Gardai in Enniscorthy, Co Wexford, spent much of yesterday at the Springvalley Nursing Home in the town after being called in following a dispute between striking staff and non-nationals who they say have been recruited to fill their posts.
A number of the care and cleaning staff at the nursing home who have been on strike since August 28th were involved in verbal exchanges as they tried to block the entrance to prevent those carrying out their duties from entering the premises.
The newly recruited staff had to be escorted past striking workers and SIPTU officials by Enniscorthy gardaí, who maintained a discreet presence at the official picket for the remainder of the day.
With the strike now in its fourth week, there appears to be little hope of an imminent resolution despite efforts by a number of public representatives to intervene.
A strongly worded statement issued by a SIPTU branch secretary, Mr Michael Wall, yesterday, said management at the nursing home was effectively terminating people's employment by advertising their jobs.
The union is to seek a meeting with the South Eastern Health Board.
The statement also alleges that the striking personnel are being replaced by unqualified and untrained personnel whom SIPTU say are involved in food-preparation and care of the elderly.
The union also claimed that food-preparation was being carried out by the owners of a mobile fast-food van. This is rejected by management at Springvalley, who say they have fully operational on-site kitchens.
Mr John Clare, the director of Springvalley Nursing Home, said the existing SIPTU staff who were not members of SIPTU and part-time staff were working extra hours to cover for their colleagues.
He also suggested that the strike had proved the facility had previously been overstaffed.
Asked whether he would welcome the intervention of the South Eastern Health Board, Mr Clare said staff from the board had visited the facility twice since the industrial action began and had commended him and his team on the working of the nursing home.
Springvalley has 50 patients ranging in age from 32 to 97.
"There are no problems whatsoever with the standard of care here," Mr Clare said.
"The personnel who are working are providing full and professional cover. A food hygienist was called in by the health board and saw how all of the food is being prepared on the premises in a fully operational and professionally-staffed kitchen.
"The health board has also checked on our staffing levels and is satisfied in that regard. They would rightly not allow us to operate a nursing home unless everything was in order and we are fully certified."