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77
The principal defects ascertained on inspection may be assumed to be the
following:—
(a) The situation of the kitchen. This may be underground and, as a
consequence, lighting and ventilation are defective. In addition,
some of the kitchens, both underground and otherwise, are located in
old, dirty premises, which apparently are waiting for improvement
schemes to mature, when they will be demolished. Ventilation of the
basement kitchen generally means facilities for the entrance of dust
from the street level and various devices have to be adopted to minimise
this evil.
(b) The conditions of the floors, walls and ceilings is not always what
could be desired. Impervious floors are by no means the rule. Walls
faced with glazed bricks are the exception. Ceilings are sometimes
not satisfactory. In new places these essentials invariably receive
adequate attention.
(c) Old buildings are ill-provided with facilities for storing food. All
gradations, between practically no provision to kitchens to which
small stores are attached, exist. Improvements in this respect are
taking place. The occupiers of small kitchens endeavour so to arrange
the work that the food purchased each day is consumed that day
and none is ever required to be stored. This attempt is, of course,
practically never completely successful.
(d) The water closet accommodation has often been a serious difficulty,
particularly where a small number of workers is employed and these
consist of two sexes. The requirement of separate, suitable conveniences
with an intervening ventilating lobby, should such conveniences
be in close relationship to the kitchen, is always insisted
upon, but it should be an additional requirement that in the lobby,
or attached to the conveniences, there should be installed satisfactory
provision for personal ablution.
(e) A changing room for the staff is rarely provided, but cupboards in
a small place, ranging to a separate room in a large place, should be
an essential.
(f) The number of sinks for washing-up purposes should bear a relationship
to the business done. Often this provision is inadequate. The
sanitary condition of these appliances requires careful attention.
(g) Water storage cisterns are a necessity where boilers are used for
generating steam. They are, however, frequently placed in positions
where they cannot be kept free from dust or dirt. In some instances
occupiers have been ignorant of the existence of these cisterns and
their condition when examined will be imagined.
(h) The condition of cooking utensils is a matter of general administrative
supervision by the occupier whose attention requires sometimes
to be called to unsatisfactory conditions.
(i) Adequate provision for the storage of refuse is most important.
Neglect of simple precautionary measures results in the rat nuisance
becoming a serious problem in some places, and in customers being
exposed to unnecessary risks from food poisoning. In old premises
rats frequently gain access to the kitchen, and much educational
work has recently been carried out, and improvements effected, in
connection with rat repression.
(j) The condition of food used and stored upon the premises is a matter
of considerable importance and although examination of food is
often made, the main responsibility rests upon the manager.
A difficulty of a subsidiary character is the objection which neighbouring
tenants frequently make to the smells of cooking which occasionally arise. When