactile tiles prior to steps, ramps, jetties, piers and other hazards.

HEARING

• Caption all entertainment (TVs, live shows, performances)

• Have TVs with captioning option

• Have volume controlled phones

• Have visual alerts for emergencies (Include flashing light)

PHYSICAL - MOBILITY

• Use floors/coverings which are slip resistant, firm and smooth

• Use non-slip tiles in the bathroom or slip resistant matting

• Have grab rails in the bathroom

• Provide seating in common areas including reception area. Seating provided is a variety/range and include some with back rests and arm rests.

PHYSICAL - WHEELCHAIR

• Have step free outdoor pathways

• Have a doorbell or intercom at an accessible height and display a contact number (accessible height is 900mm-1100 mm)

• Provide easy, step-free pathways (clear of obstructions) to all indoor and outdoor areas (includes picnic areas, barbecues and indoor and outdoor areas

• Have step free access to into our business premise

• Have accessible seating areas in theatrette

• Have lifts with enough space for people using a mobility aid to enter and turn around to use the lift buttons. Buttons are at accessible height.

• Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)

• Have an accessible public toilet which is unlocked

• Have wheelchair access to amusements and activities

• Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed

• Have a wheelchair accessible toilet

• Have clear space between furniture and exhibits for a person to manoeuvre a mobility aid

• 8 accessible car parking spaces

ALLERGIES AND INTOLERANCES

• Modify our cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)

• Trained staff to respond to allergic reactions

• Adhere to The Food Authority requirements for allergy management in food preparation

• Have equipment to respond to anaphylactic shock such as epipens and defibrillator