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Investigations were made and advice given in the cases of
samples graded as III. and IV., and further samples were taken
which showed a distinct improvement. In no case was pathogenic
organisms cultivated.
Restaurants, Hotels, Canteens, Etc.
Fifty-three Restaurants, Canteens and Cafes came under
detailed survey during the year, 262 visits being made by the
Inspectors. The result of this survey was not only of value to
the Department, but will, with the continued help and co-operation
of the proprietors, bring hygienic improvements to the trade.
The problem is not easy to solve, for many of the premises are
too small for the trade that has been developed. The cramped
spaces of the kitchens leads to depressing working conditions,
the atmosphere becomes humid unless adequately ventilated,
and in many cases it does not permit of good siting of equipment
nor permit of necessary equipment being provided—for example,
dish washing, if it is to be effective, requires three sinks and an
adequate supply of water at high temperature; 36 of the 53 food
premises inspected had only one sink, and in 21 of these premises
there was no space for another.
In 24 of the restaurants there was no provision for refrigeration,
refrigerators being in short supply. In two of these premises
food is prepared overnight.
As so much of the prevention of food contamination is
dependent upon cleanliness of personnel, it was distressing to
note that in 21 canteens there was no separate hot water hand
washing basins for the staff.
These are all factors which require correction, but I do not
wish to leave any impression whatever that it is unsafe to partake
of food in any of these restaurants, cafes, etc. The
proprietors and staff, in spite of working under difficulties, some
beyond their control, are taking, through good management, all
reasonable action to provide with safety what the public require.
The difficulties of the proprietors are aggravated by the
public themselves, many of whom have no consideration for the
care and attention given by the proprietors to the clean handling
of food and to the cleanliness of their premises. Petty thieving
is not uncommon—the casual employee is seldom hygienically
minded. The field of work to improve food hygiene is a wide