1950_RESTAURANTS_AND_FOOD_STALLS_BY-LAWS — Page 3

Public Health (Food).

[CAP. 140

6.

Council to

conditions,

suspend

Every such licence shall be conditional on com- Power of pliance with these by-laws, so far as they are applicable to impose the licence in question, and to any special conditions the cancel or Council may impose. Notwithstanding the imposition of licences. any other penalty by a magistrate, breach of any relevant by-law or of any special condition imposed by the Council shall render the licence liable to cancellation or to temporary suspension for such periods as the Council may decide.

7. Unless already provided under by-law 3, plans showing the layout of premises or vessels, as approved by the Council, shall be submitted for retention by the Council. Except with the consent of the Council there shall be no deviation from the arrangements for kitchen, food prepara- tion, food storage, scullery, seating, latrine or any other accommodation required or approved of by the Council on the issue of a licence.

8. (1) A sufficient quantity of clean overalls or outer garments shall be provided for the use of employees whilst on duty.

(2) An adequate number of lockers shall be provided for the storage of clothing and personal effects belonging to employees and it shall not be permissible for clothing and personal effects to be stowed otherwise than in the lockers so provided.

(3) No clothing, bedding, personal effects nor any article not required for the purposes of the business shall be placed in any room or space used for the storage, prepara- tion or service of food.

Plans for by the

retention

Council.

Supply and alls or outer

use of over-

garments.

lockers and

Supply of prohibition of clothing places.

of storage

in other

Prohibition effects in preparation

of personal

food storage,

or service spaces.

as to clean-

quency of

and lime-

9. Every restaurant, food canteen,

cafe or marine Requirements restaurant including furniture, fittings, equipment and liness, fre- utensils, shall be kept at all times in a cleanly condition and cleansing free from noxious matters. The troughs, tables and utensils washing. in use shall be thoroughly scrubbed with hot water and soap and the floors properly washed at least once in every twenty- four hours. During the months of June and December of each year, the whole of the interior walls and ceilings of the rooms shall be satisfactorily limewashed or painted a light colour unless such restaurant, food canteen, cafe or marine

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