St. Anne Community and Nursing Care Centre

Client well being is the purpose of St. Anne Community and Nursing Care Centre. Continuous Quality Improvement (CQI) joins the efforts of all personnel, volunteers and partners in the common goal of providing improvement in care for our clients. CQI entails a commitment to understand and address client needs.

Continuous Quality Improvement is:
“An organizational philosophy that seeks to meet clients’ needs and exceed their expectations by using a structured process that selectively identifies and improves all aspects of care and service.”
Canadian Council on Health Services Accreditation

The Continuous Quality Improvement program at St. Anne Centre is based on the assessment of quality and the development and implementation of Continuous Quality Improvement Action Plans by Continuous Quality Improvement Teams representing different aspects of the Centre. All Continuous Quality Improvement Action Plans integrate with the St. Anne Community and Nursing Care Centre Strategic Plan.

Continuous quality improvement is the fundamental motivation for St. Anne Centre’s participation in accreditation by the Canadian Council on Health Services Accreditation (CCHSA). CCHSA assists us to examine and improve the quality of care and service we provide to our clients. Organizations that seek accreditation understand there is always room for growth. Participation in accreditation means we want to improve our standards and services and are committed to raising the bar to strive for higher quality service. St. Anne Centre was first accredited in 2005.

Philosophy of Long Term Care

We believe in a resident focused model of care which maintains and enhances the quality of life for each individual resident.

We provide a resident focused living environment in a home-away-from-home atmosphere.

We strive to maximize independence and individual strengths and capabilities to promote the health of the body, mind and spirit.

We support residents’ participation in their Resident Council and value Council’s contribution to decisions and evaluations at St. Anne Centre.

We strive for continuous quality improvement through communication, productive interdisciplinary team work, mutual pride and respect between staff, volunteers, residents, and the community.

Our dedicated staff and volunteers provide the residents of long term care with quality professional care and personal services.

Recreation Department

The Recreation Department of St. Anne Community and Nursing Care Centre provides residents/veterans with various programs and entertainment. From large group activities such as Bingo, Bocce and parties to smaller therapeutic programs such as music, reading and pet therapy programs just to name a few.

In conjunction with holidays, festivals and special occasions, the Recreation Manager plans and implements activities to best accommodate the needs of all residents/veterans.

The Recreation Manager works closely with the resident/veteran to assess and create recreational programs that will be beneficial to all.

Presently our Recreation Manager has 10 years of experience and has completed many courses and holds many certificates pertaining to recreation. She is classified as a level IV Recreation Manager by the Nova Scotia Recreation Professionals in Health Association.

Volunteer Services

Under the direction of the Recreation Manager/Volunteer Coordinator, St. Anne Community and Nursing Care Centre relies greatly on their volunteer program. Volunteers are recruited and orientated to do various activities in the Centre from recreation to assisting staff with other duties. Our volunteers play a very important role in the day to day function of the Centre.

Pastoral Care

Residents/veterans are provided with the ability to receive services from any and all denominations. The Recreation Manager/Pastoral Care Coordinator will assist in making these services available upon request of the resident/veterans and their families.

Food Services Department

The mission of the Food Services Department is to provide Residents with a healthy, nutritional and balanced diet according to their meal plan set out by the Dietician.

The Food Services Department consists of one Food Service Manager, Journeyman Cooks, Dietary Aides and a Dietician.

Breakfast, lunch and supper are provided, as well as afternoon and evening snacks.

The Food Services Department also provides breakfast to the Diabetes Clinic clients and Outpatient Department clients.

The purpose of the Food Services is to ensure that each resident gets adequate nutrition that meets their requirements for each individual illness and to follow up on resident care regarding weight loss, gain, etc and to consult with the dietician regarding as such.

Work is outlined daily to ensure proper cleanliness to work and kitchen area.

To periodically record daily individual nutritional intake forms.

To know and inform new staff regarding new residents, likes and dislikes, personal illnesses, diet.

Goals are to achieve proper nutrition to each individual and to follow up on resident to ensure that their needs are met.

And also to offer Dietary supplements if illness depletes their appetite.

It is the responsibility of the Food Services Supervisor to ensure that the Cooks and Dietary Aides have meals ready for appropriate times as stated. Breakfast 7:00 am to 8:00 am, Lunch 11:30 am to 12:00 noon and Supper 4:35 pm to 5:00 pm.

The kitchen will provide the meals for the residents and it is the responsibility of the nursing staff (PCWs) to deliver such meals if they are in their room. To ensure proper procedures as to sit them up or feed them, etc.

The Food Services Department will ensure that residents in the Dining area are fed or will report any changes to RNs.

Dress code is a must in the Food Services Department. All clothing must be clean and tidy, preferably white when cooking, appearance clean and hairnets must be worn.

Menu planning is done on a 8 week schedule and is sometimes altered due to availability and holidays.

When receiving orders, employee has to ensure that the order is complete – items are checked for quantity, freshness, damage and cost.

Dietary orders are initiated according to residents’ likes, dislikes and availability (seasonal).

Residents assessments are done to assure proper nutrition and adequate supplements be made available to each individual..

Standardizing recipes are developed to add sufficient amounts per clientele serving.

Residents who have to be fed are fed before others, depending on how many have to be fed and availability of staff. Trays are sent to rooms prior to serving dining room residents.

Early trays are set up for residents needing to be fed or residents leaving for appointments or outside facility visits.

Late trays are made available to residents who sleep late, have outside facility appointments or blood collection appointments.

Portion control is something one cannot stress enough. Cost control benefits are realized by portion controlling. You can always serve more, but cannot reuse the excess.

Residents' appetite is recorded periodically. Concerns are reported to the RN or Dietician.

Foods brought in should be given to Dietary staff to ensure the food is part of the resident’s dietary requirements.

Catering services for Centre functions are available upon notice .

Manual dish washing is part of the daily duties. Three sinks are available for soaking, washing and rinsing.

General safety and infection control pratices (i.e. hand washing, cleaning, dish washing, etc.) are monitored by Infection Control Committee.

Properly sorted garbage is to be removed to maintenance shed every morning, afternoon and evening.

Requisitions are given to the Food Services Staff by the Dietician or Physician requesting diet and meal plan suitable for each resident.

Resident care meetings are held to ensure residents are happy with their care, dietary, physio, recreation and surroundings.

Food Services staff must report any change in residents eating pattern. Loss of appetite, coughing while drinking, etc. is to be reported to RN as soon as possible. If required, Physician is notified of these changes.

To ensure that residents are getting adequate nutrition, food intakes are recorded for each Resident.

Meals are provided to outpatient referrals (fasting clients for blood work due to diabetes or other conditions). Outpatient RN will advise dietary staff of any specific dietary restrictions.

Resident profiles are completed – nutritional evaluation, calorie count, likes and dislikes are recorded.

Quality Improvement

The responsibility of the Food Services Department is to provide proper care and nutrition to each resident and to continue to evaluate their progress and ensure proper nutritional intakes.

Meetings and Support Services

Meetings are held periodically to ensure that staff is informed on residents’ care and quality of living. Staff have an opportunity to give feed back and voice their concerns.

WHMIS

To understand the importance and proper procedures around hazardous materials, all Food Service staff must be WHMIS certified.

Environmental Services

The Environmental Services Department provides housekeeping and laundry services to St. Anne Community and Nursing Centre on a daily basis, and is a very important part of the daily functioning of the Centre as a whole.

Environmental services staff are responsible for insuring that every aspect of the Centre is cleaned and disinfected as needed as well as providing laundry services to residents / veterans and emergency / outpatient department.

All environmental staff are educated on a regular basis and updated on new techniques and products that are available so that duties can be performed as efficiently and safely as possible.

Under the supervision of the Environmental Services Manager, this department works closely with the Infection Control Committee to provide excellent service to the residents / veterans and emergency / outpatient department in a safe and efficient manner.

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