Enter and view: Wavertree Nursing Home

Healthwatch Liverpool carried out an Enter and View visit to Wavertree Nursing Home in December 2024. The home accommodates up to 50 residents and was caring for 48 people at the time of the visit. Overall, Healthwatch found a clean, welcoming and homely environment with strong leadership and a stable workforce. Staff retention was particularly notable, with several team members having worked at the home for many years, helping to provide continuity of care and strong relationships with residents.

The home was praised for its positive culture, personalised approach and strong links with local healthcare services. Staff described residents’ care as being guided by their preferences and life histories, supported through individual care plans and “This is Me” profiles. Activities were varied and included music, crafts, gardening, outings, themed events and one-to-one sessions. Healthwatch observed warm interactions between staff and residents and found residents generally happy with the care, food and activities available. Family members also spoke positively about communication and said staff were approachable and responsive. 

The main challenge identified was access to dental services. Management reported difficulty securing NHS dental care for residents, meaning some families had to arrange private treatment. Healthwatch also noted that one largely unused downstairs dining room appeared cluttered with stored equipment and felt it could be used more effectively. While food provision was generally viewed positively, Healthwatch suggested menus could be improved by adding photographs of meals to help residents make choices more easily. 

Healthwatch concluded that Wavertree Nursing Home provides a high-quality, person-centred service where residents appear well cared for and respected. Positive practice included strong staff retention, effective resident and family engagement, extensive use of easy-read and visual communication, resident ambassadors, personalised care planning and a welcoming atmosphere. Recommendations were limited to making better use of the unused dining area and improving menu displays with photographs of food choices.