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Factories
There were 4,287(4,893) 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 78.
Outworkers
Returns made by 140(130) employers, together with 126(101) notifications from other local
authorities, accounted for a total of 1,362(1,387) outworkers. Of these 630(598) were residing in the City
of Westminster.
Nearly all were engaged in the tailoring and gown trades. (Table 21, page 79).
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.
Food and Catering Premises — Inspection
The estimated number of food and catering premises in Westminster on the 31st December, 1971 was
6,803 categorised as shown in Table 22, page 79.
During the year 13,201(11,723) visits were made by the public health inspectors and 1,002(1,007)
informal notices were served in respect of matters requiring attention.
During the year 896(753) complaints were received concerning general matters affecting foodstuffs,
food premises, food handlers etc. Appropriate action was taken in each instance.
Catering Establishments
The public health inspectors employed in visiting catering premises throughout the year have continued
to press management and staff alike to maintain clean conditions in respect of the premises, utensils and
equipment in use, and have also stressed the importance of personal hygiene.
Soho remains the most concentrated area of small restaurents of many nationalities established in former
dwellings fundamentally unsuitable for adaptation. One apparent and obvious shortcoming is the
inadequacy of refuse storage accommodation. Dependent extensively on the normal daily collections, the
least disruption of this service creates difficulties which are not readily overcome by the resumption of
collection. The Food Hygiene (General) Regulations 1970 emphasise the necessity of places set apart for
the reception and storage of refuse—a means to segregate unfit food from that intended for human
consumption. In the absence of this facility, refuse has still to be left on frontage pavements and subject to
the abuse of passers-by.
It has been mentioned in previous reports that adverse conditions frequently stem from lax or remote
management. Indifferent management is evidenced in the casual approach of employees to their daily task,
and particularly to routine cleansing of premises and utensils, and it is in this sector that much of the
inspectors' time is absorbed. Unhygienic conditions are further encouraged by the inaccessibility of areas
where dirt can accumulate, and by inability to retain suitable permanent staff who will consistently effect
thorough cleaning with vigour and application. Lack of proper ventilation can also contribute where the
efficient discharge of cooking vapours is not maintained and the interior of the kitchen and the equipment
becomes coated with fat to which dirt adheres. Frequently the original brick chimneys which are quite
unsuitable are used with the assistance of a fan, for the discharge of fumes. Sound advice given on the
design of an acceptable ventilation system is not always acted upon on grounds of cost. The discharge of
cooking vapours and fumes at inadequate heights gives rise to nuisance to persons in the locality.
Another matter for concern is the overcrowding which occurs in some kitchens further contributing to
the inability to maintain clean and satisfactory conditions. This is exacerbated by the extension of cooking
facilities beyond the capacity of the kitchen. Some businesses commence with the sale of sandwiches and
drinks, then soup is prepared, with hot pies, sausages, fried eggs and bacon, and these are accompanied by
chipped potatoes. Eventually there is the addition of a joint, and a selection of main meals with a variety of
cooked vegetables. It is not infrequent that all this is achieved without the addition of a single foot to the
area of the food preparation space. The consequent congestion presents a situation whereby much of the
kitchen becomes inaccessible for really efficient cleaning.