12 September 2013
During a routine inspection
We looked at the menu planning record, which showed choice and variety were offered to people. We saw people had unrestricted access to the kitchen and could help themselves to drinks and food, including fruit, throughout the day.
We observed that the home was clean and did not have any unpleasant odours. We saw there were cleaning schedules in place which detailed the standard of cleanliness required and the frequency of cleaning.
We looked at three staff files and found evidence to show appropriate training was provided to staff. The staff we spoke with told us they received regular training and said they could ask for further training if they felt this was needed.
Information about quality and safety was gathered and monitored by the provider to identify risks and areas for improvement.