Care home near Bury St Edmunds retains ‘good’ CQC rating
- Credit: Archant
The manager of a care home near Bury St Edmunds has expressed his delight at retaining a ‘good’ rating from the Care Quality Commission (CQC).
The health watchdog visited Fornham House care home, in Fornham St Martin, last month and praised staff for their “caring relationships” with residents.
Inspectors looked at whether the service delivered at the home was safe, effective, caring, responsive and well-led – and rated it good in all five categories.
Stuart Coleman, manager of Fornham House, said: “It’s wonderful to retain this positive rating from our industry inspectors.
“Everyone at Fornham House works with the ethos that the home belongs to our residents, and we must do all we can to ensure they feel that way.
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“As a result, we put all our efforts into making sure they are happy, comfortable and relaxed in the home, providing care based around their needs.
“We’ll now use this report to continue to improve our services, building on this wonderful feedback.”
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At the home’s previous inspection in October 2016, in which it was also rated good, inspectors were concerned about how staff cared for people needing support with pressure area care, the management of medicines when people were away on trips and the time it took to answer call bells.
At last month’s inspection, the CQC said it found action had been taken to improve the safety of the service on all three of the issues.
Inspectors heaped praise on staff for their manner with residents.
The report said: “People were treated in a kind and caring way by the staff team. Their privacy and dignity was respected.
“Staff interacted with people in a caring, respectful and professional manner. Staff had developed good relationships with people and were attentive to their needs.
“Health care professionals expressed their confidence in the staff team’s ability to care for people.”
The food at the home was also positively highlighted by inspectors.
The report added: “People continued to enjoy a choice of food and were supported to maintain a healthy diet and fluid intake. People had access to health professionals as needed to promote their health and well-being.”