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Amendment of by-law 33.
Amendment of
by-law 34.
Amendment of Second
Schedule.
(iii) by inserting after sub-paragraph (₫) the following new sub-paragraph-
"(e) any cold store."; and
(b) in paragraph (2), by inserting immediately before the definition of "food factory" the following new definition— **"cold store" means any warehouse in which articles
of food are stored under refrigeration;”.
5. By-law 33 of the principal by-laws is amended in para- graph (1)
(a) in sub-paragraph (), by deleting the full stop at the end
thereof and substituting a semicolon; and
(b) by inserting after sub-paragraph (7) the following new
sub-paragraph-
"(*) space allocated to the thawing of frozen articles of food and to facilities for inspection and sampling of such food.".
6. By-law 34 of the principal by-laws is amended in para- graph (1) -
(a) by inserting in sub-paragraph (f) after "restaurants," the
following-
"other than restaurants selling only light refresh- meats."; and
(b) by inserting the following new sub-paragraph after sub-
paragraph -
Fourb Schedule.
"(ja) in the case of light refreshment restaurants wishing to sell any hot Chinese dishes which may from time to time be permitted under their licences, the total space allocated to kitchens and preparation of food and cleansing of utensils is not less in proportion to the total usable floor space than that prescribed in the Fourth Schedule;"
1. The Second Schedule to the principal by-laws is amended-
(a) in item 15, by deleting "or Man Tau Lo (MMR)"; and
(b) by inserting, after item 15, the following-
"16. Man Tau Lo (MM)
8.
The Third Schedule to the principal by-laws is amended by inserting after item 5 of Class D Licences the following-
"E. Cold Stores.
General All Sizes
+
$500 1st October".
9. The Fourth Schedule to the principal by-laws is amended-
(4) by deleting "[by-law 34(1)()).]" where it appears opposite to the beading "FOURTH SCHEDULE" and substituting the following-
"[by-law 34(1)}) & (ja).]"; and
(6) by inserting at the end thereof the following-
"Class B3 restaurants wishing to sell any hot Chinese dishes which may from time to time be permitted under their licences.
Usable Noor space in
sq. ft.
240 or less
241
་
380
381 - 600
601 - 1,000
1,001 -2,000
2001 or over
Minimum aggregate area of Kitchen, food preparation room and scullery accom, in sq. ft.
$4 sq. ft.
221% of usable floor space or 73 sq. ft
whichever is the less.
20% of usable floor space or 95 sq. ft.
whichever is the less.
16% of usable floor space or 150 sq. ft
whichever is the less.
15% of usable floor space or 200 sq. ft.
whichever is the less.
10% of usable floor space or 300 sq. ft.
whichever is the less.
Note: The usable floor space is the aggregate floor area of the restaurant excluding any offices, store-rooms, staircases, staircase halls, Hft landings (up to a maximum of 50 sq. f.), space used in providing water closet fitments, urinals and lavatory basins, and any space occupied by machinery for any lift, air-conditioning system or similar service.“.
Made by the Urban Council this 5th day of May_1570:
Secretary.
Amendment of Third Schedule,
Amendment of Fourth Schedule.
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