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so numerous as to leave very little of the original yard surface
uncovered, thereby obstructing the free air space to the house or
adjoining houses.
At the same time many of these erections are a harbour for
rats and mice to such an extent that difficulty is often experienced
in ridding the localities of these pests.
It would be of great advantage were powers available for controlling
the erection of such sheds, for ensuring that they fulfil
definite standards of construction and arrangement, and for
allowing of their subsequent compulsory removal if allowed to
lapse into an insanitary condition.
SUPERVISION OF FOOD SUPPLIES.
The Borough is divided into three districts with one inspector
in each under the supervision of the Chief Sanitary Inspector, who
also holds the necessary qualifications.
The inspectors carry out the examinations of all foodstuffs
exposed or deposited for sale or in preparation for sale in shops,
wholesale and retail markets, manufactories, hotel and cafe
kitchens, eating houses, hawkers' carts, etc., also the supervision
of the private slaughterhouses and the inspection of the meat
dressed therein.
Further, in order to avoid duplication of visits, the food
inspectors carry out the inspection of the premises they visit for
sanitary conditions and other matters under the Public Health and
Local Acts.
The public slaughterhouses are under the control of the
Superintendent, who also acts under the supervision of the Chief
Sanitary Inspector.
The Public Health (Meat) Regulations have added to the
activity of the department during the year. Much useful work has
been done and a considerable number of amendments carried out.
The owners of private slaughterhouses have co-operated and the
work of inspection has been conducted without hitch.
A considerable amount of slaughtering is carried on to a late
hour, and in order that the whole of the meat should be examined
before sale it was found necessary to have an official on duty until
slaughtering was finished. The three food inspectors carry on this
duty in rotation, each taking one week in three. Meat marking is
not carried out in the Borough.