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LICENSED PREMISES
Inspections were carried out of the 52 licensed hotels, restaurants and public houses in the Borough
and reports submitted to the Licensing Justices on the conditions found. These reports are considered by
the Justices at the Brewster Sessions when applications for renewal of existing, or for new licences, are dealt
with.
This is an annual procedure.
Twenty-six of the premises were found to be satisfactory.
At the others, works which included repairs to or redecoration of bars or dining rooms, food stores,
cellars, cloakrooms, kitchens and sanitary conveniences, repairs or replacement of equipment or refrigerators,
and proper maintenance of washing facilities were found to be necessary. Appropriate action was
taken to deal with these.
During the course of these inspections the District Public Health Inspectors checked on the method
of dealing with overspill beer. In only one instance was it found that this beer was being returned from the
counter drip trays to a barrel, passed through a filter and then resold to customers. The attention of the
brewers was drawn to this undesirable practice with its attendant danger of the possible spread of infection,
and the practice was discontinued. At a number of other premises the spillage beer is collected in a barrel
and returned to the brewery—it is understood that this is to enable a financial adjustment to be made.
At the majority, however, the beer is allowed to run to waste.
This problem of loss from spilled beer is, however, likely to disappear with the introduction of
closed-circuit draught beer installations. These consist of glass or plastic lined air-tight beer tanks or
barrels containing five to ten gallons of beer under pressure. They deliver a measured pint or half-pint of
beer at a dispenser and being under pressure could not be interfered with to allow the introduction of
waste beer.
CATERING PREMISES
Apart from licensed premises which have been reported on above, thorough inspections were carried
out of the 118 restaurants, cafes and canteens in the Borough. Food supplies were examined and the premises
and equipment inspected to ensure that the requirements of the Food Hygiene (General) Regulations,
1960 were being complied with.
At 15 establishments only were conditions found to be entirely satisfactory.
At the other 103 establishments the following matters were found to require attention:—
Redecoration of dining rooms 23
Redecoration of kitchens 65
Redecoration of preparation rooms, storerooms, etc. 32
General repair of premises 18
Improvement of means of ventilation 20
Improvement of means of lighting 15
Renewal or repair of floors or floor coverings 41
Unsatisfactory surfaces of working tops, tables etc., not
capable of being maintained in a clean condition 16
Inadequate or unsuitable food storage accommodation 14
Worn sinks requiring renewal 11
Unserviceable equipment in use 14
Inadequate personal washing facilities 32
Inadequate cupboard or locker accommodation
provided for employees' outdoor clothing 11
Inadequate first-aid equipment provided
(waterproof dressings etc.) 50
Sanitary Accommodation
Repairs required 24
Redecoration required 23
Cleansing required 7
"Now wash Your Hands" notices not prominently
displayed 55
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