Culinary Services

Nutrition is a cornerstone of our residents’ health, and one of our top priorities at Park Lane. Each floor hosts its own dining room, with weekly & daily menus posted regularly. Our Certified Director of Culinary Services supervises our team of Chefs and Dietary Aides, the latter of whom hold a Certificate in Food Handling and a Food Service Workers’ Certificate. In conjunction with the rest of the team, our in-house Dietician and Resident’s Council Food Committee help with the planning of our menus. As a resident, you’ll be provided three meals a day and three snacks in accordance with the Ministry of Long Term Care guidelines with alternate meal selections available upon request. In order to facilitate meal selection, our staff displays both plated meal choices, giving ample opportunity to view both dishes. Special therapeutic diets are prepared in accordance with a registered dietitian assessment. Our home believes in and supports a Food First philosophy whereby provision of a commercial supplement is not a first choice to support nutrition for residents. Adaptive eating utensils are provided to assist residents to eat independently. Menus are based on a three-week rotation cycle. The menus are changed seasonally to incorporate seasonal items and provide variety. Special occasion meals are held throughout the year (BBQ, Holiday Meals, Theme Days, etc.) with families encouraged to participate in festivities. Meal Service for Visitors Meal service for visitors is available by purchasing meal tickets from the Business Office at least 24 hours in advance at $6.00 a meal. Snacks and beverages are available from the vending machines, and at the Tuck Shop. The Family Dining Room is often available, although booking is recommended. (Meal tickets are temporarily unavailable) Food Committee Food Committee meetings are held every two months following or before the Resident Council meeting. The Director of Culinary Services and/or Dietitian attend these meetings to deal with food concerns and receive feedback/approval of menus throughout the year.

Breakfast Choice of juice Hot oatmeal or assorted cold cereals Scrambled egg or cheddar cheese Buttered white or whole wheat toast Coffee/tea/milk/jam & jellies Lunch Cream of potato soup Deli ham sandwich Tossed salad with choice of dressing Fresh mixed berries with whip topping OR Chicken fingers with plum sauce Dinner roll Homemade creamy coleslaw Tropical fruit salad Coffee/tea/milk Supper Roast beef w/gravy Mashed potato Parslied baby carrots Homemade apple crisp OR Baked salmon with dill sauce Rice pilaf Prince Edward vegetable medley Raspberry danish Coffee/tea/milk/bread and butter