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Progress in Insanitary Areas.—Whilst on the subject of insanitary areas it might
not be out of place to report that the acquirement and clearing of a site and re-housing
of a population is work which progresses exceedingly slowly, but it is gratifying now to be
able to announce that a considerable number of interests involved in the acquirement of the
two areas of insanitary property referred to have now been settled. Six only are outstanding
at the date of writing (January 12th, 1926), and these will be settled as soon as possible.
The speed depends entirely upon the progress which is made in these negotiations, which are
not unattended by some difficulties, financial and otherwise.
Future progress in respect of the other City homes will, as already stated, depend upon
alternative provision and the "safety-valve" at Shepherdess Walk will, I trust, prove the
solution of the difficulty.
In Vine Street it has been possible by re-arrangement of tenants, consequent upon a
few persons having left these houses for other residences, to demolish partially the houses in
this area. Future demolitions depend almost entirely upon alternative accommodation
being available. The demolition of four houses in this small area has operated to the advantage
of the remaining houses to an extent that much of the danger from insanitation has been
reduced, with some but not entire removal of the original grounds of urgency.
With a similar object in view a few houses have been demolished in the Hutchison Street
area and with corresponding advantages.
In conclusion, I may state, that a considerable amount of work has been done in connection
with these two areas under difficult circumstances and those interested in the subject
will know what a handicap the Rent Restriction Act is in the work of clearance of insanitary
property.
GENERAL SANITATION EXCLUDING THE HYGIENE OF HOMES.
Restaurants.—I have already directed attention to the important part that restaurants
play in the life of the City worker and visitor and perhaps some observations should be forthcoming
on the steps which have been taken to ensure an improved standard. The work has
been rendered easier since the number of small unsuitable private places has diminished. It is
in these establishments which often represent little more than an inadequate kitchen, often
located in the basement with service up unsatisfactory stairs, that the worst defects are
observed ; appliances are not usually of the best type, there is too much woodwork, cleanliness
is difficult to maintain, and a general cleansing as by lime-washing is only possible at
holiday times.
Sanitary conveniences are often inadequate and lavatory provision is lacking. Provision
for refuse is generally capable of much improvement and putrescible materials, such as dripping
or cold meats are not stored in suitable places. The supervision of these places absorbs
much of an inspector's time and the removal of contaminating influences, and the insistence
of cleanliness, are the chief objects of his visit. These places, however, are rapidly diminishing
in number.
A requirement has been laid down that every kitchen shall be furnished with suitable
W.C. accommodation, duplicated in places where both sexes are employed, and no sanitary
convenience is now regarded as satisfactory unless there is attached to it facility for handwashing.
Sinks are not allowed to be used for this purpose. Walls and floors are required
to be impervious as far as is possible and all wood benches and tables must be moveable.
Another defect that exists in these basement-places is the fact that a drain opening is necessary
within the kitchen, and sealed gullies have so far furnished the best alternative to the
impracticable outside drainage.
No difficulty is experienced in bringing up to official standard the kitchens of restaurants
above the class referred to, and an increase in tendency is now observed to establish kitchens
on floors other than the basement. In general it may be stated that kitchens have improved
during the last five years. The chief requirements in my opinion in respect of kitchens are
(1) That every kitchen in which food is prepared for sale should be registered, and this should
involve compliance with reasonable sanitary essentials, and (2) That there should be some
control respecting underground kitchens. Comparisons are never quite satisfactory but
it does seem absurd that no place in which bread is baked may exist underground without a
minimum standard of efficiency being observed, and that no new underground bakehouse
can now be established, whereas places in which flesh meat, pastries, vegetables, and a variety
of other products, which suffer dangerous deterioration from exposure to contaminating
influences, are prepared, are free from such restrictions.