Acacia Lodge Care Home

On this page

• Overview
• Assessing needs
• Delivering evidence-based care and treatment
• How staff, teams and services work together
• Supporting people to live healthier lives
• Monitoring and improving outcomes
• Consent to care and treatment

At the last inspection, the provider was in breach of regulation 18 Staffing. At this assessment, the provider had made enough improvements and was no longer in breach of this regulation. Staff were trained, skilled and were knowledgeable with the current best practice in providing effective care that met people’s care and health needs. Staff training was up to date, and specialist training was provided to meet people’s specific health and care needs. People had access to health and social care professionals when needed. People were provided a variety of food and drink to maintain a balanced diet. People were supported to live healthier lives. People’s health was monitored and they had access to healthcare services and support, when needed. People were supported to have maximum choice and control of their lives and staff supported them in the least restrictive way possible. People’s consent before any care or support was given.

This service scored 71 (out of 100) for this area. Find out what we look at when we assess this area and How we calculate these scores.

People had their needs assessed before being admitted to the home. People needs were reviewed at regular intervals and when their needs changed.

Staff had the information they needed through risk assessments, care plans and handovers to provide care that met people’s needs.

The provider used a range of care and clinical assessment tools to assess people’s health and well-being. The care plan contained information about people’s need including their communication needs and how they should be met. These were monitored to ensure staff provided care that met people’s needs. The provider had a system to track when risk assessments and reviews of care plans were due to ensure people’s changing care needs were met.

People received food and drink that met their preferences and needs. We received positive feedback about the choice of meals provided, which included, “I like that the kitchen changes the menu for me when I request something different that is not on the menu offered e.g. jacket potato. I enjoy the puddings - they are always nice.” People were referred to health professionals such as the GPs and dietitians in a timely way. One person said, “GP and other professionals are just a call away. Nurses have some kind of priority and they have a way to make GP to act; they did pretty much all possible, in my case.”

Staff had received training in understanding food safety for example, the consistency of food and drinks. The kitchen staff and care staff had information about people’s current needs and ensured people received food and drink that met their needs. Staff recognised when people were unwell and referred them promptly to nursing staff. Nurses took clinical observations and referred people to GP or relevant health professionals where required. Staff used evidence-based risk assessments to assess people’s needs, such as their skin integrity and nutritional status.

The provider had introduced new systems to ensure there was clear communication between all staff about people’s dietary needs. Monitoring systems helped to ensure people were getting the diet that met their needs. The provider monitored people’s weight and clinical observations to help identify any deterioration early, and ensure staff were being vigilant in their observations.

We did not look at How staff, teams and services work together during this assessment. The score for this quality statement is based on the previous rating for Effective.

People and relatives told us staff monitored people’s health and referred them to the GP or other health professionals as needed. People were supported to attend their health appointments. Relatives told us they were confident staff sought prompt medical advice when there were any changes with their family member’s health and they received regular updates.

Staff took regular observations, for instance when people's behaviours or health conditions changed, and after incidents. Clinical observations were used to monitor people's health. People were weighed regularly and actions were taken such as a referral to health professionals if there was an unexpected weight loss.

There were systems in place to monitor people’s health and action was taken where people required further support input from health professionals.

People received care for their medical conditions and treatment for wounds in line with best practice guidance. People who were admitted with wounds had received treatment and care that had helped them to heal. A relative told us, “I have very regular updates of [Name’s] needs, nurses are especially good, I give full credits to them and the carers also.”

Staff had the information, equipment and support they needed to provide care for people with medical conditions including skin damage.

There were systems in place to monitor people’s medical conditions and wounds to enable staff to give care that was co-ordinated and consistent.

People were asked for their consent before staff provided their care. People told us staff respected their decisions and choices made on a daily basis.

Staff provided care to meet people’s individual needs. Staff had received training in the Mental Capacity Act 2005 and understood the principles. Staff asked people for their consent before providing their personal care.

There were systems in place to assess people’s capacity to give their consent to care and have plans of care to manage this.