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(c) Instances where (apart from analysis) the requirements as to labelling or declaration of preserved
cream in Article V (1) and the proviso in Article V (2) of the Regulations have not been
observed: None.
(d) Particulars of each case in which the Regulations have not been complied with, and action
taken: None.
3. Thickening Substances.— Any evidence of their addition to cream or to preserved cream. Action
taken where found: None.
Milk (Mothers and Children) Order, 1919.
See page 22
(b) OTHER FOODS.
The Food Inspectors have kept under regular inspection food exposed or deposited
for sale in slaughter-houses, shops (especially butchers', cooked meat, and fishmongers' shops),
stalls, and market places.
On 78 occasions during the year unsound food has been voluntarily surrendered by the
owners to the Food Inspectors and destroyed as trade refuse. No seizures of unsound food have
been made.
Details in regard to the work of the Food Inspectors are shown in table No. 8, on pages
96 and 97.
Slaughter-Houses.
At the end of 1921 there were 8 licensed slaughter-houses (private) in the Borough.
They do not conform to a high state of excellence. These are kept under periodical inspection
by the Food Inspectors, who made 159 inspections in this connection in 1921.
Fried Fish and Fish Curing Premises.
In 1921 there were 76 fried fish vendors' premises in the Borough, at 8 of which fish
curing was also carried on. There were 22 fish curers' premises, including these 8. 294
visits were made by the Food Inspectors to these premises during the year.
Ice-Cream Premises.
247 visits were paid to these premises by the Food Inspectors during 1921.
Bakehouses and Restaurant Kitchens.
At the end of 1921 there were 173 bakehouses on the register, including 39 factory bakehouses.
Forty-seven of these bakehouses were not in use. 126 of the 173 were underground
bakehouses, of which 25 were factory bakehouses, and 38 not in use.
At the end of the year 410 restaurant kitchens were on the register.
Bakehouses and restaurant kitchens are visited by the Factory and Workshop Inspector,
and further particulars in regard to the work will be found on pages 63-65.