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25
Factories
There were 4,194 (4,287) factories on the register at the end of the year. Statistics relating to matters
which are the concern of the Health Department under Parts I and VIII of the Factories Act, 1961, are
given in Tables 19 and 20 page 69.
Outworkers
Returns made by 118 (140) employers, together with 97 (126) notifications from other local authorities,
accounted for a total of 1,350 (1,387) outworkers. Of these 558 (630) were residing in the City of
Westminster.
Nearly all were engaged in the tailoring and gown trades. (Table 21, page 70).
Basement Bakehouses
The Factories Act, 1961, which re-enacted with amendments the Act of 1937, requires that a 'basement
bakehouse' shall not be used unless a Certificate of Suitability has been issued by the Council and that the
premises were so used in 1937. There are three such basement bakehouses in Westminster. This number does
not, of course, include those basement bakehouses which are incorporated in hotels and form part of the
general catering.
The Act is a continuation of 'social' legislation enacted at the beginning of the century and forbids
setting up anew a basement bakehouse — a fact which is difficult to explain logically to would-be bakers in
a City where basement kitchens are a widespread feature.
Food and Catering Premises — Inspection
The estimated number of food and catering premises in Westminster on 31st December 1972, totalling
6,771 is categorised as shown in Table 22, page 70.
During the year 9,205 (13,201) visits were made by the public health inspectors and 656 (1,002)
informal notices were served in respect of matters requiring attention.
During the year 1,136 (896) complaints were received concerning general matters affecting foodstuffs,
food premises, food handlers etc. Appropriate action was taken in each instance.
Catering Establishments
This year has again seen an intensive effort on the part of the public health inspectors engaged in the
supervision of catering premises. During the year several inspectors successfully sought higher graded
positions with other local authorities and their valuable experience in this type of enforcement work was
lost to the City Council and replacement has not been possible.
It is a matter for regret that the large measure of co-operation received from many catering organisations
is minimised by the seeming indifference of others. Though every effort is made to overcome those
misunderstandings which arise from difference in language, temperament or custom, and the loss of contact
due to the constant changing of managements and staff, it has to be reported that there is no ground for
complacency in the prevailing standards of hygiene. Routine maintenance and cleaning of premises should
be top priority for any food business. The employment of a sufficient number of conscientious staff who
are amenable and responsive to supervision is necessary to prevent a deterioration in standards to a point
where the public health inspector has to forsake his preferred role of adviser and become a law enforcement
officer.