Practicable
Further information
Practicable
Further information
Practicable
Further information
Accesible
Further information
Practicable
Further informationIn general, each example of functional diversity and each affected element is classed on three levels: ACCESSIBLE, MODERATELY ACCESSIBLE OR PRACTICABLE and NOT ACCESSIBLE. To differentiate between these, each level is colour-coded and identified in green, amber and red.
Accesible
Fulfils all the criteria of Euskadi's model for accessibility for tourists, to the extent that all persons with functional diversity may access and use the establishment autonomously.
Practicable
Fulfils most of the criteria of Euskadi's tourist accessibility model to the extent that the majority of people with functional diversity may access and use the establishment autonomously.
Not accessible
Does not fulfil most of the criteria of Euskadi's tourist accessibility model.
Concept defined by the possibility of accessing or entering the evaluated establishment and in which factors such as the external environment, the threshold and the entrance or access to the lobby are taken into account.
There are ramps:
Width: 90 cms
Slope 7 %
Length 150 m
The flooring is nonslip
Door
Width: 92 cms
Easy to open
Opening angle: 90 º
Lobby
Adequate turning space
Criteria that define the internal characteristics of the bathrooms and hygienic services inside the rooms in concepts such as: access to interior space, technical assistance or safety.
Door
Width: 89 cms
The flooring is nonslip
Wash basin
Model tapwork
Swivel
Height: 78 cms
Has free space underneath
Depth: 53 cms
Height: 76 cms
Toilet
Height: 40 cms
Does not have lateral bars
Cistern pushbutton type
Pushbutton
Mirror
Height of lower edge: 130 cms
Accessories
Height: 110 cms
Shower
It is not flush
Dimensions 65 x 70 cms
There is no folding seat or shower chair
There are not enough bars
There is no alarm system that meets regulations
Concept that defines the characteristics such as width, distribution, ease of circulation and manoeuvrability in corridors, passageways, doors connecting to horizontal spaces and passage areas needed to access the accommodation or areas that are essential to use.
Doors
Minimum width 90 cms
Maximum width 70 x 70 cms
Turning spaces before: Adequate
Turning spaces after: Adequate
Passageways
Minimum width 90 cms
There are no difficulties in turning
Criteria that define the mobility inside the evaluated establishment in terms of the characteristics of the floor or pavement and in terms of the linearity of movement over the horizontal plane, without steps or dips.
Concept that defines the characteristics of the private lodging area (preferably an adapted room and if there is none, that which is most suited to the purpose), covering the access, interior circulation, distribution of furniture and accesses to bathrooms and terraces.
Number of rooms: 6
Ordinary rooms
Usable
Access
Ground floor
Door
Width: 90 cms
Furnishing
Space beside bed 90 / 116 cms
Space at foot of bed 95 cms
Has switches at side of bed
Does not have alarm system in the room
Bathroom
Not accessible
Windows
Height of open/close mechanisms 140
There is no sensory information reinforcement system
Does not have automatic home systems
There is no touch orientation system
Criteria that evaluate the existence of elements that facilitate orientation and the movement of persons with visual problems. The existence, characteristics and distribution of the signage and information posters, covering the chromatic contrast in interior spaces, will be evaluated.
There are indications
Good orientation
Beaconed environments
There is no written or visual information
There is visual information
There is written information
Criteria that evaluate the existence of elements that facilitate orientation and the movement of persons with visual problems. The existence, characteristics and distribution of the signage and information posters, covering the chromatic contrast in interior spaces, will be evaluated.
There are indications
Good orientation
Beaconed environments
Criteria that evaluate the incorporation in the menu of meals adapted to clients with food restrictions and special eating needs. Overall the existence of special dishes for persons with coeliac's disease, diabetes, high blood pressure and those requiring low-calorie diets, will be evaluated.
They adapt the menu on demand: There is no specific menu of adapted dishes or the usual menu does not specify this
The weather