1 July 2013
During a routine inspection
People chose what they ate and drank and they influenced menu planning. One person said that their food preferences were very limited, but the chef was able to accommodate them well. People made comments such as, 'Liked the food'; 'Chef is very flexible to make a different meal'. The food served during our inspection looked appetising and people told us that they enjoyed their lunch. The special dietary needs of those who required it, were met.
The systems to manage medicines safely were effective. Staff understood their responsibilities and people received their medicines in a timely way. Records of medicines were maintained correctly and specialist advice about medicines was accessible to staff and people using the service.
Staff were supported through training, supervision and appraisal. Staff said that they found this support helpful to ensure that they supported people in the best way possible and that they were able to evaluate people's progress. The training provided was reviewed and planned to meet the specific needs of people living in the home.
The provider regularly made checks on the quality and safety of the service and made improvements in response to this monitoring.