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Archived: Cedar House Care Home

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All reports

Inspection report

Date of Inspection: 24 September 2012
Date of Publication: 20 October 2012
Inspection Report published 20 October 2012 PDF | 87.9 KB

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 Cedar House Care Home, looked at the personal care or treatment records of people who use the service, carried out a visit on 24 September 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.

We talked with the visiting health care professional and the environmental health officer.

Our judgement

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

Reasons for our judgement

We spoke with people using the service and asked them about the quality and choice of meals available to them. People told us they were provided with a choice of suitable and nutritious food and drinks. They said they preferred to have their breakfast in the privacy of their bedroom. One person said “The meals are very good and there’s always a choice.” Another person said “I like to have my meal here in my bedroom” and went on to say that the staff knew the food they disliked. A visiting relative said “there’s always plenty of food and I’ve always been made to feel welcome and offered a drink and a meal.”

Throughout our inspection visit we saw staff offered people sufficient amounts of food and drinks. Some people sat in the dining room for their meal whilst a few people either remained in the lounge or in the bedroom at meal times. People were supported by staff to eat and drink. Special cutlery was made available for people to eat with, which promoted their independence at meal times. We saw that meal times were not rushed. Staff showed respect and involvement whilst maintaining a relaxed atmosphere over lunch.

We spoke with the temporary cook on duty and asked them about the menus choices. They told us menu’s were planned in advance and included seasonal dishes, fruits and vegetables. Dietary needs and preferences were taken into account when the menus were planned. They went on to say that they now asked people for their choice of meals each day instead of the care staff, as it was easier to offer an alternative meal because they knew what was available. This showed steps had been taken to prevent any delays in the choice of alternative meals available and provided.

We read the care files of four people and found they all contained information about their dietary needs and preferences. Records also showed people with special dietary needs such as soft diet, food allergies and the action to take in the event of a food reaction or choking.

For people assessed as being at risk of malnutrition or dehydration, relevant nutritional screening and recording charts were in place including a fluid intake chart. This enabled the staff to closely monitor people for any changes in their health, which would be reported to the registered manager or senior in charge.

We found people’s weights were measured regularly and a record kept of any weight gain or loss. Records showed that referrals were made in a timely manner to the doctor and the dietician, when there were concerns about a person’s eating and drinking.

On the day of our inspection visit the service was inspected by the environmental health officer. The inspection looked at the management and storage of food items and hygiene practices. The environmental health officer shared their findings with us. The provider might find it useful to note that concerns were reported about the cleanliness in parts of the kitchen, storage of food items in the fridge, record keeping and the food temperature probe not in working order. This meant that people’s health could be at a potential risk if the trained cook in day to day charge of catering does not adhere to food safety regulations, monitoring and record keeping and hygiene practices.