View report page

71
15. Can you give a synopsis of any action taken, whether co-operative or otherwise,
during the years 11125, 1926 and 1927, and the result thereof ?
Informal Notices—78. Statutory Orders—2. No summary proceedings
found to be necessary.
16. What steps, if any, are taken in your district to deal with smoke nuisances from
business premises, offices, shops, hotels, clubs, restaurants, smithies, fishfrying
shops, etc. ?
Observations constantly kept on chimneys of these premises and necessary
verbal or written instructioas given to responsible persons when infringements
of Public Health Acts occur.
17. What steps, if any, have been taken to give effect to the provisions of Scction 5
of the Public Health (Smoke Abatement) Act, 1926 ?
(Matter concerns the London County Council.)
18. What officers are employed for smoke inspection work ? How many are there,
and what are their technical and other qualifications ?
Two Sanitary Inspectors carry out combined duties of food inspection,
sampling and smoke inspection.
Qualified Sanitary Inspectors.
19. Has your Council undertaken any anti-smoke educational work ? If so, does the
Council give a grant for the purpose ?
No.
20. Are there any local or other classes, or other facilities for training stokers and
firemen ? If so, are certificates of efficiency awarded ?
No.
21. Do smoke nuisances arise in your district from—
(a) Railway engines ?—Yea.
(h) Road vehicles ?—Yes.
If so, how are they dealt with ?
By London County Council and Local Authority.
22. Do manufacturers in your district show a special interest in smoke abatement,
and have attempts to secure their co-operation in this matter met with
success ? If so, please give details.
Interest has been shown by Engineers of various large establishments
and greater supervision appears to be exercised by them over the stokers and
furnacemen.
23. Are any soot gauges installed in your district T
Meteorological Office.
24. Further information or remarks.
The majority of nuisances caused by smoke in Westminster arise from
restaurant kitchens and boiler houses, due to a very large extent from careless
stoking preceding the preparation of meals and the use of poor quality fuel.
The above causes are now receiving greater attention from the Engineers in
charge with the consequence that smoke emission is decreasing.
The following extract from a report by the Medical Officer of Health
to the Public Health Committee indicates the scope of the work of the
Smoke Abatement Committee and the results of its deliberations:—