Last updated: 10 February 2026
"Approachable management, open culture and varied activities, but safety lapses like poor repositioning and some outdated training need fixing."
we found that staff had not been providing care as required by comparing records of actual care against planned care... We observed people, who were at high risk of skin damage... not receive appropriate repositioning... two people in a reclined position whilst being supported to eat... increased risk of... choking.
We saw evidence of open communication and discussion, enabling all staff to be involved by sharing their views and making suggestions for improvements. Staff told us improvements were made following events and learning was shared with them.
Staffing levels were sufficient, and people’s needs were met in a timely manner. Staff felt there were enough of them... A staff member told us, “We have enough staff. We are over staffed at the moment... large influx of new staff from different cultures.”
staff received a wide range of training. However, we found that several staff were considered out of date in key training relevant to their roles. For example, 5 staff who worked in hospitality and catering, were out of date for food hygiene training.
Feedback received about the management of the service was positive and people, relatives and staff all shared examples of improvements made since the appointment of the registered manager. Staff said, “The management are excellent... the manager he is nice... approachable.”
There were a range of activities and engagement events taking place at the service, which were facilitated by designated staff. The service had an activity schedule in place which covered seven days a week. There were designated staff who took the lead on activities.
Staff aren't always following repositioning and eating plans, leaving people at risk of skin sores or choking.
We observed people... not receive appropriate repositioning. For example, we observed some people were not assisted to change position for extended periods... Other people we observed were repositioned between 2 positions only... We observed two people in a reclined position whilst being supported to eat. This meant they were at increased risk of experiencing swallowing difficulties and/or choking.
Some staff are behind on key training needed for their jobs, like food hygiene for kitchen workers.
some staff still remained out of date for training that was key to their role. For example, 5 staff who worked in hospitality and catering, were out of date for food hygiene training.
Staffing covers needs okay but lots of new staff from other cultures need training to fit in, and nights can mean long waits for help.
large influx of new staff from different cultures and this was difficult as they did not know how to interact... one person told us, “They are responsive during the day but the wait nighttime is dreadful. I have to wait.”
AI Generated
Last inspected: May 2024
Management Quality
Well-led: Requires improvement
Direct feedback from current and former employees

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