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93
however, does not apply to hotels, restaurants, clubs and
certain factories and workshops. The Act does not empower
the sanitary authority to refuse registration—a very serious
defect.
Other Premises. All premises where food for human
consumption is sold and/or prepared for sale and/or stored
are regularly inspected in order to ensure that they are
maintained in a proper sanitary condition. In addition to
those referred to in the preceding paragraphs the businesses
receiving attention in this connection are restaurants, eating
houses, coffee stalls and canteens, butchers' shops, grocery
and provision stores, places where cooked meats and sausages
are prepared, and places where stallholders and street traders
keep their goods. In the inspection of all such premises careful
attention is paid to the condition of the interior surfaces
of the walls, roofs and floors, the cleanliness of the tables,
utensils, machines and cooking apparatus, and the personal
hygiene of those actually handling the food. Such technical
points as the position of drain inlets and water closets receive
close attention. The maintenance of an ideal standard of
cleanliness in food preparation rooms is only possible by the
elimination of dust and filth, by adequate lighting, proper
ventilation and the free use of soap and water. Any defects
in technique or in structure regarded as inimicable to these
principles are immediately brought to the notice of the persons
responsible, and revisits are made until the inspector is
satisfied that proper hygienic conditions prevail. In addition
to the inspection of these premises, 1,680 visits were made to
shops and stalls in the markets with a view to inspecting the
food offered for sale.
UNSOUND FOOD.
There were 222 instances of unsound food being surrendered.
These compare with 288 in 1928. Included in