Page 274 of 498
UI 498
316
HONG KONG URBAN COUNCIL
(f) Gas explosion accidents of dim sum carts have occurred in the past. In this respect, has the Department subsequently adopted any precautionary measures? How can similar accidents be avoided in hotpot restaurants?
(g) Is there any restriction on the amount of fuel storage in hotpot food premises? Do these food premises have storerooms for dangerous goods?
(h) This year, even some fastfood restaurants use paraffin wax stoves to serve hotpots. In terms of fire protection and safety standard, are these restaurants suitable for selling hotpots bearing in mind that their tables are generally small and the space between tables and seats is narrow? Are fastfood restaurants selling hotpots in compliance with the legislation and are they permitted under Council's licensing conditions?
(i) The sale of hotpots may not have been taken into consideration in the original floor plan and kitchen design of fastfood restaurants. Among other things, storing large quantities of raw meat for the use of hotpots may lead to complications and insufficient space in the refrigerators. Is the Urban Services Department aware that this situation has undermined the hygiene condition in these restaurants?
(j) Generally speaking, residual insecticide in vegetables can be decomposed in high temperature. If vegetables are cooked in hotpot, how long does it take to achieve this? Insecticide will also dissolve in water; will the dissolved insecticide of the vegetables contaminate other food cooked in the same hotpot? Will people be poisoned if they consume the hotpot soup with dissolved insecticide? Do vegetables need to be washed thoroughly before they are used to serve hotpots and stewed dishes? Do hotpot restaurants in general handle their vegetables this way? Has the Urban Services Department monitored this situation?
MR. JOSEPH CHAN YUEK-SUT, Chairman of the Public Health Select Committee, replied as follows (in Cantonese): This lengthy question consisting of 10 parts concerns fire protection and hygiene requirements in restaurants with hotpot business. It thus covers work by the Urban Services Department, the Fire Services Department (FSD) and the Electrical and Mechanical Services Department (EMSD).
The first three parts of the question ask how hotpot restaurants are licensed and controlled under existing legislation.
Under existing licensing policy, premises operating hotpot business must be licensed as a general restaurant with licensing requirements and meet similar requirements to those of other general restaurants. However, if fixed hotpot or barbecue stoves are provided at the seating area of the premises, applicants have to comply with specific health and fire services requirements such as the provision of an adequate and efficient extracting system to remove the exhaust (fumes and hot air) generated from these activities and fire separation installations. At present, only electricity, town gas or LPG from central supply
Page 274 of 498
£198