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6. MR. CHAN KWOK-MING asked the following question (in Cantonese):--- (a) I would like to know whether the Council is concerned about the cleanliness of table cloths used by restaurants or food premises? If there any record of restaurants or food premises being prosecuted for using unhygienic table cloths?
(b) The toilets of some restaurants or food premises are in very unhygienic condition. I would like to know whether the Council is aware of the above and what can be done to improve the situation?
MR. L. H. KWAN, CHAIRMAN OF THE FOOD HYGIENE SELECT COMMITTEE, replied as follows (in Cantonese):---The question is in two parts. The first part concerns cleanliness of table cloths in restaurants. It asks whether the Council is concerned about it and seeks information on prosecution statistics in this connection. The second part concerns cleanliness of toilets in restaurants. It asks whether the Council is aware that some restaurant toilets are unhygienic and seeks information on remedial measures.
In respect of the first part of the question, table cloths are generally used by restaurateurs to indicate that a higher class of service is available to customers. As such, restaurants providing table cloths are generally conscious about cleanliness including table cloths so as to compete effectively in the up-market section of the trade. Usually table cloths are changed immediately after each use. However, in restaurants where sharing of table by two or more groups of customers is permitted, it may be difficult to change a table cloth until all groups at the table have finished their meals. In such circumstances, the usual practice of the restaurant management is to clean up the food remnants on one side of the table when one group has finished, roll up half of the table cloth and put a clean one in its place, particularly during lunch hours when everybody is in a hurry. So far, the Department has not received any single complaint from the public about the use of unclean table cloths. No prosecution has been taken in this regard. District Health Inspectors check cleanliness of table cloths, among other inspection items, during their routine inspections and give advice or warning to licensees in appropriate cases.
With regard to the second part of the question, the Department takes a serious view on restaurants with dirty toilets. Restaurants are normally inspected once every 3 weeks and, sometimes, oftener. Such inspections include, amongst other things the inspection of both the male and female toilets. When a dirty toilet is found, the licensee will be asked to take immediate action to clean it. In serious or repeated cases, legal action is taken immediately. In the past 12 months, 47 licensees were brought to court for failing to keep their toilets clean. Inspection of restaurant toilets is an on-going exercise. Intensified action is taken against establishments with a poor record.
The Department also recognizes the fact that success in keeping restaurant toilets clean depends to a very large extent upon the co-operation of their users, as well as upon efficient restaurant management. District Health Inspectors when inspecting restaurant will pay more attention to toilets and will emphasize upon the management the importance of keeping them clean. This educational campaign will be followed by intensive enforcement action.
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as well as upon efficient restaurant management. District Health Inspectors when inspecting restaurant will pay more attention to toilets and will emphasize upon the management the importance of keeping them clean. This educational campaign will be followed by intensive enforcement action.
MR. CHAN KWOK-MING (in Cantonese):—Mr. Chairman, why does the department allow two or three groups of customers to share one table cloth because this will naturally give rise to the uncleanliness of table cloths. Secondly, concerning toilets it is said that inspection will be done once every three weeks. I know that toilets have a lot of problems for example the dripping of water and the lack of toilet paper. Has the department noticed these?
MR. L. H. KWAN (in Cantonese):-As to why several groups of customers are permitted to share a table, I think this is purely a matter between the customers and the restaurant. As stated in my reply especially during lunch time we don't have so much space. Therefore it is understandable that several groups of customers are permitted to share a table. If the situation is kept hygienic the department will allow this. So far we haven't received any complaints about unclean table cloths. Should there be any complaints we will monitor the situation even more closely. As regards the second question on whether it is adequate to inspect the toilet once every three weeks. In fact other than an inspection once every three weeks our health inspectors will always conduct surprise checks to toilets. Should there be any complaints received we will immediately send our staff to inspect the toilet. Generally speaking toilets in restaurant are being kept in satisfactorily hygienic condition.
MR. WALTER M. SULKE (in English):—Mr. Chairman, I think the main problem is toilets in restaurant are too small. Would my colleague try and alter the regulations as to the size of toilets of restaurant?
MR. L. H. KWAN (in English): Mr. Chairman, if I may beg to clarify the situation whether Mr. SULKE is asking for the small in size of the cubicle inside the toilet or the total area of the toilet. To compare with the size of the restaurant is not suitable. Can I clarify this point first?
MR. WALTER M. SULKE (in English):—I am asking about the total area of the toilet which should of course be commensurate with the size of the people using it.
CHAIRMAN (in English):-This point is very technical.
MR. L. H. KWAN (in English):—We will bring the point to the Committee for further study.
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