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HONG KONG URBAN COUNCIL
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Kong Stadium, the Hong Kong Cultural Centre, the Science Museum, the Space Museum and our various Indoor Games Halls.
On staff training, we cannot expect our staff to be trained up to the quality of firemen. However, our staff have received basic training. Those assigned to attend to buildings with large people flow such as cultural and recreational venues have been specially trained to assist in evacuation exercises during emergencies. As for putting out fires, I think they do not possess adequate skills. Fires may involve many factors and chemicals may be involved. These belong to professional fire fighting knowledge and they may not be so trained. However, there is a set of contingency plans for them to evacuate people from buildings in the first instance. If Mr. Lau is interested in inspecting fire prevention facilities at buildings with large people flow, the Administration Select Committee is happy to make arrangements. In any case, if Members look out for them, such facilities are quite noticeable when you visit Urban Council buildings.
(2) MR. Chan Kwok-leung asked the following question (in Cantonese):— 'As the weather turns cold, it is again the season for citizens to enjoy hotpots. Hotpots are popular not only in hotpot restaurants but also in other food premises not designed for selling hotpots. I am concerned about the fire protection and hygiene situation of these food premises, and have the following questions: (a) Under the Council's existing licensing system, how are the licences issued to hotpot restaurants and other food premises selling hotpots different from the general restaurant licenses?
(b) As regards Chinese hotpot restaurants and Korean barbecued food restaurants where stoves are fixed on the customers' dining tables, are there any special fire protection and hygiene requirements under the licensing conditions? Are all their stoves fuelled by town gas? Is there any stipulation in this regard?
(c) Is the provision of removable mini petroleum gas stoves, spirit stoves and paraffin wax stoves for serving hotpots and stewed dishes in some Chinese, Japanese and Italian restaurants and light refreshment restaurants not subject to regulation by the Food Business (Urban Council) Bylaws or the relevant legislation and licensing conditions? Is there any guideline and restriction on the choice of fuels and the number of stoves?
(d) Due to good business in the cold weather, many Chinese food premises that use removable stoves often provide additional seats and tables along the corridors, and adjacent to staircase and lifts, hence blocking the fire exits. Does this contravene the legislation and the Council's licensing conditions? Have the Urban Services Department staff stepped up inspections to these food premises in the winter months?
(e) In general, what penalties are imposed for the above offences? Please list the number of prosecution cases or cases under the demerit points system, and give examples of such cases.
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