Peninsula Aquatic Recreation Centre (PARC)

📍 Peninsula Aquatic Recreation Centre, Cranbourne Road, Frankston VIC, Australia

1. Opening Hours: Monday – Friday 5am – 9pm Weekends and Public Holidays 7am – 7pm
2. Accessibility: Actively welcomes people with access needs. Offer multiple options for booking – web, email, phone . Offer a range of contact methods for receiving complaints . Accept the Companion Card . Employ people with disability . Train your 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 . Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations) . Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia) . Train your staff in communicating with people with learning or behavioural challenges. Use Plain English / easy read signage and information (includes menus and emergency information). Caters for people who are blind or have vision loss. Have Braille and tactile signage on all information and paths of travel. Provide information in large print. Use easy read fonts in your signage and communication materials (Helvetica and Arial). Train your 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 audio enabled lifts. Have raised tactile buttons in your lifts. Have handrails on all your stairways. Have Exit signs which are visible at a ground level (high level signs are difficult to see in a fire). Caters for people who are deaf or have hearing loss. Have a hearing loop. Train your staff in communicating with people who are deaf or have hearing loss. Have TVs with captioning option. Have visual alerts for emergencies (Include flashing light). Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids) . 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. Caters for people who use a wheelchair. Have step free outdoor pathways (includes picnic areas, barbecues and shelters). Have a doorbell or intercom at an accessible height and display a contact number (accessible height is 900mm-1100 mm). Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs). Have step free access to restaurant, lounge and bar. 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 a wheelchair accessible toilet / shower and change room. Provide wheelchair access to spa/gym . Have a wheelchair/scooter charging station (power point) in an accessible location. Provide beach matting and beach wheelchairs for people to access the water. Provide portable hoist. Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high). Caters for people with high support needs who travel with a support person. Have a bathroom which is fully accessible and equipped with ceiling hoist and adult change table. Have a Changing Places or Lift & Change toilet with a hoist and adult change table. Caters for people with allergies and intolerances. Modify your 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). Train your 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 epi–pens and defibrillator.