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152
Condition of bakehouses.
Generally speaking, I should say that the condition of the bakehouses in the
Borough is poor, and in several instances the conditions are very bad.
Dealing first with those bakehouses which are listed above under categories
(B) and (C), it was found that the ventilation is usually quite unsatisfactory, since
air gains access to the bakehouse through a grating or slats which are situated at
street level, and which, therefore, also act as a most effective opening for the admission
of dust and other matter from the street. In one bakehouse the grating was placed
horizontally at street level and opened into a small area about 18 inches in depth.
This area was in no way screened from the bakehouse itself. The result is that
it is practically impossible to prevent dust and dirt from the street finding access
directly into the bakehouse. In many instances bakehouses are ventilated by
slats placed vertically in the neighbourhood of the oven and again there is ample
opportunity for the entry of dirt. In this worst type of bakehouse, the premises
are often small—in fact sometimes much too small for the work which has to be
carried out in them. Natural lighting is often deficient and artificial light has to be
used throughout much of the day. The plaster of the walls is frequently defective
and in only a few are the walls treated in such a way that the surface is impervious.
The ceilings are frequently constructed of open joists and boards which are not
made impervious.
A very important criticism of some of these bakehouses is that the entry to
the baking premises from the shop is by means of a trap door which leads directly,
not to a properly constructed stair, but to a permanent wooden ladder with steps
instead of rungs. The trap door is sometimes situated in such a position that it is
dangerous to leave it open, and consequently whenever the trap door is opened
or closed, dust is carried down into the bakehouse. In seven of the bakehouses
dampness was found in the walls or elsewhere.
The flour stores are frequently in premises at the rear or they are sometimes
situated over the bakehouse. Those premises sometimes consist of sheds or of
portions of the yard which have been covered over.
W.C.'s are provided for all bakehouses, and these are usually situated in the
yards. Although all the bakehouses are provided with taps for washing purposes,
only 25 have satisfactory sinks.
Discussion of the position.
I feel that a considerable proportion of the bakehouses in the Borough are in
such a state that any action which might condone their existence in their present
condition is to be deprecated. In other words, I am of opinion that every effort
should be made to prevent the further use of such premises for the preparation
of food stuffs. The main difficulty is that once a bakehouse was certified in 1904
as suitable for use as such, no power is given to the local authority by any Act to
revoke a certificate. I have discussed this matter with various persons who are