Care home told to improve

Montrose Hall, care home
Montrose Hall, care home

A CARE home in Wigan has been told to improve after concerns were raised about the way medicines were kept and the activities on offer.

Montrose Hall, on Sherwood Crescent, was found to require improvement following an inspection by health regulator, the Care Quality Commission (CQC).

Overall, the care home, which has 41 elderly residents, including people with dementia, was found to be bright, spacious and well kept and staff were praised for being friendly and compassionate.

But the home was told to review its guidance in relation to the safe storage of medicine and inspectors were concerned there was a lack of day-to-day activities for residents.

A report of the inspection reads: “We saw that medicines were administered to people safely. However, some improvements were required to ensure medicines were kept safely.

“We saw the medicines trolley was left unattended with the keys in the lock on two occasions and the key for the controlled drugs cabinet was kept on top of the cabinet.

“Some people felt there was not enough to do at the home. Although regular entertainment was arranged to come into the home and there were trips out, day to day there was not a regular programme of activities.

“We saw staff put on music and DVD’s, however, they told us they could find it pressured to support activities in addition to other duties.”

The home was also praised for the food it provided which was liked by residents and freshly prepared and the adaptations it had made in order to be more dementia friendly.

The service was also deemed to be well led.

The report continues: “Adaptations included pictorial and directional signage, themed corridors, windows in doors and contrasting colours in bathrooms.

“Staff were able to relay what they had learnt in training they had received about dementia and what this meant in relation to providing effective support to people living with dementia.

“People told us they liked the food provided. We saw that food was freshly prepared and that people were given a choice of meal and drink. Staff were aware of people’s dietary requirements, including for those who required diabetic meals.”