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standard of reconditioning depends on whether it is being carried out
by the new owner/occupier, or whether it is to be resold by
developers . Certainly the number of houses available for ordinary
letting is becoming smaller and smaller each year.
With impending amalgamation it was not considered desirable
to embark on any redevelopment area schemes, although there are
certain areas where the results would probably justify the enormous
amount of work which would need to be put into the schemes. It
seems clear that owners themselves cannot be relied on to take the
initiative in these matters and it will be for the local authority to make
detailed surveys and prepare outline schemes with a view to compulsory
improvement powers being invoked in the event of non-cooperation
by owners. The new Housing Act powers provide for
ample time and opportunity being given to owners to think things
over before the local authority can actually step in to commence works
and provision is made for improvement works to be delayed for a few
years if the occupying tenant objects to the proposed works.
SECTION 'E'— INSPECTION AND SUPERVISION OF
FOOD.
The standard of food premises generally was maintained at a
reasonably satisfactory level and there were only a few cases where
conditions were bad enough to require warning of possible proceedings.
The cost and difficulty of arranging for the removal of trade refuse
from food premises, especially grocery and greengrocery businesses, is
a factor which mitigates against the maintenance of high standards of
cleanliness, and unfortunately the local authority is itself well aware
of the difficulty of engaging labour for this type of work.
One of the defects of the 'self-service' trend in the sale of foodstuffs
is the failure by retailers to keep an adequate check on the
soundness and freshness of perishable goods. It is not sufficient for the
shop assistant to stack the oldest packs at the front because housewives
are expert at picking out the best. Unless stocks are completely
cleared daily there is always a danger of the odd pack being passed
over day after day. In spite of frequent requests to maintain an
adequate "coding" system complaints are received of unfit food being
sold through lack of care in this respect. The only effective deterrent
appears to be to publicise these complaints by means of Court proceedings
where the result may be out of all proportion to the actual
damage sustained by the purchaser.
A comprehensive range of foodstuffs was sampled for adulteration
or incorrect labelling, but little of any importance was noted, the
infringements being minor omissions in the statements as to contents,
which is required by the Labelling of Food Regulations, due rather to
misinterpretation of the requirements than to any attempt to mislead
the customer.
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