PHYSICAL FACILITY, EQUIPMENT AND FURNISHINGS: 31100 - RCR s.17 - A licensee must ensure that water accessible to a person in care, from any source, is not heated to more than 49° Celsius.
Observation: Water temperatures were taken in two area of the home accessible to persons in care, both areas checked had water temperatures exceeding 49 degrees.
Corrective Action(s): Ensure water temperatures accessible to persons in care, is not heated more than 49 degrees.
Date to be Corrected:
PHYSICAL FACILITY, EQUIPMENT AND FURNISHINGS: 31290 - RCR s.22(1)(b) - A licensee must ensure that all rooms and common areas are (b) maintained in a good state of repair.
Observation: In one bathroom the following was observed:
-a drawer was missing a handle, making it difficult to open, and had a loose drawer front.
-There was rust on the side of some tile in the shower, above the rusted area there was a particle board shelf what appeared to have sustained some moisture damage from the nearby shower, and the shelving unit was swollen and damaged.
Corrective Action(s): Ensure all rooms and common areas are maintained in a good state of repair.
Date to be Corrected:
RECORDS AND REPORTING: 39320 - RCR s.83(4)(a) - Subject to subsection 83(5), a licensee, other than a licensee who provides a type of care described as Hospice, must (a) ensure that each person in care is weighed at least once each month.
Observation: Of two persons in care reviewed, both persons in care were missing monthly weights for 2/12 months, and 3/12 months, without a reason documented for the missing weight.
Corrective Action(s): Ensure that each person in care is weighted at least once each month.
Date to be Corrected:
RECORDS AND REPORTING: 39470 - RCR s.87(c) - A licensee must keep a record of the following matters respecting food services: (c) the results of monitoring, by the licensee, of food services and nutrition care.
Observation: Review of current menus and menu audits found that the current menu being used does not align with the last menu audit completed.
Corrective Action(s): Ensure any time the menu is updated or changed, there is a corresponding menu audit completed as well, counting how many items of each food group are being served on the menu.
Date to be Corrected:
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