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recourse to legal proceedings in some cases, there is generally no necessity
for such action, as the majority of caterers in large and small businesses
have been willing to listen to and act upon the advice and suggestions
given by the Sanitary Inspectors concerned.
Two Inspectors have again devoted the whole of their time to the
inspection of catering establishments, and much of the time of these
Inspectors has inevitably been taken up dealing with premises which
have been the subject of an application to the Ministry of Food for
catering licences. Of the 1,312 primary visits made during the year,
277 were in respect of new catering licences, mostly in connection with new
staff canteens. Whilst this aspect of the work has absorbed much of the
Inspectors' time, it is considered of paramount importance that no effort
should be spared to ensure that all premises brought into use for the
purpose of preparation of food should comply with statutory requirements.
An arrangement with the local Food Control Committee is in operation
as a result of which no catering licence is actually issued until a certificate
of suitability in respect of the premises has been issued by the Medical
Officer of Health. This arrangements has proved to be of great assistance
to the Department and this is a suitable opportunity to thank the
Westminster Food Control Committee for their helpful co-operation in this
very important matter.
Following legal action taken by the Council against occupiers of dirty
kitchens, three enquiries were instituted by the Divisional Food Office to
consider whether the catering licences in respect of those premises should
be revoked. Warning letters from the Ministry of Food were sent in
several other cases of this sort.
Many of the Notices served have necessitated complete reconstruction,
re-equipment and re-design of the internal arrangement of the premises.
Whilst the trade as a whole has been co-operative and is generally
aware of the importance of effecting and maintaining a satisfactory
standard of hygiene and cleanliness in the handling of food, proprietors
and managers of the many varying types of establishments appear to
be handicapped by the mobility of the labour employed, and in some
cases with a certain irresponsibility and disinterestedness on the part of
some employees. Attempts to enforce a higher standard of discipline
are rendered futile by the difficulty in replacing them. In some instances
of flagrant irresponsibility on the part of employees it may be appropriate
to take legal proceedings against the individual offender.
Analysis of Inspections.
Primary. Re-inspection.
Hotels, restaurants, clubs 622 1,518
Cafes, teashops, &c. 351 1,057
Staff canteens 159 210
Public houses 180 411
1,312 3,196