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Archived: St Martins Residential Care Limited

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Inspection report

Date of Inspection: 14 September 2011
Date of Publication: 4 November 2011
Inspection Report published 4 November 2011 PDF

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

Overall we found St Martins was meeting this essential standard.

People's nutritional needs are met through good planning, monitoring and support. People are provided with the provision of plentiful, appetising and well balanced meals.

User experience

Most people living at St Martins have varying levels of dementia and different communication needs. We were therefore unable to fully understand people’s specific issues.

People with whom we spoke told us that the meals provided were always good.

Other evidence

Records showed that screening tools were used to determine people’s risk of malnutrition. Risk assessments were undertaken to identify where people were at risk in regard to eating and drinking and how these were to be managed to reduce any risk identified.

The manager told us that people were weighed monthly and in cases where weight had dropped fortified and high calorie foods and drinks were given. Records showed that where people had lost weight additional supplements had enabled people to regain their weight.

We saw throughout the day that people always had access to a cold drink and we saw staff offering encouragement and assistance to people, to drink. The manager told us that lollies and jellies were offered to people to increase their fluid intake.

We saw that food was served often throughout the day. The main meal was served at lunch time. Hot snacks and finger foods were provided at tea time and sandwiches, cake and biscuits were offered with hot drinks in the afternoon and before bed.

A four week running menu offered a choice for the main hot meal. This was ordered the day before and the choice was given verbally. For people with dementia related needs and short term memory this may pose a problem in regard to understanding, and remembering, the choice. The manager recognised this issue and showed us some pictorial menus that were being worked on to address this.

During our visit we observed the mid day meal. The dining room was spacious, clean and nicely decorated and the furnishing was bright, contemporary and fit for purpose. The tables, with seating for up to six were attractively set with place mats, serviettes and condiments, promoting a positive dining experience. The mealtime was seen to be a happy and social occasion for many people. Two people had their own sherry as a pre meal appetiser.

The medication trolley was brought into the dining room and those requiring medication at this time were given their medication to take with their meal. Six people required full assistance to eat, and many others required prompting and supervision. We saw that care staff were sensitive to peoples needs and provided assistance in a respectful and engaging manner and at the person’s own pace.

The kitchen had been inspected under the National Food Hygiene Rating System and awarded five stars, which denotes a 'very good' standard of food hygiene.