GENERAL ACCESS
• Offer a range of contact methods for receiving complaints and discussing feedback regarding accessibility issues/barriers.
• Trained staff in disability awareness
• Ask all visitors if there are any specific needs to be met
• Have a place to store mobility and/or medical equipment (eg beach wheelchair, hoist, oxygen).
• Doorway into store is 84cm wide and small step is 4cm high
COMMUNICATION
• Use Plain English / easy read signage and information (includes menus and emergency information)
• A quiet space is available at the venue/ facility
• Trained staff in communicating with people with learning or behavioural challenges
VISION
• Use easy read fonts in our signage and communication materials (Helvetica and Arial)
• 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 effective lighting throughout facility.
PHYSICAL - MOBILITY
• Use floors/coverings which are slip resistant, firm and smooth
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 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)
• Please note the Small step into cafe is 4cm high
• 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
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)
• Adhere to The Food Authority requirements for allergy management in food preparation