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Vehicles) Regulations, 1966, are the principal instruments for enforcing
good food hygiene practice.
Inspection of food premises.
The district public health inspectors are responsible for the
supervision of food premises, including food shops, catering establishments
and stalls, etc., within their districts.
The following tables show the number of inspections made of the
various types of food premises in the borough during the years :-
Premises registered under
Number of
Premises
Number of
Inspections
1. Section l6, Food & Drugs Act, 1955
(a) for the sale, or the manufacture for
the purpose of sale, of ice-cream, or
the storage of ice-cream intended
for sale
501
64 *
(b) for the preparation or manufacture of
sausages or potted, pressed, pickled
or preserved food intended for sale
172
67
2. Milk & Dairies (General) Regulations, 1959
as dairies or where the occupier is
registered for the sale of milk in sealed
containers only
254
210 *
* Additional inspections of these premises (not primarily in
connection with the sale of ice-cream or milk) are recorded
under different headings in the following table, which also
gives details of the number of premises fitted to comply
with Regulations 16 and 19 of the Food Hygiene (General)
Regulations, 1960:-
Food Premises
Number of
Premises
Number of
Inspections
Number
provided
with
wash-hand
basins
(Reg. 16)
Number with
facilities
for washing
food and
equipment
(Reg. 19)
Bakehouses
23
32
23
23
Butchers
120
73
119
120
Bread and Cake shops
55
39
54
55
Greengrocers
109
64
109
108
Confectioners
209
101
209
209
Cafes, restaurants,
Public Houses and
off-licences
856
858
837
854
Fishmongers and
fried fish shops
43
34
42
43
General provision
shops
290
177
286
290
Street markets-
Stalls
103
344
*14
12
Storage premises
42
40
+15
31
* 89 use nearby public conveniences
+ 27 have sharing arrangements