London's Pulse: Medical Officer of Health reports 1848-1972

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St Pancras 1926

[Report of the Medical Officer of Health for St. Pancras, Metropolitan Borough]

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55
During the year the undermentioned unsound or diseased food was surrendered by the
owners or seized, either for destruction or to be dealt with as trade refuse:—
Unsound or Diseased Food Condemned and Destroyed.
Apples, 2 boxes Onions, 26 boxes
Bananas, 18 crates Pears, 20 boxes
Beef, 41 stone, 5 lbs. Peas (Green), 49 bags and 73 half bags
Bullock's carcase, 84 stone Pig's head, 1
Cabbage, part truck load Pomegranates, 1 case
Cherries, 14 half bushel baskets Pork, 104 lbs.
Cranberries, 48 baskets Potatoes, 5½ tons, and 151 bags
Geese, 4Babbits, 86
Grapes, 1 barrel Skate, 7 stone
Greens, 200 bags Strawberries, 5 tubs
Green tops, 79 bags Strawberry Puree, 42 10½-lb. tins
Haddocks, 1 box and 6 stone Tomatoes, 64 boxes
Livers (Ox), 17 Turkey, 1
Mussels, 1 bag Whiting, 1 trunk
Seized.
Ground Rice, 10½ lbs.
Slaughter-houses.
At the end of 1926 there were 5 licensed slaughter-houses (private) in the Borough.
Structurally they do not conform to a high standard of excellence. They are kept under
periodical inspection by the Food Inspectors, who made 151 inspections during the year.
Fried Fish and Fish Curing Premises.
In 1926, there were 79 fried fish vendors' premises in the Borough, at 4 of which fish
curing was also carried on. There were 20 fish curers' premises, including the 4 above
mentioned. 441 visits were made by the Food Inspectors to these premises during the year.
Ice-Cream Premises.
339 ice-cream premises were known to the department; 379 visits were paid to them
by the Food Inspectors during the year.
Bakehouses and Bestaurant Kitchens.
At the end of 1926 there were 158 bakehouses on the register, including 63 factory
bakehouses. 37 of these bakehouses were not in use. 117 of the 158 were underground
bakehouses, of which 55 were factory bakehouses, and 31 not in use.
At the end of the year 375 restaurant kitchens were on the register.
Bakehouses and restaurant kitchens are supervised by the Factory and Workshop
Inspector and further particulars in regard to them will be found on pages 43 and 44.