Discussions are being held over the possibility of grading sporting facilities in Malaysia.
This is similar to the evaluation and grading of food premises by local councils, nationwide.
Restaurants must display their grades – A, B, or C. Those with low scores will be asked to shutter their operations until they improve and meet the standards.
“We are looking at a similar concept, to protect users of sports facilities,” said a Youth and Sports Ministry insider, who is in the thick of discussions.
“We have received complaints regarding sports facilities that are not up to the mark. Consumers are forced to pay high fees, only to be greeted by poor conditions, such as badly kept gymnasium equipment, uneven turf, or rough badminton courts.”
While insisting that the plan is still in its nascent stages, the insider acknowledged that there are some hurdles that need to be overcome.
This is because operators of sports facilities get their business licences from local councils, which fall under the respective state governments. In short, the ministry has no power to compel the operators to adhere to such regulations, unless it becomes an additional guideline by the local authorities.
“We are exploring several options, including working with the state governments and the relevant ministries, like the Domestic Trade and Consumer Affairs Ministry.”
The Youth and Sports Ministry is keen on further expanding the nation’s sports industry, which contributes billions of ringgit annually.
Such guidelines would ensure operators fulfil the basic criteria to ensure patrons can enjoy the facilities. This will, in return, help create a sporting nation and help expand the talent pool of athletes at the grassroots.
A martial arts gymnasium operator in Shah Alam is open to the idea of a grading system.
Munzir Mustapha, who owns Lekir Fitness & Mixed Martial Arts Academy, however, said the ministry should establish a set of common guidelines for operators to adhere to.
“There are basic things that must be covered, like access to toilets, first aid kits, and equipment that work,” said Munzir.
“These guidelines are much welcomed and will protect the interests of our patrons and the consumers, in general.”
He added the guidelines should also be cognizant of the smaller operators who work on a tight budget.
“Obviously, the bigger establishments can commit to much more.
“As such, the guidelines should be clear, to ensure that everyone is on an equal footing. Regardless of whether they are big or small, they are graded based on what matters to the consumers.”
