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Appendix E.
KITCHENS OF RESTAURANTS.
Extract from Annual Report of Medical Officer of Health for 1904.
The experience gathered from the constant inspection of these places suggests the
following:—
The floor, walls and ceiling should be finished in a durable material and be free from
obstructions, so as to be easily cleansed, all tables, benches, &c., being readily movable.
Where gas is used for cooking purposes, means should be provided for carrying off
the fumes of gas
Electric light should be used, so as to reduce heat as far as possible in the kitchen.
Proper larders and pantries should be provided for the storage of cooked and
uncooked food.
Special attention should be paid to the condition of water cisterns, and effectual
means taken to exclude dust and dirt, &c.
At least one white enamelled stoneware sink should be provided for washing
vegetables; indeed, it would be better if all sinks were made of similar material,
the advantage being that dirty conditions are at once apparent and call for immediate
attention.
Cupboards or other provision outside the kitchen should be made for hanging wearing
apparel when not in use.
Means should he taken to exclude dust and dirt from entering underground kitchens
as far as possible.
Where inspection chambers to drains exist in kitchens they should be provided with
double covers (one cover below another), or be so arranged that the covers cannot
become unsealed by being walked on, &c.
Separate lavatory basin accommodation should be provided outside the kitchen for
both sexes, where practicable, for use of employés.
Where lift shafts are used in connection with kitchens they should be cleansed from
time to time.