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58
1926J
Meat in a Bedroom.—A summons was taken for depositing for the purpose
of sale a quantity of meat in a room used as a sleeping place. Upon inspection
of the building (where there were no shop premises), in the front room on the
first floor there was a double bed on the floor which was covered with linoleum, there
were two packages of meat, one containing three quarters of a hundred-weight, and
another a quarter of a hundred-weight of beef. It was cut up into joints
—altogether there were about 20 pieces. It was stated on behalf of the
Public Health Committee that, according to the evidence, the quantity
of meat was in excess of what was reasonable for the consumption of the family,
which consisted of the defendant, his wife and son. The defendant stated that a
few neighbours asked him to get some meat which he could buy cheaper in the
Central Meat Markets, where he worked for a wholesale firm, than they could
get it at a local butchers'. He cut it up, and wrapped the joints in an inner
cover of white paper and an outer one of brown.
In answer to the Magistrate the defendant stated that he usually delivered
the meat on his way home from the market.
In convicting, the Magistrate stated that it was wrong to keep meat which
was intended for the people's food in a bedroom. The excuse of the defendant
could not be admitted; it was not a new Act; it was clear that the meat was kept
for sale, and the customers paid for it. A fine of 20s. and 20s. costs were
imposed.
Restaurant Kitchens.—'The work of inspecting restaurant kitchens is
tabulated under Workshops. This work is done by the two women inspectors.
As will be seen, a very considerable proportion is each year found
to be unsatisfactory, proving the great necessity there is for these
inspections. It is ulnfortunate in the interests of public health that there
is no compulsory registration of these premises. This is the more apparent when
it is considered that quite a good proportion are small coffee bars erected in a
space behind hoardings and odd corners, whilst some are portable, and capable
of being moved from place to place. It is found on the inspection of this class
of " kitchen " that strict cleanliness is apt to be neglected owing to the fact that
there is no drainage provided, and very frequently no independent water supply.
The condition of these places is of very considerable importance, as quite a large
trade is done. Should unsatisfactory conditions exist (and it is well known that
lack of cleanliness in the preparation and storage of food is of primary importance,
as neglect in this may lead to food poisoning), the lack of registration does not
help investigation, as many of these temporary movable " kitchens " may have
moved on before they can be discovered. In fact, there is no doubt a considerable
proportion escape inspection, as it is only by very thoroughly examining each
particular district and taking notes that they are located. It has been found that
proprietors of some of the very small " provision " shops, and especially those
that have a general mixed' trade in poor localities, plead ignorance of the Public
Health (Meat) Regulations, 1924, and when questioned, it is discovered that they
have no proper portable boiler for boiling hams, etc. ; further questioning may
elicit the fact that the ham is boiled in the same copper that is used for the family
washing. This, of course, is contrary to the regulations. Needless to say, when
attention is drawn to such matters they are remedied. The same remarks apply
to this class of trader as the other, one has to discover that they cook provisions;
the information is not volunteered; there is no registration.