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HONG KONG URBAN COUNCIL
MR. LI: Mr. Chairman, I should like to thank Mr. BARTY, through you, for his answer and for his prompt action in this matter. After he has taken action I think I will be happy to let the matter rest.
Sir, usually you look very relaxed and serene. You look more so today, and I have no desire to disturb your serenity. (Laughter).
DR. BELL: Mr. Chairman, I am sorry, I am going to ask a supplementary (Laughter) if you will forgive me. Could you put the suggestion to Mr. BARTY that some other method be used for identification of these people, other than a thumb print, which one rather associates with police arrest and so on. I think possibly a chop or some sort of a mark which would be recognizable. Could that suggestion be made to the department—that finger printing and thumb printing is not used?
CHAIRMAN: —I would be very glad, Dr. BELL, to pass your suggestion on to Mr. BARTY in due course.
HONG KONG URBAN COUNCIL
687
Concerning the second part of the question, the inspection of licensed food premises normally forms part of the duties of the District Inspectors. Since last year, however, four Health Inspectors have been assigned specially for such duties, each in a selected area, on an experimental basis. They comprise the Special Food Hygiene Squads whose purpose is to render advice and assistance to food handlers. In such areas inspections are more frequent. These special squads are moved to a new area approximately every three months.
In regard to the third part of the question, the time spent on each inspection varies according to (1) the class and size of the establishment, (2) the type of patrons, and (3) whether or not the licensee observes hygienic conditions. The time taken for an inspection can vary from 15 minutes to 2 hours or more.
Regarding the last part of the question, whilst I am by no means complacent, I am assured that every effort is being made by the staff to ensure that food establishments maintain an acceptable hygienic standard.
(5) MR. LI YIU-BOR asked the following question:
Will the Chairman advise this Council
(a) at what intervals restaurants and food factories in the urban area are inspected by the health staff of the Urban Services Department;
(b) whether there are Health Inspectors specially assigned for this duty;
(c) what is the approximate time spent on each inspection; and
(d) whether he is satisfied that such inspections are adequate to ensure that these establishments are run in a hygienic manner?
MR. FUNG HON-CHU, CHAIRMAN OF THE FOOD AND FOOD PREMISES SELECT COMMITTEE, replied as follows:-
In regard to the first part of the question, general restaurants and food factories which prepare meals for consumption off the premises are inspected weekly. Light refreshment restaurants and other types of food factories are inspected fortnightly. Out of every three inspections made, two are carried out during the daytime and one at night. Senior Health Inspectors also carry out night spot checks on 2 evenings a week. Chief Health Inspector and Health Officers carry out formal inspections (i.e. prior notice of the inspection being given to the licensee) once a fortnight, and surprise visits once a week.
(6) MR. LI YIU-BOR asked the following question :-
Is the Chairman aware that some restaurants extend their business by making use of unlicensed premises? What effective steps has he taken to stop this illegal practice?
MR. FUNG HON-CHU, CHAIRMAN OF THE FOOD AND FOOD PREMISES SELECT COMMITTEE, replied as follows:-
I am aware that some unscrupulous operators of restaurants do extend their business illegally by making use of areas not covered by their licence.
Last year twenty-four such premises were discovered and 59 prosecutions were taken out against the operators. In two cases the extensions have been legalized; 13 have ceased such operations and 9 are still under prosecution. These figures do not include the restaurants which extend their businesses into the courtyards in Resettlement Estates.
The staff is ever on the alert for such operators. Much, of course, depends on information received and observations made during house-to-house and other inspections, as some of these illegal extensions are only used at certain
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