London's Pulse: Medical Officer of Health reports 1848-1972

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Stepney 1957

[Report of the Medical Officer of Health for Stepney]

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V. INSPECTION AND SUPERVISION OF POOD
During the year, the Public Health Food Inspectors continued to
visit food premises with a view to the implementation of the provisions
of the Food Hygiene Regulations, 1955, and, as will be seen from the
Table on Page 38, many premises which lacked adequate washing facilities,
sinks, etc. were required to provide them. Attention has also been
given to all the other requirements of the Regulations.
The Inspectors continued also to survey food premises on 'house-tohouse'
lines, and 574 premises were inspected and details of construction,
hygienic conditions and facilities etc. recorded.
A summary of the visits made by the Public Health Food Inspectors
will be found on Pages 60 and 6l.
Bakehouses and Bakers' Shops.
The proprietors of premises comprising a baker's shop and bakehouse
were summoned for selling bread not of the substance demanded (in that it
contained a piece of glass), and also in respect of the dirtjr condition
of the bakehouse and equipment. Fines totalling £225 with £10 costs
were imposed.
A summons was issued against the proprietor of another baker1s shop
for selling to the prejudice of the purchaser, 'cream doughnuts' the filling
of which consisted of artificial cream. The summons was dismissed.
Basement bakehouses in the area now number six, the bakehouse at
20, Cable Street,having been removed from the register during the year
as it hod not been in use for a period exceeding 12 months.
Butchers' Shops.
Proceedings were instituted against the proprietor of a butcher's
shop for failing to provide suitable and sufficient washhand basins,
sinks, and an adequate supply of hot and cold water. Fines totalling
£2 with £2,. 2s. costs were imposed.
Proceedings were also taken in respect of another premises regarding
the sale of minced meat containing sulphur dioxide preservative. The
proprietor was fined £10 with £3. 9s. costs.
Thirty-three samples of beef and pork sausages submitted for
analysis were found to have an average meat content of 59.9$ and 66.{&>
respectively.
32