1987 Ed.] Food Business (Urban Council) By-laws
[CAP. 132
Y 25
[Subsidiary]
Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 PART II Class B3 restaurants. 22 or less Not less than 5 m2. 23-35 20% of gross floor area or 7 m2 whichever is the less. 36-55 18% of gross floor area or 8 m2 whichever is the less. 56-95 14% of gross floor area or 12 m2 whichever is the less. 96-185 13% of gross floor area or 17 m2 whichever is the less. 186 or over 9% of gross floor area or 28 m2 whichever is the more. PART III Class F factory canteens. Any gross floor area 15% of gross floor area, but not less than 6 m2.Note:
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. 178/80.