7 February 2017
During a routine inspection
Langdale Lodge is a nursing home for up to 27 people. The home is situated in the town of Chesterfield, Derbyshire. At the time of our inspection 27 people were living there. The home provides care and support for people with a range of medical and age related conditions, including mobility issues, diabetes and dementia.
There was a registered manager in post. A registered manager is a person who has registered with the Care Quality Commission to manage the service. Like registered providers, they are ‘registered persons’. Registered persons have legal responsibility for meeting the requirements in the Health and Social Care Act 2008 and associated Regulations about how the service is run.
People’s medicines were managed safely. There were procedures in place to ensure medicines were safely stored and administered.
The provider had thorough recruitment procedures in place and only employed new staff once appropriate checks had been completed. The provider had a system of ensuring new staff participated in an induction which included a period of shadowing an experienced member of staff. New staff undertook training in a range of topics, including safeguarding and health and safety, as part of their induction. There were enough staff deployed to support and respond to people’s needs in a timely manner. The registered manager and staff team understood their roles and responsibilities.
People’s care plans and records were complete and provided staff with the information they needed to meet people’s needs. People and their relatives were happy with the care and support provided and felt their individual needs were being met.
Staff and members of the management team maintained people’s safety and protected their rights. Training was provided and included the Mental Capacity Act (2005), Deprivation of Liberty Safeguards (DoLS) and safeguarding.
Staff knew people well and were aware of the importance of treating them with dignity and respect. Staff were kind, caring and compassionate; people’s self-esteem was promoted and staff supported and encouraged them to remain as independent as possible.
People’s nutritional needs were met and special dietary needs were catered for. People were supported to choose the food they wanted to eat. Staff understood people’s health needs and they were supported to access relevant health care professionals when this was required.
Information regarding how to make a complaint was available and complaints were dealt with swiftly. Audits were carried out to monitor the quality of care people in the home received.