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20. Overflow pipes from all cisterns, service boxes, "safes," &c., must discharge, if
practicable, direct into the open air, or be carried by means of lead or other suitable pipes to
a proper trapped gulley or syphon.
21. The whole of any system of drainage must be approved by the Surveyor before
a single pipe is covered up, and the joints tested by charging with water or other means
should the Surveyor so direct.
At a meeting of the Yestry held on 17th July, 1894, the following Regulations were
made with reference to Bakehouses:—
REGULATIONS AS TO BAKEHOUSES:
Made pursuant to the Factory and Workshop Acts, 1878 and 1883 (41 Vic. cap. 16, and
46 and 47 Vic., cap. 53.)
1. Every Bakehouse shall be kept in a cleanly state, and free from effluvia arising from any
drain, privy, water-closet, earth-closet, urinal, or other nuisance. The floor shall be
carefully swept at least once every 24 hours, and the sweepings shall be immediately
placed in an impermeable covered receptacle, and removed from the Bakehouse at not
longer intervals than every seven days. Every Bakehouse shall be supplied with
suitable accommodation in the way of sanitary conveniences.
2. All the inside walls of the rooms of the Bakehouse, and all the ceilings or tops of such
rooms, (whether such walls, ceilings, or tops be plastered or not), and all the passages
and staircases of the Bakehouse, shall either be painted with oil, or varnished or limewashed,
or be partly painted or varnished and partly lime-washed. when painted
with oil or varnished there shall be three coats of paint or varnish and the paint or
varnish shall be renewed once at least in every seven years, and shall be washed with
hot water and soap once at least in every six months. When lime-washed, the limewashing
shall be renewed once at least in every six months. The cleansing should be
done in the months of April and October.
3. The troughs and all the utensils used in the making of bread and pastry shall bo
kept scrupulously clean.