The summary is AI-generated and can contain mistakes. Always rely on the original Ministry report for decisions.
- Food ProductionNutrition & diningOrder
Inspectors found that the home did not ensure staff followed policies and procedures for safely operating food storage equipment. Specifically, dietary staff did not maintain freezers at the required temperature, temperature logs did not document corrective actions when temperatures were out of range, and management was not notified of the temperature problems as required by the home's own policy.
- Plan Of CareCare planning
Inspectors found that the home did not update its food preparation process as planned. A resident's food item was prepared the day before it was to be served, rather than on the day of service as the home had documented in the plan. The home did not revise the plan of care when its actual food preparation practices changed.
- Food ProductionNutrition & dining
Inspectors found that the freezer in a home servery was kept at 8°F instead of the required 0°F, causing ice cream products on the always-available menu to become soft and not properly frozen, which affected food quality.
- Food ProductionNutrition & dining
Inspectors found that during operating hours, a dietary staff member working in the home's food preparation area did not have current food handler training. Although another staff member with valid training worked nearby, they were in a separate food service area and therefore did not meet the requirement for trained staff to be present in each area where food is prepared.