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17
necessary by modern standards. These houses are
reasonably fit for habitation and will form a large part
of the available housing accommodation for some years to
come. It is therefore most desirable that every effort
should be made to bring these properties up to modern
standards. The improvement grants available under the
Housing Act 1949 have obviously not proved sufficiently
attractive to property owners to embark on such schemes.
It is therefore to be hoped that the revision of the
conditions attached to such grants proposed in the new
Repairs and Rents Bill will provide sufficient incentives
for this work to be undertaken on an appreciable scale.
As a result of notices served, repairs were
carried out to 206 dwellings. Of these, the repairs to
60 houses were of an extensive character. In most
instances the works were undertaken as a consequence of
informal action, but in a few instances it was necessary
to serve statutory notices under the Housing or Public
Health Acts. No legal proceedings were necessary in
order to enforce these notices. An appeal to the Courts
by a property owner against a notice under the Housing
Act requiring certain repairs was not proceeded with and
the works were carried out.
FOOD.
Inspection of food premises.
590 inspections of the various premises in
which food is prepared, stored or sold were made during
the year. A number of improvements either to the premises
or to equipment were requested. In most instances these
requests met with a ready response on the part of the
occupiers, and although some were more tardy it was not
necessary to take formal action in order to secure the
necessary improvement. It was apparent from these
inspections that there has been an improvement in the
general standard of premises. If we claim that this
improvement is in part due to the efforts of the Department
it is only proper to say that the occupiers of many
premises have set themselves a standard on which one can
only make favourable comment.
Food Hygiene.
Good standards of premises are not by themselves
sufficient to ensure a safe food supply. An understanding
of food hygiene and the practical application of the