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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

There should be enough members of staff to keep people safe and meet their health and welfare needs (outcome 13)

Meeting this standard

We checked that people who use this service

  • Are safe and their health and welfare needs are met by sufficient numbers of appropriate staff.

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

There were enough qualified, skilled and experienced staff to meet people’s needs.

Reasons for our judgement

We talked with four people using the service, one relative, two care staff, the deputy chef and the manager as well as observing other staff carrying out their duties. People told us that staff were "excellent", "supportive" and "they keep it spotless", amongst a range of positive comments about the staff and their work. The relative we spoke with said that staff were helpful and welcoming.

We observed staff including care staff, catering staff and domestic staff carrying out their duties in different parts of the home. We saw that they did this in ways that were appropriate and that they had positive interactions with the people in the home.

We were told by staff that they had good support from their manager. We were told that it was a good staff team and that people liked working there. We were told that they received ongoing training and supervision. They reported that they enjoyed the homely feel to the home. In their personal appraisals they were encouraged to develop their skills such as through National Vocational Qualifications training.

We inspected staff rotas and these tallied with the staffing levels described by the manager. Five care staff were on duty for day shifts with three in the evening and two waking and one sleeping overnight. This was in addition to catering, domestic, catering, maintenance and managerial staff. The manager had authority to bring in extra staff if needed. The workforce was generally stable allowing good continuity of care.

We inspected staff records and training logs. These showed evidence of appropriate employment checks, appropriate reviews and appraisals and appropriate updates for training.