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Inspection report

Date of Inspection: 27 April 2011
Date of Publication: 28 June 2011
Inspection Report published 28 June 2011 PDF | 110.55 KB

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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

We reviewed all the information we hold about this provider, carried out a visit on 27/04/2011, checked the provider's records, observed how people were being cared for, looked at records of people who use services, talked to staff and talked to people who use services.

Our judgement

People had been well supported to have adequate nutrition and hydration.

User experience

People spoken to told us they had been very satisfied with the provision of food, that the cook had been very good and had given them lovely meals. One person said she would be very cross if anyone took the cook away from the home. She said they had enjoyed very good 'home cooked' meals, there had been plenty of it and there had always been an alternative if what was offered had not been liked.

Another person said they had been asked by the cook on a daily basis what they had wanted preparing and if there had been any foods they particularly liked and wanted on the menu. She said they had been given very nice meals: meat and vegetables and not the cuisine of other countries.

A third person said there had only been one type of meat she had not liked and discussion with the cook enabled her to request an alternative whenever this was given. She said she had problems with managing her meals and took a while to eat, but persevered to remain independent.

Other evidence

We observed the mid-day meal given to people in the home. They had liver and sausage with mashed potatoes, sprouts, carrots and Yorkshire pudding, followed by fruit sponge and custard. It looked nourishing and smelled appealing.

Not everyone sat in the dining room for their meal, we were told that one person preferred to eat after everyone else and one person always ate in her room. There were ten people in the dining room for lunch. We observed that tables had been set with place mats, cutlery and condiments, but not with tablecloths. We saw that these were put on tables between meals and taken off before people sat down.

We were told there had been no requirements to prepare a special diet for anyone for a while, but the cook was aware of particular needs and likes. We were told that meat, fish and vegetables were freshly purchased from local suppliers.

Menus were viewed and they showed a variety of foods had been offered over a period of time, but they did not show a choice alternative, although people had said they knew they could have one. Discussion with the management team resulted in them stating they thought the menus ought to show an alternative and that they would be written out as so from then on.