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Archived: The Firs Specialist Residential Home

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Inspection report

Date of Inspection: 18, 29 March and 8 December 2011
Date of Publication: 28 June 2011
Inspection Report published 28 June 2011 PDF | 214.66 KB

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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

We reviewed all the information we hold about this provider, carried out a visit on 18/03/2011, 29/03/2011, 08/12/2011, checked the provider's records, observed how people were being cared for, looked at records of people who use services, talked to staff and talked to people who use services.

Our judgement

People are supported to drink and eat a healthy diet and are able to choose what kind of meals they want to eat. Individual nutritional needs are assessed and responded to.

Overall, we found that The Firs Specialist Residential Home was meeting this essential standard.

User experience

People spoken with said that lunch was nice and the meal provided was well received and eaten by people using the service.

Other evidence

Whilst in the home the Environmental Health Officer confirmed to the inspectors that adequate improvements had been undertaken in the home and she was now ‘happy with the catering arrangements’.

Direct observation confirmed that staff offered regular beverages and snacks to people living in the home throughout the day. Nutritional assessments are routinely completed as part of the care documentation for everyone living in the home. Records held in bedrooms to monitor individual fluid and nutritional intake for those people at risk were found to be well completed.

The deputy manager showed the visiting inspectors that jugs had been purchased. These are to be placed in all rooms with fresh water daily to increase the availability of fluids to everyone.

Observation confirmed that the food provided for lunch was of a good quality and quantity with people eating a good amount and being asked if more was wanted. A choice was available at the time of serving and people’s preferences were responded to. In addition individual likes and dislikes were seen to be explored within the care documentation.

The meal observed was well presented, suitable crockery was used and adapted cutlery was provided to people with gripping difficulties. Assistance was readily available to people who needed it but independence was promoted whenever possible. One of the choices was a beef stew and some people had difficulty with the flat plates when eating, plate guards were not used.

Everyone was given the opportunity of wearing a plastic apron to protect their clothing, and most accepted this offer. Alternative protective options such as napkins were not offered and this was raised with the deputy manager for her to address.

Lunch time was not rushed and people were able to sit where they wanted to and to take as long as they wanted over their meal.