View report page

35
Another feature connected with the sale of food in restaurants is the practice
of displaying food in the shop window. In many of the modern refreshment
rooms, common in the main London streets, it is a general practice to display
samples of the actual food provided, particularly cakes, pastries and sweets.
Close examination of some of the goods so displayed gives evidence of the
settlement of dirt on their surfaces. This food is subsequently served to
customers.
Sanitary Accommodation for Customers.
The question arises from time to time of the necessity for the provision in
restaurants of sanitary accommodation for customers of both sexes. Many of the
larger and better equipped restaurants provide suitable accommodation, a much
appreciated boon, particularly in Central London, where such restaurants are
largely used by strangers to the Metropolis. There is something to be said in
favour of such provision being required in all restaurants, or at least in all the
larger establishments, although everyone recognises that in crowded areas where
space is valuable it is not always easy to spare the superficial area. At
times the nearness of public sanitary conveniences renders provision in a
restaurant less imperative. Under various local Acts relating to provincial towns
sanitary accommodation must be provided for customers.
Registration of Eating Places.
The whole subject of the control of restaurants and eating-houses is of much
importance. Local Authorities in Central London have thrown upon them the
responsibility for safeguarding the health of the non-resident population who come
daily into their area, especially with regard to the hygienic preparation and serving
of meals and liquid refreshment. This applies equally to a considerable number
of visitors to London.
The problems facing an authority endeavouring to secure a high standard in
such matters include the position and size of kitchens, the presence of vermin,
e.g., rats, cockroaches, etc., the disposal of kitchen refuse, provision for the
storage of food, washing-up arrangements, sanitary conveniences, as well as the
purity of the food supplied, its handling during preparation and service and the
cleanliness of the personnel. It is difficult to avoid the conclusion that all
restaurants (including those in hotels) and eating-houses should be registered by
Local Authorities. Our experience is that some of the restaurants, especially the
high-class type, show very little fault, if any, can be found, but it is just these
places that are willing to accept voluntary registration, which in their case would
be little more than a formality. It is a system of compulsory registration that
is required, such as that applied to milkshops, so as to bring the less satisfactory
restaurants up to a recognised standard of efficiency.
c 2