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Archived: Powell House

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Inspection report

Date of Inspection: 25, 29 March 2011
Date of Publication: 29 July 2011
Inspection Report published 29 July 2011 PDF

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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

Our judgement

People receive a well balanced and nutritious diet with choices of food available.

On the basis of the evidence provided and the views of people using the services we found the service to compliant with this outcome.

User experience

People said the food was good. They said it was varied, adequate in quantity and of good quality. That there were choices from which they could select from, so there was always something on the menu that they liked to eat.

One person was heard to comment 'the food is fantastic.'

Other evidence

The provider's registration application told us that they are compliant with this outcome

All the meals for the home are now cooked in the kitchen in Powell House and not in the organisations central kitchen. This is to ensure that there is more flexibility in meal times and greater choice of dishes available. A weekly menu is drawn up and the cook told us they meet each week with people in the home to devise the following week's menu. People make suggestions and if necessary there will be a vote on the dishes to be provided. There are choices for every meal and special diets are catered for. Copies of each week’s menu are displayed on the notice boards in the home. The cook also told us that where people do not like what is the choice for that day people will come and talk to them about other options which can be provided. We observed that some people ate their meal earlier, and we were told this is to accommodate people's individual preferences and the activities people were involved in, such as running the organisation's reception desk.

We sat in the office off the dining room/lounge during lunch and observed staff helping people. It was a relaxed environment, and staff were nearby to offer discreet assistance when needed, taking into account the different length of time that individual people would need to finish their meal.