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78
For several years the Council has had under consideration the
question as to how best the condition of restaurants and eating-houses
could be improved. It was hoped that the repeated requests of this
Council and of that of other boroughs would have induced the County
Council to take steps to procure adequate legislation, but as that body
failed to do so, this Council once more resumed consideration of the
subject. In my report for 1904, I mentioned that the Public Health
Committee had recommended the Council to undertake the voluntary
certification of hotels and restaurants. During 1905 the Council
decided to do so, and eventually, as a guide to applicants, a list of
requirements was drawn up (Minutes, page 570). It is based on that
adopted by the Corporation of the City of London, but the certificates
are only granted for a period of twelve months, and must be returned
at that time it' not renewed. Certificates are also liable to revocation
at any time, should the conditions be found to be unsatisfactory, after
due notice has been given to those responsible to remedy the defects.
An annual charge of 5s. is made for each certificate.
The following is a list of the requirements referred to:—
Kitchens of Hotels, Restaurants, &c.—Standard of Requirements for
Voluntary Certificates.
A. Construction.
"(1) The kitchen shall be of a minimum capacity of 1,000 cubic feet,
shall have a floor space of at least 100 square feet, and shall be in every
part thereof at least 8 feet high, measured from the floor to the ceiling.
"(2) The ceilings and walls shall be smooth and impervious
throughout.
"(3) The floor shall be of smooth and impervious material throughout,
and where practicable be laid to proper falls, and be drained by suitable
channels leading to a gully outside the building.
"(4) Any drain under the premises shall be constructed of gas and
water-tight pipes. No gully shall be within the kitchen, unless the
drain connected therewith be made to discharge into a trapped inlet
outside the kitchen or other room where food is prepared or stored.
"(5) No drain or pipe for carrying off fœcal or sewage matter to have
any opening within the kitchen or other rooms used for the preparation
or storage of food.
"(6) No water closet, earth closet or privy, urinal, ashpit or ashbin, to
be within or communicate directly with the kitchen or room in which
food is prepared or stored.
"(7) Drain inspection chambers inside the building to be provided
with double covers, efficiently sealed.