Los Gatos Meadows announced today that, after reviewing the findings of a rigorous facilities assessment, it will begin the process of closing the senior living community, concluding that continuing operations in their present form is too great a safety risk for residents and employees.
“Providing quality care and a safe and pleasant community is our core commitment to our residents,” said Chris Ichien, Executive Director of Los Gatos Meadows. “Because of risk factors uncovered during a recent independent facilities assessment of Los Gatos Meadows – particularly the increased likelihood of a fire disaster that we cannot mitigate – we have concluded that we must begin the closure process immediately.”
In 2018, Los Gatos Meadows’ parent company, Covia, retained an independent firm to assess Los Gatos Meadows’ facilities and what would be required to keep the buildings safe and operational. Covia believed the findings would help them determine what improvements would be required to ensure both the safety of residents and employees and that residents could continue receiving excellent services and care.
“Through the facilities assessment, we learned the now outdated safety standards used in Los Gatos Meadows’ construction almost 50 years ago pose a high risk today,” said Kevin Gerber, President and CEO of Covia. “The risks this assessment uncovered, while not imminent, when taken all together are so significant that we concluded that we must close Los Gatos Meadows.”
Of the numerous categories reviewed during the assessment, more than a quarter were found to pose a significant risk, including some that materially impact the operations of the community, and even more that pose a high risk of injury to residents. Those of most concern involve fire safety, and particularly the elevated risk of fire starting within existing structures, accompanied by compromised accessibility for fire response services.
The closure date is not yet final, but Covia has tentatively proposed the complete closure to occur September 30, 2019. California law requires a minimum 120-day notice for the closure of any senior living property. Covia is working on plans that would extend that timeframe to give its residents additional time to secure new accommodations with comparable services and care.
“We know this decision will have significant impacts on our residents, their families, our employees and our community,” Ichien said. “We will do everything in our power to ensure the transition is thoughtful and as smooth as possible.”
Covia has pledged to work with each resident and their family on an individual basis to develop a transition plan tailored to the resident’s needs. Covia is committed to finding an alternative residence within another Covia community or with a community that can provide residents with comparable services and care and is working to address the financial impact to residents caused by the move.
Covia is also committed to supporting employees to ensure their transition from Los Gatos Meadows is as easy as possible, including providing severance packages and job search assistance. Covia will continue to operate El Sombroso Oaks in Los Gatos.
“We care for each and every one of our residents and employees and understand the concern and anxiety this news may cause them,” Ichien said. “Please be assured that we are doing, and will do, everything we can to take care of them during this transition as our commitment to them has not wavered.”
Canterbury Woods residents are making use of the campus facilities to back their traditional holiday recipes: cookies, truffles, and more. One of our residents has shared her personal creation: a recipe for raspberry-jalapeño pepper jelly.
Raspberry-Jalapeño Pepper Jelly
1 4-oz can diced jalapeño peppers, drained
1 medium-large red bell pepper, diced
1 ½ – 2 cups fresh raspberries
1 ½ cups white vinegar
6 cups sugar
1 packet Certo fruit pectin (there are two in each box)
Red food coloring (optional)
Place in blender the first three ingredients and blend until there are no large particles, adding a little of the vinegar if it’s too thick to blend well. Place in large pan with the rest of the vinegar and bring to a boil. Simmer for about 10 minutes, stirring throughout. Add the sugar; bring to a boil and boil for 2 minutes. Remove from heat and add the Certo and a little red food coloring, if desired (I do). Spoon the foam from the top. Pour into 7 or 8 half-pint jars, that have been sterilized by boiling. Cover with the sterilized sealing rings and tightly screw on the tops. You will hear them popping within an hour to make sure they are sealed. Don’t move for several hours. I serve with crackers and cream cheese.