ATIC Accessibility

Please click on the left-hand menu
to view the full report.

Overview

General

Accommodation

Common Areas

Food & Drink

Business Overview

The business has the following products/services available

Accommodation

Food and Drink

Our business caters for the following disability types:

Wheelchairs or mobility scooters

Bookings

The business offers the following methods for bookings and enquiries:

Phone

Webportal

Emergency Management

Emergency and evacuation procedures are explained on arrival

Exit signs are clear and easy to see

Exit access is free and clear at all times

We ensure exit access is free and clear at all times by:
Do daily visual checks (even quick walk-throughs) of all exit routes.

Exits and access to exists are greater than 900mm

Exit doors are able to be opened by all occupants

Exits to the emergency evacuation point does not include stairways

The evacuation point is clearly marked by a sign

Additional Information from the business

The business identifies guests who need additional assistance should an emergency occur by:
In reservations or registration forms, include an optional question like:“Do you have any accessibility needs or require assistance in an emergency?”

The procedure for assisting guests who need assisted rescue is:
Use the Buddy System — pair the guest with a trained staff member.

Guests with disabilities are noted in the guest log book for emergency and evacuation purposes

Communications

Our website meets WCAG 2.0 accessibility standards

Our business offers the following alternative communication methods

Plain English

Yes. We also accept enquiries and booking requests via telephone and email, so guests can choose the method that’s most convenient for them.

There is easy to read signage and information (e.g. menus and emergency information)

Other Information

For bookings made onsite, the ticket booth/counter/box office is accessible for people using a wheelchair

Guide Dog and Service Animals

The business provides a secure area with shade and water for service animals

The business provides a toilet area for service animals

The business provides the following services for services animals:
We welcome service animals in all areas of our premises that are open to customers. Our team is trained to accommodate guests accompanied by service animals and to provide any reasonable assistance needed. E.g. Assistance with entry and exit if required; Provision of water for the animal upon request.

Pre-arrival, arrival and reception

The business has the following in place to support guests during pre-arrival, arrival and reception

There is a reception/public entryway.

Seating available at reception

A tablet with text to voice or pen and paper at reception to aid in communication

Picture Board at reception to aid in communication

Large print information sheets and registration forms

Information and maps are available in written form

A step free map/guide

A familiarisation tour

Luggage assistance

Additional Information from the business

The following steps are in place to ensure that people with fatigue related to their disability are not disadvantaged by long wait times:
1. Priority Access / Reduced Wait Times
Offer faster appointment check-ins for individuals with disabilities, reducing time spent waiting at reception.

2. To accommodate guests who is disability, we offer the option to wait in our comfortable lounge area during the check-in process. This allows guests to sit and rest in a safe, accessible environment rather than standing in line, ensuring they are not disadvantaged by longer wait times. Staff are trained to proactively offer this option and will notify guests when it is their turn to proceed.

Car Park and Access amenities

The business has the following Car Park and Access amenities

A drop off zone

Level or ramped access from the car park to the entrance

The accessible entrance is clearly signed from the parking bay

Internal Spaces

Tableware/glassware contrast with the table surface or table cloth

External Paths

External paths of travel

Surfaces are concrete, asphalt, smooth paving or hard packed fine gravel (max aggregate size 13mm)

Pathways are wider than 900mm

There 3 successive steps or less on any path or at any doorway

Steps

There are steps.

The underside of all staircases are enclosed or protected to a height of at least 2 metres

Where steps are present are there three steps or less

In addition, the following further information can assist guests

All buildings on the premises are single-story structures located at ground level. If steps are present, we have alternative route with ramp for access. (This is for our main building and accessible cabin(s).

Ramps

Ramps have the following amenities are in place

There are ramps.

All fixed ramps are 1:14 or less

Long ramps (more than 10m) are 1:20 or less

Public Toilets/Adult change facilities

Public Toilets/Adult change facilities have the following amenities are in place

There is an accessible toilet for public use

The door is at least 850mm wide

There is a minimum of 850mm beside the toilet

Handrails are fitted

The toilet seat is 460mm above the floor

The toilet seat of a contrasting colour to the floor

The toilet seat is460mm above the floor

In addition, the following further information can assist guests

We have an accessible toilet in the main building which has ramp access.

Bedrooms

The bedrooms have the following facilities/amenities in place

There are 1 rooms available to guests who use a wheelchair

Bedroom furniture can be re-arranged on request

Retreat (Bed & Wall Space)

Room Amenities

Televisions are equipped with closed captioning capability

There is a clear path through the room

Housekeeping procedures instruct staff not to reposition furniture that has been moved

Doors open fully against the adjoining wall

There is a clear opening at least 850mm wide

There luggage racks for at least two suitcases

There at least one chair with rigid arms

Wardrobe and drawer handles are easy to grip

The bedside lamp switch is easy to reach from the bed

There is at least 850mm clear space beside the bed

The bed height is no higher than 680mm from the floor

Bathrooms

The bathrooms have the following facilities/amenities in place

All heating appliances and hot water pipes are protected or insulated

The door is at least 850mm wide

The width beside the toilet is 400mm.

There is 850mm mm of clear space in front of the toilet

The toilet seat is a contrasting colour to the floor

The toilet seat is 460mm above the floor

There is a portable shower head on flexible hose

A door is fitted to the shower

Retreat (Bathroom)_01

Retreat (Bathroom)_02

In addition, the following further information can assist guests

For ease of access, the bathroom, shower, and bedroom are each fitted with sliding doors.

Dining Spaces

The dining spaces have the following facilities/amenities in place

The entrance has level access

The doorway is at least 850mm wide

There is level access through the dining area

Chairs are moveable to allow for wheelchairs to be seated at the tables

All glass doors and full height windows have contrast markings

There are areas of full lighting

There is an accessible toilet

Our business caters for the following dietary requirements

Gluten free (celiac)

Low sodium

Nut free

Vegetarian

There are procedures in place to avoid cross-contamination of food products

1. General Food Safety PrinciplesAlways follow Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) guidelines.Wash hands thoroughly with warm water and antibacterial soap:Before starting work.After handling raw meat, seafood, or eggs.After touching rubbish bins, cleaning chemicals, or non-food contact surfaces.Avoid touching face, hair, or clothing during food preparation.2. Food Storage PracticesStore raw and ready-to-eat foods separately:Raw meats on the lowest shelves of refrigerators to prevent drips.Ready-to-eat and cooked foods on higher shelves.Use sealed, clearly labeled containers for all stored food.Apply First-In, First-Out (FIFO) rotation for stock to minimize spoilage risk.3. Preparation Area ControlDesignate separate preparation zones for:Raw meat, poultry, and seafood.Vegetables and fruits.Ready-to-eat items (sandwiches, salads, baked goods).Use color-coded cutting boards:Red = Raw meatBlue = Raw fishYellow = Raw poultryGreen = Vegetables & fruitsWhite = Dairy & bakery itemsKeep knives and utensils for each zone separate and sanitized.4. Equipment & Utensil CleaningWash, rinse, and sanitize all food-contact surfaces after each task.Never reuse unwashed cutting boards or utensils between raw and ready-to-eat foods.Small equipment (blenders, slicers) must be disassembled, cleaned, and sanitized between uses.5. Temperature ControlsKeep cold food at ≤5°C and hot food at ≥60°CUse separate thermometers for raw and cooked foods, or sanitize between uses.Chill cooked food quickly if not serving immediately (within 2 hours to below 5°C).6. Waste & Cleaning ControlEmpty rubbish bins regularly and keep lids closed.Never store waste near food preparation or storage areas.Use separate cleaning cloths for food contact surfaces vs. floors/equipment.Keep mops, brooms, and cleaning chemicals stored away from food prep zones.7. Staff Training & MonitoringTrain all kitchen staff on cross-contamination risks and safe food handling.Conduct regular refresher courses and practical demonstrations.Supervisors must monitor workstations and correct unsafe practices immediately.Keep records of cleaning schedules, fridge/freezer temperature checks, and staff training.

There is a sample menu available online

Sample menu is available here -
https://www.freycinet.com/wp-content/uploads/2024/11/MPL_Menu-Omakase_7Shabu-Shabu_V2.2_Nov-2024.pdf

Tables allow for wheelchairs

Order and pay

Entry & Door