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In this type of restaurant the emphasis appears to be on providing an expensive decor in the
dining area and little attention being paid to the provision of sufficient space for the preparation
and cooking area. In many cases, the structure renders it virtually impossible to increase the
accommodation other than by reducing the dining area. Although there is considerable opposition
to the compulsory registration of cafes and restaurants it would be more satisfactory if some
control could be exercised over existing properties before they are brought into use as food premises.
There is considerable new development and expansion in the Borough and all plans submitted
to the Borough Engineer, which involve proposed food premises are passed to this department for
comment. This is a most satisfactory arrangement as it has resulted in consultation with the
Architects concerned and the consequent amendment of plans to comply with the Food Hygiene
Regulations.
It is however a sorry state of affairs when practically all plans submitted fall short of the
standard required in one or more respects. Examples of matters which have had to be brought to
the attention of Architects are: unsuitable internal finishes, inadequate ventilation, insufficient
working area, inadequate separation of sanitary accommodation and the lack of handwashing
facilities.
A most unsatisfactory feature which has developed during the year is the proposal of the
Brewery companies to use the domestic kitchen on licensed premises for commercial catering. In
some instances, even in new premises, such arrangements have been proposed.
Watercress Beds
Investigations revealed that the water used in watercress beds operated within the Borough
was polluted. The beds utilise spring water during the winter and canal water for the remainder of
the year. Both sources were found to be grossly contaminated, and bacteriological examination
showed that the cress itself was contaminated with large numbers of faecal coli. At that time the
only treatment carried out was the immersion of the cress in a bath containing hypochlorite in which
it was allowed to remain for several minutes.
The owners were informed that if they wished to continue using the existing water sources they
should either filter and chlorinate the supply before it entered the beds or ensure proper sterilisation
of the watercress before it left the premises. The latter course was accepted as the best practical
solution. Two storage tanks each of 230 gallons capacity were subsequently provided to enable the
chips of watercress to be held in the solution for at least an hour. Samples of watercress and wash
water taken following the introduction of this routine have all been satisfactory.
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