Parkview Nursing Home

On this page

• Overview
• Learning culture
• Safe systems, pathways and transitions
• Safeguarding
• Involving people to manage risks
• Safe environments
• Safe and effective staffing
• Infection prevention and control
• Medicines optimisation

Safe – this means we looked for evidence that people were protected from abuse and avoidable harm. We assessed a limited number of quality statements in the safe key question and found areas of good practice. The scores for these areas have been combined with scores based on the rating from the last inspection, which was good. At this assessment the rating has remained good. This meant people were safe and protected from avoidable harm.

This service scored 75 (out of 100) for this area. Find out what we look at when we assess this area and How we calculate these scores.

We did not look at Learning culture during this assessment. The score for this quality statement is based on the previous rating for Safe.

The provider worked with people and healthcare partners to establish and maintain safe systems of care, in which safety was managed or monitored. They made sure there was continuity of care, including when people moved between different services.

Healthcare professionals told us that engagement with the provider was good. Communications were effective and regular and people’s health benefitted from good working and co-ordinated relationships with them.

People said they felt safe at Parkview Nursing Home and they were well supported by staff. Comments from people included, "I think the staff here are really supportive. They clean my room daily and I feel well supported. I am kept safe here” and "I don't have any worries, I am pleased with the care I get here."

The provider worked with people and healthcare partners to understand what being safe meant to them and the best way to achieve that. Staff concentrated on improving people’s lives while protecting their right to live in safety, free from bullying, harassment, abuse, discrimination, avoidable harm and neglect. The provider shared concerns quickly and appropriately.

People were protected from abuse and improper treatment. The service had appropriate safeguarding procedures in place and staff received on-going training around identifying signs of abuse and the actions they should take. Staff understood their role in protecting people from abuse and their duty to report any suspicions of abuse. Where safeguarding concerns were raised the provider acted promptly and decisively to protect people. This included making safeguarding referrals to the local authority, notifying CQC and taking action to ensure people’s safety.

The provider worked with people to understand and manage risks. Staff provided care to meet people’s needs that was safe, supportive and enabled people to do the things that mattered to them.

People were protected from avoidable harm or danger because risks for each person were identified and managed. Care records contained risk assessments about each person which identified measures taken to reduce risks as much as possible. These included risk assessments associated with people's nutritional needs, hydration, moving and handling, pressure sores and falls. People identified as being at an increased risk of skin damage had pressure relieving equipment in place to protect them from developing sores. This included pressure relieving mattresses on their beds and cushions in their chairs.

The provider assessed and managed the risk of infection. They detected and controlled the risk of it spreading and shared concerns with appropriate agencies promptly.

The home had effective infection control policies and procedures in place that were in line with best practice guidance. The registered manager carried out a monthly audit of staff infection control practices. We reviewed the last 6 audits and saw they were comprehensive in the coverage of areas reviewed and where issues were identified they were addressed appropriately and action taken to reduce the likelihood of reoccurrence. Staff we spoke with knew the relevant policies and were able to describe how they ensured the risks of infections spreading were properly controlled.

There was a pleasant, homely atmosphere in the home with no unpleasant odours.

At this inspection we noted staff wore the appropriate and necessary personal protection equipment (PPE). Staff had access to appropriate cleaning materials and to PPE such as gloves and aprons. The housekeeping staff used a cleaning schedule to ensure all areas of the home were kept clean.

Staff received food hygiene training and we saw food preparation was undertaken hygienically. The home’s chef used coloured coded chopping boards for the preparation of different food types. People were protected from food poisoning by the safe food hygiene practices of staff. People and staff had information available to them in the kitchen about hand hygiene during food preparation.

We did not look at Safe and effective staffing during this assessment. The score for this quality statement is based on the previous rating for Safe.

The provider assessed and managed the risk of infection. They detected and controlled the risk of it spreading and shared concerns with appropriate agencies promptly.

The home had effective infection control policies and procedures in place that were in line with best practice guidance. The registered manager carried out a monthly audit of staff infection control practices. We reviewed the last 6 audits and saw they were comprehensive in the coverage of areas reviewed and where issues were identified they were addressed appropriately and action taken to reduce the likelihood of reoccurrence. Staff we spoke with knew the relevant policies and were able to describe how they ensured the risks of infections spreading were properly controlled.

There was a pleasant, homely atmosphere in the home with no unpleasant odours.

At this inspection we noted staff wore the appropriate and necessary personal protection equipment (PPE). Staff had access to appropriate cleaning materials and to PPE such as gloves and aprons. The housekeeping staff used a cleaning schedule to ensure all areas of the home were kept clean.

Staff received food hygiene training and we saw food preparation was undertaken hygienically. The home’s chef used coloured coded chopping boards for the preparation of different food types. People were protected from food poisoning by the safe food hygiene practices of staff. People and staff had information available to them in the kitchen about hand hygiene during food preparation.

We did not look at Medicines optimisation during this assessment. The score for this quality statement is based on the previous rating for Safe.