Coomera Indoor Sports Centre


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Access Guide

  • General Access
  • Communication
  • Vision
  • Hearing
  • Physical - Mobility
  • Physical - Wheelchair
  • Physical - High support needs
  • Allergies and Intolerances

GENERAL ACCESS

 Offer a range of contact methods for receiving complaints and discussing feedback regarding accessibility issues/barriers.
 Employ people with disability
 Trained staff in disability awareness
 Ask all visitors if there are any specific needs to be met
 Have measurements of key access points and features such as doorway widths, bed heights and circulation spaces, available upon request.
 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 Plain English / easy read signage and information (includes menus and emergency information)
 Trained staff in communicating with people with learning or behavioural challenges
 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 information in audio format (includes an audio described map of your venue, audio descs of performances and/ or displays)
 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 audio enabled lifts
 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 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
 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 step free access to the conference or function room
 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
 Provide portable commode chairs
 Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed
 Have wheelchair accessible transport options available in the general vicinity (provide information on name of the operator, phone and website link to individual providers for private vehicles, community transport train, mini vans, hire cars, buses, taxis, ferry, tram, light rail etc)
 Have a wheelchair accessible toilet
 Provide a low height counter suitable for a person using a wheelchair or a person of small stature
 Have clear space between furniture and exhibits for a person to manoeuvre a mobility aid
 More than 5 accessible car parking spaces

PHYSICAL - HIGH SUPPORT NEEDS

 Have twin beds available on request
 Have rooms which are interconnecting

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