St Anne's Community Services - Dewsbury 1

Not everyone who used the service received personal care. CQC only inspects where people receive personal care. This is help with tasks related to personal hygiene and eating. Where they do, we also consider any wider social care provided.

Right Support: People were supported to have maximum choice and control of their lives and staff supported them in the least restrictive way possible and in their best interests; the policies and systems in the service supported this practice. People were empowered have control of their daily living as staff gave them choices and where needed, supported them to make decisions. Staff knew people's likes and preferences.

Right Care: The care provided by staff was person-centred and put people and their families at the centre of their care planning. The interactions between people and staff were entirely natural and gave the service a 'family feel'. People were relaxed in each other's company. Staff consistently knocked on people's doors before entering their bedrooms, which respected their privacy and dignity. People's protected rights were understood and met by the staff team who showed a strong insight into their care and support needs.

Right Culture: The management team developed a stable workforce which made for a positive culture. Staff felt supported through a programme of induction, training and regular supervision meetings. They felt able to discuss their own wellbeing as well as talking about the needs of people living in this home. Effective systems of governance meant the provider had oversight of the running of the home. People and their families provided positive feedback to us about the quality of care provided.

The management team responded appropriately to a misunderstanding regarding current infection control guidance. The home was found to be clean. People received their medicines as prescribed. We identified some recording issues which the management team responded to immediately. Staff received training in medicines management and were assessed as competent to administer.

There were sufficient numbers of safely recruited staff to care and support people. Risks to people were known and had been managed appropriately. People were supported to maintain a healthy and balanced diet and staff understood their dietary needs. Staff understood how to identify and respond to signs of ill health in people living at this service. Examples of staff working with a range of partners, including those specialising in healthcare, was seen throughout this inspection.