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70
The undermentioned unsound or diseased food was surrendered by the owners for destruction
or to be dealt with as trade refuse :—
Unsound Food Condemned and Destroyed.
Surrendered.
Cauliflowers, 12 crates
Cod, Fillet, 1 stone
Fruit Salad (dry), 14 lbs.
Grapes, 20 " boats "
Heads, Pigs', 2
Lemons, 5 boxes
Li vers, Bullocks', 10
,, Pig's, 1
„ Sheep's, 1
Lungs, Bullocks', 2
Lungs, Pigs', 7
Peas, 86 bags
Pears, 1,206 boxes
Pluck, Pig's, 1
Prawns, 442 tins (each 2⅕lbs.)
Savoy Greens, 2 wagons
Skate, 18 lbs.
Spleen, Pig's, 1
Strawberries, 43 crates
Veal, 2 (6-lb.) tins
Seized.
14 Chickens.
Slaughter-houses.
At the end of 1931 there were 4 licensed slaughter-houses (private) in the Borough.
Structurally they do not conform to a high standard of excellence. They are kept under
periodical inspection by the Food Inspectors, who made 173 inspections during the year.
Fried Fish and Fish Curing Premises.
In 1931 there were 71 fried fish vendors' premises in the Borough, at 4 of which fish
curing was also carried on. There were 22 fish curers' premises, including the 4 above
mentioned. 434 visits were made by the Food Inspectors to these premises during the year.
Ice Cream Premises.
Section 29 of the London County Council (General Powers) Act, 1928, states that "any
premises used or proposed to be used for the sale or the manufacture for the purpose of sale of
ice cream or other similar commodity shall be registered by the owner or occupier thereof with
the Sanitary Authority. Any person offending is liable to a penalty."
The section above mentioned does not apply to any premises used as a Hotel, Restaurant
or Club.
The total number of premises on the register of the department at the end of the year
was 233.
Bakehouses and Restaurant Kitchens.
At the end of 1931 there were 153 bakehouses on the register, including 64 factory
bakehouses. 38 of these bakehouses were not in use. Ill of the 153 were underground
bakehouses, of which 54 were factory bakehouses, and 27 not in use.
At the end of the year 289 restaurant kitchens were on the register.
Bakehouses and restaurant kitchens are supervised by the Factory and Workshop
Inspectors, and further particulars in regard to them will be found on pages 55 to 58,