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Archived: The Koppers Residential Home

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Inspection report

Date of Inspection: 20 January 2011 and 20 January 2012
Date of Publication: 22 February 2011
Inspection Report published 22 February 2011 PDF

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Food and drink should meet people's individual dietary needs (outcome 5)

Meeting this standard

We checked that people who use this service

  • Are supported to have adequate nutrition and hydration.

How this check was done

Our judgement

People living at The Koppers have received a good standard of food and drinks to meet their individual dietary needs, likes and preferences.

User experience

During our visit we watched as the midday meal was served. There were plenty of staff on duty, allowing the staff to give everyone the assistance they needed. A few people had chosen to eat their meals in their rooms, but most people sat in the main lounge/dining room.

Most people were able to eat their meals without assistance, but those people who no longer had the skills or mobility received individual assistance from a member of staff. The staff were calm, patient and attentive, and gave appropriate encouragement. Some people had cutlery and dishes that enabled them to eat their meals independently.

We asked two people if they were satisfied with the standard of the meals provided and we were assured that the meals were always to their liking. They said they could always ask for an alternative if they did not like what was offered.

Other evidence

We talked to the cook and looked at the menus and records held in the kitchen. People were offered various choices at breakfast and at tea time, but the menus showed only one main meal offered at lunchtime. However, we were given firm assurance that suitable alternatives were always offered if people did not like the lunch time meal on the menu. The care staff told us they went around every morning to tell people what the meal was at lunchtime and to ask if they were happy with this or if they would like an alternative.

The cook also said she regularly talked to people to find out what foods they liked and she had a good knowledge of their likes and dislikes. She said the staff would always let her know if someone had not eaten their meal and she would try to find something else they might like. We saw records in the kitchen to show likes, dislikes and dietary needs. Those people who were at risk of weight loss were offered supplements and additional foods to help them maintain a healthy weight.

The cook told us that they received regular supplies of good quality fresh fruit, vegetables and meats from local suppliers. They also received regular deliveries of food stuffs from various catering suppliers.

The care plan files contained evidence of dietary needs assessments. The records showed likes, dislikes and any specific dietary needs. People's weights had been recorded regularly.