10 February 2014
During a routine inspection
People we spoke with had different arrangements in place for food and drink depending on their level of support needs. For example some people shopped for and prepared most of their meals themselves, where as others required additional support.
There were systems in place to reduce the risk and spread of infection. Support workers had undertaken basic training in control of infection practices.
There were effective recruitment and selection processes in place. Appropriate checks were undertaken before staff began work. We saw frequent and friendly interactions between people who used the service and their support workers.
The provider had an effective system to regularly assess and monitor the quality of service that people received. We saw positive feedback given by people who used the service, confirming they were happy with the support they received.