You are here

Archived: The Priory

All reports

Inspection report

Date of Inspection: 16 July 2013
Date of Publication: 21 August 2013
Inspection Report published 21 August 2013 PDF | 77.22 KB

People should be cared for in a clean environment and protected from the risk of infection (outcome 8)

Meeting this standard

We checked that people who use this service

  • Providers of services comply with the requirements of regulation 12, with regard to the Code of Practice for health and adult social care on the prevention and control of infections and related guidance.

How this check was done

We looked at the personal care or treatment records of people who use the service, carried out a visit on 16 July 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We talked with people who use the service, talked with carers and / or family members and talked with staff.

We used the Short Observational Framework for Inspection (SOFI). SOFI is a specific way of observing care to help us understand the experience of people who could not talk with us.

Our judgement

People were cared for in a clean, hygienic environment.

Reasons for our judgement

One person who received a service told us “It’s very clean. It’s a clean place.” A relative told us, “Very rarely is there a funny smell and it is clean.”

There were effective systems in place to reduce the risk and spread of infection. For example we saw that staff had signed to confirm that they had read and understood the service’s infection control policy which set out how the service planned to address infection risks. The manager advised us that there had been no incidents of spread of infection since our previous inspection in March 2013. Staff we talked with showed that they were knowledgeable about infection control, for example what steps they would need to take to ensure that people's infections were not spread. We visited the laundry room and saw the arrangements in place for ensuring people were not at infection risk from laundry arrangements. We saw that laundry staff kept soiled and clean clothes separate and how the washing of soiled laundry was undertaken. Staff records showed that they had received training in food safety, infection control and the control of substances hazardous to health (COSHH). This assisted staff to minimise the risk of infections being spread.

We found that the provider had maintained a clean and appropriate environment. Housekeeping records seen showed the cleaning measures that had been taken and these had been checked and signed. Equipment had been purchased since our previous inspection to help limit the risk of the spread of infection, such as waste bins that could be operated hygienically. We saw that bathrooms and toilet areas were kept clean and that there was a good supply of liquid soap, disposable towels and alcohol gel throughout the building. We saw the schedule for cleaning the premises and two members of staff we spoke with told us that the manager regularly carried out visual checks on cleanliness, hygiene, hand washing and appropriate use of personal protective wear such as aprons and gloves. A member of staff told us,“The manager does an inspection in the morning to check cleanliness and hygiene.”