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This was because the owners concerned gave undertakings that the
defects specified in the applications would be dealt with.
Details of the work done under the Rent Act 1957 are given in
Table 8.
Section 4 - FOOD SUPPLIES
(a) Food Premises. The regular routine inspections of all
types of food premises was maintained, a total of 2,426 visits being
made for this purpose. In 133 cases it was found necessary to server
written notice concerning contraventions of the Food Hygiene
(General) Regulations. In most cases the necessary action was
taken by the occupier of the premises without the necessity for
legal action by the Council, but in four cases legal action was take
In two instances legal proceedings were taken against persons
employed in a food room for smoking. One was working in a bakehouse
and one was a grocer. In each case a fine of £5. 0. 0. was imposed
with £1. 0. 0. costs.
The third case involved a vehicle used for the sale of ice Cretan
The floor of the vehicle was in such a dirty condition that it was
possible to pick up dirt between finger and thumb. The spare wheel
was carried inside the vehicle below the ice cream making machine
No hot water was available on the vehicle. The owners of the
vehicle were fined £5. 0. 0. on each of two counts plus £3. 0.0. case
The remaining case concerned a cafe in which parts of the
floor were encrusted with dirt. Cooking utensils and food containers
were found to be dirty and the rear yard was littered with empty
food tins and had been fouled by dogs. A sanitary convenience had
no notice displayed in it requesting users to wash their hands.
After a number of verbal warnings and a written notice had
brought about no improvement the proprietor of the cafe was prose
cuted and fined £5.0.0. on each of five counts plus £5. 5. 0. costs.
Not only is it necessary for proper facilities to be provided
and a high standard of cleanliness to be maintained, but the
technique of bulk cooking also plays an important part in preparing
safe meals.
This was demonstrated in an outbreak of food poisoning
affected eighteen employees of a local factory who had all eaten
food in the factory canteen. In this instance meat was stewed the
day before it was intended to be consumed and allowed to cool slowly.
The Food Hygiene Regulations lay down that such
should be cooled to a temperature below 50°F under hygiene conations,
as quickly as possible and kept at that temperature until
required.
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