You are here

Archived: Kingsmead Lodge

All reports

Inspection report

Date of Inspection: 11 September 2012
Date of Publication: 2 October 2012
Inspection Report published 2 October 2012 PDF | 46.24 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 reviewed all the information we hold about this provider, carried out a visit on 11/09/2012 and talked to people who use services.

Our judgement

People were protected from the risk of infection because appropriate guidance had been followed.

The provider was meeting this standard.

User experience

We spoke to a person living at the home but their feedback did not relate to this standard.

Other evidence

At our last inspection on 25 October 2011, we found that standards of cleanliness and hygiene were not maintained by staff who were assisting people to eat lunch at the home. We observed then that two staff members were touching spoonfuls of food before feeding it to people. We also observed one member of staff eating a chicken leg and noodles with the fingers of one hand whilst assisting the person to eat with another. Another member of staff ate their own sandwich then assisted someone without washing their hands first.

We therefore asked the home to send us a report outlining how they would achieve compliance in this area, which we received on the 28th October 2011.

On this occasion, we spoke with the manager and three staff members. We also examined the staff training matrix. In addition, we observed staff in communal areas giving care and serving meals at lunchtime.

We noted that all staff had received infection control training in line with the provider’s policy. The staff we observed used personal protective equipment such as gowns appropriately and washed their hands in a timely and correct fashion. At lunchtime, people were assisted in eating by staff who were not, unlike on our previous visit, eating their own lunch at the same time. Consequently, they were able to properly assist people whilst minimising the risk of cross-infection.

There were effective systems in place to reduce the risk and spread of infection.