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54
Registration of Food Premises.—The provisions relating to the registration of food premises
formerly contained in the London County Council (General Powers) Act, 1932, now form part of
the Public Health (London) Act, 1936. The premises which are required to be registered are those
used for the following purposes:—
(a) The sale, manufacture or storage of ice-cream;
(b) (i) The preparation or manufacture of sausages, or potted, pressed, pickled or
preserved meat, fish or other food intended for sale;
(ii) The cooking of meat or fish intended for sale.

Under section 183 of the Public Health (London) Act, 1936, power is given to the London
county council to make by-laws for promoting sanitary and cleanly conditions in the manufacture,
preparation, storage, transport, and exposure for sale of any article intended to be sold for human
consumption. By-laws made under this power have been in operation since the 1st January, 1937.
Public Houses.—A complete survey of all the licensed premises in the borough, other than
clubs and restaurants, was carried out during the year.
Apart from clubs, there are four classes of licensed premises. In three of these intoxicating
liquor may be consumed on the premises, and in the remaining one intoxicants may be purchased
only for consumption off the premises. The classification of these licensed premises, and the number
of each class in the borough is as follows:—
(1) licensed for beer, wines, and spirits 122
(2) licensed for beer and wines only 10
(3) licensed to sell beer only 16
(4) licensed for the sale of intoxicating liquor for consumption off the
premises 32
During the survey particular attention was directed to the following matters:—
(1) Cellars, including utensils, beer pipes, filters, waste beer, etc.
(2) Bar counters (cleanliness, presence of hot and cold water).
(3) Beer pumps or engines.
(4) Storage and preparation of food.
(5) Staff living and sleeping rooms.
(6) W.C. accommodation—
(i) public.
(ii) private.
The general cleanliness of the cellars was on the whole much higher than in 1930 when the last
survey was made. Licensees appear to have become conscious of the need to observe cleanliness
in the cellars, and in only six cases was it found necessary to direct attention to the dirty condition
of the cellars due to accumulations of rubbish. In 63 other cases notices requiring the cleansing
and lime-whiting of the walls and ceilings were served.
Considerable improvement was to be observed in the pipes which carry the beer from the cellars
to the bar counters. In 1930 the majority of the pipe systems consisted of lead horizontal ceiling
pipes, and either rubber hose or small lengths of tin alloy pipes jointed with rubber to form a connection
between the lead pipes and the barrels. Such systems could be cleansed only by soaking
in a detergent solution followed by rinsing with clean water. It was impossible to assist the cleansing
with the aid of brushes.
At the present time no fewer than 69 pipe systems are glass installations throughout, and
78 consist of either glass or porcelain down pipes, and a new type of metal known as mono-metal or
non-rust able steel for the horizontal ceiling pipes. Little fault can be found with either type of
installation. They are so constructed that every part of the system can be cleansed and brushed.
In only two cases were the pipe systems so unsatisfactory as to justify the service of notices requiring
new installations.
The use of filters in beer cellars is still common, but in a large number of premises the use of
conical-shaped felt bags is being superseded by the more hygienic filter papers fitted into funnels,
new paper being used for each separate filtering operation.