Milverton Road

On this page

• Overview
• Kindness, compassion and dignity
• Treating people as individuals
• Independence, choice and control
• Responding to people’s immediate needs
• Workforce wellbeing and enablement

Caring – this means we looked for evidence that the service involved people and treated them with compassion, kindness, dignity and respect. At our last inspection we rated this key question good. At this assessment, we looked at 2 quality statements. For the quality statements not inspected, we used the scores awarded at the last inspection to calculate the key questions rating. The rating remains good. This meant people were supported and treated with dignity and respect. People always had enough to eat and drink to stay healthy. People were treated with kindness and compassion. Staff protected their privacy and dignity. Staff spoke positively about the people they supported. Staff ensured they communicated and shared information with people in a way they could easily understand and always respected the informed choices they made. People were encouraged to maintain relationships with family and friends.

This service scored 75 (out of 100) for this area. Find out what we look at when we assess this area and How we calculate these scores.

Training records showed staff received training in dignity and respect. The service treated people with kindness, empathy and compassion and respected their privacy and dignity. Partners told us staff treated colleagues from other organisations with kindness and respect.

We observed positive interactions between staff and the people who lived at the service, contributing to a warm and supportive environment.

The service treated people as individuals and made sure people were given choices. For example, people could choose what they wanted to wear, activities and what they had to eat. The menus had a variety of healthy and balanced meal options available for people. People had choice and if they did not want what was on the menu, they could request for an alternative meal. The service also took account of people’s culture and offered foods from different backgrounds.

We observed breakfast during the on-site visit which appeared well planned and organised, people were offered choices and appeared to enjoy what was on offer.

The service had processes in place that promoted people’s independence. Staff ensured they communicated and shared information with people in a way they could easily understand and always respected the informed choices they made. People were encouraged to maintain relationships with family and friends.