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1903]
284
(b) To inspect the kitchens of restaurants;
(c) To more rigorously inspect bakehouses, and
(d) To considerably increase the number of houses let in lodgings on
the Register.
Under these circumstances it is well to consider the duties of your
present staff.
Duties of the District Inspectors.—These Inspectors are 14 in number, each
having charge of a district containing an average of 25,000 inhabitants, in
which his duties are—
(a) The inspection of premises including house to house inspection,
when time permits, and the abatement of nuisances;
(b) The investigation of complaints respecting nuisances, and the
service of notices requiring their abatement;
(c) Making inquiries respecting infectious diseases;
(d) Obtaining particulars respecting the schools attended by the sick
or by those living in the same house;
(e) The supervision of the disinfection of houses;
(/) The taking (in rotation) of samples of milk on Sundays, and at
the Railway Stations once a quarter after midnight;
(g) The abatement of smoke nuisances;
(h) The enforcement of the Dairies, Cowsheds and Milkshops Order
of 1885 and 1886 respecting milkshops;
(i) The inspection of places in which Ice Creams are made;
(j) The inspection on Saturday nights of market thoroughfares, and
the shops where food is exposed for sale, in their respective
districts.
In addition to these duties they are expected to undertake any special
occasional work that may arise, such as recently the search for military
blankets.
Special Inspection.
Duties of Inspector of Meat.—He inspects the whole of the slaughter-houses,
butchers' shops, and cowsheds as to their sanitary state. He also examines all
carcases of animals slaughtered at the slaughter-houses in the Borough (Cattle
Market excepted). He also inspects all food, whether animal (meat or fish) or
vegetable exposed or in preparation for sale. This work is sometimes undertaken
in the early morning—sometimes late at night, the time greatly depending
on the hours at which the butchers slaughter.