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Archived: Warrens Hall Care Home Good

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All reports

Inspection report

Date of Inspection: 6 December 2012
Date of Publication: 1 January 2013
Inspection Report published 1 January 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 all the information we have gathered about Warrens Hall Nursing Centre, looked at the personal care or treatment records of people who use the service, carried out a visit on 6 December 2012 and observed how people were being cared for. We checked how people were cared for at each stage of their treatment and care, talked with people who use the service, talked with carers and / or family members and talked with staff.

Our judgement

People were protected from the risks of inadequate nutrition and dehydration.

Reasons for our judgement

We saw that the dining rooms were pleasant places for people to eat. The rooms were bright and warm and the furniture was domestic in style which gave a 'homely' touch.

Records and staff we spoke with confirmed that people's dietary likes and dislikes had been identified and discussed with them. Records also highlighted any allergies that people may have to prevent them being given food and drink that would make them unwell.

We heard a staff member go and ask each person what they would like to eat that day. We heard the staff suggest options if people did not like what had been offered. For example one person said that they did not want a jacket potato for their tea and looked pleased when a suggestion of cheese on toast was offered. People we spoke with told us that there was a good range of food options offered every day. One person said "The food here is good". Another person said "The food is nice". Relatives we spoke with were also positive about the food provided.

We observed part of both the breakfast and lunch mealtimes. We saw that staff offered people food and drink options and asked them where they would like to sit. A number of people choose to eat in their bedrooms and they were allowed to do that. We saw that staff were available to give assistance to people and to encourage them to eat. We saw that the meals looked attractive and they smelt appetising.

We heard staff encouraging people to have a drink. We saw that jugs of water and glasses were available in bedrooms and the lounge which people helped themselves to when they wanted a drink. This meant that staff knew that it was important to encourage adequate nutrition and fluid intake to prevent risks to people and promote good health.

The registered provider may wish to note we saw that two ‘food diaries’ were not being fully completed. This meant that because of this lack of recording staff would not be able to judge if a person had eaten enough to prevent malnutrition.