View report page

128
I should like to add to this table by saying that none
of this food was exposed for sale. It is necessary for the
butchers to work in the closest co-operation with the
Sanitary Inspectors, and this we find they readily do.
(b) Supervision of Food Preparing Premises.—The
number of premises in the district at the end of the
year at which the following foods are prepared were :—
Sausages 30
Potted Meat and Brawn
Roast and/or Boiled Ham 7
Pressed, Pickled, Cooked, etc., Beef and Tongue 43
Roast Pork 5
Bacon 1
Boiled Crabs and Lobsters 2
Pickled Fish 10
Pickled Onions 1
Smoked Fish 9
The new Food and Drugs Act which comes into
force in October, 1939, will help us in the control of
this type of premises, by requiring registration.
The number of inspections made during the year
was 508.
It is found that where uncleanly conditions exist
these are most often remedied after verbal caution.
•(c) Bakehouses.—The large multiple bakeries are
gradually eliminating the small baker.
There remain eleven bakehouses in the district.
It is unfortunate that the present law places the
duty of making the bakehouses fit upon the occupier.
The small man usually lives a hand-to-mouth existence
and cannot meet the cost of the structural alterations
which may be required.