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)
• Ask all visitors if there are any specific needs to be met
• 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)
• Have a place to store mobility and/or medical equipment (eg beach wheelchair, hoist, oxygen).
• 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.
• Ramps are available throughout the property including access to the restaurant, bar & deli.
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
• Directional signage will be introduced
VISION
• 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 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.
• Staff Training to be provided by Cerge
HEARING
• Have volume controlled phones
• No Visual alerts but we make note of staff with hearing difficulties in the instance of a fire.
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.
• Grab rails in Accessible rooms & toilets only.
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 an accessible public toilet which is unlocked
• Have wheelchair access to amusements and activities
• Have a wheelchair/scooter charging station (power point) in an accessible location
• Provide portable commode chairs
• Provide portable ramps
• 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 wheelchair access to gym
• Have clear space between furniture and exhibits for a person to manoeuvre a mobility aid
• 6 accessible car spaces
PHYSICAL - HIGH SUPPORT NEEDS
• Have twin beds available on request
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