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Archived: Westleigh

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Inspection report

Date of Inspection: 16 January 2013
Date of Publication: 9 March 2013
Inspection Report published 9 March 2013 PDF

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 information sent to us by other organisations, carried out a visit on 16 January 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We talked with people who use the service, talked with staff, reviewed information sent to us by commissioners of services and reviewed information sent to us by local groups of people in the community or voluntary sector.

Our judgement

People were supported to eat and drink sufficient amounts to meet their needs.

Reasons for our judgement

People spoken with told us that they enjoyed the food served and they had a choice of what they wished to eat. People’s comments included “staff help me with a healthy diet”; “the food is always piping hot”; “very tasty”; “plenty to eat” and “the food is very good”

We saw that a five week menu was in place that offered a choice of two cooked meals Monday to Friday. A hot breakfast option was always available to people and supper was served in the evening. Staff told us that people were able to change their choice of meals for the day up till 11am that morning. Staff told us that if people wanted to eat something different for their meal an alternative would be offered, however, there was no alternative menu available to people to demonstrate what alternative meals were available. In addition, there was no alternative dessert menu for people requiring a diabetic diet. The provider may wish to note that there were no choices of menu at weekends or for alternative meals available. This limited opportunity for people to make a choice of what they wished to eat.

We spoke to staff responsible for preparing meals for people. They demonstrated that they recorded what people had chosen to eat for their meals and what they had eaten. Staff demonstrated a good awareness of people’s likes and dislikes.

People were seen to be offered a choice of drinks throughout the day and several people were seen preparing their own drinks.