Bowland Lodge

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

People’s needs had been assessed to identify their care needs. People confirmed staff listened to them and supported them with what they wanted to do. People felt the quality and choices of their meals could be improved. Staff supported people to access external health and social care services. The provider did not always maintain accurate care records.

This service scored 54 (out of 100) for this area. Find out what we look at when we assess this area and How we calculate these scores.

People’s needs had been assessed on admission. They could also discuss their on-going care needs with staff. A person described how staff had helped them to try out different options to make them comfortable when sitting in a chair.

Staff knew about people’s care needs and had access to information about people’s preferences. A staff member told us they were informed if people’s needs changed.

Although people’s needs had been assessed, care plans were not always cohesive or consistent with other care records. For one person, care plans and associated records gave conflicting information about their nutritional support needs. They described the person in one section as needing an adapted diet due to a choking risk, and in another section as requiring a ‘normal’ diet.

Most people said the quality and choices of meals provided at Bowland Lodge could be improved. A person commented, “I just had lunch, it was sausages and wasn’t that good, none of the food is really.” Another person said, “The food isn’t what I would like.”

Staff were aware of people’s nutrition and hydration needs. Information was displayed in the kitchen about people’s dietary needs, including vegetarian, diet-controlled diabetes and adapted diets. Kitchen staff said the registered manager would let them know if anyone’s dietary needs changed.

The provider had made some improvements to the quality of kitchen related records, such as food stock management and labelling. People had access to external health and social care professionals, as needed. People with particular heath conditions, such as diabetes, had detailed care plans. However, supplementary records were not always accurate. This included weight and food intake records.

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.

We did not look at Supporting people to live healthier lives during this assessment. The score for this quality statement is based on the previous rating for Effective.

We did not look at Monitoring and improving outcomes during this assessment. The score for this quality statement is based on the previous rating for Effective.

We did not look at Consent to care and treatment during this assessment. The score for this quality statement is based on the previous rating for Effective.