1989 Ed.]
Food Business (Regional Council) Bylaws
[CAP. 132
X 29
[Subsidiary]
SCHEDULE 5
[bylaw 33(1)(ja), (ka) & (kb)]
APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS
Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area
PART I
Class B1 and B2 restaurants
Gross floor area in m2 Minimum kitchen area in m2 100 or less 6 101-150 10 151-250 10 251 or over 14 Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 22 or less 30% of gross floor area, but not less than 9 m2. 23-35 25% of gross floor area, but not less than 27 m2. 36-55 23% of gross floor area, but not less than 36 m2. 56-95 21% of gross floor area, but not less than 54 m2. 96-185 ... 186 or over ...PART II
Class B3 restaurants
Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area Not less than 5 m2. 22 or less 20% of gross floor area or 7 m2 whichever is the less. 23-35 18% of gross floor area or 8 m2 whichever is the less. 36-55 14% of gross floor area or 12 m2 whichever is the less. 56-95 13% of gross floor area or 17 m2 whichever is the less. 96-185 9% of gross floor area or 28 m2 whichever is the more. 186 or over ...PART III
Class F factory canteens
Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area 15% of gross floor area, but not less than 6 m2.Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space.
(L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980)