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67
Warning Letters.
The number of formal samples found to be adulterated was 30.
Of these 10 were procured at Railway Stations, 18 from various
parts of the Borough and 2 from an Institution. Legal proceedings
were instituted in five cases, and warning letters were sent to the
vendors of other samples as required.
Police Court Proceedings.
Following is the summary of proceedings at the Lambeth Police
Court in respect of offences against the Food and Drugs Act:—
Case No.
21 For selling milk under contract containing Fined £2 0s. 0d.
9 per cent. extraneous water. and
22 For selling milk under contract containing £2 2s. 0d.
10 per cent. extraneous water. costs.
508 For selling Milk containing 18 per cent. Fined £5 0s. 0d. and
extraneous water. £2 2s. 0d. costs.
652 For delivering milk to an institution con- Ordered to
taining 10 per cent. extraneous water. pay
653 For delivering milk to an institution con- £4 4s. 0d.
taining 7 per cent. extraneous water. costs.
Bacteriological Samples.
Eighteen samples of Milk were submitted to the Council's
Bacteriologist for examination. These samples were in addition to
those previously mentioned.
Inspection of Food Premises.
The principal Acts, etc., governing premises where food is
prepared, stored, or exposed for sale are the Public Health (London)
Act, 1891, the Food and Drugs (Adulteration) Act, 1928, the
London County Council (General Powers) Acts, the Public Health
(Meat) Regulations, 1924, the Merchandise Marks Act, 1926, the
Public Health (Regulations as to Food) Act, 1907, and the various
Orders and Regulations that have from time to time been made
under these Acts.
By these powers it is possible for Local Authorities to require
that food premises shall not only satisfy the general requirements as
to their sanitary arrangements and condition under the Public
Health (London) Act, 1891, but may require the provision of
reasonable facilities for ensuring that food is protected from
contamination, that the persons employed adopt hygienic methods
in handling food, are provided with suitable accommodation for
cleansing hands, utensils, etc., and that the food is properly marked,
stored in a satisfactory manner and sold in sound condition.
As far as possible, all food premises are regularly inspected, due
regard being given to the above powers at the time of inspection, with