26 October 2020
During an inspection looking at part of the service
nursing care for up to 51 people aged 65 and over. The service provides short stay, intermediate and respite care services. People usually stay in Spinneyfields Specialist Care Centre for a period of rehabilitation when they are discharged from hospital following surgery or illness, or to provide a break for carers.
We found the following examples of good practice.
¿ The service used innovative and effective use of cohorting and zoning in order to reduce the risk of infection spread. This meant people being admitted to the service, for example from hospital, were classed as high or medium risk and were isolated in a high risk ‘red’ zone or medium risk ‘amber’ zone before moving into a low risk ‘green’ zone following their period of isolation. Staff also worked in separate cohorts in the event of an outbreak of infection.
¿ Some people found it difficult to stay in their bedroom for 14 days following admission, perhaps because they felt isolated and this impacted their emotional health. The service considered ways of supporting people safely. For example, one person spent time in a lounge area with a staff member, and the room was then cleaned after each use.
¿ Key updates, particularly around Covid-19, were shared with staff through a text system directly to their mobile phones. This allowed management to give important information promptly to the whole staff team.
¿ Handwashing stations were clearly marked throughout the building and staff had access to sufficient supplies of personal protective equipment (PPE) including masks, gloves, aprons and hand sanitiser.
¿ There were clear processes for any visitors entering the building to ensure they, and people using the service, remained safe. This included a temperature check, risk assessment form and use of PPE. The service had strong working relationships with their health professional network.
¿ Staff followed clear procedures to ensure good practice with infection prevention and control. They received additional training and competency checks. This reduced the risk of cross contamination.
¿ There was a regular programme of Covid-19 testing in place. This meant swift action could be taken if anyone received a positive test result.
¿ Staff used a large separate room for their breaks, which included a kitchen area and PPE station. This provided sufficient space for social distancing to be maintained. In the event of an outbreak of infection, kitchen staff were able to remain apart from the rest of the staff team including having a separate staff area and entry to the building.
¿ A robust audit system for infection prevention and control was in place which was regularly updated and reviewed. This included weekly audits with a walk around, monthly audits and additional audits from an external compliance manager. This ensured good practice was maintained.
Further information is in the detailed findings below.