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Archived: Dunsland Inadequate

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Inspection report

Date of Inspection: 5 June 2014
Date of Publication: 8 July 2014
Inspection Report published 08 July 2014 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 looked at the personal care or treatment records of people who use the service, carried out a visit on 5 June 2014, observed how people were being cared for and talked with people who use the service. We talked with staff.

Our judgement

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

Reasons for our judgement

We looked at care records and support plans which detailed people's likes and dislikes regarding food. We also found a noticeboard in the kitchen outlining specific nutritional requirements such as intolerances, refluxes and feeding methods. We noted that people's specific dietary requirements were catered for.

We noted that foods were ordered and delivered on a regular basis. Fresh seasonal fruit and vegetables were delivered weekly from local sources. All shopping was placed in relevant storage containers or placed in the fridge or freezer at the required temperature. Ample disposable gloves and aprons were found in the kitchen ensuring that staff had access to equipment needed to reduce cross infection.

All main meals were freshly cooked. Daily menus were on display in the dining area. There was a four week menu rotation and instructions included menu option, preparation method, any alerts such as a specific food having potential to cause choking. We also noted that the menu options contained calories, protein, carbohydrate, fat, saturated fat, fibre, sugar and salt content. There were also alternative choices for each menu option. People were assured that the nutritional needs would be met in a consistent way.

We noted that both hot and cold drinks were readily available. People could purchase their own cold drinks locally, or staff would help them make hot or cold drinks.

One person told us how they helped to make their own special meal which they helped cook and shared with other people who lived at the home and staff. Another person told us how they liked to help in the kitchen, preparing food and cleaning up. We also noted that the residents and staff worked together to create themed meals, such as Valentine’s night and Easter Sunday lunch.

Food preparation areas were clean and tidy. There were relevant food safety notices in the kitchen. A recent risk assessment regarding kitchen knives had taken place resulting in the purchase of a new set of knives which sat in a block, thereby making it easier to identify if knives had gone missing.