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204
SCHEDULE USED IN THE INSPECTION OF
BAKEHOUSES AND RESTAURANTS.
No.
Address Rental
Name of Occupier and period of occupancy
Name and Address of Owner
Names and Addresses of Employees
Day or Night Work ? Hours.
General Conditions:
Size and Situation of Bakehouse
Construction (walls, ceiling, floor, windows, sky-light, staircase,
entrances)
Lime Washing or Varnishing ?
Apparatus:
Troughs (No., fixed or moveable, construction)
Oven ; Machinery
Arrangements for Flour, Potatoes, &c.
Physical Conditions :
Temperature Humidity CO2
Ventilation and Light (Fans, Tobins, &c.)
Cleanliness
Sanitary Conveniences:
Drain Inlets
W.C. (situation, communication, condition)
Ash-pit (situation and construction)
Water Supply :
Coal
From the Main ? From a Cistern ?
If Cistern (position, construction, cover, cleanliness, connection with
w.c. water supply)
REMARKS.
As to Management, Cleanliness, Trade, Ill-health of Employees, use
of Premises for Sleeping Purposes, &c.
Date