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Archived: Grimsargh House

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Inspection report

Date of Inspection: 8 February 2013
Date of Publication: 26 March 2013
Inspection Report published 26 March 2013 PDF | 82.83 KB

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 looked at the personal care or treatment records of people who use the service, carried out a visit on 8 February 2013, observed how people were being cared for and talked with people who use the service. We talked with carers and / or family members and talked with staff.

Our judgement

People were protected from the risks of inadequate nutrition and dehydration.

Reasons for our judgement

We spoke with four people and one relative and all were happy with the choice, quantity and quality of the food.

We observed that menus including choices were clear and prominently displayed when we arrived. Food was prepared in the on-site kitchen. The chef and manager told us that this meant they could cater for any personal choices as well as for any clinical or cultural requirements for particular types of diet. The kitchen area and food storage arrangements appeared appropriate. Appropriate cleansing and hygiene equipment was available and observed to be in use.

We observed the lunch time meal being served. People were clearly enjoying the food and several passed spontaneous positive comments to people near them and to staff. Some people needed additional support and prompting during the meal and this was done in ways which supported their dignity and encouraged them to use their skills. After the meal tables were thoroughly and efficiently cleaned without fuss or disruption to other activities.

The care plans that we reviewed showed appropriate assessment of nutritional needs. There was evidence in the care plans of monitoring of weight and nutrition including action taken when weight dropped. We saw the types of action that would be taken if someone was not finishing meals in addition to weight monitoring. These included the completion of fluid balance charts, liaising with other services for further assessment and giving dietary supplements when appropriate.

Care staff and the manager were all able to describe the provider's approach to nutrition which tallied with the provider's policies and seemed appropriate for this type of service. They reported good working arrangements with the chef and that the whole team including domestic staff worked well together. They had updates and training to maintain appropriate hygiene standards and knew how to access specialist help and advice on nutrition if required.