Enter and View visit to assess ward food at Rossall Hospital

Healthwatch Lancashire undertook an Enter and View visit  on 2 February 2016 to assess the quality of ward food at Rossall Hospital, which is operated by Spiral Health CIC. The visit was prompted by a 2015 PLACE inspection where the hospital scored below the national average for food quality (80.70% compared to 89.27%). 

During the visit, authorised representatives observed meal preparation and service, spoke to staff, and collected feedback from 12 patients using questionnaires and informal discussions. 

Overall, the environment and service during mealtimes were positive. The dining area was clean and well prepared, and staff followed appropriate hygiene procedures. Patients were supported to wash their hands, were assisted to their seats safely, and were not rushed during meals. Staff were attentive, helped patients who needed assistance with eating, and ensured that food was served safely and respectfully. 

The food itself was generally well presented, appropriately portioned, and served at the correct temperature. Most patients said they received menus, understood their choices, and had dietary requirements taken into account. Many patients were satisfied with the food and described it as enjoyable and appetising. 

However, the report also identified several areas for improvement. Some patients felt that the menu was repetitive and did not change often enough, with limited variety. A minority of patients were dissatisfied with the food compared to previous admissions. There were also occasional concerns about portion sizes being either too large or not fully suited to individual preferences. 

In addition, staffing pressures affected the mealtime experience. Due to limited staff availability at the start of the meal service, some patients were brought to the dining area late or had to wait to be assisted back to their rooms afterward. 

In conclusion, the report found that staff provided caring and supportive mealtime assistance and maintained good standards of hygiene and food presentation, but improvements could be made to menu variety and staffing levels to enhance the overall patient experience.