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
• Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on 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.
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)
• Trained staff in communicating with people with learning or behavioural challenges
• Provide clear, concise internal and external directional signage throughout your facility.
VISION
• 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)
• Trained staff in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss)
• Have an appropriate area for toileting an assistance dog
• 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)
• Provide information in audio format in an audio guide
• Have effective lighting throughout facility.
• Have tactile tiles prior to steps and other hazards.
• Use easy read fonts in our signage and communication materials
HEARING
• Have a hearing loop
• Staff are trained in communicating with people who are deaf or have hearing loss
• Caption all entertainment (TVs, live shows, performances)
• Have TVs with captioning option
• Have a low noise reception areas with hearing loss friendly acoustics and adequate lighting for viewing facial expressions (includes common areas which are free of background noise, background music)
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
• 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 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 accessible picnic tables
• Have wheelchair access to amusements and activities
• Provide portable hoist
• Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed
• Have a wheelchair accessible toilet
• Have a wheelchair accessible shower and change room
• Provide wheelchair access to spa
• Provide wheelchair access to pool
• Provide wheelchair access to gym
• Have a pool ramp/hoist enabling entry into pool
• 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
• Have 4 accessible car parking spaces
PHYSICAL - HIGH SUPPORT NEEDS
• Have a Changing Places or Lift & Change toilet with a hoist and adult change table
• Have a bathroom which is fully accessible.
• Have a bathroom which is fully accessible and equipped with ceiling/floor hoist and adult change table.
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
• Provide toiletries which are chemical and fragrance free (if requested)